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Ground Beef Enchilada Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 38 reviews
  • Author: Dina
  • Prep Time: 45 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 12 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Description

This Ground Beef Enchilada Casserole is a flavorful and hearty dish featuring a rich meaty sauce layered with corn tortillas and melted cheeses. Infused with spices like chili powder, cumin, and cocoa powder, this casserole delivers authentic enchilada flavors baked to perfection. Ideal for a comforting family dinner or entertaining guests, it can be prepared ahead and customized with beans, corn, and olives for added texture and taste.

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

  1. Optional Char Tortillas: Char the tortillas over the flame of a gas burner or in a cast iron skillet until lightly charred in spots to prevent sogginess and add flavor.
  2. Preheat and Prepare Dish: Preheat your 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.
  3. Cook Beef and Onions: In a Dutch oven or very large saucepan, brown the ground beef and chopped onions until almost cooked through, breaking up the meat as it cooks.
  4. Add Flour and Seasonings: Sprinkle in the flour and all the seasonings (chili powder, cumin, garlic powder, coriander, salt, smoked paprika, oregano, cayenne pepper) and cook for two minutes to develop flavor.
  5. Incorporate Tomato Paste and Garlic: Reduce heat to low, stir in the tomato paste and minced garlic, and cook for one minute to blend flavors.
  6. Add Liquids and Simmer Sauce: Stir in chicken broth, diced tomatoes with juices, chopped green chiles, cocoa powder, sugar, and cinnamon. Bring to a simmer and cook, stirring often, until the sauce thickens, about 15 minutes.
  7. Mix in Add-Ins: Stir in the rinsed pinto beans, drained corn, chopped black olives, and apple cider vinegar. Remove from heat and season with additional salt and pepper to taste.
  8. Assemble Casserole: Spread 1 cup of meat sauce in the bottom of the prepared baking dish. Arrange 2 whole tortillas in the center and surround with 6 tortilla halves to cover. Layer 1/3 of the remaining meat mixture (about 2 cups) over the tortillas, then sprinkle with 1 cup of the cheese mixture.
  9. Repeat Layers: Add another layer of tortillas, 1/3 of the meat mixture, and 1 cup of cheese. Finish with the final layer of tortillas, the remaining meat mixture, and the remaining cheese.
  10. Bake Casserole: Cover the baking dish with foil and bake at 350 degrees F for 30 minutes. Remove the foil and bake uncovered for an additional 20 minutes until the cheese is melted and the casserole is heated through.
  11. Serve: Garnish with fresh tomatoes, olives, avocados, cilantro, and sour cream if desired before serving.

Notes

  • Use corn tortillas only to avoid soggy texture; avoid flour tortillas as they become mushy.
  • Char the tortillas before assembling to help them hold up during baking and add smoky flavor.
  • Pre-measure all seasonings before starting for convenience and accuracy.
  • Do not skip the cocoa powder, sugar, and cinnamon as they enhance the sauce's authentic enchilada flavor.
  • Grate your own cheese for better melting; pre-shredded cheese contains anti-clumping agents that affect texture.
  • You can customize add-ins like beans, corn, and olives to your preference.
  • Prepare and assemble the casserole up to 24 hours ahead; increase baking time by 10 minutes when baking from refrigerated.
  • Make the meaty sauce up to 3 days in advance or freeze for up to 3 months for easy meal prep.
  • Store leftovers tightly covered in the refrigerator for up to 5 days or freeze for up to 3 months.
  • For freezing, char tortillas or use thicker ones to help maintain texture after thawing.
  • Reheat frozen casserole covered at 425 degrees F for 60 minutes, then uncovered for 15-30 minutes.
  • To reheat refrigerated portions, cover and bake at 350 degrees F for 25 minutes.
  • Microwave individual servings for 60 seconds, then continue in 20-second intervals until hot.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 5 g
  • Sodium: 650 mg
  • Fat: 22 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 33 g
  • Fiber: 6 g
  • Protein: 28 g
  • Cholesterol: 75 mg

Find it online: https://mealsbydina.com/ground-beef-enchilada-casserole-recipe/