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
Scale
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
