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

There’s something so comforting about a layered casserole packed with rich flavors and melty cheese. This Ground Beef Enchilada Casserole Recipe brings all the classic enchilada flavors into a cozy, easy-to-make dish that’s perfect for feeding a crowd or meal prepping for the week.

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 about this Ground Beef Enchilada Casserole Recipe because it delivers all the festive, bold Mexican flavors — but without the fuss of individually rolling enchiladas. Plus, it’s a great way to use corn tortillas in a way that never gets soggy!

Rich, authentic flavor: The blend of spices, tomato paste, and even a touch of cocoa powder makes the sauce deep and complex — way beyond your typical enchilada sauce.
Hands-off layering: You build it like a lasagna, which means less time fussing and more time enjoying the cooking process.
Flexible and forgiving: You can customize the add-ins like beans, corn, and olives, or swap cheeses to suit your fridge’s inventory.
Great for leftovers and meal prep: This casserole reheats beautifully and even freezes well if you prep ahead.

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 recipe balances hearty, protein-packed ground beef with fresh and pantry staples for layers of flavor. The right spices and a few surprising ingredients give the sauce a rich, authentic taste that’ll make you forget it’s a casserole.

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: Using lean meat keeps the casserole from getting greasy while still delivering that meaty depth.
Yellow onion: Adds sweetness and texture to the beef filling when sautéed just right.
Flour: Helps thicken the sauce, making it cling perfectly to tortillas and fillings.
Chili powder: The main spice for an earthy, smoky enchilada flavor — avoid cayenne here to keep it mild.
Ground cumin, garlic powder, coriander, smoked paprika, oregano: These layers of spice create a true southwest flavor profile that’s balanced and inviting.
Cayenne pepper: Just a pinch for warmth without overpowering the dish.
Garlic cloves (minced): Fresh garlic always punches up the flavor better than powder alone.
Tomato paste: Thickens and sweetens the sauce; it’s the key to that rich “red enchilada” vibe.
Chicken broth (reduced sodium): Adds moisture and a savory base without overpowering saltiness.
Fire roasted diced tomatoes: Adds a smoky, slightly sweet acidity that deepens the sauce.
Chopped mild green chiles: For a gentle peppery note and authentic Mexican touch.
Unsweetened cocoa powder & cinnamon: They add subtle warmth and complexity, mimicking Mexican chocolate’s essence — don’t skip these!
Sugar: Balances acidity and rounds out the sauce’s flavor.
Pinto beans, corn, black olives: These add texture, color, and extra layers of taste.
Apple cider vinegar: A splash brightens everything up, cutting through the richness.
Corn tortillas: The perfect tender-but-structured base layer for any enchilada casserole — avoid flour tortillas for best texture.
Monterrey Jack and sharp cheddar cheese: Freshly grated for perfect melting and gooey, savory layers.

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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 like to switch things up depending on what we have in the fridge or how adventurous I’m feeling. This Ground Beef Enchilada Casserole Recipe is a fantastic base for all kinds of tweaks—adding extra veggies or changing up the cheese can take it in new directions.

Variation: One time, I swapped pinto beans for black beans and added roasted poblano peppers—totally delicious and gave it a smoky kick.
Dairy-free option: You can leave out the cheese or use a plant-based melting cheese alternative if you want to keep it dairy-free.
Vegetable boost: Add diced zucchini or mushrooms to the meat sauce for extra veggies without changing the flavor too much.

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

Step 1: Building a flavorful filling

Start by browning the ground beef with chopped onions in a large pan until the meat is almost cooked through. This caramelizes the onions and adds natural sweetness. Sprinkle in the flour and all the spices, then cook for a couple of minutes to toast those seasonings. Stir in the tomato paste and minced garlic and cook for another minute—the smell at this point is amazing and hints at the deep flavor about to come.

Step 2: Simmering the sauce to perfection

Add your broth, diced roasted tomatoes, green chiles, cocoa powder, sugar, and a pinch of cinnamon. Bring it to a gentle simmer, stirring often to prevent sticking. I like to let it thicken for around 15 minutes—this slow simmer lets the flavors meld together beautifully. After that, stir in the pinto beans, corn, black olives, and a splash of apple cider vinegar. Taste and season with salt and pepper as needed.

