Description
This comforting Beef Enchilada Casserole with Rice is the perfect solution for busy weeknights, offering a deconstructed, flavorful twist on traditional enchiladas. By layering savory ground beef, pre-cooked rice, black beans, corn, and zesty red enchilada sauce, you get all the classic Tex-Mex flavors without the fuss of rolling. Finished with melted cheddar cheese, this hearty, protein-packed dish is a crowd-pleasing, wholesome meal that delivers restaurant-quality satisfaction in under an hour.
Ingredients
1 lb ground beef
2 cups cooked white or brown rice
15 oz can black beans, drained and rinsed
1 cup frozen or canned corn
15 oz can red enchilada sauce (alcohol-free)
1 tsp ground cumin
1 tsp garlic powder
2 cups shredded cheddar cheese
Salt and black pepper to taste
Fresh cilantro for garnish
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, cook the ground beef over medium-high heat until browned; drain excess fat.
Stir in the cumin, garlic powder, salt, and pepper until the beef is well seasoned.
In a large mixing bowl, combine the browned beef, cooked rice, black beans, corn, and half of the enchilada sauce.
Spread the mixture evenly into a 9×13 inch baking dish.
Pour the remaining enchilada sauce over the top and sprinkle evenly with the shredded cheddar cheese.
Cover with foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly browned.
Let rest for 5 minutes before serving, garnished with fresh cilantro.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish reheats beautifully in the microwave or oven for quick lunches. Feel free to add diced jalapeños or bell peppers to the beef mixture for extra flavor.
- Prep Time: 15
- Cook Time: 30
- Category: Meals
- Method: Baking
- Cuisine: Tex-Mex