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
Scale
Beef Filling
- 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
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
- 1/2 tablespoon apple cider vinegar
- Salt and pepper to taste
Layers
- 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
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 1/2 teaspoon salt and 1/4 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
