Beef Enchilada Casserole Recipe

Introduction

This Beef Enchilada Casserole is a hearty, flavorful dish perfect for family dinners or gatherings. Layers of seasoned ground beef, tender poblano peppers, and cheesy tortillas come together with a rich enchilada sauce to create a comforting Mexican-inspired meal.

Ingredients

• 1 1/2 pounds ground beef
• 1 yellow onion, chopped
• 2–3 tablespoons taco seasoning
• 3–4 cups red enchilada sauce
• 12 corn tortillas
• 1 cup dry rice
• 2 poblano peppers, chopped
• 1/4 cup chopped green onions and/or cilantro
• 1 cup black beans
• 1 1/2 cups shredded Mexican cheese
• Plain Greek yogurt (for serving)
• Shredded lettuce, green onion, cilantro (for serving)
• Cubed or sliced avocado (for serving)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: In a large skillet over medium heat, cook the ground beef, chopped onion, and taco seasoning until the beef is browned and cooked through, about 10 minutes. Season with salt to taste, then remove from heat.
3. Step 3: In a 9×13 inch baking dish, spread 1 cup of enchilada sauce evenly. Layer 6 corn tortillas over the sauce.
4. Step 4: Add the cooked beef, then pour 1 to 2 cups more enchilada sauce on top. Sprinkle the dry rice, chopped poblano peppers, green onions or cilantro, and black beans over the sauce.
5. Step 5: Pour 1 1/2 cups of water evenly over the mixture. Season lightly with salt, then gently stir to combine and arrange in an even layer.
6. Step 6: Place the remaining 6 corn tortillas evenly on top. Pour the final cup of enchilada sauce over the tortillas, then sprinkle with shredded Mexican cheese.
7. Step 7: Cover the casserole with a lid or foil and bake for 30 minutes. Remove the cover and bake for an additional 10 to 20 minutes until the cheese is bubbly and golden.
8. Step 8: If the rice is still hard, add about 1/3 cup more water, cover again, and bake for another 10 minutes.
9. Step 9: Serve hot, topped with plain Greek yogurt, shredded lettuce, green onion, cilantro, and sliced avocado as desired. Enjoy!

Tips & Variations

• Use pre-cooked rice to reduce baking time; adjust liquid accordingly.
• Swap poblano peppers for bell peppers or jalapeños for a different flavor or heat level.
• For a vegetarian version, substitute the beef with extra black beans and sautéed vegetables.
• Add a pinch of smoked paprika or chipotle powder to the beef mixture for extra smoky flavor.
• If you prefer a less spicy dish, use mild taco seasoning and serve with extra Greek yogurt.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 15–20 minutes. You can also microwave individual portions, stirring halfway for even heating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole a few hours ahead or even the night before. Keep it covered in the refrigerator and bake as directed, adding a few extra minutes to the baking time if baking from cold.

Can I use flour tortillas instead of corn tortillas?

Yes, flour tortillas work well and may be easier to layer. Keep in mind that the texture will be slightly different, with flour tortillas being softer and less authentic to traditional enchiladas.

Beef Enchilada Casserole Recipe

---

★★★★★

4.7 from 263 reviews

• Author: Jake
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x

Pin Recipe

Print Recipe

Description

This hearty Beef Enchilada Casserole combines seasoned ground beef, tender rice, poblano peppers, and black beans layered between corn tortillas and smothered in rich red enchilada sauce and melted Mexican cheese. Baked to perfection, this casserole is a comforting and flavorful meal perfect for family dinners or gatherings, topped with fresh garnishes like Greek yogurt, shredded lettuce, and avocado.

---

Ingredients

Scale 1x2x3x

Meat and Vegetables

• 1 1/2 pounds ground beef
• 1 yellow onion, chopped
• 2 poblano peppers, chopped
• 1/4 cup chopped green onions and/or cilantro

Seasoning and Sauces

• 2–3 tablespoons taco seasoning
• 3–4 cups red enchilada sauce

Staples and Grains

• 12 corn tortillas
• 1 cup dry rice
• 1 cup black beans

Dairy and Garnishes

• 1 1/2 cups shredded Mexican cheese
• Plain Greek yogurt, for serving
• Shredded lettuce, green onion, and/or cilantro, for garnish
• Cubed or sliced avocado, for garnish

---

Instructions

1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the casserole.
2. Cook Beef Mixture: In a large skillet over medium heat, cook the ground beef, chopped yellow onion, and taco seasoning together. Stir and cook until the beef is fully browned and onions are softened, about 10 minutes. Season with salt to taste, then remove from heat.
3. Assemble Casserole Layers: In a 9×13 inch baking dish, spread 1 cup of enchilada sauce evenly on the bottom. Layer 6 corn tortillas over the sauce. Spread the cooked beef mixture on top, then pour 1-2 cups more enchilada sauce over it. Add the dry rice, chopped poblano peppers, chopped green onions and/or cilantro, and black beans. Pour 1 1/2 cups of water evenly over the layers, season lightly with salt, and gently stir to distribute ingredients evenly. Arrange the mixture into an even layer.
4. Top Layers: Place the remaining 6 corn tortillas over the rice and vegetable mixture. Pour the final cup of enchilada sauce evenly across the tortillas. Sprinkle the shredded Mexican cheese over the top layer.
5. Bake Covered: Cover the casserole dish with a lid or aluminum foil and bake in the preheated oven for 30 minutes.
6. Bake Uncovered: Remove the cover and bake for an additional 10 to 20 minutes until the cheese is melted and bubbly and the tortillas have lightly browned.
7. Check Rice and Finish Baking: Test the rice for doneness; if it is still hard, add about 1/3 cup more water evenly over the casserole and bake for another 10 minutes until the rice is tender.
8. Serve and Garnish: Remove from the oven and serve the casserole topped with plain Greek yogurt, shredded lettuce, green onions, cilantro, and cubed or sliced avocado as desired. Enjoy your flavorful beef enchilada casserole!

Notes

• Use warm enchilada sauce for easier layering and mixing with rice.
• If preferred, substitute brown rice but increase baking time and water accordingly.
• For a spicier dish, add chopped jalapeños or use a spicier enchilada sauce.
• Leftovers store well covered in the refrigerator for 3-4 days.
• To reheat, cover with foil and bake at 350°F until heated through, or microwave individual portions.
• To make this recipe vegetarian, substitute ground beef with cooked lentils or a plant-based meat alternative.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Casserole
• Method: Baking
• Cuisine: Mexican

Keywords: beef enchilada casserole, enchilada casserole, Mexican casserole, ground beef recipe, baked enchiladas, easy dinner recipe