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 (will not make it spicy); 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 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.

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

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.

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

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.

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 of 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: 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.

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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

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

ground beef enchilada - Serving Suggestion

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:

Can I use flour tortillas instead of corn tortillas?

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.

How spicy is this Ground Beef Enchilada Casserole Recipe?

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.

Can I prep this casserole ahead of time?

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.

What’s the best way to reheat leftovers?

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!