There is something so comforting about a casserole that has clearly earned its place at the table, and this easy oven baked version has that kind of staying power. With just five main ingredients, it delivers all the cozy, familiar flavor of old-school family recipes while keeping the prep simple enough for a busy weeknight. It has the feel of a vintage potluck favorite, the kind of practical dinner that gets passed around on handwritten cards and clipped from magazines because it works every single time.
Serve generous squares with a crisp green salad, Mexican rice, or simple cilantro-lime rice to round out the meal. I also like setting out toppings like sour cream, sliced avocado, chopped tomatoes, green onions, or jalapeños so everyone can dress up their portion, and tortilla chips on the side add a nice crunch next to the soft, saucy layers.
Oven Baked 5-Ingredient Beef Enchilada Casserole
Servings: 8
Ingredients
1 1/2 lb ground beef
Directions
1. Preheat the oven to 350°F. Brown the ground beef in a large skillet over medium heat, breaking it up as it cooks, until no longer pink. Drain any excess grease.
2. Stir in the drained black beans and about half of the enchilada sauce, then cook for 2 to 3 minutes until warmed through.
3. Warm the corn tortillas briefly so they soften and bend easily without turning soggy. Spread a thin layer of enchilada sauce on the bottom of a glass baking dish.
4. Layer 4 tortillas over the sauce, then add some of the beef mixture and a generous sprinkle of cheddar. Repeat the layers two more times, ending with the remaining cheddar on top.
5. Cover the dish with foil and bake for about 20 minutes. Uncover and bake 10 to 15 minutes more, until the cheese is bubbly and lightly browned. Let the casserole rest for 10 minutes before cutting into squares and serving.
Variations & Tips
Make-Ahead Tip: Assemble the casserole earlier in the day, cover, and refrigerate until dinner. If baking straight from the fridge, add a few extra minutes to the covered baking time so the center heats through evenly.
Bean Swap: Pinto beans work just as well if that is what you have in the pantry. They give the filling a slightly creamier texture while keeping the recipe just as budget-friendly.
Cheese Tip: Sharp cheddar gives the casserole the most flavor, but a Mexican-style blend is also great if you want a meltier top. For the best browning, uncover the dish for the final stretch of baking and keep an eye on it.
Tortilla Shortcut: If your corn tortillas tend to crack, wrap them in a damp paper towel and microwave them for a few seconds before layering. It is a small step, but it makes assembly much easier on a busy night.
