Beef Enchilada Casserole with Rice Recipe
This Beef Enchilada Casserole with Rice is a comforting and flavorful twist on traditional enchiladas. Layers of seasoned ground beef, rice, beans, and corn are baked to cheesy perfection, making it a hearty and satisfying meal for the whole family.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
Ground Beef Mixture:
- 1 ½ pounds ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 14.5 ounce can diced tomatoes
- 10.75 ounce can red enchilada sauce
- 15 ounce can black beans, drained and rinsed
- 15 ounce can corn, drained
- 1 cup cooked rice
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
Toppings:
- 1 ½ cups sharp cheddar cheese, shredded
- ⅓ cup chopped cilantro
- ¼ cup sliced green onions
Instructions
- Preheat Oven: Preheat the oven to 350°F and grease a 3-quart casserole dish with non-stick cooking spray.
- Cook Beef Mixture: In a skillet, cook ground beef and onions until beef is browned. Add garlic and cook for 2 more minutes. Drain and return to the pan.
- Add Ingredients: Stir in tomatoes, enchilada sauce, black beans, corn, rice, and seasonings. Simmer for 10 minutes.
- Assemble Casserole: Transfer the mixture to the casserole dish and top with shredded cheese.
- Bake: Bake until cheese is melted and bubbly. Garnish with cilantro and green onions before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 5g
- Sodium: 870mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 95mg
Keywords: Beef Enchilada Casserole, Enchilada Casserole with Rice, Mexican Casserole Recipe
