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.
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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.
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!
- 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.
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
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:
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.
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.
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.
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!
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Ground Beef Enchilada Casserole Recipe
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Halal
Description
This Ground Beef Enchilada Casserole with Corn Tortillas is a hearty and flavorful Mexican-inspired layered dish. It features a rich, spiced beef filling combined with beans, corn, and olives, layered with corn tortillas and melted cheeses for a comforting meal perfect for family dinners or gatherings.
Ingredients
Beef Filling
- 1 ½ pounds lean ground beef
- 1 yellow onion, chopped
- ¼ cup flour
- 3 tablespoons chili powder (NOT cayenne pepper)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- 4-6 garlic cloves, minced
- ⅓ cup tomato paste
- 3 ½ 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
Add Later
- 1 15 oz. can pinto beans, rinsed and drained
- 1 15 oz. can sweet corn, drained
- 1 6 oz. can chopped black olives, drained
- ½ tablespoon apple cider vinegar
- Salt and pepper to taste
Layers
- 15 corn tortillas (cut 9 in half)
- 1 ½ cups freshly grated Monterrey Jack cheese
- 1 ½ cups freshly grated sharp cheddar cheese
Instructions
- Optional Char Tortillas: Char the corn tortillas lightly over the flame of a gas burner or in a cast iron skillet until lightly charred in spots. This helps prevent sogginess.
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F. Lightly grease a deep 9x13-inch baking dish and set it aside. Toss the Monterrey Jack and cheddar cheeses together and set aside as well.
- Cook Beef and Onions: In a Dutch oven or large saucepan, brown the ground beef and chopped onion over medium heat until the beef is almost cooked through. Drain any excess fat if needed.
- Add Flour and Seasonings: Sprinkle in the flour, chili powder, ground cumin, garlic powder, ground coriander, salt, smoked paprika, dried oregano, and cayenne pepper. Cook and stir continuously for two minutes to form a roux and toast the spices.
- Incorporate Tomato Paste and Garlic: Reduce the heat to low, then stir in the tomato paste and minced garlic cloves. Cook for one minute to blend the flavors.
- Add Liquids and Simmer: Stir in the reduced sodium chicken broth, fire roasted diced tomatoes with juices, mild chopped green chiles, unsweetened cocoa powder, sugar, and a pinch of cinnamon. Bring the mixture to a simmer and cook, stirring often, until the sauce thickens, about 15 minutes.
- Mix in Add-Ins and Season: Once thickened, stir in the rinsed and drained pinto beans, sweet corn, chopped black olives, and apple cider vinegar. Remove from heat and season with salt and pepper to taste (about ½ teaspoon salt and ¼ teaspoon pepper).
- Assemble the Casserole: Spread 1 cup of the meat sauce evenly in the bottom of the prepared baking dish. Place 2 whole tortillas in the center and arrange 6 tortilla halves around to cover the surface. Top with one-third of the remaining meat mixture (about 2 cups), then sprinkle 1 cup of the cheese mixture.
- Add Remaining Layers: Repeat the layering process two more times with tortillas, meat mixture, and cheese. Finish with a final layer of tortillas, remaining meat, and the remaining cheese on top.
- Bake: Cover the baking dish tightly with foil and bake at 350 degrees F for 30 minutes. Remove the foil and continue baking uncovered for an additional 20 minutes until the cheese is melted and the casserole is hot and bubbly.
- Serve and Garnish: Garnish with fresh tomatoes, olives, avocados, cilantro, and sour cream if desired before serving.
Notes
- Use corn tortillas to avoid soggy or mushy texture; avoid flour tortillas.
- Use inexpensive corn tortillas as thicker varieties like La Tortilla Factory may be too thick.
- Pre-measure all seasonings before cooking to streamline the process.
- Don’t skip the cocoa powder, sugar, and cinnamon as they add authentic depth to the enchilada sauce.
- Grate your own cheese for best melting results; pre-shredded cheeses contain anti-clumping agents that affect melting.
- Customize add-ins like beans, corn, or olives according to preference.
- Prep ahead options include assembling and refrigerating for up to 24 hours before baking; increase bake time by 10 minutes when baking refrigerated casserole.
- Make meaty enchilada sauce up to 3 days ahead or freeze for up to 3 months; add time when baking from cold.
- Store leftovers tightly covered in the refrigerator for up to 5 days.
- Freeze wrapped casserole for up to 3 months; bake from frozen at 425 degrees F for 60 minutes covered and additional 15-30 minutes uncovered.
- Reheat leftovers covered at 350 degrees F for 25 minutes or microwave individual portions for 60 seconds, adding 20-second increments until heated through.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 75 mg
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