Pioneer Woman Beef Enchilada Casserole

Pioneer Woman beef enchilada casserole takes 1 hour 30 minutes and ground beef, corn tortillas and sharp cheddar to make a cheesy, layered Tex-Mex dinner. Try this easy family dinner for game night or potluck season, since it's a hearty make-ahead dish that feeds a crowd with no rolling.

Pour off the fat after browning the beef, because the rice and tortillas soak up everything else in the pan. Skip that and the layers turn greasy instead of cheesy and bubbly.

Stacking tortillas, rice and beef like a lasagna means you skip all the rolling and stuffing of traditional enchiladas. Tenting the foil above the cheese for the first 20 minutes also keeps the top from burning before the middle heats through.

Pioneer Woman Beef Enchilada Casserole

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Course: DinnerCuisine: American, MexicanDifficulty: Easy

Servings

8

servings

Prep time

35

minutes

Cooking time

45

minutes

Calories

520

kcal

Corn tortillas, rice and seasoned beef stack up in layers under salsa verde, enchilada sauce and a thick blanket of cheddar. Once it bakes covered and then broils, the top turns golden and bubbly while the inside stays tender and saucy.

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
  

Directions

• Cook the rice: Cook 1 cup long-grain white rice according to the package directions. Then set it aside so it's ready when you start layering.
• Brown the beef: Heat 2 tablespoons olive oil in a large skillet over medium-high heat, then add 1 1/2 pounds ground beef, 1 chopped onion and 2 chopped garlic cloves. Cook, stirring, for 4 to 6 minutes until the beef is browned, then pour off the fat.
• Season the filling: Stir in 2 cans diced green chiles, 2 teaspoons cumin, 2 teaspoons paprika, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Add 1 chopped tomato and 1 cup water, then simmer gently for about 2 minutes until reduced by half.
• Finish the beef mixture: Take the skillet off the heat and stir in 1 cup corn kernels. Then set it aside while you get the baking dish ready.
• Layer the casserole: Preheat the oven to 375°F, then spread 1 cup of the salsa verde in a broiler-safe 9-by-13-inch baking dish. Arrange half of the 12 tortillas over the salsa, overlapping the edges, then add the rice, the beef mixture, 1 1/2 cups of the cheese and half of the enchilada sauce.
• Add the top layer: Cover with the remaining tortillas, then pour on the rest of the salsa verde and enchilada sauce. Sprinkle the remaining 1 1/2 cups cheese over everything.
• Bake covered: Tent the dish with foil so it doesn't touch the cheese and set it on a rimmed baking sheet. Bake for 20 minutes, then remove the foil.
• Bake uncovered and broil: Continue baking uncovered for about 20 minutes more, until bubbly and hot. Then switch the oven to broil and broil for about 5 minutes until just golden on top.
• Rest and serve: Let the casserole sit for at least 10 minutes so the layers set. Top with 1/2 cup chopped black olives and 3 sliced scallions, then serve with sour cream.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Lodge 10.25-inch cast iron skillet, OXO 4-sided box grater, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use ground turkey instead of ground beef?

Ground turkey works fine here, since the cumin, paprika and green chiles carry most of the flavor. Turkey is leaner, so add an extra splash of olive oil when browning it.

How long do leftovers keep in the fridge?

Cover the baking dish or move slices to an airtight container, and they'll keep in the fridge for about 3 to 4 days. Reheat in a 350°F oven until hot in the middle, since the microwave can make the tortillas soft.

Can I assemble it ahead of time?

Yes, you can layer the whole casserole, cover it and refrigerate it until you're ready to bake. Since it starts cold, expect the covered baking time to run a bit longer than 20 minutes.

What can I use if I don't have a 9-by-13-inch baking dish?

Any broiler-safe 3-quart baking dish will do. Just make sure it can handle the broiler at the end, because the glass or ceramic needs to be rated for it.

What's the biggest mistake with this casserole?

Leaving the fat in the beef is the most common one, since the rice and tortillas soak it up and the layers turn greasy. Pour it off after browning, and the casserole stays cheesy and saucy instead.