Description
This Ground Beef Enchilada Casserole features layers of a rich, spiced beef filling with corn tortillas, melted Monterey Jack and sharp cheddar cheeses, all baked to bubbly perfection. Enhanced with a homemade enchilada sauce including cocoa powder, cinnamon, and a mix of seasonings, this comforting casserole delivers authentic Mexican flavors in an easy-to-make dish perfect for family dinners or gatherings.
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 (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
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 Monterey Jack cheese
- 1 1/2 cups freshly grated sharp cheddar cheese
Instructions
- Char Tortillas (Optional): Lightly char the corn tortillas over the flame of a gas burner or in a cast iron skillet until they have charred spots, which helps prevent sogginess.
- Preheat and Prepare Dish: Preheat your oven to 350 degrees F. Lightly grease a deep 9x13-inch baking dish and set aside. Toss the Monterey Jack and sharp cheddar cheeses together in a bowl and set aside.
- Cook Beef and Onions: In a Dutch oven or very large saucepan, brown the ground beef and chopped onion over medium heat until almost cooked through.
- Add Flour and Seasonings: Sprinkle the flour and all the dry seasonings (chili powder, cumin, garlic powder, coriander, salt, smoked paprika, oregano, cayenne) over the beef mixture. Cook while stirring for two minutes to incorporate and cook out the flour.
- Add Tomato Paste and Garlic: Reduce the heat to low, stir in the tomato paste and minced garlic, and cook for one minute to develop flavor.
- Add Liquids and Tomatoes: Stir in the chicken broth, fire-roasted diced tomatoes with juices, and mild chopped green chiles. Add cocoa powder, sugar, and cinnamon to enrich the sauce.
- Simmer Sauce: Bring the sauce to a simmer, then continue simmering while stirring often until the sauce thickens, approximately 15 minutes.
- Add Beans, Corn, Olives, and Vinegar: After thickening, stir in the pinto beans, sweet corn, black olives, and apple cider vinegar. Remove from heat and season with salt and pepper to taste (approximately 1/2 teaspoon salt and 1/4 teaspoon pepper).
- Assemble Casserole: Spread 1 cup of the meat sauce on the bottom of the prepared baking dish. Arrange 2 whole corn tortillas in the middle and surround with 6 tortilla halves to cover the layer fully.
- Layer Meat and Cheese: Spoon about one-third of the remaining meat mixture (about 2 cups) over the tortillas, then sprinkle 1 cup of the cheese blend evenly on top.
- Repeat Layers: Repeat the layering process with tortillas, one-third of the meat mixture, and 1 cup of cheese.
- Final Layer: Finish with the last layer of tortillas, remaining meat mixture, and remaining cheese on top.
- Bake Covered: Cover the baking dish tightly with foil and bake at 350 degrees F for 30 minutes to heat through.
- Bake Uncovered: Remove the foil and bake for an additional 20 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Optionally garnish with fresh tomatoes, olives, avocados, cilantro, and sour cream as desired before serving.
Notes
- Use only corn tortillas; flour tortillas will become soggy or mushy.
- Choose inexpensive corn tortillas; thicker premium tortillas like La Tortilla Factory may be too thick for this recipe.
- Pre-measure all seasonings before cooking to add them together easily and evenly.
- Do not skip the cocoa powder, sugar, and cinnamon as they simulate Mexican chocolate and enrich the enchilada sauce flavor.
- Grate your own cheese fresh for better melting, avoiding pre-shredded cheeses with anti-clumping agents.
- You can customize the add-ins such as beans, corn, and olives to your preference.
- For make-ahead convenience, assemble and refrigerate the casserole (without baking) for up to 24 hours; bake with slightly increased time.
- The meaty enchilada sauce can be made up to 3 days ahead or frozen for up to 3 months.
- Stored casseroles keep well in the refrigerator for 5 days or can be frozen for up to 3 months (wrap tightly).
- When reheating 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 in microwave in portions for about 1 minute, adding 20-second intervals until heated.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 70 mg
