Description
This Ground Beef Enchilada Casserole with Corn Tortillas is a hearty, flavorful Mexican-inspired dish layered with a rich meaty enchilada sauce, corn tortillas, and a blend of Monterrey Jack and sharp cheddar cheeses. Perfectly baked to meld flavors together, it's ideal for a comforting family meal or entertaining guests.
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
Add 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 Tortilla Charring: Char corn tortillas over the flame of a gas burner or in a cast iron skillet until lightly charred in spots to add flavor and help prevent sogginess.
- Preheat and Prepare Dish: Preheat oven to 350 degrees F. Lightly grease a deep 9x13-inch baking dish and set aside. Toss the Monterrey Jack and sharp cheddar cheeses together and set aside.
- Cook Beef and Onions: In a Dutch oven or very large saucepan, brown the ground beef and chopped onions over medium heat until almost cooked through, breaking up the meat as it cooks.
- Add Flour and Seasonings: Sprinkle in the flour and all the seasoning powders (chili powder, cumin, garlic powder, coriander, salt, smoked paprika, oregano, cayenne pepper) and cook while stirring for two minutes to form a roux and develop flavors.
- Add Tomato Paste and Garlic: Reduce heat to low and stir in the tomato paste and minced garlic. Cook for one minute until fragrant.
- Simmer Sauce: Stir in chicken broth, fire roasted diced tomatoes with juices, mild chopped green chiles, cocoa powder, sugar, and cinnamon. Bring the sauce to a gentle simmer and continue simmering, stirring often, until the sauce thickens, about 15 minutes.
- Finish Filling: Once thickened, stir in the rinsed pinto beans, drained sweet corn, chopped black olives, and apple cider vinegar. Remove from heat, then season with salt and pepper to taste (approximately 1/2 teaspoon salt and 1/4 teaspoon pepper).
- Assemble Casserole Layers: Spread 1 cup of the meat sauce evenly in the bottom of the prepared baking dish. Place 2 whole corn tortillas in the center and surround them with 6 tortilla halves to cover the surface. Top evenly with one-third of the remaining meat mixture (about 2 cups), followed by 1 cup of the mixed cheeses.
- Repeat Layers: Add another layer of tortillas, followed by one-third of the meat mixture and 1 cup of cheese. Finish with a final layer of tortillas, remaining meat mixture, and remaining cheese.
- Bake Covered: Cover the dish with aluminum foil and bake at 350 degrees F for 30 minutes to allow the casserole to heat through.
- Bake Uncovered: Remove the foil and continue baking uncovered for an additional 20 minutes until the cheese is melted and bubbly.
- Serve and Garnish: Optionally garnish with fresh tomatoes, olives, avocados, cilantro, and sour cream for added flavor and visual appeal.
Notes
- Use corn tortillas only; avoid flour tortillas as they become soggy or mushy.
- Use inexpensive corn tortillas to prevent overly thick layers; avoid thick varieties like La Tortilla Factory for this recipe.
- Pre-measure all seasonings before cooking for smoother preparation.
- Do not skip adding cocoa powder, sugar, and cinnamon—they simulate Mexican chocolate and enhance the enchilada sauce flavor.
- Grate your own cheeses for better melting; pre-shredded cheeses have anti-clumping additives that hinder melting.
- Customize add-ins like beans, corn, and olives according to preference.
- To prep ahead, assemble the casserole and refrigerate tightly covered for up to 24 hours before baking; extend baking time by about 10 minutes when baking from refrigerated.
- Make the enchilada sauce up to 3 days ahead and refrigerate or freeze for up to 3 months.
- Store the casserole refrigerated up to 5 days or freeze up to 3 months wrapped tightly with plastic wrap and foil.
- When baking from frozen, bake covered at 425 degrees F for 60 minutes then uncovered for 15-30 minutes until hot and bubbly.
- Reheat leftovers covered in oven at 350 degrees F for 25 minutes or reheat single servings in the microwave for about 60 seconds.
- Charring the tortillas before assembling helps keep the casserole texture intact especially if refrigerating or freezing.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg
