Beef Enchilada Casserole with Rice Recipe

Introduction

This Beef Enchilada Casserole with Rice is a flavorful, hearty meal perfect for family dinners. Combining seasoned ground beef, beans, corn, and rice, all baked with melty cheddar cheese, it’s easy to prepare and sure to satisfy.

Ingredients

• 1 ½ pound ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 14.5 ounce can diced tomatoes
• 10.75 ounce can red enchilada sauce
• 15 ounce can black beans, drained and rinsed
• 15 ounce can corn, drained
• 1 cup cooked rice
• 1 teaspoon Slap Ya Mama seasoning
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• ½ teaspoon red pepper flakes
• 1 ½ cups sharp cheddar cheese, shredded
• ⅓ cup chopped cilantro
• ¼ cup sliced green onions

Instructions

1. Step 1: Preheat oven to 350°F (175°C) and spray a 3-quart casserole dish with non-stick cooking spray. Set aside.
2. Step 2: In a large skillet or Dutch oven over medium heat, cook ground beef and diced onions until the beef is no longer pink and the onions are tender.
3. Step 3: Add minced garlic and cook for an additional 2 minutes. Drain excess fat and return the mixture to the pan.
4. Step 4: Stir in diced tomatoes, enchilada sauce, black beans, corn, cooked rice, and all the seasonings until well combined.
5. Step 5: Bring the mixture to a simmer, cover, and cook for 10 minutes to allow flavors to meld. Stir occasionally.
6. Step 6: Spoon the mixture into the prepared casserole dish and sprinkle shredded cheddar cheese evenly on top.
7. Step 7: Bake in the preheated oven until the cheese is hot and bubbly, about 15-20 minutes. Remove from oven and garnish with chopped cilantro and sliced green onions before serving.

Tips & Variations

• For extra creaminess, add a layer of sour cream or cream cheese before topping with cheddar.
• Use cooked quinoa instead of rice for a protein boost.
• Substitute ground turkey or chicken for a leaner version.
• Add diced jalapeños or hot sauce if you prefer more heat.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through or in the microwave for 2-3 minutes. For longer storage, freeze the casserole in an airtight container for up to 2 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole up to the baking step, cover it tightly, and refrigerate overnight. Bake it the next day as directed.

Is this recipe gluten-free?

This recipe is naturally gluten-free as long as you confirm your enchilada sauce and seasonings do not contain gluten ingredients.

Beef Enchilada Casserole with Rice Recipe

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★★★★★

4.5 from 132 reviews

A delicious and hearty Beef Enchilada Casserole with Rice combining seasoned ground beef, black beans, corn, and enchilada sauce layered with cheese and baked to bubbly perfection. This comforting casserole is perfect for a family dinner, delivering bold southwestern flavors in a simple, one-dish meal.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Meat and Vegetables

• 1 ½ pound ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 14.5 ounce can diced tomatoes
• 15 ounce can black beans, drained and rinsed
• 15 ounce can corn, drained
• ¼ cup sliced green onions
• ⅓ cup chopped cilantro

Grains

• 1 cup cooked rice

Seasonings

• 10.75 ounce can red enchilada sauce
• 1 teaspoon Slap Ya Mama seasoning
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• ½ teaspoon red pepper flakes

Dairy

• 1 ½ cups sharp cheddar cheese, shredded

Instructions

1. Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and spray a 3-quart casserole dish with non-stick cooking spray. This ensures your casserole won’t stick and makes clean-up easier.
2. Cook Ground Beef and Onions: In a large skillet or Dutch oven over medium heat, add the ground beef and diced onions. Cook until the beef is no longer pink and the onions are tender, about 5-7 minutes.
3. Add Garlic: Stir in the minced garlic and cook for an additional 2 minutes to release its flavor. Then drain excess fat from the pan and return the mixture to the heat.
4. Combine Remaining Ingredients: Pour in the diced tomatoes, red enchilada sauce, black beans, corn, cooked rice, and all the seasonings: Slap Ya Mama seasoning, chili powder, cumin, garlic powder, black pepper, and red pepper flakes. Stir everything well to combine evenly.
5. Simmer: Bring the mixture to a simmer, then cover and cook for 10 minutes, allowing flavors to meld and the dish to heat through. Stir occasionally to prevent sticking.
6. Assemble Casserole: Spoon the beef and vegetable mixture into the prepared casserole dish evenly. Top the mixture with the shredded sharp cheddar cheese for a rich, melty crust.
7. Bake: Place the casserole dish in the preheated oven and bake until the cheese is hot, melted, and bubbly, approximately 15-20 minutes.
8. Garnish and Serve: Remove from the oven and sprinkle chopped cilantro and sliced green onions on top for a fresh, vibrant finish. Serve warm and enjoy!

Notes

• You can substitute ground turkey or chicken for a lighter version.
• For a spicier casserole, add more red pepper flakes or diced jalapeños.
• Make sure to drain excess grease from the cooked beef to prevent a greasy casserole.
• Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
• If you want to prepare ahead, assemble the casserole without cheese, refrigerate, then add cheese and bake when ready to serve.

Keywords: Beef Enchilada Casserole, Enchilada Casserole with Rice, Mexican casserole, ground beef casserole, easy dinner recipes