Beef Enchilada Casserole.

Beef Enchilada Casserole. Our new weeknight staple! Ground beef mixed with red enchilada sauce, layered with rice, tortillas, peppers, and beans. Everything bakes together in one dish with cheese on top until it’s bubbling and so delicious. No need to cook the rice separately—just brown the beef, mix, bake, and load it up with all your favorite enchilada toppings. Simple and comforting!

I didn’t grow up eating enchiladas, which is funny because we ate tacos constantly. Yep, probably about twice a week—but never enchiladas!

The first time I made them for my family must have been before I even started the website. I remember making shredded chicken enchiladas and spending what felt like forever shredding, stuffing, and rolling each tortilla. They turned out great, but the prep was way too much work, so I didn’t make them again for a while.

Over the years, I started skipping the rolling altogether and making enchilada casseroles or quick skillet versions instead. Same flavor, just way easier to pull together.

When I created my Mix and Bake Chicken Taco Casserole, I knew I wanted to do the same concept with enchiladas. This beef version is hands-off, hearty, and perfect for feeding a family—or for entertaining as we head into the cozy season.

Here are the details

Ingredients 

• ground beef – you can use ground chicken too
• yellow onions
• taco seasoning – or use chili powder
• red enchilada sauce
• tortillas
• dry rice
• poblano peppers
• green onions
• cilantro
• black beans
• mixed Mexican cheeses – I love a cheddar, colby jack, and pepper jack blend

Ingredients – for topping 

• plain Greek yogurt – sour cream is good too
• cilantro and green onions
• cubed or sliced avocado
• lime zest and lime juice

Special Tools

You’ll need a skillet and a large oven-safe casserole dish with a lid. No lid? Foil works too!

Steps

Step 1: Cook the beef

In a large skillet, cook the ground beef with the onion and taco seasoning until the beef is browned all over and broken into crumbles, about 10 minutes.

Step 2: Assemble the casserole

Spread a little enchilada sauce over the bottom of a casserole dish, then layer with half of the tortillas. Spoon the beef on top and pour over a couple more cups of enchilada sauce.

Mix in the dry rice, peppers, green onions, cilantro, and beans—everything except the cheese. Pour in water to help the rice cook as the casserole bakes.

Add the remaining tortillas and top with the last cup of enchilada sauce.

Step 3: Add cheese and bake

Sprinkle the cheese evenly over the top. Cover the dish and bake for 20–25 minutes, until the rice is tender. Uncover and bake a few minutes more, until the cheese is bubbling and just turning golden. The rice will be perfectly cooked, and the edges nice and crispy.

Step 4: Finish and serve

Top with fresh cilantro, a dollop of Greek yogurt or sour cream, sliced avocado, lime zest, lime juice, and green onions. I always add a pinch of flaky sea salt too—it’s the perfect final touch!

Looking for other easy dinners? Here are my favorites: 

One Pan Chipotle Honey Chicken and Rice

One Pan Lemon Pepper Yogurt Chicken and Rice

One Skillet Louisiana Style Chicken and Rice

Broccoli Cheddar Chicken and Rice Casserole

Cheesy Zucchini Chicken and Rice Bake

Slow Cooker Herbed Chicken and Rice Pilaf

Spicy Sesame Chicken and Ginger Rice

Lastly, if you make this Beef Enchilada Casserole, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Beef Enchilada Casserole

3.65 from 39 votes

6

by Tieghan Gerard

calories 695kcal

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Prep15 minutes mins

Cook45 minutes mins

Total1 hour hr

An easy mix-and-bake weeknight casserole dinner made with beef, rice, beans, tortillas, and melty cheese...so simple, so good!

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Ingredients 

1x2x3x

• ▢ 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

For Serving

• ▢ plain Greek yogurt
• ▢ shredded lettuce/green onion/cilantro
• ▢ cubed or sliced avocado

Instructions 

• 1. Preheat the oven to 400°F.

  2. In a large skillet, cook the beef, onion and taco seasoning together until the beef is browned all over, about 10 minutes. Season with salt. Remove from the heat.

  3. In a 9x13 inch baking dish, layer 1 cup of enchilada sauce with 6 tortillas. Add the beef, then 1-2 cups more enchilada sauce, the dry rice, poblano peppers, green onions, and black beans. Pour over 1 1/2 cups of water, season with salt, gently stir to mix, and arrange in an even layer. Lay over 6 corn tortillas. Add the final cup of enchilada sauce. Top with cheese. Cover and bake 30 minutes. Remove the lid and bake another 10 to 20 minutes. If the rice is hard, add 1/3 cup more water and cook for an additional 10 minutes.

  4. Serve the casserole topped as desired. Enjoy!

Nutrition

Calories: 695kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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