There’s something deeply comforting about layers of cheesy, saucy goodness baked together, and this Ground Beef Enchilada Casserole Recipe definitely hits that spot. It’s a wonderful way to enjoy all the flavors of enchiladas without the fuss of rolling each one, and the combination of spices and hearty ingredients makes it uniquely satisfying.
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Why You'll Love This Recipe
From the moment I first made this Ground Beef Enchilada Casserole Recipe, I was hooked. It’s not just a meal, it’s an experience—a perfect blend of bold spices, comforting textures, and gooey cheese that makes dinner feel special any night of the week.
- Deliciously Layered: The layered method means every bite has a mix of beef, sauce, tortillas, and cheese, creating complex flavors without extra effort.
- Busy Weeknight Friendly: While it looks impressive, the steps are straightforward and come together nicely if you prep ahead.
- Customizable Ingredients: You can tweak the add-ins, spice levels, or cheeses to match your family’s tastes easily.
- Feeds a Crowd: Making a large casserole means you’ve got plenty of leftovers that reheat beautifully, perfect for lunches or busy days.
Ingredients & Why They Work
This Ground Beef Enchilada Casserole Recipe balances savory, smoky, and subtly sweet elements thanks to the carefully chosen ingredients. Each plays its part to build layered flavors, and you can find most of these at your local grocery store.
- Lean Ground Beef: Gives that hearty, meaty base with less grease for a cleaner sauce.
- Yellow Onion: Adds sweetness and depth when sautéed with beef.
- Flour: Acts as a thickener making the sauce rich and velvety.
- Chili Powder: The star seasoning giving authentic enchilada flavor without overwhelming heat.
- Ground Cumin, Garlic Powder, Ground Coriander: Layer flavors that bring warmth and complexity.
- Smoked Paprika & Dried Oregano: Adds smoky and herbal notes which elevate the sauce.
- Cayenne Pepper: Just a touch to round flavors; won’t make it spicy but adds subtle kick.
- Garlic Cloves: Fresh garlic is unmatched in aroma and taste here.
- Tomato Paste: Concentrated tomato flavor thickens and enriches the sauce.
- Chicken Broth (Reduced Sodium): Keeps sauce flavorful without excess salt.
- Fire Roasted Diced Tomatoes: Infuses a smoky sweetness with wonderful texture.
- Mild Chopped Green Chiles: Adds subtle tang and mild peppery character.
- Unsweetened Cocoa Powder & Sugar: These seem surprising but mimic Mexican chocolate, adding depth and balance.
- Cinnamon: Gives a special warmth to the sauce, rounding out the flavors.
- Pinto Beans & Sweet Corn: Bulk out the casserole with creamy and sweet bits.
- Black Olives: Bring briny complexity.
- Apple Cider Vinegar: Brightens the sauce tuning the richness.
- Corn Tortillas (not flour): Hold the layers together while adding a slightly smoky, delicious bite—char them if you can!
- Monterrey Jack & Sharp Cheddar Cheese: Freshly grated for that melty, creamy finish with a sharp kick.
Make It Your Way
I love switching up the add-ins in this Ground Beef Enchilada Casserole Recipe depending on what I have in my fridge or pantry, and I encourage you to do the same. It’s a flexible dish that’s great for getting creative or accommodating dietary needs!
- Variation: Once, I swapped out pinto beans for black beans and added a bit of diced zucchini—trust me, it makes the casserole heartier without losing that enchilada vibe.
- Make it Spicy: If you like heat, add a diced jalapeño or extra cayenne, but go easy—you can always add more next time.
- Vegetarian Version: Skip the ground beef and boost beans plus corn, or use your favorite meatless crumbles.
- Cheese Choices: Try Monterey Jack with a little queso fresco or a Mexican cheese blend for different creamy bites.
Step-by-Step: How I Make Ground Beef Enchilada Casserole Recipe
Step 1: Char Those Tortillas for Extra Flavor
Before diving into the filling, I like to give my corn tortillas a quick char over a gas burner or in a hot cast-iron skillet. This small step adds a smoky note and helps prevent them from becoming soggy in the casserole. If you’re short on time, you can skip this, but really, it’s worth it!
