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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
I love this recipe but I don’t have success with the rice, even with the extra water it still turns out to hard…so I cook the rice half way then add it to the recipe. Has anyone else had this issue?
Hi Diane,
Thanks so much for making this recipe and I’m sorry to hear about your rice! What kind of rice are you using? I find jasmine and basmati to work best.
Let me know if this helps!
A trick I learned when cooking dry rice in the oven, use boiling water (or broth) to give the rice a head start on the cooking process! When you add room temp water it takes too long for it to heat up and actually start cooking the rice. This was a trick I learned from RecipeTinEats “oven baked and chicken and rice” recipe, not something I came up with on my own. Hope this helps!
My family loved this recipe! As I was making it, I wasn’t sure how it would turn out – it looked iffy lol. But once baked, it was delicious!
Hey Sydni,
I’m grateful you tried this recipe and took the time to comment. Delighted it turned out!
The food tasted good but the recipe isn’t. I missed the comments about the rice not cooking. I ended up having to do over 30 minutes extra on top of the extra 10 mentioned in the recipe, adding water now and then. Honestly the recipe should be adjusted to cook the rice in advanced or leave it covered for longer. 2/5 Literally half baked.
Very sorry to hear this, Joel. Thanks for trying the dish and your feedback!
Cook the rice in advance, and this is delicious. Otherwise, have never managed for the rice to fully cook!
Hey Ann,
Happy Friday!! Thrilled to hear this recipe turned out well for you, thanks so much for making it and taking the time to comment!
First recipe of yours I didn’t like. Big mess to serve, too dry after 4 cups of sauce. Threw most of it away. But one out of many, many I liked isn’t bad!
Hi Anne,
So very sorry to hear this! I appreciate you making this recipe and so many others! My apologies this did not turn out for you!
Have a great Sunday!
Can I make the casserole ahead of time and then bake it when I’m ready to serve it?
Hey Betsy,
You bet, that will be perfectly okay for you to do! Let me know if you have any other questions!
Happy Holidays!🎁🎄
I followed the directions but some of the rice was cooked and some wasnt. Next time, if I try again, I would definietly add the extra 10 minutes.
Hi Karalyn,
I appreciate you trying this recipe and your feedback! So sorry to hear about the rice. Let me know if you make it again with adjustments:)
Unfortunately I followed everything exact but didn’t see any comments about uncooked rice. Adding another 10 minutes to cooking time because 45 minutes was not long enough and rice was hard. Otherwise kids and adults all like it!
Hi Ashley,
Thanks for trying this dish and sharing your feedback! I am so sorry to hear the rice did not turn out for you! If you want to try again, you can pre-cook the rice and reduce the liquid in the casserole. I hope this helps!
Read the comments after it was already in the oven so I decided to let it cook for an extra 20 mins before taking the foil off for 10 mins. Rice turned out great! I probably didn’t even need to leave it that long. Tasty & easy recipe!
Hey Ned,
Wonderful! Love that this recipe turned out well for you, thanks so much for sharing back!