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

Nothing beats the warm, comforting layers of a classic Mexican-inspired dish like this Ground Beef Enchilada Casserole Recipe. With rich, savory beef, a blend of spices, and melty cheese hugged by tender corn tortillas, it’s a crowd-pleaser that feels like a cozy kitchen hug.

The image shows a white rectangular baking dish filled with a layered Mexican-style casserole. The bottom layer is a mix of cooked ground meat with beans and corn, covered by melted yellow and white cheese. On top, there are sliced black olives, bright green jalapeño rings, and diced red tomatoes scattered in the center, with finely chopped green herbs sprinkled over the entire dish. The edges have a bubbly, slightly browned cheese texture. The dish is set on a white marbled 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

This ground beef enchilada casserole brings together flavors and textures in a way that’s incredibly satisfying without being complicated. I’ve made it for weeknight dinners and even for casual gatherings where people always ask for seconds—there’s just something about that homemade sauce and melty cheese combo that hits the spot every time.

Deep, authentic flavor: The blend of spices and a hint of cocoa and cinnamon creates a sauce that’s rich and slightly complex without being spicy.
Layered textures: Corn tortillas soften just right inside the casserole while still holding their structure, giving you perfect bites every time.
Customizable and forgiving: You can tweak the beans, olives, or corn to your liking, plus swap cheeses or toppings with ease.
Great for make-ahead cooking: Assemble it in advance, refrigerate, and bake when you’re ready, making it a great option for busy days or entertaining.

A white rectangular baking dish holds a layered casserole with a base of dark brown cooked ground meat mixed with corn and beans, topped with melted white and orange cheese that covers the whole dish unevenly. On top, there is a bright layer of chopped red tomatoes, sliced black olives, and green jalapeño rings, all sprinkled with fresh green chopped cilantro. The dish is placed on a white marbled surface with a beige cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Ground Beef Enchilada Casserole Recipe is really in the combination of simple, straightforward ingredients that create layers of flavor. Each component pulls its weight, from the spices to the corn tortillas, creating a balanced dish that’s more than the sum of its parts.

Flat lay of a raw one-pound portion of lean ground beef, a whole yellow onion with bright golden skin, a small mound of pale flour on a white ceramic plate, a neat pile of deep red chili powder, a collection of small white ceramic bowls each containing ground cumin, garlic powder, ground coriander, salt, smoked paprika, dried oregano, cayenne pepper, unshelled garlic cloves, a small white bowl of thick tomato paste, a white bowl filled with rich golden chicken broth, a bowl of ripe red fire roasted diced tomatoes with juices, a bowl of fresh mild chopped green chiles, a tiny white bowl with dark brown cocoa powder, a small white bowl holding light brown sugar, a pinch of ground cinnamon in a white bowl, a stack of fresh yellow corn tortillas, a mound of freshly grated Monterey Jack cheese, a mound of freshly grated sharp cheddar cheese, a white ceramic bowl with drained pinto beans, a bowl of bright yellow sweet corn kernels, another bowl with shiny black sliced olives, and a small white bowl filled with amber apple cider vinegar — all arranged symmetrically 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: Adds hearty flavor without too much grease, making the casserole nice and rich.
Yellow onion: Gives a natural sweetness and depth when softened with the beef.
Flour: Helps thicken the sauce for that perfect enchilada consistency.
Chili powder & spices: A mix of cumin, paprika, coriander, and a touch of cayenne brings the traditional Mexican flavor without overwhelming heat.
Garlic & tomato paste: Build savory layers and richness in the filling.
Chicken broth: Creates a flavorful, slightly saucy texture melding the meat and veggies.
Fire roasted diced tomatoes: For a smoky, fresh tomato taste that brightens the dish.
Green chiles: Mild heat and extra dimension.
Cocoa powder & cinnamon: These might surprise you, but they give the sauce that authentic “Mexican chocolate” warmth and complexity—don’t skip!
Pinto beans, corn, black olives: Add heartiness, sweetness, and a briny pop of flavor.
Apple cider vinegar: Balances everything with a subtle tang, cutting through richness.
Corn tortillas: The backbone of the casserole—soft but sturdy, perfect for layering.
Monterrey Jack & sharp cheddar cheese: Freshly grated for that gooey, melt-in-your-mouth texture that binds the dish.

