Description
A flavorful and hearty Ground Beef Enchilada Casserole made with corn tortillas, a rich meaty enchilada sauce, layers of beans, corn, olives, and a blend of Monterey Jack and sharp cheddar cheeses. This casserole is baked to bubbly perfection, ideal for a satisfying family meal.
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
- 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
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: Char Tortillas. Char tortillas over the flame of a gas burner or in a cast iron skillet until lightly charred in spots to prevent sogginess and enhance flavor.
- Preheat Oven and Prepare Dish. Preheat oven to 350 degrees F. Lightly grease a deep 9x13-inch baking dish; set aside. Toss Monterrey Jack and sharp cheddar cheeses together and set aside.
- Cook Beef and Onions. Brown the ground beef and chopped onions in a Dutch oven or very large saucepan over medium heat until almost cooked through.
- Add Flour and Seasonings. Sprinkle in the flour and all the seasoning spices (chili powder, cumin, garlic powder, coriander, salt, smoked paprika, oregano, cayenne pepper) and cook for two minutes while stirring.
- Add Tomato Paste and Garlic. Reduce heat to low, stir in tomato paste and minced garlic, and cook for one minute to develop flavors.
- Add Liquids and Simmer Sauce. Stir in chicken broth, fire roasted diced tomatoes with juices, mild chopped green chiles, cocoa powder, sugar, and cinnamon. Bring sauce to a simmer and cook, stirring often, until thickened, about 15 minutes.
- Add Final Ingredients to Filling. Stir in pinto beans, sweet corn, 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).
- Assemble Casserole. Spread 1 cup of meat sauce on the bottom of the prepared pan. Place 2 whole tortillas in the middle and surround them with 6 tortilla halves to cover. Top evenly with one-third of the remaining meat mixture (about 2 cups) and then 1 cup of the cheese mix. Repeat layering two more times finishing with cheese on top.
- Bake Casserole. Cover the casserole with foil and bake at 350 degrees F for 30 minutes. Remove foil and bake uncovered for an additional 20 minutes or until the cheese is melted and the casserole is heated through.
- Garnish and Serve. Optional: garnish with fresh tomatoes, olives, avocados, cilantro, and sour cream as desired before serving.
Notes
- Use corn tortillas only; avoid flour tortillas to prevent sogginess.
- Inexpensive corn tortillas work best; thick tortillas like La Tortilla Factory may be too dense.
- Pre-measure spices for ease in cooking.
- Don't skip cocoa powder, sugar, and cinnamon—they replicate authentic Mexican chocolate flavor in the sauce.
- Use freshly grated cheeses for better melting and texture; avoid pre-shredded cheeses with anti-clumping agents.
- Customize the add-ins such as beans and olives to your preference.
- You can assemble the casserole up to 24 hours ahead and refrigerate before baking; extend baking time by 10 minutes if baking from refrigerated.
- Make the meaty enchilada sauce up to 3 days in advance and refrigerate or freeze for up to 3 months for convenience.
- To store leftovers, refrigerate tightly covered for up to 5 days or freeze wrapped securely for up to 3 months.
- Reheat refrigerated casserole covered at 350 degrees F for 25 minutes or microwave servings for 60 seconds, adding 20-second intervals until hot.
- When freezing, char or use thick tortillas to help prevent softening after thawing.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 75 mg
