Enchilada Meatball Casserole is all the good things you love about an enchilada dinner – all in one dish. It’s cheesy, with flavorful rice, creamy beans, gluten-free corn tortillas, and those spicy enchilada meatballs.
I found a recipe for enchilada meatballs and knew I had to try them. The original recipe calls for canned enchilada sauce, and I know I make better sauce than canned. Then, I thought, why not add the sides to the casserole and layer it like lasagna.
There’s something irresistible about comfort food baked until bubbly. This Enchilada Meatball Casserole hits all the right notes. Imagine an Italian-style meatball lasagna, but instead of marinara and mozzarella, use a bold red enchilada sauce made from dried habanero peppers, cheddar cheese, tortillas, seasoned rice, and creamy refried beans. The recipes for the enchilada sauce, Instant Pot refried beans, fresh salsa, and guacamole are available on the site. Use those if you’re building this from scratch.
The great thing about Enchilada Meatball Casserole is that you can make good use of leftovers. If you have leftover beans, use them. If you have leftover rice, use that. Of course, the entire thing can be made in more than one day, just store the parts in the freezer or refrigerator until you are ready to assemble.
The Instant Pot and Enchilada Meatball Casserole
Use an Instant Pot to shorten the time it takes to make this casserole. Cook the rice perfectly, set it aside, then use the Instant Pot again to make the beans. While that’s happening, soak the chilis to make the sauce. This recipe is pretty much hands off until it’s time to do the layering, and that’s easy and fast, too.
The Parts of The Enchilada Meatball Casserole
Part 1 – The Enchilada Meatballs
When preparing the meatballs, replace breadcrumbs with crushed corn tortilla chips. This adds texture and a roasted corn flavor that suits the dish. Fold in finely chopped serrano peppers for heat and cheddar cheese powder for a rich, savory boost. Form into meatballs and bake or pan-sear until browned and cooked through. They should hold their shape when layered into the casserole.
You can make these ahead of schedule and freeze them until you’re ready. That’s what I did. Use a stand mixer to mix the meatball ingredients together, then use a small ice cream scoop and make the balls. Cook them in a 350 F (176 C) oven for about 20 minutes or until they have reached an internal temperature of 140 F (60 C). Let them cool slightly before refrigerating or freezing them.
You can make the parts separately on different days, and refrigerate them until you are ready to put the casserole together. It may seem like a lot of work, but once you get started, it goes without a hitch.
Part 2 – The Rice
The Instant Pot does a great job on rice. Similar to our Instant Pot Tomato Rice Pilaf, use tomato powder for extra flavor. We also use Delish! Soup Vegetable Mix – because it gives a lot of flavor without having to chop a bunch of vegetables. You can use long grain rice – but not jasmine because its flavor might fight with the other seasonings. Add vegetable base to the water instead of salt. If you want, you could add dried or diced jalapeno to the rice as well.
Part 3 – The Beans
The *Instant Pot really comes to the rescue with the beans. A lot of people think that beans have to be rehydrated overnight. That’s not so, you can use the Passive Cooking Method to cook them in about 3 hours. To make it even faster, cook your beans in the Instant Pot. There is no soaking needed, and the beans are ready in about 50 minutes. All you have to do after that is mash them.
Part 4 – The Sauce
This recipe delivers both flavor and practicality. Make the beans and rice in the Instant Pot. Skip soaking. Cook dry beans to creamy refried texture in about an hour. Use tomato powder and seasoning in the rice to keep it flavorful and dry enough to hold its structure in the casserole. Step-by-step instructions for both are available to guide the process.
The enchilada sauce starts with dried chiles. Include habaneros for extra heat. Blend the soaked chiles with seasoning and simmer until the sauce thickens. This becomes the base that ties the dish together. A good enchilada sauce should cling, not run.
The chilies used in this recipe are very spicy, especially the dried habanero. If you would like the sauce milder, feel free use milder chilies like Ancho, Guajillo, and Cascabel.
Part 5 – The Tortillas
Corn tortillas are traditional for enchiladas. They also happen to be gluten-free, so if you are looking for gluten-free, you’re in luck. They are also a bit healthier than wheat tortillas. In this case, there is no need to heat them before using them – just layer them and put sauce on them.
If you want, you can make homemade tortillas. It’s just a mixture of masa, salt, and water. Have fun!
Assembly
To assemble the casserole, spread a layer of enchilada sauce in the bottom of the baking dish. This keeps the tortillas from sticking and starts building flavor from the ground up. Lay in the first layer of tortillas, followed by more sauce. Then spread on the refried beans, sprinkle shredded cheese, and add another layer of sauce. Lay in the second round of tortillas, another coating of sauce, the seasoned rice, more cheese, and more sauce. Finish with the third layer of tortillas, a final pour of sauce, then place the cooked meatballs across the top. Finish with cheese, more sauce, and a final layer of cheese.
Bake uncovered at 350 F (176 C) until the cheese is melted, the sauce is bubbling, and the edges have crisped—about 45 minutes. Let the casserole rest before slicing to allow the layers to set. It holds together beautifully and makes excellent leftovers.
