Beef Enchilada Casserole with Rice Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake: Place the casserole dish in the preheated oven and bake until the cheese is hot, melted, and bubbly, approximately 15-20 minutes.
- 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
