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 incredibly comforting about layers of rich, meaty sauce mingling with melted cheese and tender tortillas. This Ground Beef Enchilada Casserole Recipe turns those cozy flavors into an easy, crowd-pleasing meal you can make any night of 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 can’t get enough of this Ground Beef Enchilada Casserole Recipe because it’s that perfect blend of hearty, cheesy, and full of flavor—but without any fuss. It’s like enchiladas, but way easier to put together and fit for a relaxing dinner with friends or family.

Flavor-packed layers: The combination of spices, tomato, and cocoa creates a sauce that’s rich and complex without being spicy.
Simple assembly: No rolling tortillas here—just layer everything up for a quick casserole prep.
Flexible ingredients: You can customize the mix-ins like beans, corn, and olives to suit your taste or pantry.
Great make-ahead option: You can prep everything in advance, making dinner stress-free on busy days.

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

Every ingredient in this Ground Beef Enchilada Casserole Recipe has a job that enhances the final dish. The beef gives it hearty substance, the spices build depth, and the corn tortillas bring that authentic texture without sogginess when you char them 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

Lean ground beef: Provides a rich, meaty base without too much fat, keeping the casserole balanced.
Yellow onion: Adds sweetness and a savory layer of flavor when cooked with the beef.
Flour: Works as a thickener for the sauce, making it smooth and satisfying.
Chili powder (NOT cayenne): Offers warm, smoky notes without unnecessary heat.
Cumin, garlic powder, coriander, smoked paprika, oregano: Bring authentic Mexican-inspired spices that marry beautifully with the tomatoes and beef.
Cayenne pepper (small amount): Adds subtle warmth without overpowering the dish.
Garlic cloves: Fresh minced garlic really wakes up the flavors.
Tomato paste: Concentrates richness and umami in the sauce.
Reduced sodium chicken broth: Provides a savory, liquid base that helps build the sauce.
Fire roasted diced tomatoes: Adds bright acidity and smoky undertones.
Mild chopped green chiles: Bring a slight tang and extra dimension, not heat.
Cocoa powder and cinnamon: The secret magical combo that gives the sauce complexity reminiscent of traditional Mexican mole flavors.
Sugar: Balances acidity in the sauce without making it sweet.
Pinto beans, corn, black olives: Add texture, color, and extra heartiness to the filling.
Apple cider vinegar: Brightens and lifts all the deep flavors beautifully.
Corn tortillas: Essential for authenticity and texture—flour tortillas will get too mushy here.
Monterrey Jack and sharp cheddar cheeses: Freshly grated for meltiness and that perfect gooey topping.

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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 things I love about this Ground Beef Enchilada Casserole Recipe is how flexible it is. I often switch up the veggies or cheese depending on what’s in my fridge, and you can easily make it milder or add a kick if that’s your style.

Variation: I sometimes add chopped bell peppers or swap pinto beans for black beans—they bring a slightly different texture and taste that keeps this casserole fresh and exciting.
Make it vegetarian: Replace the beef with a mix of sautéed mushrooms, zucchini, and beans to make a hearty meatless option.
Cheese swap: Queso fresco or pepper jack can be great alternatives if you want to experiment with flavors and heat.
Spice level: Increase the cayenne or add chopped jalapeños if you want a fiery twist, but I recommend keeping the original balance if you prefer mild flavors.

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

Step 1: Sizzle the Beef and Aromatics

Start by browning the ground beef with the chopped yellow onion in a large saucepan or Dutch oven. I like to break up the beef into small crumbles so it cooks evenly. Once the beef is just about cooked through, sprinkle in the flour and all those beautiful seasonings—chili powder, cumin, coriander, smoked paprika, oregano, garlic powder, salt, black pepper, and just a touch of cayenne. Stir and let everything toast together for two minutes to deepen the flavors.

Step 2: Build the Sauce with Tomato Goodness

Reduce the heat, add the tomato paste, and minced garlic, cooking for about a minute—this helps mellow the tomato paste so it doesn’t taste too sharp. Then pour in the chicken broth, fire roasted diced tomatoes, and mild green chiles. Stir in the cocoa powder, sugar, and cinnamon. Now bring this sauce to a gentle simmer and let it thicken—about 15 minutes works great. Don’t rush this part; the thickened sauce is what makes the casserole juicy but not soggy.

Step 3: Add the Beans, Corn, and Olives

Once your sauce has thickened nicely, stir in the rinsed pinto beans, drained corn, chopped black olives, and a splash of apple cider vinegar. The vinegar is a secret ingredient that brightens the sauce. Season the filling to taste with salt and pepper (I usually add about ½ teaspoon salt and a quarter teaspoon black pepper) and then remove it from the heat—this meaty filling is ready.

