4.41 from 15 votes

Enchilada Taco Casserole

By: Julia Pacheco
Enchilada taco casserole is a bold, cheesy mashup of two favorites—layered with tortillas, beef, enchilada sauce, and taco seasoning.
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 6 servings
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Ingredients 

  • 1 lb ground beef
  • 1 yellow onion , diced
  • 2 tbsp taco seasoning
  • 14 oz can corn, drained
  • 15 oz can pinto beans, drained and rinsed
  • 10 oz can red enchilada sauce
  • 15 oz can black beans, drained and rinsed
  • 10 oz can rotel, drained
  • 1 ½ cups Mexican style cheese
  • 15-17 corn tortillas

Instructions 

  • Preheat oven to 350 degrees F. To a large pan on the stove over medium heat add the ground beef and onion break the ground beef up and cook it through once it’s cooked through remove any excess grease from the pan.
  • To a large bowl add in the cooked ground beef and onion. Now add in the taco seasoning, corn, pinto beans, enchilada sauce, black beans, rotel, and one cup of the cheese, stir well.
  • Spray a 9 x 13 baking dish with nonstick spray then add a few scoops of the ground beef enchilada filling mixture to the bottom of the baking dish place about five corn tortillas over the top and repeat for three layers (make sure you use all of the enchilada mixture) on the very top sprinkle the remaining cheese and bake for 35 minutes.
  • Top with your favorite enchilada toppings and enjoy.

Nutrition

Calories: 641kcal | Carbohydrates: 69g | Protein: 34g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 1302mg | Potassium: 955mg | Fiber: 14g | Sugar: 7g | Vitamin A: 638IU | Vitamin C: 11mg | Calcium: 329mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

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4 Comments

  1. Christina Cropper says:

    It’s always a win when my picky 3 year old finishes two servings! Definitely keeping in our rotation.

    Reply
  2. Kelly says:

    5 stars

    Tonight we enjoyed the deconstructed enchiladas, substituted with ground turkey and topped with green onions, cilantro, avocado and fresh lime . . . delicious with plenty left over for another meal. Thanks, Julia.
    😋

    Reply
  3. Emily says:

    5 stars

    Bravo—This is so quick and tasty! A perfect addition to my recipes for busy weeknights!!

    Reply
  4. Emily says:

    5 stars

    This is so quick and tasty! A perfect addition to my recipes for busy weeknights!!

    Reply