There’s something so comforting about a dish that layers bold flavors, melty cheese, and tender ground beef into one satisfying meal. This Ground Beef Enchilada Casserole Recipe packs all that and more—plus it’s easy to make and perfect for sharing with family or friends.

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 enchiladas countless times, but this casserole style changed the game for me. It’s like all the best parts of enchiladas without the fuss of rolling each one. Plus, everyone gets a perfect cheesy, savory bite every time.

Flavor-packed: The sauce is rich, layered with spices, tomato, and even a hint of cocoa for authenticity.
Simple layering: Corn tortillas create the perfect textured base without getting soggy or mushy.
Customizable: You can easily tweak add-ins like beans, corn, olives, or cheese to your liking.
Great for leftovers: This casserole tastes even better the next day and freezes beautifully.

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

Each component in this Ground Beef Enchilada Casserole Recipe has its place—offering richness, spice, or texture. Together, they build a layered dish that’s hearty but balanced. Here’s what you’ll want to keep an eye out for at the store and why they matter.

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: Gives you that meaty base without too much grease, which keeps the casserole from getting oily.
Yellow onion: Adds sweetness and depth once sautéed with the beef.
Flour: Helps thicken the enchilada sauce brilliantly so it clings to every tortilla layer.
Chili powder & spices: The combination of chili powder, cumin, coriander, smoked paprika, oregano, and a dash of cayenne creates an authentic, warm flavor profile.
Garlic: Fresh garlic makes a noticeable difference—depth and that savory punch you want.
Tomato paste: Concentrated tomato flavor to enrich the beef sauce.
Chicken broth: The simmering liquid that ties everything together while keeping it moist.
Fire roasted diced tomatoes: Adds subtle smokiness and texture.
Green chiles: Mild heat and that signature Southwestern flavor.
Cocoa powder, sugar, and cinnamon: These subtle additions mimic traditional Mexican chocolate, rounding out the sauce beautifully.
Pinto beans, corn, olives: These add texture, color, and extra heartiness to the filling.
Apple cider vinegar: Brightens and balances the richness of the sauce.
Corn tortillas: Use inexpensive, thin corn tortillas—they hold together without turning mushy like flour tortillas might.
Monterey Jack & sharp cheddar cheeses: Freshly grated for optimal melting and cheesy goodness.

📝

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

This recipe is a wonderful base for your own twists—trust me, I’ve turned this into meatless versions, added extra veggies, and swapped cheeses depending on what I have around. Don’t hesitate to make it yours!

Variation: One time, I swapped pinto beans for black beans and added diced roasted poblano peppers—resulted in an extra smoky flavor that my family raved about.
Spice it up: If you like heat, feel free to bump up the cayenne or add jalapeños alongside the green chiles.
Dairy-free option: Use a dairy-free cheese blend or skip the cheese entirely and add more beans and veggies for creaminess.
Make it vegetarian: Swap out the ground beef for crumbled tempeh or cooked lentils with all the seasonings for a hearty meatless casserole.

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

Step 1: Brown the Beef and Create the Flavor Base

Start by heating your Dutch oven or a large deep skillet over medium-high heat. Toss in the ground beef and chopped onions, cooking until the beef is nearly cooked through and onions are translucent—around 6-8 minutes. Make sure you break up the meat as it cooks. I find letting it develop some brown bits on the bottom adds extra flavor. Once browned, sprinkle the flour and all the spices over the meat and stir for about two minutes—this helps the seasonings bloom and thickens the sauce later.

Step 2: Build the Sauce

Turn the heat to low. Stir in tomato paste and minced garlic, cooking just a minute to prevent burning but coax out the flavors. Then, add your chicken broth, fire roasted diced tomatoes, chopped green chiles, cocoa powder, sugar, and cinnamon. Bring everything to a gentle simmer and let it bubble away, stirring frequently to avoid sticking. This step is crucial because the sauce thickens and deepens in flavor here—plan for about 15 minutes.

Step 3: Add the Beans, Corn, and Finishing Touches

Once the sauce is nice and thick, stir in your rinsed pinto beans, drained corn, black olives, and apple cider vinegar. These add texture and a balance to the richness. Season with salt and pepper carefully—I usually add around ½ teaspoon salt and ¼ teaspoon freshly ground black pepper but adjust to your taste.

Step 4: Prepare Your Pan and Tortillas

Preheat your oven to 350°F and lightly grease a 9x13-inch deep baking dish. To get an extra boost of flavor and to keep the tortillas from becoming too soft, I like to lightly char them over a gas flame or in a hot skillet—watch carefully! Then cut your tortillas in half for layering.