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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 how flexible this Ground Beef Enchilada Casserole Recipe is—I've made it with a handful of different tweaks depending on what I have on hand or dietary needs. You can definitely make it your own and I encourage that!

Variation: I once swapped classic pinto beans for black beans for a slightly earthier flavor, and it worked beautifully. If you want it spicier, stir in some diced jalapeños or use a hotter chili powder.
Make it vegetarian: Replace the ground beef with sautéed mushrooms and extra beans, then add vegetable broth instead of chicken broth—it’s still super satisfying.
Seasonal twist: In summer, I like adding fresh roasted corn instead of canned for a sweeter bite.
Cheese swaps: Pepper Jack or a Mexican blend cheese works well if you want a little extra kick or variety.

Step-by-Step: How I Make Ground Beef Enchilada Casserole Recipe

Step 1: Brown the Beef and Build the Base

Start by heating a heavy Dutch oven or large pan over medium heat. Add your lean ground beef and chopped onions, cooking until the beef is just about cooked through and the onions are soft—about 7-8 minutes. This step locks in flavor and lets the onions sweeten the mix, which is crucial. Don’t rush or the beef won’t brown nicely.

Step 2: Add Flour and Spices

Sprinkle the flour over the beef mixture and stir for about two minutes. This cooks out the raw flour taste and helps thicken your sauce later. Then, add your carefully pre-measured spices—chili powder, cumin, garlic powder, coriander, salt, smoked paprika, oregano, and a pinch of cayenne. Stir everything together until fragrant.

Step 3: Build the Sauce

Lower the heat and stir in tomato paste and minced garlic, cooking for about a minute. Now pour in the chicken broth, fire-roasted diced tomatoes, green chiles, cocoa powder, sugar, and cinnamon. Bring the sauce to a gentle simmer, stirring frequently to prevent sticking. Simmer until it thickens up nicely, about 15 minutes. This step is where all those flavors meld into that unbeatable enchilada sauce I rave about.

Step 4: Stir in Add-Ins and Season

Once thickened, fold in the pinto beans, corn, black olives, and apple cider vinegar. Season the sauce carefully with salt and pepper—start with half a teaspoon salt and a quarter teaspoon pepper, then adjust to your taste. Remove from heat and set aside.

Step 5: Prepare the Tortillas and Cheese

This step makes all the difference: if you have a gas stove, quickly char your corn tortillas over the flame until lightly spotted with black—this helps them stay sturdy and adds a touch of smoky flavor. Alternatively, use a hot cast iron skillet to char. Then cut most tortillas in half for layering and lightly grease your 9x13 casserole dish. Toss together your freshly grated Monterrey Jack and sharp cheddar cheeses. Freshly grating the cheese truly makes a difference in meltiness and flavor.

Step 6: Assemble the Casserole Layers

Spoon 1 cup of the meat sauce into the bottom of the baking pan and spread evenly—that thin layer prevents sticking. Place two whole tortillas in the center of the pan and surround them with six tortilla halves to cover the surface, creating a sturdy first layer. Add about a third of your filling over the tortillas, then sprinkle with 1 cup of the cheese mixture. Repeat two more times, ending with cheese on top. The layers help everything meld together as it bakes.

Step 7: Bake to Perfection

Cover your pan tightly with foil and bake at 350°F for 30 minutes. Then remove the foil and bake uncovered for another 20 minutes or until the cheese is bubbly and melted to golden perfection. Allow it to rest for a few minutes before digging in—this helps the casserole set and makes serving easier.

Top Tip

After making this casserole several times, I’ve learned a few tricks that really elevate the dish and make the process smoother. These little details have saved me from soggy tortillas and bland sauce multiple times—and I’m confident they’ll help you master this recipe.

Char Your Tortillas: This adds flavor and prevents sogginess by giving the tortillas a slight crisp before layering.
Pre-Measure Spices: I always mix and measure seasonings ahead because it ensures even distribution and reduces last-minute scrambling.
Freshly Grate Cheese: It melts better and tastes so much fresher than pre-shredded varieties that contain anti-caking agents.
Let It Rest Before Serving: If you serve it right from the oven, it can fall apart. Give it 5–10 minutes to firm up—it makes plating easier and tidier.

How to Serve Ground Beef Enchilada Casserole Recipe

Ground Beef Enchilada - Serving Suggestion

Garnishes

I’m a sucker for simple garnishes that add brightness and texture. Fresh chopped tomatoes, sliced black olives, diced creamy avocado, a sprinkle of chopped fresh cilantro, and a dollop of sour cream are my go-to toppings. They refresh and lift the rich, melty casserole beautifully. Plus, a squeeze of lime just before serving never hurts for a bit of zesty vibrance.

Side Dishes

My favorite sides for this enchilada casserole are simple and fresh: Mexican street corn salad (esquites) or a crisp green salad with lime vinaigrette balances the rich main dish. Sometimes, I serve it with a side of cilantro-lime rice or black beans for extra heartiness. It’s all about complementing the spice and creamy textures without overpowering.

Creative Ways to Present

For special occasions, I like to make individual portions in small ramekins or cast-iron skillets—bubbling and melty right at each guest’s spot. Another fun idea is to top with slices of roasted poblano peppers or add layers of grilled veggies alongside the meat sauce. You can also garnish with pickled red onions for a tangy twist that wows your crowd.

Make Ahead and Storage

Storing Leftovers

I typically cool the casserole completely, then cover tightly and store leftovers in the refrigerator for up to five days. The flavors meld beautifully overnight, often tasting even better the next day. Just reheat slices in the oven or microwave, and they almost taste freshly made.

Freezing

Freezing this casserole works well if you char the tortillas first or opt for slightly thicker ones—it prevents the texture from turning mushy after thawing. Wrap the cooled, unbaked assembled casserole tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to eat, bake from frozen at 425°F for about an hour plus extra uncovered baking time until bubbly and heated through.

Reheating

To reheat, cover leftovers with foil and warm in a 350°F oven for 25 minutes or until heated through. For quick single servings, the microwave works well—I heat in 20-second intervals to avoid overcooking. This way, the casserole maintains its creamy texture and cheesy goodness without drying out.

Frequently Asked Questions:

Can I use flour tortillas instead of corn tortillas?

It's best to stick with corn tortillas for this Ground Beef Enchilada Casserole Recipe—corn tortillas hold up better during baking and maintain the classic texture. Flour tortillas tend to get soggy and mushy, which can throw off the dish’s structure and overall experience.

Why is cocoa powder added to the sauce?

Adding cocoa powder (along with cinnamon and sugar) gives the sauce a subtle depth and richness reminiscent of traditional Mexican mole flavors. It doesn’t make the dish taste like chocolate or spicy—it just enhances the savory, complex notes of the enchilada sauce.

Can I prepare this casserole ahead of time?

Absolutely! You can assemble the entire casserole up to 24 hours in advance and refrigerate it covered but unbaked. When you're ready to cook, just bake it as directed, adding about 10 extra minutes of covered baking time to ensure it’s heated all the way through.

How do I prevent the casserole from getting soggy?

Char the corn tortillas lightly before assembling to help them hold their shape and prevent sogginess. Also, be sure to thicken the sauce by simmering it properly, so it doesn’t release too much liquid while baking. These steps keep your casserole deliciously firm and easy to serve.

Final Thoughts

This Ground Beef Enchilada Casserole Recipe holds a special place in my kitchen because it’s dependable, comforting, and full of flavor upgrade-worthy moments. It’s the kind of dinner that feels both homey and exciting, perfect for feeding a crowd or just making weeknights easier. I hope you’ll give it a try, tweak it your way, and maybe it becomes a favorite for your table too.