Serve with sour cream, chopped cilantro, fresh salsa, or guacamole. Those recipes are also available and add brightness and freshness to the plate.
Serve the casserole with our Steakhouse Salad and Chipotle Ranch salad dressing. A good, frosty beer would be lovely with it, or Margaritas if you want to celebrate.
This casserole feeds a group, uses everyday pantry staples, and delivers a bold fusion of flavors. Make it once and it will earn a place in your regular rotation.
Enchilada Meatball Casserole FAQ
Answering Your Questions
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Can I make this Enchilada Meatball Casserole ahead of time?
Yes. You can make the beans, rice, sauce, and meatballs up to three days in advance and store them in the refrigerator. The meatballs also freeze well. Assemble the casserole when you’re ready to bake.
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What kind of meat should I use for the meatballs?
Use ground beef, turkey, or a blend of meats. Just make sure there’s enough fat to keep them moist. Ground beef around 80/20 works well or 1/2 ground beef and 1/2 ground pork.
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Can I use canned beans and sauce instead?
You can, but the flavor won’t be as deep or satisfying. This recipe is built around homemade components. The Instant Pot is a real helper here. If you don’t have one, you can make the parts separately, refrigerate or freeze them, and assemble when you’re ready.
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Are the corn tortillas gluten-free?
Yes. Most corn tortillas are naturally gluten-free. Always check the label to be sure if you’re cooking for someone with celiac or gluten sensitivity.
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What’s the best way to reheat leftovers?
Reheat in the oven at 350 F (176 C) until warmed through, or use the microwave for individual portions. This casserole holds together well and tastes even better the next day.
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Can I make this vegetarian?
Yes. Skip the meatballs and add extra beans or grilled vegetables in their place. The rest of the recipe can stay the same.
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Can I make this vegan?
Yes, you can. You can use chick peas the same way you would make falafel. You can use vegan varieties of cheese.
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Can I use different chiles? These are super hot!
Yes, of course. You can use the milder chilies, Ancho, Guajillo, and Cascabel.
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Can I use flour tortillas instead of corn?
Flour tortillas do not hold up as well as corn tortillas when they are sauced. Corn tortillas, like lasagna noodles, are thicker and sturdier. They also have more flavor than flour tortillas. If you want flour tortillas, use them as an accompaniment.
Enchilada Meatball Casserole Recipe
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Enchilada Meatball Casserole
Equipment
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Ingredients
~~ Meatballs ~~
- 1 pound ground beef
- 1 egg
- ¼ cup Cheddar, grated
- 2 tablespoons taco seasoning
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup corn tortilla chips, crushed
- 2 tablespoons cilantro leaves, chopped
- 2 tablespoons *cheddar cheese powder
- 1 teaspoon El Yucateco
~~ Sauce ~~
- 2 dried New Mexico red chiles
- 2 dried chipotle peppers
- 2 Dried habanero chilies
- 2 clove garlic, peeled and crushed
- 1 small onion, peeled and quartered
- 1 teaspoon *vegetable base
- 1 tsp. cumin
- ¼ teaspoon oregano
- ½ teaspoon Salt
- 1 teaspoon Armenian Pepper Paste
~~ Rice ~~
- 1 cup water, (boiling)
- 1 tablespoon tomato powder
- 1 tablespoon Vegetable soup mix, (minced)
- 2 teaspoons butter
- 1 cup rice, (long grain or converted is fine)
~~ Beans ~~
~~ Assembly ~~
- 18 Corn tortillas
- 24 ounces shredded Mexican-style cheese
- 16 ounces pepper jack Cheese
- ¼ cup green onions, chopped
- 2 tablespoons cilantro leaves
~~ Serve With ~~
- 1 cup guacamole
- 1 cup fresh salsa
- ½ cup sour cream
Instructions
- Mise en Place
Enchilada Meatball Preparation Steps
- 1 pound ground beef, 1 egg, 1/4 cup Cheddar, 2 tablespoons taco seasoning, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 cup corn tortilla chips, 2 tablespoons cilantro leaves, 2 tablespoons cheddar cheese powder, 1 teaspoon El YucatecoAdd all of the meatball ingredients into a large bowl and mix well until combined.
- Shape into approximately 18 meatballs and place on a baking sheet lined with aluminum foil.
- Bake at 350 °F (177 °C) for 25 minutes or until cooked through. They should reach an internal temperature of 140 °F (60 °C).
Sauce Preparation
- 2 dried New Mexico red chiles, 2 dried chipotle peppers, 2 Dried habanero chiliesWash chiles and remove stems, seeds, and veins. Bring a pot of water to a boil. Add chiles, cover, and remove from heat. Soak until soft, about 1 hour, then drain, reserving soaking water.
- 2 clove garlic, 1 small onion, 1 tsp. cumin, 1/4 teaspoon oregano, 1/2 teaspoon Salt, 1 teaspoon Armenian Pepper Paste, 1 cup water, 1 teaspoon vegetable basePlace chiles, garlic, onions, vegetable base, Armenian pepper paste, and 2 cups soaking water in a blender or food processor. Puree until smooth.