Step 5: Assemble the Casserole

Spread a thin layer of the meat sauce (about 1 cup) on the bottom of your pan to prevent sticking and get started layering. Place 2 whole tortillas in the center, then arrange 6 halves around them to cover evenly. Layer about one-third of the meat mixture over the tortillas and top with one cup of the cheese blend. Repeat for a second layer, then finish with a final layer of tortillas, the remaining meat sauce, and cheese.

Step 6: Bake to Perfection

Cover your pan with foil and bake for 30 minutes. After that, remove the foil and bake uncovered for another 20 minutes or until the cheese is melted and bubbly. The aroma will fill your kitchen with the most irresistible scent and your patience will definitely pay off!

Top Tip

Having nailed this recipe several times, here are my go-to tips to ensure your Ground Beef Enchilada Casserole Recipe turns out amazing every time.

Char Your Tortillas: Don’t skip charring the tortillas—it adds flavor and helps them hold up during baking without getting soggy.
Pre-Measure Seasonings: Mix your spices beforehand so you can add them all at once without missing a beat while cooking.
Freshly Grate Cheese: Avoid pre-shredded cheese with anti-clumping agents; fresh cheese melts and browns better.
Don’t Skip the Cocoa Powder: That little pinch adds a rich complexity to the sauce that makes it taste authentically Mexican.

How to Serve Ground Beef Enchilada Casserole Recipe

ground beef enchiladas - Serving Suggestion

Garnishes

I love topping my enchilada casserole with fresh diced tomatoes, sliced black olives, chunks of creamy avocado, chopped cilantro, and a dollop of tangy sour cream. These fresh garnishes brighten all those rich flavors and add some texture contrast.

Side Dishes

For sides, I usually keep it simple: a crisp green salad with a lime vinaigrette or some Mexican street corn (elote) pairs beautifully. If you’re feeling indulgent, black beans and Spanish rice round out the meal perfectly.

Creative Ways to Present

For a dinner party, I’ve transferred smaller portions into mini cast iron skillets, adding fresh jalapeño slices on top for a vibrant look. This makes everyone feel special and ready to dig in.

Make Ahead and Storage

Storing Leftovers

I tightly cover leftover casserole with foil or airtight containers and keep it in the fridge for up to five days. It reheats wonderfully without drying out.

Freezing

When freezing, I like to char the tortillas first to help them maintain texture after thawing. Wrap the cooled casserole tightly with plastic wrap, then foil, and freeze for up to three months. Baking from frozen requires a longer bake time at 425°F for about 60 minutes covered, then 15-30 minutes uncovered to ensure it’s heated through and bubbly.

Reheating

The best way to reheat leftovers is in the oven at 350°F, covered with foil for about 25 minutes. This keeps it moist and evenly heated. If you’re in a hurry, the microwave works fine—heat individual portions in 20-second increments until warmed through.

Frequently Asked Questions:

Can I use flour tortillas instead of corn tortillas?

Flour tortillas tend to become soggy and mushy in this casserole, altering the texture. Corn tortillas are thinner and absorb the sauce better, giving you the classic enchilada feel. If you prefer flour, consider crisping them well before layering, but corn tortillas are definitely recommended.

What makes the cocoa powder and cinnamon important in this recipe?

These ingredients mimic traditional Mexican chocolate flavors found in authentic enchilada sauces. They add depth and a subtle richness that complements the tomato and spices perfectly without making the dish sweet.

Can I prepare this casserole ahead of time?

Absolutely! You can assemble the entire casserole up to 24 hours in advance and keep it refrigerated. When ready, bake as directed, adding 10 minutes or so to ensure it’s heated through. Just note that the tortillas might soften a bit more the longer it’s refrigerated.

What’s the best way to reheat leftovers?

The oven reheating method with foil covering keeps the casserole moist and evenly warmed. Microwaving individual portions is quicker but can sometimes dry edges slightly, so I cover leftovers in the oven whenever possible for best results.

Final Thoughts

This Ground Beef Enchilada Casserole Recipe is one I turn to when I want something cozy, crowd-pleasing, and just a bit special without spending all day in the kitchen. I hope it becomes a favorite in your home too—with its layers of rich sauce, hearty beef, and melty cheese, it’s the kind of dish comfort food dreams are made of. Give it a try and see how easy it is to whip up an authentic-tasting Mexican-inspired meal that everyone will ask for again.