Step 2: Cooking the Beef and Building the Sauce
Start by browning your ground beef and chopped onion in a heavy Dutch oven or large saucepan until the meat is mostly cooked through. This is when the aroma starts to fill your kitchen—trust me, it’s a great moment. Sprinkle the flour and spices over the meat and cook for about two minutes to toast the flour and bloom the spices.
Next, stir in the tomato paste and minced garlic and cook for one more minute. This builds the base of your sauce.
Step 3: Simmer to Perfection
Pour in the chicken broth, fire-roasted tomatoes, green chiles, cocoa powder, sugar, and cinnamon. Bring everything to a gentle simmer. Stir frequently while it thickens—this takes about 15 minutes. When it’s nice and rich, fold in the pinto beans, corn, black olives, and a splash of apple cider vinegar. Season with salt and pepper to taste.
Step 4: Layer and Cheese It Up
In your prepared baking dish, spread a thin layer of meat sauce to start. Arrange two whole tortillas in the center and surround them with six tortilla halves to cover the pan evenly—this sandwich effect locks the layers in. Top with a third of the remaining sauce, then sprinkle on 1 cup of the cheese blend. Repeat twice more—tortillas, filling, cheese—finishing with cheese on top.
Step 5: Bake and Broil
Cover the pan with foil and bake at 350°F for 30 minutes. The foil traps moisture to keep the casserole tender.
Remove the foil and bake an additional 20 minutes uncovered until the cheese is bubbly and golden.
Top Tip
I’ve found that a few small tricks really take this Ground Beef Enchilada Casserole Recipe from good to unforgettable. These are the tips I swear by in my kitchen:
- Pre-measure Your Spices: I always mix and measure my seasonings before starting so I can add everything at once, making cooking smoother and less stressful.
- Don’t Skip the Cocoa Powder: It might sound odd, but that pinch gives the sauce a rich, deep flavor reminiscent of classic Mexican enchiladas.
- Freshly Grated Cheese Matters: Pre-shredded cheeses contain additives that stop them from melting evenly, so be patient and grate your own for that perfect gooey layer.
- Char Your Tortillas: This step adds smokiness and prevents your casserole from turning soggy—especially handy when prepping ahead.
How to Serve Ground Beef Enchilada Casserole Recipe
Garnishes
I’m a big fan of topping this casserole with fresh diced tomatoes, a handful of sliced black olives, ripe avocado chunks, some chopped cilantro, and a generous dollop of sour cream. It brightens the rich, cheesy layers perfectly and adds lovely fresh texture.
Side Dishes
Some steamed Mexican rice or a simple cilantro lime rice pairs beautifully here. A crisp green salad with a tangy vinaigrette is also a great way to balance the richness, and I’ve even served it with roasted veggies for a heartier meal.
Creative Ways to Present
For a festive get-together, I like presenting this casserole in individual ramekins layered the same way, topped with colorful garnishes. It feels a bit special but is just as effortless. Another idea: serve scoops on warm tortillas with extra sides for a fun taco night twist!
Make Ahead and Storage
Storing Leftovers
After it cools, I tightly cover the casserole or transfer leftovers to an airtight container and store it in the fridge for up to 5 days. It reheats wonderfully, making it perfect for quick lunches or dinners later in the week.
Freezing
I highly recommend charring the tortillas before freezing to help maintain texture. Wrap the cooled casserole tightly in plastic wrap and then foil to avoid freezer burn. It freezes well for up to 3 months. When you want it, bake it from frozen at 425°F for about an hour covered, then uncovered for 15–30 minutes to get that bubbly top.
Reheating
I usually reheat leftovers covered with foil at 350°F for about 25 minutes until warmed through. For single servings, the microwave works great—heat for one minute, then check and continue in 20-second bursts to avoid overcooking.
Frequently Asked Questions:
It’s best to stick with corn tortillas for this recipe. Flour tortillas tend to become mushy during baking, while corn tortillas hold up better and have a more authentic flavor. If you only have flour tortillas, you might want to try doubling up or frying them quickly to add firmness before layering.
This recipe is mildly spiced—not spicy hot. The use of chili powder without cayenne pepper as the main seasoning creates a rich, smoky flavor without heat. There is a small amount of cayenne pepper included, but it just rounds out the flavor without making it spicy. You can easily adjust the heat by adding more cayenne or a chopped jalapeño if desired.
