If you love all the hearty flavors of classic Tex-Mex cuisine Main Course. Every mouthful is a fiesta of comfort, warmth, and bold flavor, making it a family favorite that’s as perfect for a casual dinner as it is for sharing at your next potluck.

Beef Enchilada Casserole with Rice Recipe - Recipe Image

Ingredients You’ll Need

The magic of this recipe really lies in the simplicity of the ingredients. Each one brings something special, whether it’s the hearty foundation of the beef, the creaminess of the beans, or the little burst of sweetness from the corn. Here’s what you’ll need—and how each part plays a starring role:

Ground beef: Offers deep, savory flavor and satisfying texture that forms the casserole’s base.
Olive oil: Adds richness and helps sauté the onions, bringing out their sweetness.
Onion: Provides a gentle, aromatic base that infuses the whole casserole.
Garlic: Elevates the seasoning with a hint of pungent, mouthwatering aroma.
Enchilada sauce: Brings tangy, smoky flavor essential for that classic enchilada taste.
Diced tomatoes with green chiles: Rotel or similar brands add brightness, color, and a little heat.
Chili powder: Delivers the signature Tex-Mex spice profile and color.
Cumin: Lends earthiness and depth that complements the beef and sauce.
Salt: Simple but crucial—pulls all the savory flavors together.
Cooked white rice: The perfect cushion to soak up every drop of sauce and meld all the flavors.
Black beans: Add protein, texture, and a subtle creamy bite.
Frozen corn: Little pops of sweetness and color dot every forkful.
Shredded cheddar or Mexican blend cheese: The ultimate topping for a bubbly, golden finish.
Fresh cilantro: Delivers a fresh, herbal brightness just before serving.

How to Make Beef Enchilada Casserole with Rice

Step 1: Get Ready to Bake

Start by preheating your oven to 375°F. Take a moment to grease a 9×13-inch baking dish with a little olive oil or a spritz of nonstick spray—this step ensures your Beef Enchilada Casserole with Rice comes out effortlessly, with those perfectly crisp edges everyone loves.

Step 2: Sauté the Aromatics

Heat the olive oil in a large skillet over medium heat. Once warm, add the diced onion and let it cook for about 2–3 minutes until it turns translucent and fragrant. Toss in the minced garlic and cook for just 30 seconds, stirring constantly so it doesn’t burn—this quick burst releases the garlic’s lovely aroma and infuses your kitchen with Tex-Mex anticipation!

Step 3: Brown the Beef

Add your ground beef to the skillet. As it cooks, use a wooden spoon to break it up so there are no large chunks left. Cook until browned all over, then drain any excess fat so your casserole doesn’t turn out greasy later.

Step 4: Simmer with Flavor

To the browned beef and aromatics, stir in the enchilada sauce, drained diced tomatoes with green chiles, chili powder, cumin, and salt. As these come together, you’ll see the color deepen and the mixture thicken. Let everything simmer for about 5 minutes; you want the flavors to meld and become truly irresistible!

Step 5: Mix the Casserole Base

In a large mixing bowl, combine your cooked rice, black beans, corn, and half of the shredded cheese. Pour in the beef mixture from the skillet and give everything a good stir—the goal is a lovely, even distribution so each forkful gets a bit of everything this Beef Enchilada Casserole with Rice has to offer.

Step 6: Layer and Bake

Spread the combined mixture evenly into your prepared baking dish. Sprinkle the remaining cheese over the top so it melts into a glorious, bubbling layer. Cover tightly with foil and bake for 20 minutes; then, uncover and bake an additional 10 minutes until the cheese is golden and the edges start to crisp up.

Step 7: Garnish and Serve

As soon as you pull your bubbling Beef Enchilada Casserole with Rice from the oven, shower it generously with freshly chopped cilantro. Let it rest for just a couple of minutes so the flavors settle, then dive in!

How to Serve Beef Enchilada Casserole with Rice

Garnishes

Topping your casserole is where the fun truly begins! Sprinkle on a handful of fresh cilantro for an herbal kick, or add a dollop of sour cream and a few avocado slices to bring creamy contrast to every bite. If you like things spicy, a scatter of pickled jalapeños or a drizzle of your favorite hot sauce will take it up a notch.

