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 Monterey Jack cheese; 1 1/2 cups freshly grated sharp cheddar cheese

There’s something so comforting about layers of cheesy, spicy, and hearty goodness all baked together — that's exactly why this Ground Beef Enchilada Casserole Recipe has become a staple in my kitchen. The combination of tender corn tortillas, savory beef filling, and melted cheese makes it a real crowd-pleaser that’s perfect for any weeknight dinner or casual get-together.

The image shows a white rectangular baking dish filled with a layered Mexican-style casserole. The bottom layer is a mix of cooked ground meat with beans and corn, covered by melted yellow and white cheese. On top, there are sliced black olives, bright green jalapeño rings, and diced red tomatoes scattered in the center, with finely chopped green herbs sprinkled over the entire dish. The edges have a bubbly, slightly browned cheese texture. The dish is set on a white marbled 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

Trust me when I say this Ground Beef Enchilada Casserole Recipe isn’t your average Tex-Mex dish. It’s bursting with layers of flavor, texture, and just the right amount of spice to keep you coming back for seconds. Over the years, I've tweaked this recipe to be both simple to make and full of authentic enchilada magic.

Flavor-packed layers: The slow-simmered, spiced beef filling paired with a blend of sharp and creamy cheeses creates a mouthwatering experience in every bite.
Corn tortillas are key: Using corn tortillas adds an authentic texture and flavor, plus they hold up beautifully when baked, avoiding mushiness.
Easy to customize: Whether you want to add extra veggies or swap cheeses, this casserole welcomes your personal touch.
Perfect make-ahead meal: Assemble it in advance, refrigerate, and bake when ready — ideal for busy weeks or entertaining.

A white rectangular baking dish holds a layered casserole with a base of dark brown cooked ground meat mixed with corn and beans, topped with melted white and orange cheese that covers the whole dish unevenly. On top, there is a bright layer of chopped red tomatoes, sliced black olives, and green jalapeño rings, all sprinkled with fresh green chopped cilantro. The dish is placed on a white marbled surface with a beige cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe strikes a perfect balance between rich, savory ingredients and fresh, vibrant flavors. Each element plays an important role—from building the sauce to layering the casserole for the best texture. I always like to shop for fresh spices and high-quality cheeses because they really make a difference.

Flat lay of a raw one-pound portion of lean ground beef, a whole yellow onion with bright golden skin, a small mound of pale flour on a white ceramic plate, a neat pile of deep red chili powder, a collection of small white ceramic bowls each containing ground cumin, garlic powder, ground coriander, salt, smoked paprika, dried oregano, cayenne pepper, unshelled garlic cloves, a small white bowl of thick tomato paste, a white bowl filled with rich golden chicken broth, a bowl of ripe red fire roasted diced tomatoes with juices, a bowl of fresh mild chopped green chiles, a tiny white bowl with dark brown cocoa powder, a small white bowl holding light brown sugar, a pinch of ground cinnamon in a white bowl, a stack of fresh yellow corn tortillas, a mound of freshly grated Monterey Jack cheese, a mound of freshly grated sharp cheddar cheese, a white ceramic bowl with drained pinto beans, a bowl of bright yellow sweet corn kernels, another bowl with shiny black sliced olives, and a small white bowl filled with amber apple cider vinegar — all arranged symmetrically 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: It provides hearty protein and a rich base for the sauce without too much grease.
Yellow onion: Adds sweetness and depth when sautéed with the beef.
Flour: Helps thicken the sauce to coat every bite perfectly.
Chili powder & spices: A thoughtful blend including cumin, coriander, smoked paprika, and just a hint of cayenne creates complex, authentic flavor.
Garlic and tomato paste: Garlic gives aromatic kick; tomato paste adds richness and body.
Chicken broth: Thins the sauce while infusing savory notes.
Fire roasted diced tomatoes: Introduce a smoky sweetness that complements the spices.
Green chiles: Mild heat and extra flavor, perfect baked in the casserole.
Cocoa powder, sugar & cinnamon: These secret enhancers deepen the sauce with subtle warmth and slight sweetness, mimicking Mexican chocolate flavors you don’t want to skip!
Pinto beans, corn, black olives: Added near the end for texture, color, and flavor contrast.
Apple cider vinegar: Balances the richness with a touch of brightness.
Corn tortillas: The authentic, sturdy base layers that soak up the sauce without turning mushy.
Monterey Jack & sharp cheddar cheese: Freshly grated cheeses melt smoothly and create that gooey top and middle you crave.

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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 best parts about this Ground Beef Enchilada Casserole Recipe is how easy it is to tailor to your tastes or what’s lurking in your fridge. I often switch up the beans or toss in extra veggies like sautéed bell peppers for some crunch and color.

Vegetarian variation: I’ve swapped ground beef with plant-based crumbles or mushrooms for a fabulous meatless version everyone enjoyed.
Spice level: Adjust the cayenne pepper or swap mild chiles for hotter ones if you love a kick—just remember the balance!
Cheese choices: Feel free to experiment with queso fresco or a pepper jack for a different cheesy twist.
Make it gluten-free: The recipe is naturally gluten-free if you ensure your chili powder and broth are certified gluten-free and use corn tortillas.

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

Step 1: Brown the Beef and Sauté Onions

Start by heating a large Dutch oven or deep skillet over medium-high heat. Add the ground beef and chopped yellow onion, cooking until the beef loses its pink color but isn’t fully cooked through yet. This ensures onion moisture helps keep the beef tender. Stir often to break up any lumps. Once nearly browned, drain excess fat if needed to avoid greasiness later.

