Name: Ground Beef Enchilada Casserole Recipe
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Cuisine: Mexican
Ingredients: 1 1/2 pounds lean ground beef; 1 yellow onion, chopped; 1/4 cup flour; 3 tablespoons chili powder (NOT cayenne pepper); 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1 teaspoon ground coriander; 1 teaspoon salt; 1/2 teaspoon smoked paprika; 1/2 teaspoon dried oregano; 1/4 teaspoon cayenne pepper; 4-6 garlic cloves, minced; 1/3 cup tomato paste; 3 1/2 cups reduced sodium chicken broth; 1 14.5 oz. can fire roasted diced tomatoes with juices; 1 4 oz. can mild chopped green chiles; 1 teaspoon unsweetened cocoa powder; 1 teaspoon sugar; Pinch of cinnamon; 1 15 oz. can pinto beans, rinsed and drained; 1 15 oz. can sweet corn, drained; 1 6 oz. can chopped black olives, drained; 1/2 tablespoon apple cider vinegar; Salt and pepper to taste; 15 corn tortillas (cut 9 in half); 1 1/2 cups freshly grated Monterrey Jack cheese; 1 1/2 cups freshly grated sharp cheddar cheese

There’s something utterly comforting about a layered, cheesy dish bubbling fresh from the oven. This Ground Beef Enchilada Casserole Recipe combines the zest of traditional enchiladas with an easy casserole format that’s perfect for sharing, meal prepping, or just warming your soul on any given night.

A white rectangular baking dish filled with a layered casserole of melted golden and white cheese mixed with browned ground meat and diced corn and beans, topped in the center with fresh diced red tomatoes, round black olive slices, and bright green jalapeño rings, all sprinkled with finely chopped green herbs. The edges show a crispy, browned crust, and the casserole sits on a white marbled texture surface photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Ground Beef Enchilada Casserole Recipe
Top Tip
How to Serve Ground Beef Enchilada Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Ground Beef Enchilada Casserole Recipe

Why You'll Love This Recipe

I’ve made this Ground Beef Enchilada Casserole Recipe countless times, and honestly, it never gets old. What I love most is how all those bold, Mexican-inspired flavors come together so easily in one baking dish – it’s like your favorite enchiladas but with zero fuss of rolling tortillas.

Layered flavors: Every bite delivers a perfect mix of savory meat sauce, melty cheese, and lightly charred corn tortillas.
Make-ahead friendly: You can prep everything, assemble, and refrigerate before baking, which makes dinner stress-free and quick.
Hearty and wholesome: Pinto beans, corn, olives, and a secret hint of cocoa powder round out the robust filling.
Kid-friendly but grown-up enough: Mild enough for little ones yet packed with depth for adults at the table.

A baked casserole in a white rectangular dish with two handles is shown on a white marbled surface. The dish has three main visible layers. The bottom layer is a dark brown mixture with visible bits of corn and beans. The middle layer shows melted orange and white cheese spread evenly across the dish. The top layer is decorated with diced red tomatoes, sliced black olives, and green jalapeño rounds, with small pieces of green cilantro sprinkled over everything. The edges of the casserole have slightly browned, crispy bits. A beige cloth is partially visible on the right side. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Ground Beef Enchilada Casserole Recipe plays a role to build richness and balance. I always recommend fresh cheese and authentic spices to get that genuine enchilada flavor, and don’t skip the cocoa powder—it deepens the sauce beautifully!