Side Dishes

To turn Beef Enchilada Casserole with Rice into a real feast, serve it alongside crisp shredded lettuce, zesty pico de gallo, or a simple black bean and corn salad. Warm flour or corn tortillas make the perfect vehicle to scoop up every last morsel, and a side of refried beans will keep things extra hearty.

Creative Ways to Present

If you’re feeding a crowd, try serving the casserole in individual ramekins—everyone gets their own bubbly portion! Or, spoon it into taco shells and top with extra cheese and salsa for a playful twist. You can even layer it over a bed of greens for a warm, cheesy “enchilada rice bowl” that feels fresh and fun.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Lucky you! Let the Beef Enchilada Casserole with Rice cool to room temperature, then transfer any remaining portions into airtight containers. They’ll keep beautifully in the refrigerator for up to four days, making lunch or dinner a breeze.

Freezing

To freeze, simply let the casserole cool completely, then wrap the baking dish tightly in plastic wrap and foil or move servings into freezer-safe containers. Label with the date and freeze for up to three months. When you’re ready, thaw overnight in the fridge for the best texture.

Reheating

To reheat, cover a portion with foil and warm in a 350°F oven until heated through, about 20 minutes. You can also zap single servings in the microwave for a quick lunch—add a sprinkle of cheese on top before microwaving to keep everything melty and irresistible.

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Both ground turkey and chicken are delicious alternatives in this casserole and will soak up all the same lovely Tex-Mex flavors. Just be sure to season well and watch the cook time, as poultry cooks a bit faster than beef.

Is there a way to make Beef Enchilada Casserole with Rice spicier?

Of course! Try stirring some chopped jalapeños or a pinch of cayenne pepper into the beef mixture, or use a hot enchilada sauce instead of mild. You can also top individual portions with extra hot sauce or sliced fresh chiles.

Can I prepare the casserole ahead of time?

Yes, and it’s a game changer for busy nights! Simply assemble the entire Beef Enchilada Casserole with Rice as directed, then cover and refrigerate it for up to a day before baking. Add a few extra minutes to the cook time if you’re starting from cold.

What type of rice works best?

While traditional white rice is classic and fluffy, brown rice works beautifully too for extra nutrition and chew. You can even use leftover rice, just make sure it isn’t too wet—drier rice helps keep the casserole from getting mushy.

How do I keep the casserole from getting too watery?

Be sure to drain your tomatoes and beans well, and avoid adding extra liquid to the mix. If your rice is a little moist, let it steam off uncovered for a minute or two before combining; this keeps the Beef Enchilada Casserole with Rice nice and hearty.

Final Thoughts

There’s nothing quite like gathering around the table for a bubbly, cheesy, flavor-packed Beef Enchilada Casserole with Rice. It’s the kind of dish that brings both comfort and excitement with every bite. Pour yourself a cold drink, invite your favorite people over, and let this casserole work its delicious magic at your next meal!

Beef Enchilada Casserole with Rice Recipe

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4.6 from 16 reviews

Author: admin
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Beef Enchilada Casserole with Rice recipe combines the flavors of a classic enchilada with the heartiness of rice, ground beef, black beans, and corn, all baked together with gooey cheese. It’s a satisfying and easy-to-make dish perfect for a family dinner or gathering.

Ingredients

Scale

For the Beef Mixture:

1 pound ground beef
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 (15-ounce) can enchilada sauce
1 (10-ounce) can diced tomatoes with green chiles (like Rotel), drained
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon salt

For the Casserole:

3 cups cooked white rice
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn, thawed
2 cups shredded cheddar or Mexican blend cheese
Fresh cilantro, for garnish

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Instructions

Preheat the oven and prepare the dish: Preheat the oven to 375°F and grease a 9×13-inch baking dish.
Cook the beef mixture: In a skillet, sauté onions and garlic, then brown the ground beef. Add enchilada sauce, diced tomatoes, spices, and simmer.
Prepare the casserole: In a bowl, mix cooked rice, black beans, corn, and half of the cheese. Add the beef mixture and combine.
Bake: Spread the mixture in the baking dish, top with remaining cheese, cover with foil, and bake. Garnish with cilantro before serving.