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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
Servings: 6
Calories Per Serving: 695 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
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!
This post was originally published on September 23, 2025
It did need the extra 10 minutes to make the rice soft but once it was done. It is fantastic!
Thanks so much, Debbie! Love to hear this dish turned out well for you! Have the best week!
Did you recently add the taco seasoning to this recipe?
I went shopping for the ingredients yesterday but didn’t get taco seasoning as it wasn’t on the recipe… is it something I need to make my husband pick up?
Hi Sarah,
Yes, you will want to have the taco seasoning for this dish! Let me know how it turns out for you, I hope it’s delish!
Hello! Can you clarify which herb you recommend for this recipe? In your written instructions, you specify using cilantro. But, in your recipe images, only basil is shown. Should both be used in this recipe?
Hi Ashley,
You can use either one, or both! Totally up to you:) I love fresh herbs for garnishing! I hope you love this dish!
Do you eat these with basil when you make them for your family? I have a lot of basil left in my garden and have never tried it with Mexican style dishes but you always seem to prefer it so wondering if you like the taste more than cilantro?
Hi Yvette,
I really just love basil:) You can top this dish with basil or cilantro, any greens you like are great!
Do not recommend this recipe. The bottom layer is just absolute mush, very unappetizing. The rice was a little undercooked but there is no way to add extra water and keep cooking when the rice is under layers of tortillas and cheese. The top layer of tortillas were a little crispy but also mushy in the middle from all the moisture and the cheese on top was just like a thick heavy sheet. There is also almost no flavor except enchilada sauce, I would at least double or the taco seasoning you add. If I every remake this I would just eliminate the bottom layer of tortillas and cook the rice first or use precooked rice-using uncooked rice with the tortillas makes zero sense.
Thanks for sharing your feedback, Laurie. So very sorry to hear you did not enjoy this recipe. Thanks for giving it a try!
Save your time & money, don’t make this recipe. It was horrible – so soggy and just a big mess overall. Bland taste because no seasoning was suggested for the recipe, not even salt. I really wanted to like this but it was terrible.
Hi Sue,
Thanks for sharing your feedback, sorry to hear this dish was not enjoyed. If there is anything that I can help with, please let me know!
This was super easy and delicious! I’m not a fan of corn tortillas, but I saw someone ask the question about using flour tortillas, so I used corn tortillas. The enchilada sauce takes care of the corn tortilla taste! I baked the initial covered process for 40 minutes, cuz I didn’t want to have to add more water. Then I uncovered and baked an additional 30 minutes for cheese to get brown and crispy, so entire bake time at 400’ for me was 70 minutes! It turned out perfect and was so yummy! Definitely will be making again!
Hey Dana,
Awesome! Thank you so much for trying this dish and sharing what worked well for you, love to hear it was enjoyed!
If the rice is still hard you say to put more water in, but it will be covered with melted cheese…do I pour the water right on top or peel the cheese back, pour the water and put the cheese back on?
Hi Jorden,
Thanks for asking! You can pour the extra water around the cheese. Does that make sense? Please let me know if I can help in any other way!
The flavor was bland especially with no seasonings added, and it turned into a soggy mess. I find it hard to believe this was thoroughly tested.
Hi Sally,
Thanks so much for trying this recipe. I’m so sorry to hear it was not enjoyed. If there is anything that I can help with, please let me know!
The meat was a bit bland so added Mexican oregano and cumin to the meat the next time I made it. I also added it to the rice. I heated up the corn tortillas to give them a little more strength
Hey Tracy,
Thanks so much for trying this recipe and sharing your feedback! Glad to hear it was enjoyed!
I’m hoping to make this the day before. How would you recommend doing that?
Hey Emily,
I would recommend to assemble and refrigerate covered. When you are ready to serve, bring to room temp before baking so the center heats evenly. I hope you love this recipe!
Could you use flour tortillas?
Hi Molly,
For best results, I would stick with the corn tortillas. Please let me know if I can help in any other way!
Honestly this is one of the worst recipes I’ve ever made. It didn’t turn out at all, and no I didn’t adjust anything to the recipe – I followed it exactly as written.
Hey Diane, I’m sorry this didn’t work well for you. Can I help you with any questions?
Hope you are having a nice start to fall! Again sorry for the trouble!
Hi, is there an error in the recipe or are you really supposed to poor water over corn tortillas and bake it? I am so confused how that wouldn’t make the tortillas extremely soggy!
Hi Isla,
There is not error the recipe, the water is correct, you will need it for the rice to cook. The tortillas will be soft, but they are meant to be when making enchiladas. Please let me know if you have any other questions!
Can you add water to beans, rice and peppers before putting over top of sauce? Meaning mixing in separate bowl first?
Sure, I don’t see why not! Thanks for asking, Shannon!
Unfortunately this turned out to be a soggy mess and the rice didn’t cook fully even with the additional time. I would give it zero stars if I could.
Hey Katie, I’m really so sorry this was not a hit for you. Can I help you with any questions? If you are having trouble with the recipe and the rice cooking, you can try using cooked rice and omit the water. That should work well!
Let me know how I can help! Happy fall!