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
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.
Notes
- Consider using brown rice or adding jalapeños for variation.
- Serve with sour cream and avocado slices for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 square
- Calories: 520
- Sugar: 5 g
- Sodium: 670 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg
