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
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
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the casserole.
- 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.
- 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.
- 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.
- Bake Covered: Cover the casserole dish with a lid or aluminum foil and bake in the preheated oven for 30 minutes.
- 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.
- 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.
- 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
