Beef Enchilada Casserole

Name: Beef Enchilada Casserole
Prep time: 35 min
Total time: 1 h 30 min
Yield: 8 - 10 serving(s)
Ingredients: 1 c. long-grain white rice; 2 tbsp. olive oil; 1 1/2 lb. ground beef; 1 medium onion, chopped; 2 garlic cloves, finely chopped; 2 4-oz. cans diced green chiles; 2 tsp. ground cumin; 2 tsp. paprika; 1 tsp. kosher salt; 1/2 tsp. black pepper; 1 large tomato, chopped; 1 c. corn kernels, thawed if frozen; 1 16-oz. jar salsa verde; 12 small corn tortillas; 3 c. grated sharp cheddar cheese (about 12 ounces); 2 10-oz. cans enchilada sauce; 1/2 c. chopped black olives; 3 scallions, thinly sliced; Sour cream, for serving

This is hearty comfort food that feeds a crowd!

By Ree DrummondUpdated: May 2, 2023

3.9

7 Ratings

the pioneer woman's beef enchilada casserole recipe

Ralph Smith

Yields:

8 - 10 serving(s)

Prep Time:

35 mins

Total Time:

1 hr 30 mins

Jump to recipe

I'm always looking for more ways to eat Mexican food and you really can't go wrong with a casserole recipe that features salsa, sour cream, and lots of cheese. With layers of corn tortillas, rice, seasoned beef, and cheddar, it's an easy dinner that's also hearty and filling. All you have to do is cook the meat mixture and then pile all of the ingredients into a casserole dish! And did I mention is feeds a crowd? Because it does. Even still, the probability of having leftovers is slim. It's just that good!

Is beef enchilada casserole easier than traditional enchiladas?

The short answer? Yes. You know all that stuffing and rolling you have to do with beef enchiladas? There's none of that here. You get all of those delicious enchilada flavors but without the effort. Think of this sort of as a Mexican-style lasagna. The tortillas, rice, beef, cheese, and sauce are stacked in layers in a casserole dish and baked until hot and bubbly.

Do you have to cover enchilada casserole while baking it?

It's best to cover it at first so that the casserole cooks evenly and the top doesn't burn. Just tent the foil so that it doesn't touch the cheese. You'll want to remove the foil after 20 minutes of cooking so that the cheese has a chance to get melty. Then you pop it under the broiler for a few seconds to get everything nice and toasty on top. Keep on eye on it, though—the broiler is a powerful beast!

What other toppings can you put on beef enchilada casserole?

Any toppings that you want! Sprinkle on some crunchy shredded lettuce and diced tomato, dollop a spoonful of sour cream on top of each serving, or spice things up with hot sauce. Any toppings you'd normally put on a taco work marvelously well here.

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Ingredients

1 cup
long-grain white rice
2 Tbsp.
olive oil
1 1/2 lb.
ground beef
1
medium onion, chopped
2
garlic cloves, finely chopped
2
4-oz. cans diced green chiles
2 tsp.
ground cumin
2 tsp.
paprika
1 tsp.
kosher salt
1/2 tsp.
black pepper
1
large tomato, chopped
1 cup
corn kernels, thawed if frozen
1
16-oz. jar salsa verde
12
small corn tortillas
3 cups
grated sharp cheddar cheese (about 12 ounces)
2
10-oz. cans enchilada sauce
1/2 cup
chopped black olives
3
scallions, thinly sliced
Sour cream, for serving

Directions

1. Step 1Cook the rice according to the package directions. Set aside.
2. Step 2Heat the olive oil in a large skillet over medium-high heat. Add the beef, onion, and garlic and cook, stirring, until the beef is browned, 4 to 6 minutes. Pour off the fat, then add the green chiles, cumin, paprika, salt, and pepper to the skillet and stir to combine. Add the tomato and 1 cup water and simmer gently until reduced by half, about 2 minutes. Remove from the heat, stir in the corn and set aside.
3. Step 3Preheat the oven to 375°. Spread 1 cup of the salsa verde in the bottom of a broiler-safe 9-by-13-inch or other 3-quart baking dish. Arrange half of the tortillas over the salsa, overlapping the edges to evenly cover the salsa. Spoon the rice over the tortillas. Add the beef mixture, then sprinkle on half of the cheese. Drizzle with half of the enchilada sauce. Layer the remaining tortillas on top, then add the remaining salsa and enchilada sauce. Sprinkle with the remaining cheese.
4. Step 4Cover the casserole with foil, tenting it so it doesn't touch the cheese. Place on a rimmed baking sheet and bake for 20 minutes. Uncover and continue baking until bubbly and hot, about 20 minutes more. Switch the oven to broil and broil until just golden on top, about 5 minutes. Let sit for at least 10 minutes. Top with the olives and scallions and serve with sour cream.