Step 3: Preparing your tortillas

If you want to add a little extra flavor and prevent sogginess, lightly char your corn tortillas either over a gas burner flame or in a hot cast iron skillet. This quick step adds a subtle smoky note and keeps the tortillas from getting mushy once baked.

Step 4: Assembling the casserole layers

Grease your 9x13-inch baking dish, then start with a thin layer of meat sauce on the bottom. Layer the tortillas—using two whole in the center and six halves around them—to cover the base, then top with one-third of the meat mixture and a generous cup of cheese. Repeat this pattern twice more, finishing with the last cheese layer on top.

Step 5: Baking the magic

Cover the casserole 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 golden and bubbling. Let it rest a few minutes before serving so it sets up nicely.

Top Tip

Through making this Ground Beef Enchilada Casserole Recipe several times, I’ve found a few key tips that really make your casserole shine and prevent common pitfalls like sogginess and blandness.

Char the tortillas: It’s a simple step that adds flavor and better texture, plus acts like a moisture barrier so your casserole isn’t mushy.
Pre-measure your spices: Mixing them before you start helps keep the cooking flow smooth and ensures every seasoning gets evenly incorporated.
Use freshly grated cheese: I know it’s a bit more work, but it melts so much better and keeps the cheese layer gooey and luscious.
Don’t skip the cocoa and cinnamon: They might sound unusual but they bring that authentic Mexican depth and a subtle sweetness that transforms the sauce.

How to Serve Ground Beef Enchilada Casserole Recipe

ground beef enchiladas - Serving Suggestion

Garnishes

I love topping this casserole with fresh diced tomatoes, sliced black olives, creamy avocado chunks, a sprinkle of cilantro, and a dollop of sour cream. These fresh toppings brighten the richness and add a cool contrast to the warm, cheesy layers.

Side Dishes

This casserole goes beautifully with a light green salad dressed with lime vinaigrette or even some simple Mexican rice and refried beans for a fully festive meal.

Creative Ways to Present

For special occasions, I’ve layered this casserole in smaller individual ramekins for each guest—it makes for a charming personal presentation and easy serving. You can also top with sliced jalapeños or pickled red onions for a colorful, tangy punch.

Make Ahead and Storage

Storing Leftovers

Once cooled, I cover the casserole tightly or transfer portions to airtight containers. It keeps well in the fridge for up to 5 days—perfect for easy lunches or dinners throughout the week.

Freezing

I like to char the tortillas first if I’m planning to freeze leftovers because it helps maintain texture after thawing. Wrap the cooled casserole in plastic and foil, then freeze for up to 3 months. When you’re ready, bake it straight from frozen—no need to thaw—at 425°F for about an hour until bubbly.

Reheating

Reheat leftovers covered with foil at 350°F for about 25 minutes to keep moisture in and cheese melted perfectly. I also use the microwave for quick single servings, heating for one minute then checking every 20 seconds until warmed through.

Frequently Asked Questions:

Can I make this casserole vegetarian?

Absolutely! You can replace the ground beef with a mix of extra beans, diced vegetables like zucchini or mushrooms, and perhaps some plant-based meat crumbles. The sauce is flavorful enough to stand on its own.

What type of cheese melts best for this casserole?

A combination of freshly grated Monterrey Jack and sharp cheddar melts beautifully in this recipe. Freshly grating your cheese ensures the layers turn out gooey and smooth without the clumping you get from pre-shredded cheese.

Can I prepare this casserole in advance?

Yes! You can assemble the casserole completely and refrigerate it (unbaked) for up to 24 hours. When ready, just bake it as instructed, adding about 10 more minutes with foil on to ensure it’s heated through.

Why is cocoa powder added to the sauce?

The cocoa powder, along with cinnamon and sugar, adds depth and a subtle richness reminiscent of authentic Mexican mole sauces. It rounds out the flavors making the enchilada sauce taste complex and less acidic.

Final Thoughts

This Ground Beef Enchilada Casserole Recipe has become a go-to for me when I want something cozy but special enough to impress. It hits all the right notes – cheesy, meaty, comforting – and it’s so easy to tweak or prep ahead. I’m confident you’ll find it a winner on your table, whether for weeknight dinners or potluck gatherings. Give it a try, and soon it might just be your new favorite comfort food!