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Beef Enchilada Casserole
This beef enchilada casserole is an easy dinner recipe that feeds a crowd. With layers of tortillas, rice, beef, cheese, and sauce, it is pure comfort food!
👥 8 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 35 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●baking dish
- ●oven
- ●baking sheet
📝 Preparation Steps
1
Cook the rice according to the package directions. Set aside.
2
Heat the olive oil in a large skillet over medium-high heat. Add the beef, onion, and garlic and cook, stirring, until the beef is browned, 4 to ⏱️ 6 minutes. Pour off the fat, then add the green chiles, cumin, paprika, salt, and pepper to the skillet and stir to combine. Add the tomato and 1 cup water and simmer gently until reduced by half, about ⏱️ 2 minutes. Remove from the heat, stir in the corn and set aside.
medium onion, chopped1large tomato, chopped1
3
Preheat the oven to 375°. Spread 1 cup of the salsa verde in the bottom of a broiler-safe 9-by-13-inch or other 3-quart baking dish. Arrange half of the tortillas over the salsa, overlapping the edges to evenly cover the salsa. Spoon the rice over the tortillas. Add the beef mixture, then sprinkle on half of the cheese. Drizzle with half of the enchilada sauce. Layer the remaining tortillas on top, then add the remaining salsa and enchilada sauce. Sprinkle with the remaining cheese.
4
Cover the casserole with foil, tenting it so it doesn't touch the cheese. Place on a rimmed baking sheet and bake for ⏱️ 20 minutes. Uncover and continue baking until bubbly and hot, about ⏱️ 20 minutes more. Switch the oven to broil and broil until just golden on top, about ⏱️ 5 minutes. Let sit for at least ⏱️ 10 minutes. Top with the olives and scallions and serve with sour cream.
Sour cream, for serving
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