This beef and bean enchilada casserole gives you the delicious flavor of Tex Mex and the convenience of a one-pan meal. You can use either refried beans or black beans to make this flavorful and budget-friendly dinner.

Casseroles can be so comforting, and this is no exception! The blending of flavors in this one-dish dinner satisfies your taste buds on a lot of different levels. You can make it as mild or as spicy as you like.

Tex Mex Dinners

We’re big fans of Tex Mex food around here. Occasionally, we dine out, but most of the time, I cook our Tex Mex food at home.

After I got my Instant Pot, I started making a lot of soups, including this amazing taco soup. Our granddaughters both gave it a two-thumbs-up, so I know it’s good.

Even when we have other types of food, we often have a south-of-the-border style of snack. One of our favorites is this super easy 3-layer Mexican dip. We also like this delicious taco dip deluxe.

When we have a meat-and-potatoes meal, I like to make these Tex Mex ranch potatoes. They elevate any dinner to a whole new level of fun and yummy.

Beef and Bean Enchilada Casserole Ingredients

As always with my recipes, you can increase, decrease, substitute, or eliminate some of the ingredients to make it work for you. 

When you do this, make sure you keep the liquid to solid ratio in mind. Otherwise, it might wind up too dry or too runny.

Here is what you’ll need for this delicious and spicy casserole:

• Ground beef
• Can of refried beans
• Corn tortillas
• Can of Ro-tel
• Salsa (jarred or homemade)
• Chopped onions
• Shredded cheese (cheddar, Colby, or jack)
• Taco seasoning (or chili powder)
• Shredded lettuce
• Chopped tomatoes

For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by using the “print” button.

I like to use the original Ro-tel, but you can use one of the different varieties if you prefer. 

I had 2 different types of leftover cheese from another recipe, so I combined them. One was Colby-jack, and the other was cheddar. It really doesn’t matter after all of the flavors combine.

How to Make a Beef and Bean Enchilada Casserole

Before you begin assembling and cooking everything, gather all of the ingredients and tools you’ll need. That makes it so much easier to stay on task. Now it’s time to start cooking!

First, preheat the oven to 350 degrees. Secondly, spray a 2-quart casserole dish with nonstick cooking spray. Set it aside while you get everything else ready.

Next, brown the ground beef in a large skillet, crumbling the meat as you go. Once the meat browns, add the onions and continue cooking until they are translucent. Drain the beef and onions. Turn the heat down to the low setting.

Next, add the Ro-tel, salsa, and taco seasoning.

Stir until the additions are mixed into the ground beef and onions.

Add the refried beans and fold them into the mixture.

Once they get hot, they’re easy to mix.

While the mixture continues to cook, line the bottom of your casserole dish with a single layer of corn tortillas.

They can overlap.

Once the meat and bean mixture begins to bubble again, scoop half of it over the first layer of tortillas.

Spread it out as much as possible.

Sprinkle half of the cheese over the mixture.

Add another layer of tortillas. It’s fine if you want to tear or cut them to make them fit.

Scoop the remaining meat and bean mixture over the tortillas. Top with another third of cheese.

Add the final layer of tortillas over the top and sprinkle it with the remaining cheese. 

If you want more cheese, feel free to add more.

Cover the casserole with foil and place it in the preheated oven. Bake for 45 minutes. 

Remove the foil and bake for another 5 minutes or until the top turns golden brown.

Remove the casserole from the oven. Finally, sprinkle the top with shredded lettuce and chopped tomatoes.

Serve with a side of salsa and tortilla chips.

More of Our Favorite Recipes

This casserole is definitely one of our favorites for several reasons. First of all, it tastes wonderful. Secondly, we each get at least one meal of leftovers from it, so it’s almost like we’re getting a free lunch.

We obviously love food that’s loaded with flavor. That’s one of the reasons I often make this yummy chili con carne. And although it’s typically considered a winter food, we enjoy having it year-round.

Another dish we like is this ham and potato casserole. This comfort food is delicious and super easy to make.

If you like seafood, you’ll love this pecan-crusted fish. Add some of this homemade tartar sauce on the side, and you’ll think you’re eating in a restaurant.

On those days when you’ll be gone until dinnertime, pull out your slow cooker and make this Crock Pot lasagna. All you have to do is put everything in the pot before you leave, and you’ll come home to an amazing supper that smells so good you’ll want to dive right in.

My friend Julie has a recipe for this pesto chicken on her Back to My Southern Roots blog. As soon as I made it the first time, I knew it would wind up being one of our favorite meals!

This slow cooker marmalade pork tenderloin provides us with several meals. We typically have it on rice, over potatoes, or in a bun.

See this recipe shared at Weekend Potluck and Meal Plan Monday.

Please feel free to share!