Description
This Easy Beef Enchilada Casserole is a hearty, flavorful one-dish meal that layers seasoned ground beef, enchilada sauce, corn tortillas, rice, peppers, beans, and cheese baked to perfection. Topped with fresh garnishes like Greek yogurt, lettuce, and avocado, it delivers all the classic enchilada flavors in an easy to prepare casserole form, perfect for a family dinner or meal prep.
Ingredients
Meat & Vegetables
- 1 1/2 pounds ground beef
- 1 yellow onion, chopped
- 2 poblano peppers, chopped
- 1/4 cup chopped green onions and/or cilantro
Pantry
- 2-3 tablespoons taco seasoning
- 3-4 cups red enchilada sauce
- 12 corn tortillas
- 1 cup dry rice
- 1 cup black beans
Dairy & Toppings
- 1 1/2 cups shredded Mexican cheese blend
- Plain Greek yogurt (for serving)
- Shredded lettuce, green onion, and/or cilantro (for serving)
- Cubed or sliced avocado (for serving)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°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 occasionally and cook until the beef is browned and cooked through, about 10 minutes. Season with salt to taste and remove from heat.
- Assemble the Casserole: In a 9×13-inch baking dish, start by spreading 1 cup of enchilada sauce evenly. Layer 6 corn tortillas over the sauce. Add the cooked beef mixture on top, then pour 1 to 2 cups more enchilada sauce. Next, add the dry rice, chopped poblano peppers, green onions/cilantro, and black beans. Pour 1 1/2 cups of water over the mixture, season with salt, and gently stir to combine. Arrange into an even layer. Place the remaining 6 corn tortillas on top and spread the final cup of enchilada sauce evenly over the top layer of tortillas. Finish by sprinkling 1 1/2 cups shredded Mexican cheese over everything.
- Bake Covered: Cover the casserole with a lid or foil and bake in the preheated oven for 30 minutes to allow the rice to cook fully and all the flavors to meld.
- Bake Uncovered: Remove the cover and continue baking for an additional 10 to 20 minutes until the cheese is melted, bubbly, and slightly browned. If you find the rice is still hard after this time, add an additional 1/3 cup water over the casserole and bake for another 10 minutes to finish cooking the rice.
- Serve and Garnish: Remove the casserole from the oven and let it cool slightly. Serve topped with desired garnishes such as plain Greek yogurt, shredded lettuce, green onions or cilantro, and cubed or sliced avocado for fresh flavor and creaminess.
Notes
- You can substitute white rice with brown rice, but increase cooking time and add more water as brown rice takes longer to cook.
- If you prefer a spicier casserole, add diced jalapeños or increase the taco seasoning amount.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- Using corn tortillas keeps this dish gluten free; be sure to check your enchilada sauce and taco seasoning labels if needed.
- For a vegetarian version, substitute the beef with cooked lentils or extra beans and use vegetable broth or water.
