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Pioneer Woman Beef Enchilada Casserole

Pioneer Woman Beef Enchilada Casserole - recipe card
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A comforting, layered casserole that brings all the bold flavors of beef enchiladas into one easy-to-serve dish. Corn tortillas are layered with seasoned ground beef, a rich red enchilada sauce, and a generous amount of melted cheese, then baked until bubbly and golden. This crowd-pleasing meal is hearty, satisfying, and perfect for a weeknight family dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, finely diced (about 1 cup)
  • 1 pound ground beef (85% lean)
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, freshly ground
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1 (10-ounce) can red enchilada sauce (such as Old El Paso)
  • 1 (4-ounce) can diced green chiles, undrained
  • 12 (6-inch) corn tortillas, cut into quarters
  • 12 ounces sharp cheddar cheese, grated (about 3 cups)
  • 1/2 cup sour cream, for serving
  • 1/4 cup fresh cilantro, chopped, for garnish

Instructions

  1. Preheat your oven to 375°F / 190°C. Grease a 9×9-inch baking dish (or similar 2-quart dish) with a little butter or non-stick spray. This ensures the casserole releases cleanly and makes for easier cleanup.
  2. Heat olive oil in a large skillet over medium-high heat until it shimmers. Add the diced onion and cook, stirring frequently, until it becomes translucent and begins to soften, about 3-4 minutes. This builds a sweet, aromatic base for the beef.
  3. Add the ground beef to the skillet. Break it up with a wooden spoon or spatula into small crumbles. Cook, stirring occasionally, until the beef is browned and no longer pink, about 5-7 minutes. If there is excess fat, drain it off by tilting the skillet and spooning the fat out into a small bowl, leaving about 1 tablespoon for flavor.
  4. Reduce the heat to medium-low. Sprinkle the cooked beef with 1/2 teaspoon of kosher salt, the black pepper, chili powder, cumin, smoked paprika, garlic powder, and dried oregano. Stir well to coat the beef evenly with the spices. Cook for 1 minute, stirring constantly, until the spices are fragrant and toasted. This step intensifies their flavor.
  5. Pour the red enchilada sauce and the diced green chiles (with their liquid) into the skillet. Stir to combine. Increase the heat back to medium and bring the mixture to a gentle simmer. Let it cook for about 2-3 minutes, allowing the sauce to thicken slightly and meld with the beef. Taste and add the remaining 1/2 teaspoon of salt if needed (this will depend on the saltiness of your sauce and cheese). Remove from heat.
  6. Spread a thin layer (about 1/4 cup) of the beef mixture onto the bottom of the prepared baking dish. This prevents the tortillas from sticking and adds extra flavor. Layer half of the quartered corn tortillas over the sauce, overlapping them slightly to cover the bottom.
  7. Spoon half of the remaining beef mixture over the tortillas and spread it into an even layer. Sprinkle with 1 cup of the shredded cheddar cheese.
  8. Repeat the layers: remaining tortillas, remaining beef mixture, and another 1 cup of cheese. Be sure to cover the tortillas completely with the beef so they don’t dry out.
  9. Cover the baking dish with aluminum foil (tent it slightly so it doesn’t touch the cheese). Place the dish on a baking sheet to catch any overflow. Bake in the preheated oven for 25 minutes.
  10. Remove the foil and sprinkle the remaining 1 cup of shredded cheese over the top. Return the dish to the oven, uncovered, and bake for an additional 5-10 minutes, until the cheese is fully melted and bubbly and the edges are lightly golden. The internal temperature of the casserole should register at least 165°F / 74°C to ensure it’s heated through.
  11. Let the casserole rest at room temperature for 10 minutes before slicing. This resting period allows the layers to set, making it easier to serve neat squares.
  12. To serve, spoon a dollop of sour cream over each portion, and garnish with fresh chopped cilantro. The coolness of the sour cream and the bright cilantro balance the rich, spicy casserole.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. | Freezing: Wrap the assembled casserole (before baking) tightly in plastic wrap and foil, or use a freezer-safe baking dish. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking. | Reheating: For individual portions, microwave on high in 30-second bursts until hot. For the whole casserole, reheat in a 350°F / 175°C oven covered with foil for 15-20 minutes, or until heated through.

Nutrition

Keywords: beef enchilada casserole, enchilada casserole, Pioneer Woman, ground beef casserole, Tex-Mex casserole, red enchilada sauce, corn tortillas, cheesy baked casserole, family dinner, Mexican casserole, weeknight dinner, easy dinner recipe

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-beef-enchilada-casserole/