Beef Enchilada Casserole: A Family Favorite with Soul

There’s something about the aroma of beef sizzling in a skillet with garlic and onion that instantly takes me back to Mama Lou’s kitchen. This Beef Enchilada Casserole isn’t just another weeknight dinner — it’s a warm memory, baked into every layer.

“If the kitchen smells good, baby, it means love’s cooking,” Mama Lou used to say as she stirred her pot of magic — usually with one slipper hanging off her foot and a song in her throat.

This casserole has become a tradition in my own home. My sister Ouma and I whipped this up last Christmas Eve, two glasses of wine deep, laughing until we cried. That night, it wasn’t just a meal. It was a memory we made with cheese on top.

Why You’ll Love This Beef Enchilada Casserole

If you’ve got hungry bellies at your table and not a lot of time to spare, this casserole is your weeknight hero. It brings bold flavor, hearty ingredients, and just the right amount of spice to keep things interesting. It’s easy to prep ahead, feeds a crowd, and tastes even better the next day — if you have any leftovers, that is.

“Leftovers?” Ouma said with a grin last time. “Not with this on the table, girl.”

Ingredients

Here’s what you’ll need to bring this dish to life:

How to Make Beef Enchilada Casserole

1. In a large skillet, brown the ground beef over medium heat. Add the chopped onion and cook until translucent.

2. Stir in garlic and cook for another minute — the smell alone will transport you.

3. Add in diced tomatoes, black beans, corn, cooked rice, enchilada sauce, and all seasonings. Let simmer for 10 minutes.

4. Preheat your oven to 375°F (190°C).

5. In a 9×13-inch baking dish, spread half of the beef mixture. Top with half the cheese. Repeat layers.

6. Bake uncovered for 20 minutes or until bubbly and golden on top.

7. Garnish with chopped cilantro and green onions before serving.

Nutrition Facts (Per Serving)

“Mama Lou never measured a thing, but somehow it always turned out right,” I whispered once to Ouma as we layered the cheese. “She had a gift.”

This casserole is more than just beef and beans. It’s a celebration of flavor and family — the kind you pass down on handwritten index cards smudged with sauce.

Tips for Making It Just Like Mama Lou’s

If Mama Lou taught me anything, it’s that cooking is less about perfection and more about intention. This casserole may be simple, but a few little tricks can make it feel like it’s straight out of Grandma’s kitchen.

• Don’t skip the garlic. Fresh garlic makes all the difference. If you’re in a rush, a good jarred minced garlic works — but fresh gives it that deep, soulful warmth.
• Let it rest before slicing. It’ll be tempting to dive right in, but give it 5–10 minutes after baking. That helps the layers settle and flavors come together beautifully.
• Use leftover rice. Day-old rice absorbs the sauce better and holds its shape. Mama Lou used to say, “Yesterday’s rice makes today’s feast.”

“It doesn’t need to be fancy, baby,” Mama Lou would remind me, “it just needs to be made with love.”

Serving Suggestions

This beef enchilada casserole can absolutely stand alone — but why not give it a little flair for a full table spread?

• Side salad: A crisp romaine salad with avocado and lime dressing balances the richness.
• Mexican street corn: Grilled corn topped with cotija cheese and chili powder brings a touch of sweet heat.
• Tortilla chips: Serve them with a small bowl of salsa verde for a crunchy contrast.

Last summer, Ouma brought over a tray of charred jalapeños and insisted we “add a little fire to the feast.” We laughed until we cried when she bit into one too early. Bless her heart.

Perfect Drink Pairings

This dish pairs well with both bold and refreshing beverages. Here are a few favorites:

• Agua fresca: Hibiscus or tamarind agua fresca cools down the spice beautifully.
• Mexican lager: A cold bottle of Modelo or Pacifico cuts through the richness of the cheese and beef.
• Classic margarita: Because sometimes, dinner deserves a little celebration.

Storage and Reheating Tips

If you have leftovers (and that’s a big if), here’s how to keep the magic alive:

• To store: Let it cool completely. Store in an airtight container in the fridge for up to 4 days.
• To reheat: Microwave individual portions for 2-3 minutes. For larger amounts, cover with foil and warm in the oven at 350°F for about 20 minutes.
• To freeze: Wrap tightly in plastic and foil. It’ll keep in the freezer for up to 2 months. Just thaw overnight before baking again.

Beef Enchilada Casserole

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A hearty and comforting Beef Enchilada Casserole loaded with layers of seasoned ground beef, black beans, corn, and cheese, all baked into a warm, flavorful dish that’s perfect for family dinners. Inspired by cherished family traditions and Mama Lou’s soulful cooking, this recipe blends bold spices with nostalgic memories for a truly satisfying meal.

• Total Time: 45 minutes
• Yield: 6 servings 1x

Ingredients

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Main Ingredients

• 1 lb ground beef
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (10 oz) red enchilada sauce
• 1 can (15 oz) black beans, drained
• 1 cup whole kernel corn, drained
• 2 cups cooked rice

Seasonings

• 1 tsp Slap Ya Mama seasoning
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Toppings

• 2 cups sharp cheddar cheese, shredded
• 1/4 cup cilantro, chopped
• 1/4 cup green onions, sliced

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Instructions

1. Brown the beef: In a large skillet over medium heat, brown the ground beef. Add the chopped onion and cook until it turns translucent.
2. Add garlic: Stir in the minced garlic and cook for another minute to release its aroma.
3. Combine ingredients: Add diced tomatoes, black beans, corn, cooked rice, enchilada sauce, and all seasonings. Stir well and let the mixture simmer for about 10 minutes.
4. Preheat the oven: Set your oven to 375°F (190°C).
5. Assemble the casserole: In a 9×13-inch baking dish, spread half the beef mixture. Top with half the cheese, then repeat the layers.
6. Bake: Bake uncovered for 20 minutes or until the cheese is bubbly and golden.
7. Garnish and serve: Remove from oven and garnish with chopped cilantro and green onions before serving.

Notes

• Let the casserole rest for 5–10 minutes after baking to help the layers set.
• Use day-old rice for better texture and flavor absorption.
• Spice level can be adjusted by reducing or omitting red pepper flakes.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Author: Chef Sofia
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main-course
• Method: Baking
• Cuisine: Mexican-American
• Diet: Halal

Nutrition

• Serving Size: 1 portion
• Calories: 420
• Sugar: 5g
• Sodium: 740mg
• Fat: 20g
• Saturated Fat: 9g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 6g
• Protein: 24g
• Cholesterol: 75mg

A Note from My Kitchen to Yours

Every time I make this beef enchilada casserole, I feel like Mama Lou is standing right behind me, humming a gospel tune, seasoning with her soul. This recipe isn’t just about feeding your family — it’s about remembering where you came from, and passing that joy forward, one hearty bite at a time.

“Food is memory,” she used to say. “And honey, we’ve got some good ones.”

If you loved this recipe, you might also enjoy another family favorite we serve every holiday — this sweet pecan potato casserole. It’s like dessert snuck into dinner — just the way Mama Lou liked it.