Enchilada Casserole

This easy to make casserole is a family favorite in our house! You can adjust the seasoning to keep it mild, or add some heat. This dish reheats beautifully, too, so you’ll have plenty to pack for lunches.

Prep Time: 25 minutes

Cooking Time: 45 minutes

If you want a spicier dish, leave in the Jalapeno seeds. Want a smoky flavor? Blister poblano peppers and substitute them for the bell peppers.

Never blistered a pepper before? Simply lay the pepper directly over the burner: with the flame on its lowest setting, turn the pepper once black blistering appears. Don’t have a gas stove? You can put your oven on broil at 425, setting the peppers on a foil-lined cookie sheet turn them once the black blisters appear. Be careful that they don’t burn too much!


  • 1lb 85% lean ground beef
  • 2 tbs olive or vegetable oil
  • 1 large Vidalia onion, diced
  • 1 box Pom (or similar) chopped tomatoes
  • 1 can enchilada sauce
  • 8 oz beef stock
  • 1 1/2 tbs each:
    • Powdered ancho chili
    • Powdered chipotle chili
    • Powdered chili powder
    • Powdered smoked paprika
  • 2 tsp salt
  • 2 tsp black pepper
  • 1 tsp Mexican oregano
  • 2 tsp finely chopped (fresh) cilantro
  • 1 large fresh Jalapeno pepper, seeded and diced
  • 2 medium yellow bell peppers, diced
  • 2 tbs sun dried tomato paste
  • 8 small corn tortillas
  • 4 oz cotija cheese, crumbled
  • 3 tsp corn masa


  • Pre-heat oven to 350 degrees
  • Spray an 8×12 casserole pan with non-stick product (Pam, or similar)
  • In a large skillet, heat oil over medium-high heat; when it is hot, add onions and peppers and turn heat to medium-low
  • After 3 minutes, add salt, pepper and spices to skillet; cook for 1 minute to activate them
  • Add hamburger to the skillet and cook it until browned; make sure to break it up so that there aren’t big clumps
  • Add jalapeno, tomato paste and beef stock to the skillet
  • Cook over low heat for 10 minutes
  • Sprinkle masa over skillet mixture, stir in thoroughly and cook for 5 minutes until sauce thickens a bit (mixture should still be somewhat loose since it will be going in the oven
  • While mixture thickens, heat corn tortillas on both sides, just until they start to blister; this will make the tortillas pliable, so they won’t tear as you line the casserole
  • Line the casserole with the tortillas, overlapping them in the pan
  • Spread the skillet mixture evenly in the casserole
  • Cover with the enchilada sauce and sprinkle the cheese evenly
  • Bake for 30 minutes; let stand for 15 minutes before cutting

Note: if you don’t have masa, you can make a slurry with corn starch: simply mix 2 tsp with just enough water to dissolve. Stir into the skillet mixture, drizzling slowly.