Beef Enchilada Casserole with Rice Recipe

Say hello to your new weeknight dinner hero: Beef Enchilada Casserole with Rice! This casserole has all the craveable flavors of classic enchiladas but without all the fuss of rolling individual tortillas. Featuring layers of savory ground beef, tender rice, vibrant corn and black beans, and a bold enchilada sauce, it’s practically guaranteed to win hearts at your dinner table. Whether you’re feeding a family or meal-prepping for the week, Beef Enchilada Casserole with Rice is the dependable comfort food you’ll want to revisit again and again.

Ingredients You’ll Need

One of the best things about this recipe is how each ingredient brings something wonderful to the party. Nothing fancy, just the sort of everyday staples you probably already have, coming together for a dish that delivers flavor, color, and hearty satisfaction in every bite.

• Ground beef: Opt for lean ground beef for rich flavor but less excess fat—perfect for a saucy casserole.
• Onion: Diced onion adds a subtle sweetness and depth that pairs beautifully with the beef.
• Garlic: A couple of cloves, finely minced, give the whole dish a warm aromatic base.
• Diced tomatoes: Canned tomatoes are convenient and bring a touch of acidity and juiciness.
• Red enchilada sauce: The star player, offering that signature tangy, spiced flavor throughout.
• Black beans: Rinsed and drained, they add heartiness and a lovely earthy backdrop to the dish.
• Corn: Sweet and colorful, corn gives a little pop and a fresh counterpoint to the spices.
• Cooked rice: Any type of cooked rice works—leftovers are ideal! Rice soaks up all those flavors and keeps the casserole satisfying.
• Slap Ya Mama seasoning: This Louisiana staple brings a zesty kick; substitute Cajun seasoning if needed.
• Chili powder: Essential for that classic enchilada flavor and warmth.
• Ground cumin: Adds smoky undertones that perfectly complement the other spices.
• Garlic powder: Extra garlic flavor is always a win in Tex-Mex style dishes.
• Black pepper: For a gentle bite that rounds out the seasoning.
• Red pepper flakes: Just the right amount of heat; adjust for your family’s spice level.
• Sharp cheddar cheese: Shredded cheese melts into gooey, flavorful bliss; sharp cheddar packs a punch.
• Chopped cilantro: Bright and fresh, cilantro adds a perfect pop of color and flavor just before serving.
• Sliced green onions: Mildly oniony and crisp, these are a fresh garnish that finishes the casserole beautifully.

How to Make Beef Enchilada Casserole with Rice

Step 1: Prep Your Casserole Dish

Start by preheating your oven to 350 degrees Fahrenheit. Lightly spray a 3-quart casserole dish with non-stick cooking spray so that nothing sticks and clean-up stays easy. Having everything ready to go means you’ll be layering up your Beef Enchilada Casserole with Rice in no time!

Step 2: Sauté the Beef and Onions

In a large skillet or Dutch oven set over medium heat, add your ground beef and diced onions. Cook them together, stirring often, until the beef is browned and no longer pink and the onions are lovely and tender. This step builds the meaty, savory base that makes this casserole so irresistible.

Step 3: Add the Garlic

Toss in those minced garlic cloves and cook for another 2 minutes, just until fragrant. The aroma alone will have everyone drifting into the kitchen! If there’s extra fat, drain it off carefully, then return everything to the pan.

Step 4: Mix in the Canned Ingredients and Seasonings

Pour in your diced tomatoes (including juices), enchilada sauce, black beans, corn, and cooked rice. Sprinkle over the Slap Ya Mama seasoning, chili powder, cumin, garlic powder, black pepper, and red pepper flakes. Stir everything together until it’s evenly combined—the colors and textures here are just gorgeous!

Step 5: Simmer and Blend Flavors

Bring the mixture to a gentle simmer, then cover and cook for about 10 minutes. This step allows the flavors to meld and the rice to soak up that bold, zesty sauce. Give it a good stir at the end to ensure everything’s beautifully mixed.

Step 6: Transfer and Top with Cheese

Now, spoon your delicious mixture into the prepared casserole dish and spread it out evenly. Sprinkle the shredded sharp cheddar cheese all over the top, making sure to get cheese into every nook and cranny—because extra cheese is always a good idea!

Step 7: Bake Until Bubbly

Place your casserole in the oven and bake until the cheese is melted, hot, and irresistibly bubbly—usually about 15-20 minutes. As soon as it comes out, hit it with your chopped cilantro and sliced green onions for a burst of freshness before you dig in.

How to Serve Beef Enchilada Casserole with Rice

Garnishes

A sprinkling of fresh cilantro and sliced green onions is non-negotiable in my book! These add a burst of vibrant color and a welcome contrast to the savory layers. If you want to treat yourself, dollop on some creamy avocado or a spoonful of sour cream to mellow out the spice.

Side Dishes

To round out your meal, keep it simple. I love serving Beef Enchilada Casserole with Rice alongside a crisp green salad with lime vinaigrette or classic refried beans. Warm flour tortillas or crunchy tortilla chips for scooping are also always a crowd-pleaser!

Creative Ways to Present

Feeling playful? Spoon leftovers into bell pepper halves and broil them for stuffed peppers with a Tex-Mex twist. Or load up individual ramekins for single-serve portions at a family gathering—fun and easy to customize. You can even use the casserole as a filling for burritos later in the week!

Make Ahead and Storage

Storing Leftovers

Leftover Beef Enchilada Casserole with Rice keeps beautifully in the fridge for up to 4 days. Store it in a tightly sealed container so it stays fresh and the flavors don’t mingle with anything else. It’s just as tasty (maybe even better!) reheated the next day.

Freezing

This casserole is perfectly freezer-friendly. Let it cool completely, then wrap portions in foil or place them in airtight containers. It will keep in the freezer for up to 3 months, making future dinners a breeze. Just remember to label with the date!

Reheating

To reheat, either pop a portion in the microwave until hot, or bake uncovered at 350 degrees for about 20-25 minutes if you’re heating up a big batch. Add a splash of water or extra enchilada sauce before reheating to keep everything nice and moist.

FAQs

Can I make Beef Enchilada Casserole with Rice ahead of time?

Absolutely! You can assemble the full casserole, cover it tightly, and keep it in the fridge up to a day in advance. Simply bake when you’re ready to serve, adding a few extra minutes if it’s coming straight from the fridge.

What’s the best rice to use for this recipe?

Any cooked rice will work—white, brown, or even a quick microwave packet. I’ve found that leftover or day-old rice is particularly good, since it soaks up the sauce without getting mushy.

Is there a substitute for Slap Ya Mama seasoning?

If you don’t have Slap Ya Mama seasoning, Cajun seasoning is a great alternative, or you can mix a pinch of cayenne with extra garlic and a little salt for a similar kick.

Can I make Beef Enchilada Casserole with Rice vegetarian?

Definitely! Simply swap the ground beef for a plant-based ground meat alternative or extra black beans and corn. The rest of the method and flavors stay the same.

Does this casserole work as leftovers or meal prep?

Yes, Beef Enchilada Casserole with Rice was made for meal prep! The flavors deepen as it sits, making leftovers an absolute treat for quick lunches or dinners all week.

Final Thoughts

If you’re searching for something easy, hearty, and packed with flavor, give Beef Enchilada Casserole with Rice a try! It’s a guaranteed crowd-pleaser and a personal favorite at my house. I can’t wait for you to experience just how satisfying and comforting this dish can be—so grab your favorite casserole pan and dig in!

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