Beef Enchilada Casserole with Rice Recipe
Get ready to fall in love with the ultimate comfort food: Beef Enchilada Casserole with Rice. This dish is everything you crave in a hearty weeknight dinner—savory ground beef, creamy cheese, tender rice, and bold Mexican-inspired flavors, all layered together in one bubbling casserole. It’s a recipe that brings everyone to the table and has them coming back for seconds. Whether you’re feeding a hungry family or looking to impress friends, this Beef Enchilada Casserole with Rice is an easy, crowd-pleasing delight that’s destined to become a staple in your kitchen.
Ingredients You’ll Need
The beauty of this Beef Enchilada Casserole with Rice lies in its simple, pantry-friendly ingredients. Each one plays a special role, creating layers of flavor, texture, and color that make the casserole irresistible. Here’s what you’ll need, along with a few tips to help each ingredient shine:
- Olive oil: Helps brown the beef and onion, bringing out their natural flavors while keeping everything juicy.
- Ground beef: The star protein—choose lean ground beef for a lighter casserole or go classic for extra richness.
- Small onion (chopped): Adds sweetness and depth, softening beautifully as it cooks with the beef.
- Garlic cloves (minced): Just two cloves pack a punch of savory aroma that lifts the whole dish.
- Chili powder: Delivers that signature Tex-Mex warmth without overwhelming the other flavors.
- Cumin: Earthy and aromatic, cumin gives the casserole its authentic Mexican flair.
- Paprika: Adds a subtle smokiness and lovely color.
- Salt: Brings everything together—taste as you go for perfect seasoning.
- Black pepper: A hint of heat that rounds out the spices.
- Black beans (drained and rinsed): Provide creaminess, protein, and a boost of fiber.
- Frozen corn: Pops of sweetness and color in every bite—no need to thaw, just toss it in.
- Cooked white or brown rice: The casserole’s hearty foundation, soaking up all the saucy goodness.
- Red enchilada sauce: The flavor backbone—choose your favorite brand or homemade for extra flair.
- Shredded cheddar or Mexican blend cheese: Melts to golden perfection, giving every forkful that gooey, irresistible finish.
- Chopped fresh cilantro and sliced green onions (for garnish): Freshness and a pop of color right before serving.
How to Make Beef Enchilada Casserole with Rice
Step 1: Prep Your Baking Dish
Begin by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with a touch of oil or nonstick spray. This step ensures that your Beef Enchilada Casserole with Rice comes out easily and stays perfectly intact for serving.
Step 2: Sauté the Beef and Onion
In a large skillet set over medium heat, add the olive oil. Once hot, toss in the ground beef and chopped onion. Cook for 5 to 7 minutes, stirring occasionally, until the beef is nicely browned and the onion turns soft and fragrant. If there’s any excess grease, go ahead and drain it off to keep the casserole from getting too heavy.
Step 3: Add Garlic and Spices
Stir in the minced garlic, chili powder, cumin, paprika, salt, and black pepper. Let everything cook together for about a minute. This quick toast unlocks the spices’ full potential, infusing the beef mixture with those deep, signature enchilada flavors.
Step 4: Mix in Beans, Corn, Rice, and Sauce
Now, add the black beans, frozen corn, cooked rice, and about three-quarters of your enchilada sauce. Stir gently but thoroughly—everything should be well combined and evenly coated. Let the mixture heat through for another minute or two so the flavors meld together beautifully.
Step 5: Layer and Top with Cheese
Spread the beef and rice mixture evenly into your prepared baking dish. Drizzle the remaining enchilada sauce over the top, then shower it all with shredded cheese. Make sure every corner gets a little cheesy love so you get those perfect, bubbly edges.
Step 6: Bake Until Bubbly
Bake the casserole uncovered for 15 to 20 minutes, or until the cheese is completely melted and bubbling around the sides. The aroma will tell you it’s ready! Let your Beef Enchilada Casserole with Rice rest for about 5 minutes before serving—this helps it set, making it easier to slice and enjoy.
How to Serve Beef Enchilada Casserole with Rice
Garnishes
For a burst of freshness, sprinkle chopped cilantro and sliced green onions on top right before serving. If you like a little extra heat, thinly sliced jalapeños or a dollop of sour cream are fantastic additions that make your Beef Enchilada Casserole with Rice sing with flavor and color.
Side Dishes
This casserole is a meal in itself, but it pairs beautifully with simple sides. Try a crisp green salad with lime vinaigrette, a bowl of tortilla chips and salsa, or even some sautéed veggies on the side. These fresh touches balance the richness of your Beef Enchilada Casserole with Rice.
