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 (will not make it spicy); 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 Monterey Jack cheese; 1 1/2 cups freshly grated sharp cheddar cheese

There’s something incredibly comforting about a layered, cheesy casserole that feels like a big warm hug on a plate. This Ground Beef Enchilada Casserole Recipe is exactly that—a flavorful, satisfying dish that’s a family favorite in our kitchen. It combines rich, spiced ground beef with tender corn tortillas and melty cheese for an inviting meal everyone will love.

A white rectangular baking dish filled with a layered casserole of melted golden and white cheese mixed with browned ground meat and diced corn and beans, topped in the center with fresh diced red tomatoes, round black olive slices, and bright green jalapeño rings, all sprinkled with finely chopped green herbs. The edges show a crispy, browned crust, and the casserole sits on a white marbled texture 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 have to say, this Ground Beef Enchilada Casserole Recipe has become one of those dishes I turn to when I want something hearty but don't want a million dishes to clean up. It’s a crowd-pleaser, a make-ahead miracle, and it genuinely tastes better the next day.

Flavor-packed layers: The blend of spices, smoky roasted tomatoes, and a touch of cocoa powder make the filling uniquely rich without overwhelming heat.
Simple prep but impressive results: You’ll get a multi-layered enchilada experience without rolling individual tortillas.
Perfect balance of textures: Charred corn tortillas, creamy cheeses, and a luscious sauce make every bite delightful.
Flexible and forgiving: You can customize the beans, corn, or olives to suit your freezer contents or preferences.

A baked casserole in a white rectangular dish with two handles is shown on a white marbled surface. The dish has three main visible layers. The bottom layer is a dark brown mixture with visible bits of corn and beans. The middle layer shows melted orange and white cheese spread evenly across the dish. The top layer is decorated with diced red tomatoes, sliced black olives, and green jalapeño rounds, with small pieces of green cilantro sprinkled over everything. The edges of the casserole have slightly browned, crispy bits. A beige cloth is partially visible on the right side. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This dish is all about layering bold but balanced flavors that complement without stealing the show. Knowing why each ingredient is in there helps you feel confident swapping or skipping things if you need to.

Flat lay of fresh lean ground beef shaped in a loose mound, a whole yellow onion with papery skin intact, a small white ceramic bowl of pale all-purpose flour, another small white bowl filled with vibrant red chili powder, a small white bowl holding light brown ground cumin, a small white bowl with off-white garlic powder, a small white bowl of finely ground light brown coriander, a small white bowl of pinkish salt crystals, a small white bowl of deep red smoked paprika, a small white bowl containing dried oregano leaves, a small white bowl with bright red cayenne pepper powder, several peeled garlic cloves scattered fresh, a small white bowl filled with thick, glossy deep red tomato paste, a small white bowl with golden chicken broth, a small white bowl holding diced bright red fire roasted tomatoes with seeds, a small white bowl of mild green chopped fresh green chiles, a small white bowl with fine dark brown unsweetened cocoa powder, a small white bowl containing white granulated sugar, a tiny pinch of reddish-brown cinnamon powder on white ceramic, a small white bowl of rinsed light brown pinto beans, a small white bowl filled with bright yellow sweet corn kernels, a small white bowl of shiny black sliced olives, a small white bowl with clear pale golden apple cider vinegar, several light yellow corn tortillas stacked neatly and slightly fanned, a small pile of freshly grated pale yellow Monterrey Jack cheese, and a small pile of freshly grated sharp orange cheddar cheese, all ingredients arranged symmetrically and balanced, placed 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 hearty protein and a rich base flavor for the sauce.
Yellow onion: Adds a subtle sweetness and depth when sautéed.
Flour: Helps thicken the sauce so it’s luscious but not runny.
Chili powder: Essential for that classic enchilada taste, but not spicy like cayenne.
Ground cumin, garlic powder, coriander, smoked paprika, dried oregano, cayenne pepper: These spices layer flavor complexity—trust the combo, it’s tried and true!
Garlic cloves: Fresh garlic makes all the difference in brightness over powder alone.
Tomato paste: Intensifies the tomato flavor and contributes to thickening.
Reduced sodium chicken broth: Adds liquid for simmering without overpowering saltiness.
Fire roasted diced tomatoes and mild chopped green chiles: Give smoky, slightly tangy notes plus a gentle warmth.
Unsweetened cocoa powder, sugar, pinch of cinnamon: These surprising additions mimic authentic Mexican chocolate to deepen flavor.
Pinto beans, sweet corn, chopped black olives: Colorful mix-ins that provide texture, heartiness, and brightness.
Apple cider vinegar: Just a splash balances richness with a mild tang.
Corn tortillas: Use quality but affordable ones; their thinner texture keeps layers from getting mushy.
Monterrey Jack and sharp cheddar cheese: Freshly grated for gooey, melty, savory goodness.

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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 most about this Ground Beef Enchilada Casserole Recipe is how flexible it is. I often tweak the add-ins depending on what’s in the fridge or pantry, and it always turns out great. So don’t hesitate to make it your own!

Variation: Sometimes I swap pinto beans for black beans or add chopped green bell peppers for extra color and crunch—the flavor still sings through.
Dietary tweak: For a lighter version, you can substitute ground turkey or chicken and reduce cheese amounts to taste.
Extra heat: If you want a little more kick, I add diced jalapeños or a pinch more cayenne—just be careful not to overpower the dish.
Make it vegetarian: Omit the beef and increase beans and veggies, adding a smoky chipotle in adobo for depth.

