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Ground Beef Enchilada Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 4 reviews
  • Author: Hannah
  • Prep Time: 45 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 12 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Description

This Ground Beef Enchilada Casserole with Corn Tortillas is a comforting layered dish featuring a rich, flavorful beef filling made with a blend of spices, beans, corn, and olives, all layered between lightly charred corn tortillas and topped with melted Monterrey Jack and sharp cheddar cheeses. Baked to bubbly perfection, it's a hearty 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 (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

  1. Optional Charring: Char the corn tortillas over the flame of a gas burner or in a cast iron skillet until lightly charred in spots to add flavor and help prevent sogginess.
  2. Preheat and Prepare Pan: Preheat the oven to 350 degrees F and lightly grease a deep 9x13-inch baking dish. Toss the Monterrey Jack and sharp cheddar cheeses together and set aside.
  3. Cook Beef: In a Dutch oven or very large saucepan, brown the ground beef and chopped onions until almost cooked through. Sprinkle in the flour and all the dried seasonings, stirring to combine, and cook for 2 minutes to remove raw flour taste.
  4. Add Tomato Paste and Garlic: Reduce heat to low, stir in the tomato paste and minced garlic, cooking for another minute until fragrant.
  5. Simmer Sauce: Stir in the chicken broth, fire roasted diced tomatoes with juices, mild chopped green chiles, cocoa powder, sugar, and cinnamon. Bring the mixture to a simmer, then continue to simmer, stirring often, for about 15 minutes or until the sauce thickens.
  6. Finish Filling: Stir in the rinsed pinto beans, drained sweet corn, chopped black olives, and apple cider vinegar. Remove from heat and season with salt and pepper to taste (approximately 1/2 teaspoon salt and 1/4 teaspoon pepper).
  7. Assemble Casserole: Spread 1 cup of the meat sauce thinly across the bottom of the prepared baking dish. Arrange 2 whole corn tortillas in the center and surround them with 6 tortilla halves to cover the bottom. Layer with about one-third of the remaining meat mixture (approximately 2 cups), then top evenly with 1 cup of the mixed cheeses.
  8. Repeat Layers: Add another layer of tortillas, one-third of the meat mixture, and 1 cup of cheese. Finish with the final layer of tortillas, remaining meat mixture, and remaining cheese.
  9. Bake: Cover the casserole with foil and bake at 350 degrees F for 30 minutes. Remove the foil and bake uncovered for an additional 20 minutes until the cheese is melted and the casserole is heated through.
  10. Serve: Optionally garnish with fresh tomatoes, sliced olives, avocado, cilantro, and sour cream before serving.

Notes

  • Use corn tortillas only; flour tortillas will become soggy and mushy.
  • Inexpensive corn tortillas work best; thick varieties like La Tortilla Factory may be too thick for this recipe.
  • Pre-measure all seasonings before starting to cook for easier preparation.
  • Do not skip the cocoa powder, sugar, and cinnamon—they enhance the authentic enchilada sauce flavor by simulating Mexican chocolate.
  • Grate your own cheese for better melting; pre-shredded cheese contains anti-clumping agents that inhibit melting.
  • You can customize the add-ins such as beans, corn, or olives to suit your taste.
  • To prep ahead, assemble and refrigerate the casserole for up to 24 hours before baking; increase bake time by about 10 minutes when baking chilled.
  • Make the meaty enchilada sauce up to 3 days in advance or freeze for up to 3 months; cold sauce will require additional bake time.
  • Store leftovers tightly covered in the refrigerator for up to 5 days.
  • For freezing, char tortillas before assembling and wrap securely. Bake from frozen at 425 degrees F for 60 minutes covered, then 15-30 minutes uncovered.
  • Reheat casserole covered at 350 degrees F for 25 minutes, or microwave individual servings for about 60 seconds in intervals until hot.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 4 g
  • Sodium: 580 mg
  • Fat: 20 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 6 g
  • Protein: 28 g
  • Cholesterol: 70 mg

Find it online: https://stewhaven.com/ground-beef-enchilada-casserole-recipe/