Beef and Bean Enchilada Bake

This Beef & Bean Enchilada Casserole is a crowd-pleaser! It’s as delicious as it looks, and even picky eaters will love it. A guaranteed hit for both kids and adults.

Beef & Bean Enchilada Casserole: A Family Favorite

Deciding what to make for dinner can sometimes be a challenge! Recently, I asked my Facebook followers to vote on what the next recipe would be, and this enchilada casserole won against Banana Split Pancakes (which, by the way, are coming soon!).

I must admit, I’m a huge fan of Mexican food! Southwest and Tex-Mex cuisine hold a special place in my heart. Growing up, our “Mexican food” often meant ground beef tacos with those pre-made seasoning packets. While there’s nothing wrong with that – it’s what I knew for a long time – my culinary horizons have definitely expanded.

On those rare occasions my mom made enchiladas, they were a treat. As I grew older and explored different cuisines, I fell in love with a whole new world of flavors: tortas, tamales, quesadillas, posole, birria, barbacoa, carnitas, moles, and sopes. The list goes on!

Inspired by a Favorite Restaurant

When I lived in the Midwest, there was an authentic Mexican restaurant – a true hole-in-the-wall place. The food was incredible! The owners were always friendly, and I never had a less-than-perfect meal there. It remains one of my all-time favorite restaurants.

Finding that kind of authentic experience was difficult when living in North Carolina. I’ve found that one of the things I love about the Phoenix area is the abundance of Mexican restaurants and the incredible food. It feels like I’ve found my culinary home!

My brother-in-law and sister-in-law recently moved to the Phoenix area as well. Having family nearby is wonderful. Of course, close family also means more meals together! I invited them over for dinner the night they moved into their new house.

I originally planned to make my regular beef enchiladas (that recipe is coming to the blog soon!), but decided to stretch things a bit further. So, I added beans and created this casserole! It was so much easier to layer the ingredients than roll individual enchiladas.

It was a huge hit, and I’ll definitely be making it again! My sister-in-law, who is a fantastic cook herself, was impressed that I made my own enchilada sauce instead of using the canned stuff. It’s super easy to make, and the flavor is unbeatable!

More Delicious Mexican-Inspired Recipes

• Ground Beef Enchiladas
• Instant Pot Enchilada Soup
• Chicken Enchilada Soup
• Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle
• Enchilada Stuffed Shells

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Servings:

12
servings

Beef & Bean Enchilada Casserole

By
Jamie Sherman

I had originally planned on making my regular beef enchiladas (I’m sure that recipe will be on the blog sometime in the future), but decided I needed to “stretch” it a little further – so I added the beans and made this casserole! Of course, it was so much easier to just layer the ingredients rather than rolling all of those enchiladas! Needless to say, it was a huge hit and will definitely be made again!

Prep:

30 minutes
mins

Cook:

1 hour
hr

Total:

1 hour
hr
30 minutes
mins

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Ingredients

For the homemade enchilada sauce

• 
  ▢
  
  
  ½
  green bell pepper,
  finely chopped

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  1
  cup
  water

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  1
  tablespoon
  chili powder

• 
  ▢
  
  
  ½
  teaspoon
  dried oregano

• 
  ▢
  
  
  ¼
  teaspoon
  ground cumin

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