Creative Ways to Present
Get playful with presentation! Serve generous squares of the casserole on a colorful plate with lime wedges, or dish it up in individual ramekins for a fun, personalized touch. For parties, cut the casserole into smaller bites and offer them as savory appetizers—everyone will want the recipe for your Beef Enchilada Casserole with Rice.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the fridge. The flavors deepen overnight, making your next-day Beef Enchilada Casserole with Rice even more delicious. It’ll keep well for up to 4 days—perfect for easy lunches or quick dinners.
Freezing
This casserole freezes like a dream! Let it cool completely, then wrap individual portions or the whole dish tightly in plastic wrap and foil. Label and freeze for up to 2 months. For best results, thaw overnight in the fridge before reheating.
Reheating
To reheat, simply cover and bake at 350°F until hot and bubbly, about 20 minutes for a full casserole or 5–7 minutes in the microwave for individual servings. Add a fresh sprinkle of cheese or a new round of garnishes to bring your Beef Enchilada Casserole with Rice back to life.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey works wonderfully in this recipe, making it a bit lighter but still packed with flavor. Just follow the same steps, and enjoy your turkey enchilada casserole with rice.
Is this casserole gluten-free?
It can be! Just make sure to use a certified gluten-free enchilada sauce and double-check that all your other ingredients are gluten-free. The rest of the recipe for Beef Enchilada Casserole with Rice naturally fits a gluten-free diet.
How spicy is this dish?
The casserole has a mild warmth from the chili powder and spices, but it’s not particularly spicy. If you like more heat, feel free to add chopped jalapeños or a dash of hot sauce to the mix.
Can I add more veggies?
Certainly! Feel free to toss in diced bell peppers, zucchini, or even baby spinach for extra color and nutrition. The recipe is very forgiving and welcomes your favorite vegetables.
Can I assemble Beef Enchilada Casserole with Rice ahead of time?
Yes, you can prepare the casserole up to the baking step, cover, and refrigerate for up to 24 hours. When you’re ready to bake, just pop it in the oven and add a few extra minutes to the cooking time if it’s coming straight from the fridge.
Final Thoughts
If you’re craving a dinner that’s comforting, flavorful, and guaranteed to make everyone happy, you have to try this Beef Enchilada Casserole with Rice. It’s the kind of dish that brings people together and makes any night feel special. So gather your ingredients, turn up some music, and let the magic happen in your kitchen!
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Beef Enchilada Casserole with Rice Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Beef Enchilada Casserole with Rice is a flavorful, comforting Mexican-inspired dish combining seasoned ground beef, black beans, corn, and rice all baked under a blanket of cheesy enchilada sauce. Perfect for an easy weeknight dinner, it delivers a satisfying blend of spices and textures that the whole family will love.
Ingredients
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn
Spices and Seasonings
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Other Ingredients
- 2 cups cooked white or brown rice
- 1 (10-ounce) can red enchilada sauce
- 1 1/2 cups shredded cheddar or Mexican blend cheese
- Chopped fresh cilantro, for garnish
- Sliced green onions, for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and make cleaning easy.
- Cook the Beef Mixture: Heat olive oil in a large skillet over medium heat. Add the ground beef and chopped onion. Cook for 5 to 7 minutes until the beef is browned and the onion is soft. Drain excess grease if necessary to keep the dish from becoming greasy. Stir in the minced garlic, chili powder, cumin, paprika, salt, and black pepper, cooking for another minute to release the spices’ flavors.
- Add Beans, Corn, and Rice: Into the skillet, add the drained black beans, frozen corn, cooked rice, and 3/4 of the enchilada sauce. Mix everything well so the flavors meld and the mixture heats through evenly.
- Assemble the Casserole: Spread the beef and rice mixture evenly into the greased baking dish. Pour the remaining enchilada sauce over the top to keep it moist and flavorful. Sprinkle the shredded cheese evenly on top for a golden, melty finish when baked.
- Bake and Garnish: Place the dish in the oven and bake uncovered for 15 to 20 minutes, or until the cheese is melted, bubbly, and slightly golden. Remove from the oven and allow it to rest for 5 minutes, letting the flavors set. Garnish with freshly chopped cilantro and sliced green onions before serving to add brightness and a fresh touch.
Notes
- This casserole can be prepared ahead of time, assembled, and refrigerated before baking to save on cooking day.
- To add heat, consider mixing in some chopped jalapeños or hot sauce to the beef mixture.
- For a lighter variation, substitute ground beef with ground turkey or chicken.
- If you need to make this recipe gluten-free, verify that your enchilada sauce is certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
