Pioneer Woman Beef Enchilada Casserole is made with ground beef, rice, green chiles, tortillas, sharp cheddar cheese, enchilada sauce, salsa verde, corn, black olives, and scallions.
This hearty enchilada casserole recipe creates a delicious dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 10 people.
Ingredients Needed:
- 1 cup (200 g) long-grain white rice
- 2 tbsp olive oil
- 1 1/2 lb (680 g) ground beef
- 1 medium onion, chopped
- 2 garlic cloves, finely chopped
- 2 (4 oz) cans of 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 (160 g) corn kernels (thawed if frozen)
- 1 (16-oz) jar salsa verde
- 12 small corn tortillas
- 3 cups (12 oz) grated sharp cheddar cheese
- 2 (10-oz) cans of enchilada sauce
- 1/2 cup chopped black olives
- 3 scallions, thinly sliced
- Sour cream, for serving
How To Make Beef Enchilada Casserole:
- Cook the rice: Prepare the rice according to package directions. Set it aside.
- Brown the beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef, onion, and garlic. Cook, stirring, until beef is browned (about 4 to 6 minutes). Drain the fat and add green chiles, cumin, paprika, salt, and pepper. Stir to combine. Add the tomato and 1 cup of water, simmering until reduced by half (about 2 minutes). Stir in the corn and remove from heat.
- Prepare the casserole: Preheat oven to 375°F (190°C). Spread 1 cup of salsa verde on the bottom of a broiler-safe 9×13-inch baking dish. Arrange half the tortillas over the salsa, overlapping them. Spread the rice over the tortillas, then add the beef mixture. Sprinkle with half the cheese and drizzle with half the enchilada sauce. Layer the remaining tortillas on top, then spread the remaining salsa and enchilada sauce over them. Sprinkle with the remaining cheese.
- Bake and broil: Cover the casserole with foil, making sure it doesn’t touch the cheese. Place on a rimmed baking sheet and bake for 20 minutes. Uncover and bake until bubbly and hot (about 20 more minutes). Switch to broil and broil for 5 minutes, until the top is golden. Let the casserole sit for at least 10 minutes before serving.
- Garnish and serve: Top the casserole with black olives and scallions. Serve with sour cream on the side.
Recipe Tips
- Use fresh tortillas: Fresh corn tortillas will hold up better in the casserole, keeping the layers intact.
- Drain the beef well: Be sure to drain the fat from the beef to prevent the casserole from becoming greasy.
- Cut tortillas to fit: You can cut the tortillas in half to fit better when layering them in the casserole.
- Adjust the spice level: If you prefer a spicier casserole, use a hot salsa verde or add extra green chiles.
- Let it rest: Letting the casserole rest for at least 10 minutes after baking helps the layers set and makes it easier to slice and serve.
How To Store & Reheat Leftovers
Storing in the Fridge: Place leftover enchilada casserole in an airtight container and store it in the fridge for up to 3-4 days.
Freezing: To freeze, allow the casserole to cool completely, then transfer portions to freezer-safe containers. The casserole can be frozen for up to 3 months.
Reheating: To reheat, you can place the casserole in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
Nutrition Facts
- Calories: 450
- Protein: 26g
- Fat: 24g
- Carbohydrates: 34g
- Fiber: 5g
- Sugar: 4g
- Sodium: 950mg
Try More Pioneer Woman Recipes:
Pioneer Woman Beef Enchilada Casserole
Description
Pioneer Woman Beef Enchilada Casserole is made with ground beef, rice, green chiles, tortillas, sharp cheddar cheese, enchilada sauce, salsa verde, corn, black olives, and scallions.
This hearty enchilada casserole recipe creates a delicious dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 10 people.
Ingredients
Instructions
- Cook the rice: Prepare the rice according to package directions. Set it aside.
- Brown the beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef, onion, and garlic. Cook, stirring, until beef is browned (about 4 to 6 minutes). Drain the fat and add green chiles, cumin, paprika, salt, and pepper. Stir to combine. Add the tomato and 1 cup of water, simmering until reduced by half (about 2 minutes). Stir in the corn and remove from heat.
- Prepare the casserole: Preheat oven to 375°F (190°C). Spread 1 cup of salsa verde on the bottom of a broiler-safe 9×13-inch baking dish. Arrange half the tortillas over the salsa, overlapping them. Spread the rice over the tortillas, then add the beef mixture. Sprinkle with half the cheese and drizzle with half the enchilada sauce. Layer the remaining tortillas on top, then spread the remaining salsa and enchilada sauce over them. Sprinkle with the remaining cheese.
- Bake and broil: Cover the casserole with foil, making sure it doesn’t touch the cheese. Place on a rimmed baking sheet and bake for 20 minutes. Uncover and bake until bubbly and hot (about 20 more minutes). Switch to broil and broil for 5 minutes, until the top is golden. Let the casserole sit for at least 10 minutes before serving.
- Garnish and serve: Top the casserole with black olives and scallions. Serve with sour cream on the side.
Notes
- Use fresh tortillas: Fresh corn tortillas will hold up better in the casserole, keeping the layers intact.
- Drain the beef well: Be sure to drain the fat from the beef to prevent the casserole from becoming greasy.
- Cut tortillas to fit: You can cut the tortillas in half to fit better when layering them in the casserole.
- Adjust the spice level: If you prefer a spicier casserole, use a hot salsa verde or add extra green chiles.
- Let it rest: Letting the casserole rest for at least 10 minutes after baking helps the layers set and makes it easier to slice and serve.
Pioneer Woman Beef Enchilada Casserole