Pioneer Woman Beef Enchilada Casserole Recipe

This Pioneer Woman Beef Enchilada Casserole is a cheesy and hearty recipe, which is made with ground beef and salsa verde. It’s the perfect weeknight dinner, ready in about 1 hour and 35 minutes.

Pioneer Woman Beef Enchilada Casserole Recipe Ingredients

• 1 cup 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 cup corn kernels, thawed if frozen
• 1 (16-oz.) jar salsa verde
• 12 small corn tortillas
• 3 cups grated sharp cheddar cheese (about 12 ounces)
• 2 (10-oz.) cans enchilada sauce
• 1/2 cup chopped black olives
• 3 scallions, thinly sliced
• Sour cream, for serving

How To Make Pioneer Woman Beef Enchilada Casserole

1. Cook the Rice and Beef: Cook the rice according to the package directions and set aside. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the beef, onion, and garlic. Cook for 4 to 6 minutes, breaking up the meat, until it is browned. Drain off any excess fat.
2. Simmer the Filling: Stir the green chiles, cumin, paprika, salt, and pepper into the skillet. Add the chopped tomato and 1 cup of water. Bring the mixture to a simmer and cook gently until the liquid has reduced by about half, approximately 2 minutes. Remove from the heat and stir in the corn.
3. Prepare for Assembly: Preheat the oven to 375°F. Spread 1 cup of the salsa verde evenly in the bottom of a 9×13-inch baking dish.
4. Layer the Casserole: Arrange half of the corn tortillas over the salsa, overlapping them as needed to cover the bottom. Spoon the cooked rice evenly over the tortillas. Top with the beef mixture, then sprinkle with half of the shredded cheese. Drizzle with half of the red enchilada sauce.
5. Add the Final Layers: Arrange the remaining tortillas on top of the cheese. Pour the remaining salsa verde and enchilada sauce over the tortillas. Sprinkle with the remaining cheese.
6. Bake the Casserole: Cover the dish with aluminum foil, tenting it slightly so it doesn’t touch the cheese. Place the dish on a rimmed baking sheet (to catch any drips) and bake for 20 minutes.
7. Broil and Rest: Uncover the casserole and continue baking for another 20 minutes, until it is hot and bubbly. Switch the oven to the broil setting and broil for about 5 minutes, until the cheese is golden and browned in spots. Let the casserole rest for at least 10 minutes before serving.
8. Garnish and Serve: Top the casserole with the chopped black olives and sliced scallions. Serve with a dollop of sour cream.

Recipe Tips

• How to prevent a soggy casserole? The layer of tortillas acts as a great barrier between the saucy layers. Also, letting the casserole rest for at least 10 minutes after baking is crucial. This allows the layers to set, making it much easier to serve clean slices.
• Can I use a different cheese? Yes. While sharp cheddar is fantastic, a Monterey Jack, Colby, or a Mexican blend would also be delicious and melt beautifully.
• Can I make this ahead of time? Absolutely. You can assemble the entire casserole, cover it, and refrigerate it for up to 24 hours. You may need to add 10-15 minutes to the covered baking time when cooking it from cold.
• How can I add more spice? To increase the heat, you can add a chopped jalapeño along with the onion and garlic, use a “hot” variety of green chiles, or choose a spicy salsa verde.

What To Serve With Beef Enchilada Casserole

This hearty, all-in-one casserole is a complete meal, but it’s even better with classic Tex-Mex sides:

• A dollop of sour cream and guacamole
• A side of refried beans
• A crisp, refreshing iceberg lettuce salad with a simple lime vinaigrette
• Cornbread or tortilla chips

How To Store Beef Enchilada Casserole

Store: Cover the baking dish with foil or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days. Reheat: For best results, reheat the casserole in a 350°F oven for 15-20 minutes, or until heated through. You can also reheat individual portions in the microwave.

Beef Enchilada Casserole Nutrition Facts

• Calories: ~550 kcal per serving
• Protein: 30g
• Fat: 30g
• Carbohydrates: 40g
• Sugar: 10g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Beef Tenderloin
• Pioneer Woman Beef Stew
• Pioneer Woman Beef Tips And Gravy