Step 4: Prepare Those Corn Tortillas

This step is crucial! I like to char the corn tortillas quickly over a gas flame or in a hot cast iron skillet until they have those little toasted spots. This extra step gives them a smoky, authentic flavor and helps prevent sogginess once baked. Use inexpensive corn tortillas—they’ll soften perfectly with the sauce. Cut most of them in half for layering, but keep enough whole for the middle of each layer.

Step 5: Layer and Cheese It Up

Lightly grease a deep 9x13-inch baking dish. Spread a thin layer of the meat sauce across the bottom (about 1 cup). Lay down two whole tortillas in the center, surrounded by six tortilla halves. Top with a third of the remaining filling, then sprinkle with a cup of a mix of freshly grated Monterrey Jack and sharp cheddar cheese. Repeat two more layers, finishing off with the cheese on top.

Step 6: Bake to Golden Perfection

Cover your casserole tightly with foil and bake at 350°F for 30 minutes. Then remove the foil and bake for another 20 minutes until the cheese on top is beautifully melted and bubbly. The aroma at this stage will have you ready to dive right in!

Top Tip

From my experience, a few thoughtful steps really elevate this Ground Beef Enchilada Casserole Recipe from good to unforgettable. These tips saved me time and boosted flavor in every batch.

Pre-measure your spices: I always line up and measure the chili powder, cumin, paprika, and others before cooking so I can just toss everything in quickly, avoiding mistakes and making it stress-free.
Don’t skip the cocoa powder and cinnamon: I was skeptical too, but these few ingredients add richness and a subtle complexity that really rounds out the sauce.
Freshly grate the cheese: Pre-shredded cheese rarely melts the same. I’ve found that grating my own Monterrey Jack and cheddar changes the texture and melt in the best way.
Char the tortillas: It’s a little extra effort but trust me, lightly toasting the corn tortillas before layering keeps the casserole from turning mushy and adds a lovely smoky note.

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 avocados, and a sprinkle of bright cilantro. A dollop of sour cream adds a cooling touch that’s just perfect after the savory layers.

Side Dishes

Simple sides like a fresh green salad with lime vinaigrette or Mexican rice really complement this dish. Sometimes I serve it with a side of refried beans for an extra boost of indulgence.

Creative Ways to Present

For special occasions, I’ve served this casserole sprinkled with chopped green onions and a drizzle of homemade crema. You can even bake it in individual ramekins for a fun single-serving presentation that wows guests.

Make Ahead and Storage

Storing Leftovers

I tightly cover any leftovers and keep them refrigerated—they stay delicious for up to 5 days. When I reheat, the casserole still tastes fresh and keeps that cheesy goodness intact.

Freezing

This casserole freezes beautifully if you’re planning ahead. Just char the tortillas first to reduce sogginess after thawing. Wrap the baked casserole tightly with plastic wrap and foil, then freeze for up to 3 months. When it’s time to enjoy, bake it from frozen at 425°F for about an hour—this keeps it just as tasty as fresh.

Reheating

I prefer reheating in the oven covered with foil at 350°F for around 25 minutes to keep the casserole moist and melty. Microwaving works too for quick individual portions, just heat in 20-second intervals until warm throughout.

Frequently Asked Questions:

Can I use flour tortillas instead of corn for this casserole?

It’s best to stick with corn tortillas for this specific recipe. Corn tortillas hold up better when baked in the layered casserole and won’t become mushy like flour tortillas might. Plus, corn tortillas add that authentic touch to the dish.

How spicy is this Ground Beef Enchilada Casserole Recipe?

This recipe leans towards mild with warming spices but not heat. The small amount of cayenne pepper provides subtle warmth, but you won’t get a spicy kick unless you add jalapeños or extra chili powder yourself.

Can I make this casserole ahead of time?

Absolutely! You can assemble the entire casserole and refrigerate it uncovered (without baking) for up to 24 hours. When you’re ready to bake, simply increase the baking time by about 10 minutes to ensure it’s hot and bubbly throughout.

What’s the best way to reheat leftovers?

For best results, reheat leftovers in the oven covered with foil at 350°F for around 25 minutes to keep the casserole moist and melty. Microwaving works fine for individual servings, but the oven helps preserve the texture best.

Final Thoughts

This Ground Beef Enchilada Casserole Recipe has become a staple in my kitchen because it’s so forgiving, satisfying, and downright delicious. It’s one of those dishes I know will please everyone around my table. I hope you enjoy making it as much as I do and find yourself reaching for it whenever you want a warm, cheesy hug on a plate.