Description
This Beef Enchilada Casserole with Rice is a hearty and flavorful Mexican-inspired dish perfect for a family dinner. Ground beef is cooked with onions, seasoned with chili powder and cumin, then combined with black beans and corn before layering with rice, enchilada sauce, and melted Mexican blend cheese. Baked to bubbly perfection and garnished with fresh cilantro and optional toppings, this casserole is a comforting and delicious meal that’s easy to prepare and sure to please everyone at the table.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef
- 1 small onion, diced
- 1 cup frozen corn, thawed
Grains and Legumes
- 2 cups cooked rice
- 1 can (15 oz) black beans, drained and rinsed
Sauces and Seasonings
- 1 can (10 oz) enchilada sauce
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper, to taste
Cheese
- 2 cups shredded Mexican blend cheese, divided
Garnishes (Optional)
- Fresh cilantro, chopped
- Sour cream
- Sliced green onions
- Diced tomatoes
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to prevent sticking and ease cleanup.
- Cook the Beef: In a skillet over medium heat, add the ground beef and diced onion. Cook, stirring occasionally, until the beef is fully browned and the onions are softened. Drain any excess grease to keep the casserole from being greasy.
- Season and Add Beans and Corn: Stir the chili powder, cumin, salt, and pepper into the beef mixture for bold flavor. Then add the drained black beans and thawed corn, cooking for 2-3 minutes to heat through and meld the flavors.
- Assemble the Casserole: Spread the cooked rice evenly on the bottom of the prepared baking dish. Pour half of the enchilada sauce over the rice to soak in. Layer the beef mixture on top, then sprinkle 1 cup of shredded Mexican blend cheese over the beef. Pour the remaining enchilada sauce over the cheese layer, and finish by sprinkling the remaining cheese evenly on top.
- Bake: Cover the casserole dish with foil to keep moisture in and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese on top is fully melted, bubbly, and slightly golden.
- Serve: Remove the casserole from the oven and let it cool slightly before serving. Garnish with chopped fresh cilantro and any optional toppings such as sour cream, sliced green onions, or diced tomatoes. Serve warm for a comforting meal.
Notes
- For added spice, you can include chopped jalapeños or a dash of hot sauce in the beef mixture.
- If preferred, substitute the ground beef with ground turkey or chicken for a leaner option.
- Use brown rice or cauliflower rice to make the casserole healthier.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To make this dish gluten-free, ensure the enchilada sauce does not contain gluten-containing ingredients.
