Description
This Ground Beef Enchilada Casserole is a flavorful and hearty Mexican-inspired dish layered with tender corn tortillas, a spiced ground beef filling, creamy cheeses, and baked to perfection. Featuring a rich enchilada sauce made with tomatoes, spices, and a hint of cocoa and cinnamon for authentic depth, this casserole is perfect for family dinners or meal prepping. It offers a satisfying combination of savory, tangy, and slightly smoky flavors with a deliciously melty cheese topping.
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
ADDITIONS MIXED IN 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
- 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 add flavor.
- Preheat Oven: Preheat oven to 350 degrees F. Lightly grease a deep 9x13-inch baking dish and set aside. Toss Monterrey Jack and cheddar cheeses together in a bowl and set aside.
- Brown Beef and Onions: In a Dutch oven or very large saucepan, brown ground beef with chopped onions over medium heat until almost cooked through, breaking up meat as it cooks.
- Add Flour and Seasonings: Sprinkle the flour, chili powder, cumin, garlic powder, coriander, salt, smoked paprika, oregano, and cayenne pepper over the beef mixture. Cook and stir for two minutes to toast the spices and incorporate flour.
- Add Tomato Paste and Garlic: Stir in tomato paste and minced garlic cloves, cooking for one minute to deepen flavors.
- Add Liquids and Simmer: Stir in chicken broth, fire roasted diced tomatoes with juices, mild chopped green chiles, cocoa powder, sugar, and cinnamon. Bring the sauce to a simmer, then continue to simmer gently while stirring often until thickened, about 15 minutes.
- Add Beans, Corn, Olives: After the sauce has thickened, stir in pinto beans, sweet corn, chopped black olives, and apple cider vinegar. Remove from heat and season with additional salt and pepper to taste (approximately 1/2 teaspoon salt and 1/4 teaspoon pepper).
- Assemble Casserole: Spread 1 cup of the meat sauce evenly in the bottom of the prepared baking dish (this layer will be thin). Place 2 whole tortillas in the center and surround them with 6 tortilla halves to cover the surface. Top with 1/3 of the remaining meat mixture (about 2 cups), then sprinkle 1 cup of the cheese mixture evenly over the top.
- Add Second Layer: Repeat layering with another layer of tortillas, followed by 1/3 of the meat mixture and another cup of cheeses.
- Add Final Layer: Finish with a final layer of tortillas, then the remaining meat filling and the remaining cheese mixture.
- Bake Covered: Cover the casserole dish with aluminum foil and bake in the preheated oven at 350 degrees F for 30 minutes.
- Bake Uncovered: Remove the foil and bake uncovered for an additional 20 minutes or until the cheese is melted, bubbly, and the casserole is heated through.
- Serve and Garnish: Garnish with fresh tomatoes, olives, avocados, cilantro, and sour cream if desired before serving.
Notes
- Use corn tortillas instead of flour tortillas to prevent sogginess or mushy texture in the casserole.
- Use inexpensive corn tortillas; avoid thick specialty options like La Tortilla Factory as they may be too thick for this recipe.
- Pre-measure all seasonings before cooking to streamline the process and ensure even distribution.
- Do not skip the cocoa powder, sugar, and cinnamon in the sauce; they mimic Mexican chocolate and add authentic depth to the enchilada flavor.
- Grate your own cheese from blocks rather than using pre-shredded cheese for better melting and flavor.
- Customize add-in ingredients like beans, corn, and olives to your preference or omit as desired.
- Optional charred tortillas before assembly help prevent sogginess and add a smoky flavor.
- You can prepare the meaty enchilada sauce up to 3 days in advance and refrigerate or freeze for up to 3 months.
- Assemble the casserole in advance and refrigerate up to 24 hours before baking; increase baking time by about 10 minutes if baking from cold.
- Store leftovers tightly covered in the refrigerator for up to 5 days, or freeze tightly wrapped for up to 3 months.
- To reheat frozen casserole, bake from frozen at 425 degrees F for 60 minutes covered, then uncovered for 15-30 minutes until hot and bubbly.
- Reheat leftovers in the oven at 350 degrees F covered for 25 minutes or in the microwave in 20-second intervals until heated through.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 55 mg
