Beef Enchilada Casserole

Name: Beef Enchilada Casserole
Prep time: 35 min
Total time: 35 min
Yield: 8 servings
Ingredients: 1 cup long-grain white rice; 2 tbsp Olive Oil; 1.5 lb Beef, ground; 1 medium Onion, chopped; 2 Garlic, finely chopped; 2 4-oz. cans green chiles, diced; 2 tsp Ground Cumin; 2 tsp Ground Paprika; 1 tsp Kosher Salt; 0.5 tsp Ground Black Pepper; 1 large Tomatoes, chopped; 1 cup corn kernels, thawed if frozen; 1 16-oz. jar salsa verde; 12 small Corn Tortilla; 3 cup sharp cheddar cheese (about 12 ounces), grated; 2 10-oz. cans enchilada sauce; 0.5 cup Black Olives, chopped; 3 Scallions, thinly sliced; Sour Cream, for serving

This beef enchilada casserole is an easy dinner recipe that feeds a crowd. With layers of tortillas, rice, beef, cheese, and sauce, it is pure comfort food!

Brooke1999

Prep35 min

Total35 min

Servings8

Difficultyeasy

AmericanMexicanDinner / SupperEntrees

Ingredients

1 cuplong-grain white rice
2 tbspOlive Oil
1.5 lbBeef, ground
1 mediumOnion, chopped
2Garlic, finely chopped
24-oz. cans green chiles, diced
2 tspGround Cumin
2 tspGround Paprika
1 tspKosher Salt
0.5 tspGround Black Pepper
1 largeTomatoes, chopped
1 cupcorn kernels, thawed if frozen
116-oz. jar salsa verde
12 smallCorn Tortilla
3 cupsharp cheddar cheese (about 12 ounces), grated
210-oz. cans enchilada sauce
0.5 cupBlack Olives, chopped
3Scallions, thinly sliced
Sour Cream, for serving

Instructions

1
Cook the rice according to the package directions. Set aside.
2
Heat the olive oil in a large skillet over medium-high heat. Add the beef, onion, and garlic and cook, stirring, until the beef is browned, 4 to 6 minutes. Pour off the fat, then add the green chiles, cumin, paprika, salt, and pepper to the skillet and stir to combine. Add the tomato and 1 cup water and simmer gently until reduced by half, about 2 minutes. Remove from the heat, stir in the corn and set aside.
3
Preheat the oven to 375°. Spread 1 cup of the salsa verde in the bottom of a broiler-safe 9-by-13-inch or other 3-quart baking dish. Arrange half of the tortillas over the salsa, overlapping the edges to evenly cover the salsa. Spoon the rice over the tortillas. Add the beef mixture, then sprinkle on half of the cheese. Drizzle with half of the enchilada sauce. Layer the remaining tortillas on top, then add the remaining salsa and enchilada sauce. Sprinkle with the remaining cheese.
4
Cover the casserole with foil, tenting it so it doesn't touch the cheese. Place on a rimmed baking sheet and bake for 20 minutes. Uncover and continue baking until bubbly and hot, about 20 minutes more. Switch the oven to broil and broil until just golden on top, about 5 minutes. Let sit for at least 10 minutes. Top with the olives and scallions and serve with sour cream.