Craving a hearty, crowd-pleasing meal that’s bursting with flavor? Look no further than the Pioneer Woman Enchilada Casserole. This recipe, inspired by Ree Drummond, the Pioneer Woman herself, takes the classic beef enchilada and transforms it into an easy-to-assemble and incredibly delicious casserole. Perfect for family dinners, potlucks, or any occasion where you want to serve up comfort food with a Mexican twist, this Pioneer Woman enchilada casserole is sure to become a new favorite in your recipe rotation.
Pioneer Woman enchilada casserole plated, showcasing layers and cheesy topping
What makes this Pioneer Woman enchilada casserole stand out? It’s the combination of rich, savory beef filling, flavorful red enchilada sauce, and the delightful texture of corn tortillas, all baked together under a blanket of melted cheese. While some enchilada recipes can be fussy, this casserole method simplifies the process, making it achievable for even beginner cooks. The recipe utilizes readily available ingredients and straightforward steps, ensuring a satisfying and stress-free cooking experience.
One of the key components of an authentic enchilada casserole is the tortilla. While flour tortillas might be easier to handle, corn tortillas provide that genuine Mexican flavor that elevates this dish. To prevent corn tortillas from cracking and tearing, this Pioneer Woman enchilada casserole recipe incorporates a simple yet effective technique: a quick dip in hot oil. This softens the tortillas, making them pliable and perfect for rolling and baking without falling apart. This step, though seemingly small, is crucial for achieving the ideal texture and taste in your enchilada casserole.
The filling is another area where this Pioneer Woman enchilada casserole truly shines. It features a robust ground beef mixture seasoned with onions, green chilies, and just the right amount of salt. The simplicity of the filling allows the quality of the ingredients and the flavor of the red enchilada sauce to take center stage. Feel free to adjust the spice level by choosing mild or hot green chilies to suit your preference. For those who prefer alternatives to beef, shredded chicken or pork would also work beautifully in this versatile recipe.
Close-up shot of Pioneer Woman enchilada casserole on a plate, highlighting the red sauce and cheese
To complete the Pioneer Woman enchilada casserole, a generous layer of cheese is essential. Sharp cheddar cheese is recommended for its bold flavor that complements the beef and red sauce perfectly. However, Monterey Jack, Colby Jack, or a Mexican blend cheese would also be delicious options. After baking, the casserole emerges with a golden, bubbly cheese topping that is simply irresistible.
Serving suggestions for this Pioneer Woman enchilada casserole are endless. A dollop of sour cream, a sprinkle of fresh green onions, and a touch of cilantro are classic and refreshing toppings. For added flavor and texture, consider adding diced tomatoes, hot sauce, avocado slices, guacamole, black olives, or a spoonful of salsa. This casserole is a complete meal on its own, but it also pairs wonderfully with a side salad, Mexican rice, or refried beans for a more elaborate feast.
This recipe is designed to serve approximately six people, but it’s easily adaptable to feed a larger crowd. Leftovers, if you have any, reheat wonderfully, making this Pioneer Woman enchilada casserole a fantastic make-ahead meal option for busy weeknights or meal prepping.
What You Need to Make Pioneer Woman’s Beef Enchilada Casserole
Sauce Ingredients:
- 1 tablespoon Canola Oil
- 1 tablespoon All-purpose Flour
- 28 oz can Red Enchilada Sauce
- 2 cups Chicken Broth
- ½ teaspoon Salt
- ½ teaspoon Ground Black Pepper
- 2 tablespoons Fresh Chopped Cilantro
Beef Filling Ingredients:
- 1 lb Ground Beef
- 1 Small Onion, finely diced
- 4 oz can Diced Green Chilies
- ½ teaspoon Salt
Tortilla Ingredients:
- 12-14 Corn Tortillas
- ½ cup Canola Oil
Assembly Ingredients:
- 3 cups Grated Sharp Cheddar Cheese, divided
- Sour Cream, for topping (optional)
- Chopped Green Onion, for topping (optional)
Step-by-Step Guide to Making Pioneer Woman’s Beef Enchilada Casserole
1. Prepare the Red Enchilada Sauce:
In a large saucepan, heat canola oil over medium heat. Whisk in the all-purpose flour to create a smooth paste. Cook for about one minute, stirring constantly. Gradually pour in the red enchilada sauce and chicken broth, whisking to combine. Stir in cilantro, salt, and pepper. Bring the sauce to a boil, then reduce heat to low and simmer gently for 20 minutes, allowing the flavors to meld.
