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; 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

The moment I take the first bite of this Ground Beef Enchilada Casserole Recipe, I’m swept away by layers of rich, savory goodness that just scream comfort food at its finest. It’s one of those dishes you can make for a weeknight dinner or feel proud serving at a casual gathering—and everyone always asks for seconds.

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

I’m genuinely excited to share this Ground Beef Enchilada Casserole Recipe with you because it perfectly balances bold Mexican-inspired flavors with simple pantry ingredients. Trust me, once you try it, you’ll want to make it again and again!

Layered Flavor: Each bite combines tender meat sauce, melty cheese, and slightly charred corn tortillas for the perfect texture and taste.
Customizable & Flexible: You can easily swap ingredients or add your favorite extras to make it truly your own.
Great for Meal Prep: It holds up well in the fridge and tastes even better reheated, making it a time-saving winner.
Family Friendly: Mildly spiced but incredibly flavorful, it’s a crowd-pleaser for kids and adults alike.

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

This casserole comes together with ingredients that complement each other beautifully, creating a saucy, layered dish that’s hearty without being heavy. Here’s why each key ingredient lands just right.

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

Ground beef: Provides rich, meaty depth and protein to make this a satisfying meal.
Yellow onion: Adds sweetness and a savory base when sautéed with the beef.
Flour and chili powder: The flour helps thicken the sauce, while chili powder delivers a slow-building warm spice (not heat).
Cumin, garlic powder, coriander, smoked paprika, oregano, and a pinch of cayenne: These seasonings layer in classic Mexican flavors without overpowering.
Tomato paste and fire-roasted diced tomatoes: Bring tomato richness and a hint of smokiness.
Chicken broth: Adds moisture and rounds out the sauce with umami.
Mild chopped green chiles: Give a subtle tang and a gentle kick of flavor.
Unsweetened cocoa powder, sugar, and cinnamon: These unexpected ingredients deepen the sauce’s complexity, mimicking authentic Mexican chocolate nuances.
Pinto beans, sweet corn, and black olives: Mix-ins that add texture and contrast to the beef.
Apple cider vinegar: Brightens and balances the richness with a subtle tang.
Corn tortillas: Charred slightly, they hold up better in the casserole and add that toasty flavor you crave.
Monterey Jack and sharp cheddar cheeses: Freshly grated for the best melt and gooeyness.

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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

One of the best things about this Ground Beef Enchilada Casserole Recipe is how malleable it is to your tastes. I love mixing in some chopped bell peppers or swapping black beans for pinto sometimes. Feel free to make it your own!

Variation: I once added sautéed mushrooms and zucchini to sneak in extra veggies, and it was a hit – super flavorful but health-boosted.
Dairy-Free: You can skip the cheese or use dairy-free cheese alternatives, though I recommend freshly grating a melty cheese for best results.
Spice Level: If you like more heat, you can add a little chipotle in adobo or extra cayenne, but start small so it doesn’t overpower the other flavors.

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

Step 1: Prep and Char the Tortillas (Optional but Worth It!)

I like to take a little extra time to char the corn tortillas over a gas burner or in a hot cast iron skillet. This not only adds that beautiful smoky flavor but helps prevent sogginess in the casserole. Just flip them quickly until you see those lovely black spots. If you’re short on time, it’s okay to skip this, but I promise it makes a difference!

Step 2: Brown the Beef and Build Flavor

Start by browning the ground beef with chopped onions in a large pot or Dutch oven. Stir it often so the meat cooks evenly and the onions soften nicely. When the beef is just about cooked through, sprinkle in the flour and all your spices, then cook it for a couple of minutes. This step lets the flavors bloom and thickens the sauce when you add liquids.

Step 3: Add Tomato Paste, Garlic, and Liquids

Stir in the tomato paste and minced garlic, cooking for another minute to develop richer flavors. Then pour in the chicken broth, fire-roasted diced tomatoes, green chiles, cocoa powder, sugar, and cinnamon. Bring it all to a gentle simmer, and let it thicken up—this usually takes about 15 minutes. Stir often to avoid sticking and keep the sauce consistent.

Step 4: Fold in Beans, Corn, Olives, and Vinegar

Once your sauce has thickened, stir in the rinsed pinto beans, sweet corn, black olives, and apple cider vinegar. Give it a good mix and season with salt and pepper to taste. This combination adds texture and brightens the overall flavor.

