Go Back
–+ servings
Beef Enchilada Casserole with Rice

Hearty Beef Enchilada Casserole with Rice for Cozy Nights

A quick and easy Beef Enchilada Casserole with Rice, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 lb Ground Beef Feel free to substitute with ground turkey or chicken.
  • 1 medium Onion Adds sweetness and depth; shallots can be used for a milder flavor.
  • 2 cloves Garlic Use fresh minced garlic or garlic powder.
  • 14.5 oz Diced Tomatoes Acidity and moisture; fresh tomatoes work as a great alternative.
  • 10.75 oz Red Enchilada Sauce Key to the recipe's flavor; use store-bought or homemade.
  • 15 oz Black Beans Adds fiber and protein; substitute with pinto beans if preferred.
  • 15 oz Corn Imparts sweetness and texture; frozen corn can be used if thawed first.
  • 1 cup Cooked Rice Opt for brown rice or quinoa for added nutrition.
For the Seasoning
  • 1 tsp Slap Ya Mama Seasoning A blend of spices that turns up the flavor.
  • 1 tsp Chili Powder Adds warmth; cumin can be used for a different flavor kick.
  • 1 tsp Ground Cumin Provides an earthy undertone.
  • 1 tsp Garlic Powder Boosts garlic flavor; use more minced garlic for a stronger punch.
  • 1 tsp Black Pepper Adds a hint of heat.
  • ½ tsp Red Pepper Flakes Provides spiciness; adjust to taste.
For the Topping
  • 1½ cups Sharp Cheddar Cheese Shredded; substitutes with Monterey Jack or pepper jack.
  • ⅓ cup Cilantro Chopped; omit if you're not a fan of herbs.
  • ¼ cup Green Onions Sliced; chives can work well in place of green onions.

Equipment

  • Large skillet
  • Dutch oven
  • 3-quart casserole dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 3-quart casserole dish with non-stick cooking spray.
  2. In a large skillet or Dutch oven, cook the ground beef and diced onion over medium heat for 5–7 minutes until browned.
  3. Add minced garlic and sauté for another 2 minutes, then drain any excess fat.
  4. Stir in diced tomatoes, enchilada sauce, black beans, corn, and cooked rice along with all the spices.
  5. Cover and simmer on low for about 10 minutes.
  6. Transfer the mixture to the casserole dish and sprinkle shredded cheddar cheese on top.
  7. Bake in the preheated oven for 15–20 minutes until the cheese is bubbly and golden.
  8. Remove from oven, let cool slightly, then garnish with cilantro and green onions before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 3mg

Notes

This casserole is great for meal prep and makes delicious leftovers. Refrigerate for up to 4 days or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!