Ground Beef Enchilada Casserole Recipe

5 from 1 vote

Ground Beef Enchilada Casserole Recipe

This ground beef enchilada casserole recipe is an easy, single-pot dinner that comes together quickly and makes enough to feed a crowd!

Prep Time20

Cook Time20

Total Time40

Course: Main Dish

Cuisine: American, Gluten Free

Diet: Gluten Free, Low Salt

Servings: servings

Calories: 530kcal

Author: Sammi Ricke

Cost: 10.00

Equipment

Ingredients

1 lb ground meat (beef, turkey, bison, venison)
2 beef bouillon cubes or 2-3 teaspoons bouillon powder
2 teaspoon ground cumin
1 teaspoon garlic powder
1 Tablespoon chili powder
1 teaspoon salt
1 onion diced
1 bell pepper diced
10 oz red enchilada sauce
15 oz canned black beans, drained
15 oz canned corn, drained
2 cups shredded cheese, divided
2 cups crushed tortilla chips, divided (4 cups uncrushed)

Instructions

In a Dutch oven (stove to oven-safe pot) over medium-high heat, brown ground meat with 2 bouillon cubes, ground cumin, chili powder, garlic powder, and salt.
1 lb ground meat (beef, turkey, bison, venison), 2 beef bouillon cubes, 2 teaspoon ground cumin, 1 teaspoon garlic powder, 1 Tablespoon chili powder, 1 teaspoon salt
Once the meat is browned, add in the diced onion and bell pepper. Sauté until veggies are translucent.
1 onion, 1 bell pepper
Stir in the can of red enchilada sauce, drained can of black beans, drained can of corn, 1 cup shredded cheddar cheese, and 1 cup crushed tortilla chips.
10 oz red enchilada sauce, 15 oz canned black beans, drained, 15 oz canned corn, drained, 2 cups shredded cheese, divided, 2 cups crushed tortilla chips, divided
Once the mixture is combined, top casserole with 1 cup shredded cheese and then 1 cup of tortilla chips.
2 cups shredded cheese, divided, 2 cups crushed tortilla chips, divided
Bake in the oven safe pot at 400F for 20 minutes or until the cheese is melted and the sides are bubbling. Let the casserole cool for 15 minutes before serving.
Store leftovers in an airtight container in the fridge for up to 3 days.

Video

Notes

Ingredient Tips - We prefer to use regular tortilla chips not cantina-style tortilla chips. Cantina-style are thinner and regular tortilla chips are thicker which tend to not get soggy when baking and when reheating leftovers.

Baking Dish Tips - If you do not have a Dutch oven, prepare the casserole in a pot on the stove and transfer to a 9×13 pan. Then top with shredded cheddar cheese and crushed tortilla chips.

Prep Tips - To make crushed tortilla chips, add 2 cups of whole chips to a tall measuring cup or bowl and crush with a wooden spoon. 2 cups whole chips = 1 cup crushed chips

Meal Prep Tips - If you would like to meal prep this for the week ahead, leave off the crushed tortilla chip topping and refrigerate casserole. When ready to bake, sprinkle top of casserole with crushed tortilla chips. Bake at 400F for at least 30 minutes or until cheese is melted on top and sides are bubbling.

Nutrition