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

Step 1: Build That Flavorful Base

Start by browning the ground beef with chopped yellow onion in a large Dutch oven or heavy saucepan. I love to get it just right here—letting the meat get a little caramelized adds dimension. Once it’s mostly cooked, sprinkle in the flour and your seasoning mix, stirring for about two minutes. This step really wakes up the spices and helps thicken the sauce later. Don’t skip it!

Step 2: Simmer the Saucy Magic

Turn the heat to low and stir in tomato paste and minced garlic, cooking for another minute to coax out their richness. Then add chicken broth, fire roasted tomatoes, green chiles, cocoa powder, sugar, and a pinch of cinnamon. Bring everything to a gentle simmer, stirring frequently. This patience pays off—the sauce thickens beautifully over about 15 minutes into a luscious, rich base that tastes like a million bucks.

Step 3: Stir in the Goodies

Once the sauce is thickened, stir in pinto beans, corn, black olives, and apple cider vinegar. Taste and adjust the seasoning with salt and pepper—this step is key, so don’t be shy. The vinegar adds a subtle brightness that cuts through the richness perfectly.

Step 4: Tortilla Time — Layer Up!

I like to char the corn tortillas briefly over a flame or in a hot skillet—it adds a smoky note and keeps them from getting mushy. Then, lightly grease a deep 9x13 pan and start layering: spread a thin layer of meat sauce on the bottom, place whole and halved tortillas to cover, add a third of the remaining meat mixture, and sprinkle with cheese. Repeat twice more, ending with cheese on top.

Step 5: Bake and Enjoy

Cover the casserole with foil and bake for 30 minutes at 350°F, then uncover and bake an additional 20 minutes. That bubbling, golden cheese on top is your signal it’s ready. Let it sit for a few minutes before slicing so it holds together nicely.

Top Tip

Over the years, I’ve learned a few tricks that really take this Ground Beef Enchilada Casserole Recipe to the next level. These tips will help you avoid common pitfalls and maximize flavor every time.

Pre-measure your spices: Mixing all your seasoning together before cooking saves stress and helps you get an even flavor.
Don’t skip the cocoa powder: It might seem odd, but this ingredient deepens the sauce with a layer of richness that’s subtle but essential.
Use fresh, grated cheese: Pre-shredded cheeses have anti-caking agents that interfere with melting and texture.
Char the corn tortillas: This step keeps your layers from slipping apart and adds a lovely smoky bite.

How to Serve Ground Beef Enchilada Casserole Recipe

Ground Beef Enchiladas - Serving Suggestion

Garnishes

I like to serve this casserole topped with fresh diced tomatoes, sliced black olives, creamy avocado chunks, fresh cilantro leaves, and a dollop of tangy sour cream. These garnishes add freshness and contrast to the rich casserole, brightening up every mouthful.

Side Dishes

Pairing this with a simple green salad or Mexican rice balances the meal nicely. Sometimes, I make a quick guacamole and chips to start, which keeps the Tex-Mex theme rolling right through the meal.

Creative Ways to Present

For potlucks or celebrations, I’ve layered this casserole in colorful individual ramekins—makes portioning a breeze and they look festive. You could also top each serving with a swirl of chipotle crema or sprinkle extra toasted pumpkin seeds for a fun crunch.

Make Ahead and Storage

Storing Leftovers

Once cooled, I tightly cover the casserole with foil or transfer it to an airtight container and refrigerate for up to five days. Leftovers are actually some of the best bites, as the flavors have melded even further.

Freezing

I often freeze this casserole when I’m prepping meals ahead. I wrap the cooled dish with plastic wrap, then foil, and freeze for up to three months. Keep in mind that tortillas will soften a bit after thawing, so I recommend charring them beforehand or using thicker tortillas for best texture.

Reheating

To reheat, cover with foil and warm in a 350°F oven for about 25 minutes until bubbly. For quick individual servings, microwave for about 60 seconds, adding 20-second intervals if needed. This way, that glorious melty cheese and sauce taste just like fresh.

Frequently Asked Questions:

Can I use flour tortillas instead of corn in this Ground Beef Enchilada Casserole Recipe?

I recommend sticking with corn tortillas for this recipe. Flour tortillas tend to get soggy and mushy when layered in a casserole like this, whereas corn tortillas hold their texture better, especially if you char them slightly before assembling.

How spicy is this casserole?

This recipe is flavorful but not spicy hot. The chili powder used isn’t the same as cayenne pepper, and there’s only a small pinch of cayenne—just enough to add warmth without heat. If you prefer more spice, you can add jalapeños or extra cayenne to taste.

Can I make this casserole ahead of time?

Absolutely! You can assemble the entire casserole up to 24 hours in advance and keep it refrigerated, then bake it when ready. Just increase the baking time by about 10 minutes to ensure it’s heated through. Char the tortillas beforehand to help maintain texture if preparing early.

What’s the purpose of the cocoa powder and cinnamon in the filling?

These ingredients add depth and richness to the enchilada sauce, mimicking the flavors of Mexican chocolate. They balance acidity and enhance the savory spices, giving the sauce a subtle complexity that you might not expect but will definitely notice and enjoy.

Final Thoughts

This Ground Beef Enchilada Casserole Recipe feels like a warm kitchen memory every time I make it. It's one of those dishes that brings people together, invites conversation, and leaves you with enough leftovers to savor again the next day. I can’t recommend it enough—give it a try and make it your own, and soon it might become a cherished classic in your home too.