Ground Beef Enchilada Casserole Recipe

Ingredients

• 680 g (1½ lb)lean minced beef
• 1yellow onion, chopped
• 30 g (¼ cup)plain flour
• 3 tablespoonschilli powder (not cayenne pepper)
• 1 teaspoonground cumin
• 1 teaspoongarlic powder
• 1 teaspoonground coriander
• 1 teaspoonsalt
• ½ teaspoonsmoked paprika
• ½ teaspoondried oregano
• ¼ teaspooncayenne pepper
• 4–6 clovesgarlic, minced
• 80 ml (⅓ cup)tomato purée
• 830 ml (3½ cups)reduced-salt chicken stock
• 1 can (411 g; 14.5 oz)fire-roasted chopped tomatoes, with their juice
• 1 can (113 g; 4 oz)mild chopped green chillies
• 1 teaspoonunsweetened cocoa powder
• 1 teaspoonsugar
• A pinchground cinnamon
• 1 can (425 g; 15 oz), rinsed and drainedpinto beans
• 1 can (425 g; 15 oz), drainedsweetcorn
• 1 can (170 g; 6 oz), drainedchopped black olives
• ½ tablespooncider vinegar
• To tastesalt and pepper
• 15corn tortillas (cut 9 in half)
• 170 g (1½ cups)freshly grated Monterey Jack cheese
• 170 g (1½ cups)freshly grated mature Cheddar cheese

Instructions

1. 1

   Char tortillas

   Optional: char the tortillas over a gas-burner flame or in a cast-iron frying pan until lightly marked in places. This helps them resist turning soggy and adds flavour.

2. 2

   Prepare the oven

   Heat the oven to 180°C (350°F). Lightly grease a deep 23 × 33 cm (9 × 13 inch) baking dish. Mix the Monterey Jack and Cheddar together in a bowl and set aside.

3. 3

   Brown beef

   In a Dutch oven or very large saucepan, cook the minced beef and chopped onion over a medium heat. Break up the meat as it cooks, and stop when it is nearly cooked through.

4. 4

   Add seasonings

   Sprinkle in the flour, chilli powder, cumin, garlic powder, coriander, salt, smoked paprika, oregano and cayenne. Cook, stirring, for 2 minutes so the flour is incorporated and the spices are toasted.

5. 5

   Stir in garlic

   Add the tomato purée and minced garlic. Cook for 1 minute, stirring, to deepen their flavour.

6. 6

   Simmer the sauce

   Stir in the chicken stock, fire-roasted tomatoes and their juice, green chillies, cocoa powder, sugar and cinnamon. Bring to a simmer, then cook gently for about 15 minutes, stirring often, until thickened.

7. 7

   Add the fillings

   Stir in the pinto beans, sweetcorn, black olives and cider vinegar. Take the pan off the heat and season with extra salt and pepper to taste; the recipe suggests about ½ teaspoon salt and ¼ teaspoon pepper.

8. 8

   Build the base

   Spread 1 cup of the meat sauce in a thin layer across the prepared dish. Place 2 whole tortillas in the middle and arrange 6 tortilla halves around them to cover the surface. Add one-third of the remaining meat mixture, about 2 cups, then spread 1 cup of the cheese mixture over it.

9. 9

   Layer again

   Add another layer of tortillas, followed by one-third of the meat mixture and another 1 cup of the cheese mixture.

10. 10

    Finish layering

    Top with the final layer of tortillas, then spread over the remaining meat filling and cheese mixture.

11. 11

    Bake covered

    Cover the baking dish with foil and bake in the preheated oven at 180°C (350°F) for 30 minutes.

12. 12

    Bake uncovered

    Remove the foil and bake for a further 20 minutes, or until the cheese is melted and bubbling and the casserole is hot throughout.

13. 13

    Garnish and serve

    If desired, garnish with fresh tomatoes, olives, avocado, coriander and sour cream before serving.

What is enchilada casserole?

Enchiladas are a Mexican dish built around tortillas, a savoury filling and chilli sauce. This casserole takes those familiar components and layers them in a baking dish instead of rolling each tortilla individually.

Here, minced beef, beans, sweetcorn and olives make a substantial filling, while tomato, spices and a little cocoa and cinnamon give the sauce depth. The tortillas soften as they bake, and the two cheeses melt into a rich topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 22g protein, 25g carbs, 18g fat.

The beef and cheeses provide most of the protein and fat, while the tortillas, beans, sweetcorn and flour contribute carbohydrates. Serve a slice with salad or fresh vegetables for a more balanced plate.

Why the sauce works

Flour: cooked briefly with the beef and seasonings, it helps thicken the stock-based sauce as it simmers.

Chilli and spices: the chilli powder provides the main seasoning, while cumin, coriander, smoked paprika, oregano and a little cayenne build a layered, warm flavour.

Tomato and cocoa: tomato purée and fire-roasted tomatoes bring tang and savouriness. A small amount of cocoa and cinnamon adds subtle depth rather than making the sauce taste sweet.

Get the texture right

Simmer the sauce gently for about 15 minutes, stirring often, until it has thickened. If it remains very loose, the layers may slide apart when served.

The optional tortilla charring adds a little toasted flavour and helps the tortillas hold up in the sauce. Bake the assembled casserole uncovered for the final 20 minutes so the cheese can melt and bubble.

Layering the casserole

Thin base: spread 1 cup of sauce across the bottom first so the tortillas have a moist layer beneath them.

Even layers: arrange the tortillas to cover the dish, then distribute the meat mixture and cheese across them. Repeat the layers as directed, finishing with the meat filling and cheese.

Timing and doneness

The sauce simmers for about 15 minutes before assembly, and the casserole bakes for 30 minutes covered plus another 20 minutes uncovered. Allow time to chop and layer the ingredients as well.

It is ready when the cheese is melted and bubbling and the casserole is heated through. If you have prepared it in advance and it is cold from the fridge, check that the centre is hot before serving.

What to serve alongside

Serve slices with a crisp green salad or simply dressed cabbage to bring a fresh contrast to the rich, cheesy filling. Lime wedges can add brightness at the table.

The recipe also suggests fresh tomato, olives, avocado, coriander and sour cream as optional garnishes. Add them just before serving so the fresh toppings keep their colour and texture.

Recipe notes & tips

• Grate the cheeses fresh so they melt evenly across the casserole.
• Drain the beans, sweetcorn and olives well before adding them to the sauce.
• Stir the sauce frequently as it simmers to prevent it catching on the bottom of the pan.
• Keep the first layer of sauce thin but spread it right to the edges of the dish.
• Let the casserole stand briefly after baking so the layers are easier to serve.

Variations

• Make it hotter: increase the cayenne a little if you prefer a stronger kick.
• Use turkey: replace the minced beef with minced turkey and brown it in the same way.
• Change the beans: swap the pinto beans for drained black beans.
• Add fresh topping: finish with diced avocado and chopped coriander just before serving.
• Make it meat-free: use extra beans in place of the minced beef.

Common mistakes to avoid

• Adding the tortillas to a thin sauce: simmer until the sauce thickens so the layers hold together.
• Skipping the draining: excess liquid from the tins can make the filling watery; drain the sweetcorn, beans and olives well.
• Crowding the layers unevenly: spread the filling and cheese across the tortillas so each portion gets a consistent amount.
• Baking uncovered from the start: keep the dish covered for the first 30 minutes to prevent the top drying out.
• Removing it too soon: bake uncovered for the full 20 minutes, until the cheese bubbles and the centre is hot.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat portions in the microwave or warm the casserole, covered, in a 180°C oven until hot throughout.

Frequently asked questions