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
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 (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
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 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