Flat lay of fresh lean ground beef shaped in a loose mound, a whole yellow onion with papery skin intact, a small white ceramic bowl of pale all-purpose flour, another small white bowl filled with vibrant red chili powder, a small white bowl holding light brown ground cumin, a small white bowl with off-white garlic powder, a small white bowl of finely ground light brown coriander, a small white bowl of pinkish salt crystals, a small white bowl of deep red smoked paprika, a small white bowl containing dried oregano leaves, a small white bowl with bright red cayenne pepper powder, several peeled garlic cloves scattered fresh, a small white bowl filled with thick, glossy deep red tomato paste, a small white bowl with golden chicken broth, a small white bowl holding diced bright red fire roasted tomatoes with seeds, a small white bowl of mild green chopped fresh green chiles, a small white bowl with fine dark brown unsweetened cocoa powder, a small white bowl containing white granulated sugar, a tiny pinch of reddish-brown cinnamon powder on white ceramic, a small white bowl of rinsed light brown pinto beans, a small white bowl filled with bright yellow sweet corn kernels, a small white bowl of shiny black sliced olives, a small white bowl with clear pale golden apple cider vinegar, several light yellow corn tortillas stacked neatly and slightly fanned, a small pile of freshly grated pale yellow Monterrey Jack cheese, and a small pile of freshly grated sharp orange cheddar cheese, all ingredients arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Lean ground beef: The hearty protein base that soaks up all the spices and adds satisfying texture.
Yellow onion: Adds natural sweetness and depth once browned with the beef.
Flour: Helps thicken the sauce into that luscious enchilada consistency.
Chili powder: Essential for that classic enchilada flavor without overwhelming heat.
Ground cumin, garlic powder, coriander, smoked paprika, oregano, cayenne pepper: A harmonious blend that layers earthy, smoky, and warm spice notes.
Garlic cloves: Fresh garlic really makes the sauce pop – don’t use pre-minced here.
Tomato paste: Concentrated tomato flavor that rounds out the savory sauce.
Chicken broth: Adds moisture and flavor, bringing everything together with a gentle simmer.
Fire roasted diced tomatoes: A touch of smokiness and brightness.
Mild chopped green chiles: Adds subtle tang and texture without heat.
Unsweetened cocoa powder: A secret ingredient that enriches the sauce depth, mimicking Mexican chocolate.
Sugar and cinnamon: Small hints of sweetness and warmth that balance savory elements.
Pinto beans: Adds heartiness and fiber without overpowering flavors.
Sweet corn: Adds gentle natural sweetness and texture contrast.
Black olives: Provide briny notes that brighten the rich filling.
Apple cider vinegar: Just enough acidity to brighten the sauce and balance richness.
Corn tortillas: The perfect tender-but-sturdy base that absorbs sauce beautifully.
Monterrey Jack and sharp cheddar cheeses: Freshly grated for smooth melting and sharp flavor contrast.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Ground Beef Enchilada Casserole Recipe is how easy it is to tweak. I love switching up the add-ins or cheese depending on what I have on hand — it still turns out delicious every time.

Variation: I sometimes swap pinto beans for black beans or add a handful of chopped fresh jalapeños if we’re craving a little heat. The casserole’s flexible—feel free to experiment!
Dietary mods: For a lighter version, I use ground turkey and low-fat cheese, and it still satisfies the whole family.
Seasonal changes: In summer, fresh diced tomatoes and roasted corn add a bright twist that’s lovely and fresh.

Step-by-Step: How I Make Ground Beef Enchilada Casserole Recipe

Step 1: Build Your Flavorful Beef Filling

I start by browning the ground beef and chopped onion together in a large Dutch oven or skillet. Getting a nice golden color on the meat and onions is key—this develops the flavor base. Then I sprinkle in the flour and all the spices and cook for a couple of minutes, allowing everything to toast a bit and build that rich, fragrant aroma you’re aiming for. Adding tomato paste and minced garlic next, I cook it just until the garlic is fragrant—about a minute—this step really boosts that homemade sauce vibe.

Step 2: Simmer to Perfect Thickness

Pour in the chicken broth, fire-roasted tomatoes, green chiles, cocoa powder, sugar, and a pinch of cinnamon. Stir everything gently before bringing it down to a simmer. This is where patience pays off—the sauce thickens as it bubbles gently for 15 minutes, developing layers of complexity. Stir frequently so nothing sticks or burns on the bottom.

Step 3: Stir in the Good Stuff

Once thickened, I add the drained pinto beans, corn, olives, and a splash of apple cider vinegar. This brightens and balances the sauce richness immediately. Season it finally with salt and pepper—taste as you go! Remove from heat so it can cool slightly before assembling the casserole.