Absolutely! You can assemble the entire casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. If you refrigerate it longer, the tortillas may soften more, so I recommend charring the tortillas beforehand to maintain texture. Just increase baking time slightly when cooking from cold.
The best way is to cover the casserole with foil and bake at 350°F for about 25 minutes until hot and bubbly. For single servings, reheating in the microwave works well: heat for 60 seconds, then continue in 20-second intervals until warmed through without drying out. This helps maintain moisture and flavor.
Final Thoughts
This Ground Beef Enchilada Casserole Recipe has become a staple in my home because it’s just so reliable and tasty. It’s perfect for a cozy dinner or when you want to impress without spending hours in the kitchen. I hope you give it a try—you might find it becomes one of your go-to comfort meals too!
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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: Low Lactose
Description
This Ground Beef Enchilada Casserole with Corn Tortillas is a hearty and flavorful Mexican-inspired dish featuring layers of seasoned beef filling, corn tortillas, and melted Monterey Jack and sharp cheddar cheeses. Slow-simmered with a rich blend of spices, tomato paste, and smoky elements like cocoa and cinnamon, this casserole is baked until bubbly and perfect for family dinners or meal prep.
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 (will not make it spicy)
- 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 Tortilla Charring: Char the corn tortillas over the flame of a gas burner or in a cast iron skillet until lightly charred in spots to enhance flavor and prevent sogginess.
- Prepare Oven and Ingredients: Preheat your oven to 350 degrees F. Lightly grease a deep 9x13-inch baking dish and toss the Monterrey Jack and sharp cheddar cheeses together. Set aside.
- Cook Beef and Onions: In a Dutch oven or large saucepan, brown the ground beef and chopped onions until almost cooked through. Sprinkle in the flour and all the seasonings including chili powder, cumin, garlic powder, coriander, salt, smoked paprika, oregano, and cayenne pepper; cook for two minutes to blend flavors.
- Add Tomato Paste and Garlic: Reduce heat to low and stir in tomato paste and minced garlic cloves; cook for one minute to deepen the sauce flavor.
- Make Enchilada Sauce: Stir in chicken broth, fire roasted diced tomatoes with juices, chopped green chiles, cocoa powder, sugar, and cinnamon. Bring to a simmer and continue to simmer, stirring often, until the sauce thickens, about 15 minutes.
- Incorporate Add-Ins: After the sauce has thickened, stir in rinsed pinto beans, drained 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 Casserole: Spread 1 cup of the meat sauce evenly on the bottom of the prepared pan. Place 2 whole tortillas in the middle, surrounded by 6 tortilla halves to cover the base. Top with one-third of the remaining meat sauce (about 2 cups) and 1 cup of the cheese mixture. Repeat the layering with tortillas, meat sauce, and cheese two more times, finishing with cheese on top.
- Bake the Casserole: Cover the casserole with foil and bake at 350 degrees F for 30 minutes. Then remove foil and bake uncovered for an additional 20 minutes or until cheese is melted and the casserole is thoroughly heated.
- Serve and Garnish: Garnish with fresh tomatoes, olives, avocados, cilantro, and sour cream if desired. Serve warm.
Notes
- Use corn tortillas, not flour tortillas, to avoid soggy layers.
- Inexpensive corn tortillas work best; thick tortillas may be too heavy for this casserole.
- Pre-measure seasonings to add them all at once and streamline cooking.
- Don't skip the unsweetened cocoa powder and cinnamon as they enhance the authentic enchilada flavor.
- Grate your own cheeses for better melting; pre-shredded cheeses contain anti-clumping agents that can affect texture.
- Customize add-ins like beans, olives, and corn to suit your taste.
- You can assemble the casserole in advance and refrigerate up to 24 hours before baking; increase baking time by about 10 minutes when baking from cold.
- Make the meaty sauce ahead and refrigerate for up to 3 days or freeze for up to 3 months.
- To store leftovers, refrigerate tightly covered for up to 5 days or freeze for up to 3 months, wrapping securely.
- When freezing, consider charring tortillas first to reduce sogginess.
- Reheat leftovers covered in oven at 350 degrees F for 25 minutes or microwave individual portions for about 60 seconds, adding 20-second intervals until heated through.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 70 mg



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