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Beef enchilada casserole layers corn tortillas, seasoned ground beef, and enchilada sauce for a simplified family Tex-Mex dinner. This protein-packed bake delivers all the enchilada flavor without the rolling.
Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with olive oil.
Heat olive oil in a large skillet over medium-high. Add diced onion and sauté until translucent, about 4 minutes.
Add ground beef, chili powder, cumin, salt, and pepper. Cook, breaking up meat with a spatula, until beef is browned and cooked through, 6–8 minutes. Stir in black beans and half of the enchilada sauce.
Arrange 4 corn tortillas in the bottom of the prepared baking dish (tearing as needed). Spread half the beef mixture evenly over the tortillas, then sprinkle with one-third of the cheese.
Repeat layers: tortillas, remaining beef mixture, one-third cheese. Finish with a final layer of tortillas, pour remaining enchilada sauce over the top, and sprinkle with the last third of cheese.
Cover tightly with foil and bake for 20 minutes. Remove foil and bake an additional 10–12 minutes, or until bubbly and the cheese is lightly browned.
Allow casserole to rest for 10 minutes before slicing and serving for best texture.