Step 4: Layer Like a Pro

Grab a 9x13-inch baking dish and lightly grease it. I usually char the corn tortillas briefly over an open flame or in a hot skillet to keep them from getting soggy, but you can skip this too. Start with a thin base layer of meat sauce, then arrange two whole tortillas in the center and surround them with tortilla halves—the paper-thin layering creates even coverage. Add a generous third of the filling, then a full cup of mixed Monterey Jack and sharp cheddar cheese freshly grated (trust me, the fresh cheese melts so much better). Repeat twice more to build scrumptious layers that promise every bite toasty and cheesy.

Step 5: Bake to Melty Perfection

Cover the casserole with foil and bake at 350°F for 30 minutes to warm everything through. Then, take off the foil and bake another 20 minutes to let the cheese brown and bubble beautifully. The smell alone will have everyone hovering in the kitchen!

Top Tip

Making this Ground Beef Enchilada Casserole Recipe taught me the importance of balancing flavors beyond just salt and pepper. Those little extras, like the cocoa powder and cinnamon, create a genuine sauce you just can’t buy in stores.

Pre-measure your spices: Mixing your seasonings before cooking speeds up the process and ensures even flavor in every bite.
Char your tortillas: Light charring adds texture and keeps the tortillas from turning mushy once baked.
Grate your own cheese: Fresh cheese melts smoother and avoids that waxy film you sometimes get with pre-shredded stuff.
Don’t skip the vinegar: Just a splash lifts the dish and prevents it from feeling too heavy.

How to Serve Ground Beef Enchilada Casserole Recipe

ground beef enchiladas - Serving Suggestion

Garnishes

I always top my casserole with fresh diced tomatoes, slices of creamy avocado, chopped cilantro, and a dollop of cool sour cream. It adds freshness, creaminess, and a pop of color that lifts the whole plate. Black olives on top tie back to the filling’s briny notes and give a nice finish.

Side Dishes

I like pairing this casserole with a crisp green salad dressed with lime vinaigrette or some smoky grilled corn on the cob. If I’m feeling indulgent, homemade guacamole and chips make the meal feel extra special and festive.

Creative Ways to Present

For gatherings, I sometimes bake this Ground Beef Enchilada Casserole Recipe in individual ramekins. They look adorable and are great for portion control. Another fun idea is layering it in clear glass dishes so guests can see the colorful layers before digging in.

Make Ahead and Storage

Storing Leftovers

After we’ve eaten, I store leftovers tightly covered in airtight containers in the fridge, and they keep well up to five days. The flavors actually deepen by day two, making for incredible next-day lunches or dinners.

Freezing

Freezing this casserole works if you char the tortillas or use thicker corn tortillas to avoid sogginess. Wrap the cooled dish securely in plastic wrap and foil to prevent freezer burn. When baked from frozen, it still tastes fresh and flavorful—perfect for stocking your freezer for busy weeks.

Reheating

I prefer to reheat leftovers in the oven wrapped in foil at 350°F for about 25 minutes until warm and bubbly. But when I’m short on time, reheating individual portions in the microwave for a minute or two does the trick too.

Frequently Asked Questions:

Can I make this Ground Beef Enchilada Casserole Recipe vegetarian?

Absolutely! Swap out the ground beef for sautéed mushrooms, extra beans, or a plant-based ground meat alternative, and you can keep everything else the same for a meatless but still hearty casserole.

What’s the purpose of the cocoa powder in the recipe?

Great question! The unsweetened cocoa powder adds depth and richness to the enchilada sauce, mimicking the flavor profile of traditional Mexican chocolate without making the dish taste chocolatey. It’s a game-changer for authentic flavor.

Can I use flour tortillas instead of corn tortillas?

I don’t recommend it for this casserole because flour tortillas tend to absorb too much moisture and become mushy after baking. Corn tortillas hold up better and give that classic enchilada texture.

How far in advance can I assemble the casserole before baking?

You can assemble it and refrigerate it covered for up to 24 hours before baking. Just keep in mind the longer it sits, the softer the tortillas get, so charring the tortillas beforehand helps keep the layers intact.

Final Thoughts

This Ground Beef Enchilada Casserole Recipe is one of those dishes that feels like a warm hug after a busy day. I love how it balances cozy comfort food with vibrant Mexican flavors—you’ll want to keep it in your weeknight dinner rotation. Trust me, once you try it, you’ll be sharing it with friends and family just like I do!