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 just something so comforting about this layered, cheesy, and richly spiced Ground Beef Enchilada Casserole Recipe that always makes me feel right at home. The blend of flavors and textures truly takes simple ingredients and turns them into a memorable meal you’ll want to make again and again.

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’ve made quite a few casseroles over the years, but this Ground Beef Enchilada Casserole Recipe stands out for its perfect balance of spices, fresh corn tortillas, and layers of melting cheeses. It’s a crowd-pleaser that’s surprisingly straightforward to pull together.

Rich, Flavorful Sauce: The meaty sauce has a unique depth thanks to spices, tomato paste, and a touch of cocoa and cinnamon that you’ll soon find irresistible.
Easy to Customize: You can tweak the beans, corn, or olives — or swap cheeses — to suit your taste or pantry stash.
Comfort Food Classic Beneath the Cheese: This casserole hits all the right notes — cheesy, saucy, and satisfying every single time.
Perfect for Gatherings: It’s a great make-ahead dinner that’s guaranteed to impress without fuss.

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 Ground Beef Enchilada Casserole Recipe relies on simple pantry staples and fresh cheeses that come together beautifully. The secret? Using corn tortillas and layering flavors thoughtfully, plus a little love in the spices and sauces.

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 a hearty base with just enough fat to carry the flavors without excess greasiness.
Yellow onion: Adds sweetness and depth as it cooks down in the beef mixture.
Flour: Helps thicken the saucy enchilada filling into that luscious consistency.
Chili powder and spices: A blend of chili powder, cumin, coriander, smoked paprika, and a hint of cayenne creates that classic Mexican-inspired flavor without overwhelming heat.
Garlic cloves & tomato paste: Garlic brings aromatics, while tomato paste intensifies the tomato flavor.
Reduced sodium chicken broth: Provides moisture and balances the sauce depth without too much salt.
Fire roasted diced tomatoes & green chiles: Offer smoky sweetness and a touch of green chile flavor.
Cocoa powder, sugar & cinnamon: These small additions pack a punch, giving the sauce a subtle richness and a hint of authentic Mexican chocolate flavor.
Pinto beans, corn & black olives: These add texture and extra layers of flavor, making the casserole more substantial.
Apple cider vinegar: Brightens the overall sauce with acidity.
Corn tortillas: Essential for the right texture — they hold up without getting mushy and add a nice corn flavor.
Monterrey Jack and sharp cheddar cheeses: Freshly grated for gooey melt and sharp, cheesy flavor payoff.

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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 my favorite parts about this Ground Beef Enchilada Casserole Recipe is how easily you can make it your own. Whether you want to switch up the proteins, add more veggies, or adjust the cheese, there’s room to make tweaks without losing the soul of this dish.

Variation: I sometimes swap pinto beans for black beans and add diced bell peppers for extra crunch. It’s a twist I enjoy when I want a bit more texture.
Make it vegetarian: Replace the ground beef with a mix of mushrooms and lentils, and use vegetable broth.
Spice level: Adjust the cayenne or add sliced jalapeños if you like things hotter, but the original balance is perfectly mild yet flavorful.
Cheese swap: Try using Pepper Jack for a subtle kick or a mix of cheddar and mozzarella for extra melty goodness.

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

Step 1: Browning the Beef and Building Flavor

Start by heating a large Dutch oven or heavy pot over medium heat. Toss in the ground beef and chopped yellow onion. Cook until the beef is nearly done and the onions are soft — that should take about 8-10 minutes. The key here is to let the meat brown nicely; don’t stir constantly, give it a chance to develop some texture and color. Once browned, sprinkle in the flour and the spice blend, stirring for two minutes to toast the spices and eliminate any raw flour taste. This step builds a rich base for your enchilada sauce.

Step 2: Creating the Depth in the Sauce

Reduce the heat to low and stir in the tomato paste and minced garlic, cooking for another minute to awaken those flavors. Then add the chicken broth, fire roasted diced tomatoes, green chilis, cocoa powder, sugar, and cinnamon. Bring this mixture to a gentle simmer, then let it bubble away uncovered, stirring often, until the sauce thickens — about 15 minutes. This slow simmer lets the flavors meld beautifully and the sauce reach that cozy, clingy texture you want for layering.

Step 3: Final Seasoning and Add-ins

Once thickened, stir in the rinsed pinto beans, sweet corn, black olives, and a dash of apple cider vinegar. This last touch adds brightness that cuts through the richness. Taste the filling and add salt and pepper as needed — I usually start with half a teaspoon salt and a quarter teaspoon pepper and adjust from there.