Step 2: Build the Flavor with Seasonings and Tomato Paste

Lower the heat to medium, sprinkle the flour evenly over the beef mixture, and cook for about 2 minutes. This looks like a roux but with the beef mixed in, helping thicken the sauce. Next, add chili powder, cumin, garlic powder, coriander, smoked paprika, oregano, cayenne pepper, salt, and garlic cloves. Stir well, then add tomato paste and cook for another minute—this step unlocks the rich, deep flavor base.

Step 3: Simmer the Sauce to Perfection

Pour in chicken broth, fire roasted diced tomatoes, and mild green chiles. Then, add cocoa powder, sugar, and a pinch of cinnamon. Bring everything to a gentle simmer, stirring frequently. This part takes about 15 minutes and thickens the sauce beautifully. Resist the urge to rush this step—it’s crucial for flavor development and the sauce texture.

Step 4: Add the Beans, Corn, Olives & Vinegar

Once thickened, stir in your rinsed pinto beans, drained corn, chopped black olives, and a splash of apple cider vinegar. Season with salt and pepper to your liking—this balance of savory, sweet, and a hint of tang is what makes the sauce irresistible. Remove from heat and let it sit while you prepare the layering.

Step 5: Char the Tortillas (Optional but Amazing!)

This is one of my favorite tricks to prevent soggy tortillas once baked. Quickly char each corn tortilla spots over a gas burner flame or in a hot cast iron pan. It adds authentic smoky notes and helps tortillas hold their shape and texture under all that saucy goodness.

Step 6: Assemble the Layers Carefully

Lightly grease your 9x13-inch baking dish. Spread a thin cup of the beef sauce evenly on the bottom—this keeps the bottom from sticking and adds flavor from the first bite up. Arrange two whole tortillas center-stage, then fill in surrounding spots with six tortilla halves to cover the base completely. Top with one-third of the beef mixture (roughly 2 cups), then sprinkle a cup of your cheese blend. Repeat these layers two more times, ending with cheese on top.

Step 7: Bake to Gooey Perfection

Cover the casserole tightly with foil and pop it in a 350°F oven for 30 minutes. This steams the dish through without drying it out. Then, remove the foil and continue baking uncovered for another 20 minutes or until the cheese is bubbling and slightly golden. Let it rest a few minutes before serving so it sets nicely.

Top Tip

I’ve made this Ground Beef Enchilada Casserole Recipe dozens of times, and a few tips have really made a difference in getting that perfect layered texture and authentic flavor every time. Here are the nuggets I rely on:

Char your tortillas: This simple step keeps the tortillas from turning mushy and adds smoky depth to the flavor.
Pre-measure spices: I find mixing all the spices together before cooking makes seasoning easier and more consistent, eliminating guesswork.
Don’t skip the cocoa powder and cinnamon: It sounds odd but really rounds out the sauce with a subtle richness that makes your family think you spent ages in the kitchen.
Freshly grate your cheese: It melts smoother and tastes so much better than pre-shredded.

How to Serve Ground Beef Enchilada Casserole Recipe

ground beef enchilada casserole - Serving Suggestion

Garnishes

I like to top mine with freshly diced tomatoes for brightness, sliced avocado for creaminess, chopped cilantro for that fresh herby punch, and a dollop of sour cream for cool contrast. Sometimes I add sliced black olives or pickled jalapeños if I’m feeling adventurous.

Side Dishes

My favorite side dishes are simple and fresh, like a crisp green salad with lime vinaigrette, Mexican street corn salad, or even some cilantro-lime rice. These sides balance the casserole’s richness perfectly.

Creative Ways to Present

For parties, I sometimes serve the casserole in smaller individual ramekins which makes for a cute presentation and easier portion control. Another idea I tried was layering it in a pretty glass casserole dish so you see all the colorful layers—a total showstopper when friends come over!

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, cover any leftovers tightly with foil or transfer to an airtight container. Refrigerate and it will stay delicious for up to 5 days. I always recommend reheating slowly in the oven to keep that melty cheese just right.

Freezing

When I plan to freeze, I like to char the tortillas beforehand to help maintain texture. Wrap the casserole tightly with plastic wrap then aluminum foil and freeze for up to 3 months. To reheat from frozen, bake it covered at 425°F for about an hour until hot, then uncover and bake 15-30 more minutes for a bubbly finish.

Reheating

The best way to reheat is in the oven at 350°F, covered with foil for 25 minutes until warmed through and cheesy. If you're in a hurry, individual servings reheat well in the microwave in 20-second bursts, but the oven method keeps the texture better.

Frequently Asked Questions:

Can I use flour tortillas instead of corn?

It’s best to stick with corn tortillas for this recipe because they hold up better during baking and absorb the sauce perfectly without becoming overly mushy. Flour tortillas tend to get soggy and can make the casserole less stable.

How spicy is this casserole?

The recipe is mildly spiced with chili powder and just a touch of cayenne pepper that doesn’t add real heat. If you prefer more spice, you can increase the cayenne or add jalapeños to suit your taste.

Can I make this casserole ahead of time?

Absolutely! You can prepare and assemble the entire casserole up to 24 hours in advance, then refrigerate it unbaked. Just add about 10 extra minutes to the covered baking time to ensure it’s heated through.

What’s the purpose of adding cocoa powder and cinnamon?

These ingredients add subtle depth and complexity, mimicking traditional Mexican chocolate flavors that enhance the enchilada sauce without making it sweet or dessert-like. Don’t skip them—they’re a game-changer!

Final Thoughts

This Ground Beef Enchilada Casserole Recipe has been one of those dishes that instantly feels like home whenever I make it—it’s cozy, hearty, and truly satisfying. I hope you give it a try and find joy in layering those flavors and watching everything meld together in the oven. You’ll get plenty of compliments, and really, isn’t that the best part of cooking for people you love?