Enchilada Taco Casserole


Enchilada Taco Casserole

Recipe by Julia Pacheco
Course: DinnerCuisine: MexicanDifficulty: Easy


Prep time


Cooking time


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  • 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 1/2 cups Mexican style cheese

  • 15-17 corn tortillas


  • Preheat oven to 350 degrees. 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.

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  1. Christina Cropper

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

  2. 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.

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

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

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