Step 4: Prepare the Tortillas

While the filling simmers, you can prepare your corn tortillas. I love to char mine directly over a gas burner or in a dry cast iron skillet until they have some nice spots of toastiness. This step prevents sogginess later and adds a subtle smoky flavor that really elevates the casserole.

Step 5: Assemble the Casserole

Lightly grease a deep 9x13-inch baking dish. Start by spreading about a cup of the meat sauce thinly on the bottom to prevent sticking. Then layer two whole tortillas in the center and surround them with six tortilla halves to cover the base completely — this layering method helps every bite have tortilla everywhere. Spoon about a third of the meat mixture evenly over the tortillas, then sprinkle a cup of the cheese blend. Repeat this layering twice more, finishing with the last of the meat and cheese on top.

Step 6: Bake to Melty Perfection

Cover the casserole with foil and bake at 350°F (175°C) for 30 minutes. Then remove the foil and bake uncovered for another 20 minutes or until the cheese on top is perfectly melted and bubbly. Let it rest a few minutes before digging in — this helps everything set nicely so it slices better.

Top Tip

Having made this Ground Beef Enchilada Casserole Recipe countless times, I can confidently say a few tricks make all the difference. These tips helped me avoid soggy tortillas and blah flavors, so I hope they help you too!

Char Your Tortillas: I can’t stress this enough — giving your corn tortillas a little toast before layering locks in flavor and texture and keeps your casserole from turning mushy.
Pre-Measure Spices: I prepare the spice mix before I start cooking to add everything at once. It makes the cooking process smoother and the flavor more consistent.
Use Freshly Grated Cheese: It melts better and stretches wonderfully, unlike pre-shredded cheese with anti-caking agents that can leave your casserole grainy.
Don’t Skip the Cocoa and Cinnamon: These small touches add surprising depth and authenticity to the sauce, creating a flavor that you won’t get from a typical enchilada sauce.

How to Serve Ground Beef Enchilada Casserole Recipe

ground beef enchilada casserole - Serving Suggestion

Garnishes

I love topping this casserole with diced fresh tomatoes, sliced black olives, creamy diced avocados, and a sprinkle of chopped cilantro. A dollop of sour cream on the side rounds out each bite with cool creaminess that balances the rich cheese and spices perfectly.

Side Dishes

My go-to sides include a crisp green salad with lime vinaigrette or some smoky roasted vegetables. You can also serve it with Mexican rice or refried beans if you want to keep the meal hearty and authentic.

Creative Ways to Present

For a special gathering, I’ve layered this casserole in individual ramekins or small cast iron skillets for a personal touch. You can also sprinkle some pickled jalapeños or sliced radishes on top for a pop of color and brightness that wows guests.

Make Ahead and Storage

Storing Leftovers

I tightly cover leftovers with foil or transfer to an airtight container and keep them refrigerated for up to five days. Each time I’ve reheated it, the flavors seem even better after a day or two.

Freezing

When freezing, I like to char the tortillas first to help prevent sogginess after thawing. Wrapped well in plastic and foil, this casserole freezes beautifully for up to three months. You’ll want to bake it covered at a high temperature straight from the freezer for best results.

Reheating

For reheating, I cover the casserole with foil and warm it in a 350°F oven for about 25 minutes until it’s hot and bubbly. For quick meals, individual portions microwave well, but the oven method keeps the casserole’s texture just right.

Frequently Asked Questions:

Can I use flour tortillas instead of corn tortillas?

Flour tortillas are softer and contain more moisture, which can cause the casserole to become soggy and mushy. Corn tortillas are sturdy and absorb just enough sauce without falling apart, making them the best choice for this recipe.

What does the cocoa powder do in the sauce?

The cocoa powder, along with sugar and cinnamon, adds a subtle richness and complexity that mimics traditional Mexican mole flavors. It deepens the sauce’s flavor without adding sweetness or bitterness.

Can I assemble this casserole ahead of time?

Absolutely! You can make the entire casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. Just add about 10 extra minutes to the covered baking time to ensure it’s fully heated through.

How do I avoid soggy tortillas in the casserole?

Charring the corn tortillas before layering is key. The light toasting removes excess moisture and adds a smoky flavor, helping the tortillas hold up better in the casserole.

Final Thoughts

This Ground Beef Enchilada Casserole Recipe feels like a warm hug from the inside—rich, cheesy, and packed with those cozy southwestern flavors I always reach for when I want something satisfying yet approachable. I hope you’ll find it as easy and rewarding to make as I do. Trust me, once it’s on your weeknight rotation, you’ll wonder how you ever lived without it!