Description
This Ground Beef Enchilada Casserole is a hearty and flavorful dish featuring layers of seasoned beef filling, corn tortillas, and melted cheeses, baked to perfection. The rich, meaty enchilada sauce includes a blend of spices, fire-roasted tomatoes, beans, corn, and olives, delivering an authentic Mexican-inspired casserole perfect for family dinners.
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
- 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
- Optional Char Tortillas: Char the tortillas over the flame of a gas burner or in a cast iron skillet until lightly charred in spots for added flavor and texture.
- Prepare Pan and Cheese: Preheat oven to 350 degrees F. Lightly grease a deep 9x13-inch baking dish and toss the Monterey Jack and sharp cheddar cheeses together; set aside.
- Cook Beef and Onions: In a Dutch oven or large saucepan, brown the ground beef and chopped onions over medium heat until almost cooked through.
- 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 2 minutes while stirring.
- Add Tomato Paste and Garlic: Reduce heat to low, stir in tomato paste and minced garlic, and cook for 1 minute.
- Simmer Filling: Stir in chicken broth, fire roasted diced tomatoes, green chiles, cocoa powder, sugar, and cinnamon. Bring to a simmer and cook, stirring often, until sauce thickens, about 15 minutes.
- Add Beans and Veggies: Stir in pinto beans, corn, olives, and apple cider vinegar. Remove from heat and season with salt and pepper to taste (about ½ teaspoon salt and ¼ teaspoon pepper).
- Assemble Casserole: Spread 1 cup of meat sauce evenly in the bottom of the prepared baking dish. Place 2 whole tortillas in the middle and surround them with 6 tortilla halves to cover the layer. Top with one third of remaining meat mixture (about 2 cups) and 1 cup cheeses.
- Repeat Layers: Add another layer of tortillas, then one third of meat mixture, and 1 cup cheeses. Finish with the last layer of tortillas, remaining meat mixture, and remaining cheese.
- Bake Casserole: Cover casserole with foil and bake at 350 degrees F for 30 minutes. Remove foil and bake uncovered for 20 more minutes or until cheese is melted and casserole is heated through.
- Garnish and Serve: Optionally garnish with fresh tomatoes, olives, avocados, cilantro, and sour cream before serving.
Notes
- Use corn tortillas to avoid sogginess; avoid flour tortillas.
- Use inexpensive corn tortillas because thicker ones like La Tortilla Factory may be too dense.
- Pre-measure all seasonings before starting to cook for easier addition.
- Don't skip unsweetened cocoa powder, sugar, and cinnamon; they enhance the sauce authenticity.
- Grate your own cheese for better melting; pre-shredded cheese contains anti-clumping agents.
- You can customize add-ins such as beans, corn, or olives based on preference.
- Prep ahead by assembling and refrigerating the casserole up to 24 hours before baking; increase baking time by about 10 minutes when baking cold.
- Meaty enchilada sauce can be made up to 3 days in advance or frozen for up to 3 months.
- Store leftovers in airtight containers in the refrigerator for up to 5 days.
- Freeze casserole wrapped tightly for up to 3 months; thaw and bake at 425 degrees F for 60 minutes covered, then 15-30 minutes uncovered.
- Reheat leftovers covered in the oven at 350 degrees F for 25 minutes or microwave individual portions starting at 60 seconds, then 20 seconds until hot.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 60 mg
