Description
Introducing a delightful twist on a classic favorite, this Beef Enchilada Casserole with Rice is the perfect solution for busy weeknights. Packed with layers of seasoned ground beef, black beans, sweet corn, and melted cheese, this dish delivers all the bold flavors of traditional enchiladas in a convenient casserole format. In under an hour, you can serve up a comforting meal that pleases both kids and adults alike. Customize it with your favorite toppings or enjoy it as is; either way, this one-dish wonder is sure to become a family staple.
Ingredients
Scale
- 1 ½ pounds ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 14.5 ounces diced tomatoes
- 10.75 ounces red enchilada sauce
- 15 ounces black beans, drained and rinsed
- 15 ounces corn, drained
- 1 cup cooked rice
- 1 ½ cups sharp cheddar cheese, shredded
- Seasonings: chili powder, cumin, garlic powder, black pepper, and red pepper flakes
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 3-quart casserole dish with non-stick spray.
- In a large skillet over medium heat, brown the ground beef and onions until the meat is no longer pink. Add garlic and cook for another two minutes.
- Drain excess fat and stir in diced tomatoes, enchilada sauce, black beans, corn, rice, and seasonings.
- Simmer the mixture covered for about ten minutes until heated through.
- Transfer the mixture to the casserole dish and top with shredded cheese.
- Bake for approximately 20 minutes or until the cheese is bubbly.
- Garnish with cilantro and green onions before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of casserole (approximately 300g)
- Calories: 450
- Sugar: 4g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 80mg