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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
Oh my goodness! Yes! It was great ! We used ground turkey – the recipe flavors kept the turkey from being bland- as it can be. Another grand slam this week!
Hey Betsy,
Fantastic! I’m so glad to hear this recipe was a hit, thanks a bunch for making it!🍁
I wish I read the reviews! The rice did not cook and my family waited around forever, hungry, for dinner. It would have been good if the rice was just left out.
Hi Gretchen,
Very sorry to hear this recipe did not turn out for you. Thanks for giving it a try and sorry to your family for waiting on dinner!
Great recipe. I don’t like to change things up especially yours. I’m East Indian I always soak my basmati rice. I did that and left I in a strainer all day so it was dry. The other thing I did was mix the meat, beans and other required ingredients before putting in the casserole. It turned out perfect my rice was cooked. Thank you for another good recipe.
Thanks so much, Sara! I appreciate you trying this dish and sharing what worked well for you, so glad it was enjoyed!
Hi Tieghan!
I am going to make this for dinner tonight. Two questions…how much water should I add with the rice and should I drain the black beans. Thanks for your time!
Shari
Hi Shari,
Yes, you should drain the black beans and you are going to use 1 1/2 cups of water with the rice. Please let me know if you have any other questions!
I made this for dinner tonight and it was a hit! I left out the peppers, green onions and beans, then added frozen corn. The rice was still hard so had to bake an extra 15 minutes but it was well worth it. Next time I would add another layer of the tortillas and just split the meat/rice layer in half to top each layer. Thanks!
Hey Cynthia,
I’m grateful you tried the recipe and took the time to comment. Delighted it turned out! Happy Sunday!
Flavor was there but my rice didn’t even come close to being cooked. Next time I’ll use precooked rice.
Hi Kerri,
Thanks for trying this recipe and sharing your feedback. Sorry to hear about your rice, but I’m glad you’ll make it again!
How do you keep tortillas from getting mushy
Hi Francine,
The tortillas are going to be soft, just like a classic enchilada dish. Let me know if you give this recipe a try, I hope you love it!
This was enjoyed by my family quite a bit! After reading some of the other reviews, I was a bit hesitant, but I also trusted that this could be super tasty and decided to go for it anyway. I used chicken broth instead of water and one big bottle of Trader Joe’s Enchilada Sauce (it’s just shy of 3 cups). I also used pre-made taco shells that I just broke in half and layered into the pan – I think the toastiness of those taco shells added to the flavor as well. I will be making this again! Thanks Tieghan!
Hey Amy,
Love to hear this recipe turned out nicely for you, thanks for making it and your comment! Have the best fall weekend!
I would like to make this ahead of time and freeze. Do you recommend? If so, any tips/tricks? I have two of your cookbooks and have given as gifts. LOVE your recipes! Especially the sheet pan ones! 🙂
Thanks so much, Shawna!! 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!
This looks amazing… I’d love to try it as a “make ahead” meal on Sunday to bake during the week. Would you suggest doing that? Any tips?
Thanks so much Sharon! 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!
I hate to leave a bad review but this recipe was awful.
Hi Joanie,
So sorry to hear this. Is there anything that I can help with? Please let me know!
It could be helpful if you would explain why you thought the recipe was awful so we can try to make improvements if we want to make it. A little constructive criticism could really help me here,
I’ve made these in the pass… they are loved by everyone. Always wanting me to make again.
Thanks so much, Linda! I hope you love this recipe! Have a great Friday!
Very easy and tasty recipe. It feels like a well rounded meal, and perfect to make on a work day. Definitely a keeper recipe. Just one question – do you use a particular type of rice? The rice I used, jasmine, wasn’t quite cooked. I also only had three cups of enchilada sauce. Perhaps closer to four would have been better? Thanks!
Hi Rebekah,
Thanks so much trying this dish, I’m so glad to hear it was enjoyed! Yes, I like to use basmati or jasmine for this recipe. I would try more liquid next time, that should help!
Thanks! We had plenty leftover, and it was just as good the second time around – maybe better. :). Whatever liquid was left the rice absorbed.
I appreciate you taking the time to respond.
Becky
Easy and delicious! Prep is quick. Minimal dishes required and hit with all the fam. I used siete enchilada sauce – only 2 cups total, hot and spicy taco seasoning brown rice, eye balled the water, and cooked 40 mins. My guess with the reviews saying it wasn’t flavorful would be due to enchilada sauce and seasoning used for meat.
Hey Courtney,
Amazing, thanks for trying this recipe and letting me know it went well! Happy Fall!
This was amazing! Whole family loved it! Mine also needed 10 extra minutes for the rice, but that just made the cheese on top extra crispy……which was a whole other level of yum!
Hey Court,
Awesome!! So glad to hear your family enjoyed this dish, thanks for sharing what worked well for you!