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beef enchilada casserole

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Beef Enchilada Casserole

You can never go wrong with an enchilada casserole. This one is filled with beef, green chiles, and melted cheddar cheese.

Ingredients

  • 1 c. long-grain white rice
  • 2 Tbsp. olive oil
  • 1 1/2 lb. ground beef
  • 1 medium onion, chopped
  • 2 garlic cloves, finely chopped
  • 2 4-oz. cans diced green chiles
  • 2 tsp. ground cumin
  • 2 tsp. paprika
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1 large tomato, chopped
  • 1 c. corn kernels, thawed if frozen
  • 1 16-oz. jar salsa verde
  • 12 small corn tortillas
  • 3 c. grated sharp cheddar cheese (about 12 ounces)
  • 2 10-oz. cans enchilada sauce
  • 1/2 c. chopped black olives
  • 3 scallions, thinly sliced
  • Sour cream, for serving

Direction

  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.