- Strain sauce into a large saucepan. Add cumin, season to taste with salt, and simmer, uncovered, over low heat for 10 minutes. If the sauce tastes bitter, add sugar. Thin with more soaking water if the sauce is too thick.
Rice Preparation Steps
- Mise en place
- 1 tablespoon tomato powderAdd the tomato powder and stir it in completely.
- 1 tablespoon Vegetable soup mix, 2 teaspoons butterNext, add the vegetables and butter.
- 1 cup riceAdd the rice and stir that in as well.
- Remove the inner pot from the heat and put it into the Instant Pot. Add the water
- Push the Rice/Porridge button and set it for white rice, 12 minutes on low.
- When the machine signals the rice is done, use the Natural Release method for 10 minutes, then Quick Release if the button has not already gone down.
- Fluff with a fork and set it aside.
Make the Beans
- Mise en place
- 1 pound pinto beans, 1 clove Garlic, 1 Bay leaf, 1/2 teaspoon EpazotePut the beans, garlic, Epazote, and bay leaf in the cookwell of the Instant Pot.
- 2 quarts waterCover with enough water to the fill line, about 2 quarts. Cook under pressure for 50 minutes then naturally release.
- 1/2 teaspoon Ham base, 1 tablespoon butterMelt the butter with the ham base in a cast iron skillet,
- Use a spider to add drained beans to the pot.
- 1 cup pot liquorAdd some of the liquid the beans were cooked in (pot liquor).
- Use an immersion blender to mash the beans. If the beans are too thick, or appear too dry, add more pot liquor.
- Set the beans aside.
Assembly
- Put a little of the sauce at the bottom of the casserole dish.
- 18 Corn tortillasSpread the tortillas so they cover the sauce. Put more sauce over the tortillas. Sprinkle with Mexican cheese.
- 24 ounces shredded Mexican-style cheeseSpread the beans on top of the cheese. Sprinkle with cheese and cover with tortialls and more sauce and Mexican cheese.
- Spread the rice as the next layer, spread with sauce and sprinkle with Mexican cheese.
- Add the meatballs spacing them evenly. Cover with the remaining sauce.
- 16 ounces pepper jack CheeseSprinkle the pepper jack over the meatballs, and sprinkle with the remaining sauce.
- Bake in a 350 °F (177 °C) oven for about 40 minutes or until the cheese is bubbling and the meatballs have reached 140 °F (60 °C) degrees.
- Remove the casserole from the oven and let it sit for about 10 minutes to settle.
- 1/4 cup green onions, 2 tablespoons cilantro leavesGarnish with fresh cilantro leaves and chopped green onions.
- Serve with sour cream. fresh salsa and guacamole.
Video
Nutrition
Video Transcript
Transcript
Good afternoon and welcome to the Good
Plate’s Kitchen.
Today we’re making enchilada meatball
casserole.
That’s right, a casserole with all the
enchilada dinner parts in one.
The first thing we’re going to do is start
preparing the sauce.
The sauce is made of
dried chili peppers that
have to soak in hot
water for about two hours.
And they can do that while we make the
rice and the meats.
We’re going to be using
the Instant Pot to make
the Spanish rice and
to make refried beans.
We’ll cook the rice first with vegetable
base tomato powder and soup vegetables.
Once the rice is done, take it out of the
Instant Pot, put it in a bowl,
rinse out the Instant Pot, and put in the
beans.
The beans don’t need to be soaked,
but they need a lot of water.
A garlic clove, bay leaf, and epazote,
a Mexican herb.
If you don’t have epazote, you can use
dried oregano instead.
After the chilies have rehydrated,
remove them from the liquid.
But don’t throw that liquid away.
Put the liquid into the blender with
vegetable base onion and seasonings.
After it’s blended, we
add Armenian red pepper
paste and cook the sauce
down for about 20 minutes.
When the beans are done, to give them lots
of flavor, melt a pot of butter with some
ham base, using a cast iron skillet to do
this.
If you don’t eat pork, of course,
you can omit the ham base.
I’d like to crush my beans
with a potato masher,
then smooth them with
an immersion blender.
Now that the sauce, beans, and rice are
done, it’s time to assemble the casserole.
First, put a little of the sauce on the
bottom of the casserole dish.
We’re going to layer this almost like a
lasagna, and a lasagna pan is fine to use.
Put a layer of corn tortillas,
then more sauce, then spread the beans on,
and sprinkle cheese.
Add another layer of tortilla and sauce.
Spread the rice on top, and sprinkle
cheese on the rice.
Add another layer of tortilla and sauce,
and sprinkle cheese over that.
Place the meatballs on top.
Sprinkle with more cheese, more sauce,
and top with the remaining cheese.
Cook the casserole in a 350 degree oven
for about 45 minutes, or until the
meatballs have reached an internal
temperature of 145 degrees.
Remove the casserole
from the oven, and let it
settle for at least 10
minutes before coming into it.
Garnish it with green onions, and serve
with sour cream, and all the fixings.
Enjoy!
Thanks for watching!
We’ll see you next time on The Good Blade.
Bye-bye, yum, yum, yum!
