Beef Enchilada Casserole with Rice Recipe
This flavorful Beef Enchilada Casserole with Rice is a hearty, comforting dish that combines seasoned ground beef, beans, corn, and rice in a rich enchilada sauce, topped with melted sharp cheddar cheese and fresh herbs. Perfect for a family dinner, it’s easy to prepare and packed with Tex-Mex flavors.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Main 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
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and spray a 3-quart casserole dish with non-stick cooking spray to prevent sticking. Set it aside for later use.
- Cook Ground Beef and Onions: In a large skillet or Dutch oven over medium heat, brown the ground beef along with the diced onions until the beef is no longer pink and the onions become tender and translucent.
- Add Garlic: Stir in the minced garlic and cook everything together for an additional 2 minutes to develop flavor. Then drain excess fat and return the meat mixture to the pan.
- Mix in 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, red pepper flakes). Stir thoroughly to combine all elements evenly.
- Simmer: Bring the mixture to a gentle simmer, then cover and cook for 10 minutes until everything is heated through and flavors meld together. Stir occasionally to avoid sticking.
- Assemble Casserole: Spoon the beef and vegetable mixture into the prepared casserole dish, spreading it evenly. Sprinkle the shredded sharp cheddar cheese evenly over the top.
- Bake: Place the casserole dish in the preheated oven and bake until the cheese is melted, hot, and bubbly—this should take about 15 to 20 minutes.
- Finish and Serve: Remove the casserole from the oven, then sprinkle the chopped cilantro and sliced green onions over the top for fresh flavor and garnish. Serve hot.
Notes
- You can substitute cooked white or brown rice if preferred.
- Adjust red pepper flakes based on your spice tolerance for a milder or hotter casserole.
- For a thicker casserole, drain excess liquid before baking or add more cooked rice.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Optional toppings include sour cream, avocado slices, or additional hot sauce for extra flavor.
Keywords: Beef Enchilada Casserole, Enchilada casserole with rice, Tex-Mex casserole, Ground beef enchilada bake, Easy Mexican dinner
