Tex-Mex Beef Enchilada Bake with Corn, Salsa & Lime Crema

If you’re searching for a hearty, flavor-packed dinner that brings the bold taste of Tex-Mex cuisine to your table with ease, look no further than this Tex-Mex Beef Enchilada Bake with Corn, Salsa & Lime Crema. This layered casserole-style dish is not only comforting and cheesy but also offers a beautiful blend of spice, texture, and brightness—all in one pan. Whether you’re planning a family dinner, hosting friends, or meal prepping for the week, this enchilada bake delivers on both flavor and convenience.

In this post, we’ll explore how to make this crave-worthy dish, discuss ingredient swaps and variations, share expert tips, answer common questions, and break down everything you need to know to create the perfect enchilada bake at home.

Why You’ll Love This Tex-Mex Enchilada Bake

• Bold, Smoky Flavors from the seasoned beef, salsa, and enchilada sauce

• Creamy, Melty Cheese in every layer

• Wholesome Add-ins like black beans and corn for added texture and nutrition

• Bright Finish with lime crema and fresh garnishes for balance

• Easy Weeknight Prep – Done in under an hour!

• Beginner Friendly – No rolling required like traditional enchiladas

Ingredients You’ll Need

For the Enchilada Bake:

• 1 lb (450g) ground beef

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 can (15 oz) black beans, drained and rinsed

• 1 cup frozen corn kernels (or canned corn, drained)

• 2 cups red enchilada sauce

• 1 cup chunky salsa

• 2 cups shredded Mexican cheese blend

• 8 small corn tortillas, cut into quarters

• 1 tbsp olive oil

• 1 tsp ground cumin

• 1 tsp chili powder

• ½ tsp smoked paprika

• Salt and pepper to taste

For the Lime Crema:

• ½ cup sour cream

• 1 lime, zested and juiced

• 1 tbsp chopped fresh cilantro

• Pinch of salt

For Garnish:

• Sliced jalapeños

• Chopped fresh cilantro

• Diced tomatoes

• Sliced avocado

• Lime wedges

Kitchen Equipment Needed

• Large skillet

• Wooden spoon or spatula

• Cutting board & knife

• 9×13-inch baking dish

• Small mixing bowl

• Aluminum foil

• Measuring cups and spoons

Step-by-Step Instructions

 Step 1: Prepare the Beef Mixture

Heat olive oil in a large skillet over medium heat. Sauté the onion for 3-4 minutes until translucent. Add the garlic and cook for 30 seconds until fragrant.

 Step 2: Brown the Ground Beef

Add the ground beef and cook until browned. Season with cumin, chili powder, smoked paprika, salt, and pepper.

 Step 3: Add Beans and Corn

Stir in the black beans and corn. Cook for another 2-3 minutes until heated through. Remove from heat.

 Step 4: Layer the Bake

Preheat oven to 375°F (190°C). Spread a thin layer of enchilada sauce in your baking dish. Layer tortillas, beef mixture, salsa, and cheese. Repeat layers until all ingredients are used, ending with cheese on top.

 Step 5: Bake

Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden.

 Step 6: Make the Lime Crema

In a bowl, mix sour cream, lime zest, lime juice, cilantro, and salt.

 Step 7: Serve & Garnish

Let the casserole cool for 5 minutes. Drizzle with lime crema and garnish with jalapeños, tomatoes, cilantro, avocado, and lime wedges.

Tips for the Best Enchilada Bake

• Tortilla Prep: Corn tortillas tend to break when layered, but that’s okay! Cutting them into quarters makes for easy layering and scooping.

• Cheese Choices: If you prefer a spicier kick, use a pepper jack cheese. For creaminess, go for a Monterey Jack blend.

• Make it Spicier: Add chopped chipotles in adobo or extra jalapeños to the beef mix.

• Make it Mild: Use mild salsa and a low-spice enchilada sauce.

• Vegetarian Swap: Replace the beef with plant-based ground meat or extra beans and veggies like zucchini and bell peppers.

Storage & Reheating

 How to Store:

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezer: This enchilada bake freezes beautifully. Wrap tightly and store up to 3 months. Thaw in the fridge overnight before reheating.

 Reheating Instructions:

• Oven: Cover with foil and reheat at 350°F for 15–20 minutes.

• Microwave: Heat individual portions on medium for 2–3 minutes.

Variations and Additions

• Add Veggies: Bell peppers, zucchini, or spinach can be added for extra nutrients.

• Switch Beans: Pinto beans or refried beans work well too.

• Flavor Boost: Add a splash of lime juice or hot sauce to the beef mixture before layering.

• Breakfast Version: Add scrambled eggs and swap salsa for pico de gallo.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely! Assemble the entire bake a day ahead, cover, and refrigerate. Bake when ready to serve, adding 5–10 minutes to the baking time if cold.

Can I use flour tortillas instead of corn?

Yes, but note that flour tortillas will be softer and more pliable. They may not hold up as well if you’re freezing the dish.

Is this gluten-free?

It can be! Use certified gluten-free corn tortillas and make sure your enchilada sauce and salsa are gluten-free.

What can I use instead of sour cream for the crema?

Greek yogurt is a great substitute and offers a tangy, protein-rich alternative.

Can I use ground turkey or chicken instead of beef?

Definitely. Both are great lighter options. Just make sure to adjust seasonings to your taste.

Final Thoughts

This Tex-Mex Beef Enchilada Bake with Corn, Salsa & Lime Crema is the ultimate one-dish wonder. With bold flavors, customizable ingredients, and easy prep, it’s the perfect go-to recipe for any night of the week. Whether you’re feeding a hungry crowd or meal prepping for the days ahead, this satisfying casserole will become a favorite in your rotation.

Pair it with a simple side salad or some tortilla chips and guacamole, and you’ve got a meal that’s sure to impress. Don’t forget the margaritas!