2. Cook the Beef Filling:
While the sauce simmers, brown the ground beef and diced onion in a skillet over medium heat. Drain off any excess fat. Stir in the diced green chilies and salt. Set the beef filling aside.
3. Soften the Corn Tortillas:
Heat canola oil in a small skillet over medium heat. Using tongs, carefully fry each corn tortilla in the hot oil for about 20 seconds per side, just until softened but not crispy. Remove the softened tortillas to a paper towel-lined plate to drain excess oil. Repeat until all tortillas are softened.
4. Assemble the Enchilada Casserole:
Preheat your oven to 350°F (175°C). Pour ½ cup of the red enchilada sauce into the bottom of a 9×13 inch baking pan, spreading it evenly. Dip each softened corn tortilla into the red sauce, coating both sides. Lay the sauced tortilla on a work surface. Spoon a portion of the beef filling (about 2-3 tablespoons) and a sprinkle of grated cheddar cheese (about ½ tablespoon) down the center of the tortilla. Roll up the tortilla tightly and place it seam-down in the prepared baking pan. Repeat this process until all tortillas are filled and arranged in the pan.
5. Bake the Enchilada Casserole:
Pour the remaining red enchilada sauce evenly over the rolled enchiladas in the pan. Top generously with the remaining grated cheddar cheese and chopped green onions, if desired. Bake in the preheated oven for 25 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the casserole is heated through.
6. Serve and Enjoy:
Remove the Pioneer Woman enchilada casserole from the oven and let it rest for a few minutes before serving. Garnish with sour cream and additional chopped green onion, if desired. Enjoy this flavorful and satisfying Mexican-inspired casserole!
Pioneer Woman enchilada casserole served on a plate with a fork, ready to eat
Looking for More Delicious Mexican Inspired Recipes?
Explore these other fantastic Mexican-inspired recipes to complete your meal or for your next culinary adventure:
- Slow Cooker Verde Chicken Chili
- Fried Ice Cream Cake
- White Chicken Enchiladas
- Chicken Tamale Casserole
- Simple Instant Pot Pork Verde Tacos
- Sheet Pan Chili Lime Chicken Fajitas
Pioneer Woman’s Beef Enchiladas Recipe
5 from 5 votes
Print Recipe Pin Recipe
Prep Time: 30 minutes
Cook Time: 45 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6 people
Ingredients
Sauce:
- 1 tablespoon Canola Oil
- 1 tablespoon All-purpose Flour
- 28 oz can Red Enchilada Sauce
- 2 cups Chicken Broth
- ½ teaspoon Salt
- ½ teaspoon Ground Black Pepper
- 2 tablespoons Fresh Chopped Cilantro
Beef Filling:
- 1 lb Ground Beef
- 1 Small Onion, finely diced
- 4 oz can Diced Green Chilies
- ½ teaspoon salt
Tortillas:
- 12-14 Corn Tortillas
- ½ cup Canola Oil
Assembly:
- 3 cups Grated Sharp Cheddar Cheese, divided
- Sour Cream and Chopped Green Onion, for topping
Instructions
- Make the Sauce: In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Add the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and lightly simmer for 20 minutes while you prepare the rest of the recipe.
- Prepare the Beef: Brown the meat with onions in a skillet. Drain off fat. Stir in the diced green chilies and salt. Set aside.
- Soften Tortillas: When the sauce is done simmering heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 20 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.
- Assemble Casserole: Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese (about a ½ tbsp) and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese and green onions.
- Bake: Bake for 25 minutes or until bubbly. Serve with sour cream and additional chopped green onion.
Recipe Notes
Recipe adapted from Pioneer Woman