Step 5: Assemble the Layers

Start by spreading a thin layer of meat sauce in the bottom of your greased baking dish. Arrange the tortillas as directed—two whole ones in the center and six halves around them—then layer a third of the filling over the top and sprinkle with a cup of the blended cheeses. Repeat this two more times, finishing with cheese on top.

Step 6: Bake and Enjoy

Cover generously with foil and bake at 350°F for 30 minutes. Then remove the foil and bake for another 20 minutes uncovered, until the cheese is golden and bubbly. Let it rest a bit before cutting—it helps everything set and makes serving easier.

Top Tip

From countless times making this casserole, I’ve learned that small details make a big difference. Whether it’s how you char your tortillas or pre-measuring your spices, these tricks ensure success and save you stress.

Pre-measure Your Seasonings: Mixing all the spices before cooking means no scrambling at the stove and less chance of missing an ingredient.
Freshly Grated Cheese: It melts better and gives a creamy texture; trust me, the pre-shredded stuff just won’t create that lovely gooey top.
Don’t Skip the Cocoa Powder: That little touch lends a subtle richness and depth that sets this enchilada sauce apart from the rest.
Char the Tortillas: This step helps prevent the dreaded soggy texture and adds a beautiful smoky flavor every time.

How to Serve Ground Beef Enchilada Casserole Recipe

ground beef enchiladas - Serving Suggestion

Garnishes

I personally love topping my slice with fresh diced tomatoes, creamy avocado chunks, a dollop of sour cream, some sliced black olives, and a sprinkle of chopped cilantro. It brings a fresh, bright contrast to the rich casserole and makes every bite sing.

Side Dishes

This casserole pairs beautifully with a simple green salad dressed with lime vinaigrette or a crisp cucumber salad. For hearty dinners, I sometimes add Spanish rice or refried beans on the side to keep it authentically Mexican-inspired.

Creative Ways to Present

For parties or potlucks, serving the casserole in individual ramekins with a side of chips and fresh salsa always gets compliments. You can also make mini versions using small tortilla rounds layered in muffin tins—perfect for finger food and impressively adorable.

Make Ahead and Storage

Storing Leftovers

Once cooled, I tightly cover the casserole or transfer leftovers to an airtight container and keep it in the fridge for up to five days. It reheats beautifully, and I find the flavors meld even more overnight—almost like a secret bonus.

Freezing

I’ve frozen this casserole a few times, especially when prepping ahead for busy weeks. To keep the best texture, I recommend charring the tortillas first or using thicker corn tortillas. Wrap the cooled casserole well with plastic wrap and foil, then freeze for up to three months. When you’re ready, bake it straight from frozen for a cozy meal later.

Reheating

I usually reheat leftovers in the oven, covered with foil at 350°F for about 25 minutes until it’s warm and the cheese is melty again. For quick bites, heating single servings in the microwave works fine—just start with a 60-second blast and add time in small increments to avoid drying it out.

Frequently Asked Questions:

Can I use flour tortillas instead of corn?

Flour tortillas aren't the best choice for this casserole because they tend to get soggy and mushy when baked, unlike corn tortillas which hold their structure better and add authentic flavor. Plus, lightly charring the corn tortillas adds more depth to the dish that's hard to replicate with flour.

How spicy is this Ground Beef Enchilada Casserole Recipe?

This recipe is mildly spiced, focusing on warm chili powder and savory spices without overwhelming heat. The tiny amount of cayenne pepper is just to add subtle complexity, so it’s kid-friendly and works well for anyone who prefers less spice.

Can I make this recipe vegetarian or vegan?

Absolutely! To make it vegetarian, substitute the ground beef with cooked lentils, crumbled tofu, or a meatless crumble. For a vegan version, swap out the cheese for vegan alternatives and use vegetable broth instead of chicken broth. The rest of the sauce and layers stay the same and still deliver fantastic flavor.

Do I have to char the tortillas?

Charring the tortillas isn’t mandatory but highly recommended. It helps prevent the casserole from becoming soggy by reducing moisture and adds a smoky, toasty flavor that elevates the entire dish. If you're in a hurry, you can skip this step but expect a slightly different texture.

Final Thoughts

This Ground Beef Enchilada Casserole Recipe is one of those dishes that becomes a staple in my kitchen rotation because it’s hearty, comforting, and packs a punch of flavor that feels truly homemade. Whether you’re feeding a hungry family or looking for something delicious and a little different, this casserole will have you smiling at the dinner table. Give it a try—you’ll soon see why I’m such a fan!