Name: Beef Enchilada Casserole with Rice Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
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

Jump to Recipe· 4.3 from 4 reviews

I absolutely love sharing my take on a classic comfort meal, and this Beef Enchilada Casserole with Rice Recipe has become one of my all-time favorites. It brings together hearty ground beef, vibrant spices, and cozy layers of cheese and rice in a casserole that’s as satisfying as it is flavorful. Every bite bursts with rich, warm flavors and a little bit of a kick, making it a dish I reach for when I want something easy, filling, and utterly delicious.

Why You’ll Love This Beef Enchilada Casserole with Rice Recipe

One of the reasons I’m so passionate about this Beef Enchilada Casserole with Rice Recipe is the incredible balance of flavors it brings to the table. The seasoned ground beef blends beautifully with the tangy enchilada sauce and the sweetness from the corn and beans, creating a mouthwatering combination that’s both comforting and exciting. The sharp cheddar cheese melting on top adds a creamy, savory finish that makes every forkful feel like a little celebration.

Another thing I adore about this dish is how straightforward it is to prepare, even on a busy weeknight. I appreciate recipes that don’t require hours of effort but still deliver big on taste—and this casserole hits that mark perfectly. It’s one of those meals that’s perfect for everything from casual family dinners to potlucks or when you want to impress guests without breaking a sweat. Honestly, it stands out because it combines familiar ingredients into something cozy and dazzling all at once.

Ingredients You’ll Need

The image shows a white baking dish filled with a layered casserole. The bottom layer is a rich, brown meat sauce mixed with rice that looks well-cooked and slightly saucy. Above that is a thick layer of melted cheese in orange and light yellow shades that covers the dish fully, with some parts browned and bubbly from baking. Small green herb sprinkles are scattered on top for color and texture. A metal spoon is lifting a portion, showing melted cheese strands stretching from the dish, revealing the textured sauce and rice underneath. The entire setup is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simple, everyday ingredients that each play a crucial role, whether it’s providing vibrant color, robust flavor, or the perfect texture to complement the dish.

1 ½ pounds ground beef: This is the hearty base of the casserole, packing in protein and rich flavor.
1 medium onion, diced: Adds a subtle sweetness and texture contrast when cooked down.
2 cloves garlic, minced: Enhances the depth of flavor with its aromatic punch.
14.5 oz can diced tomatoes: Offers juicy bursts and balances the spices perfectly.
10.75 oz can red enchilada sauce: The secret sauce that brings that signature tangy and mildly spicy enchilada flavor.
15 oz can black beans, drained and rinsed: Adds fiber, texture, and a lovely earthy note.
15 oz can corn, drained: Sweetness and a pop of color brighten the casserole visually and on the palate.
1 cup cooked rice: The comforting, tender layer that helps bring everything together.
Seasonings (Slap Ya Mama seasoning, chili powder, ground cumin, garlic powder, black pepper, red pepper flakes): Each spice layers vibrant complexity and warmth throughout the dish.
1 ½ cups sharp cheddar cheese, shredded: Melts into a gooey, flavorful topping everyone loves.
⅓ cup chopped cilantro: Provides a fresh herbal brightness just before serving.
¼ cup sliced green onions: Adds a crisp, slightly pungent finish that rounds out the flavors.

Directions

Step 1: Preheat your oven to 350°F and generously spray a 3-quart casserole dish with non-stick cooking spray. This ensures an easy cleanup and that the casserole won’t stick.

Step 2: Heat a large skillet or Dutch oven over medium heat. Add the ground beef and diced onions, cooking until the beef is no longer pink and the onions have softened nicely—about 7 to 8 minutes. Stir occasionally to break up the meat and cook evenly.

Step 3: Toss in the minced garlic and cook everything together for an additional 2 minutes. This step releases a wonderful aroma and deepens the flavor. Once done, drain any excess fat from the pan and return mixture to heat.

Step 4: Now stir 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). Mix everything really well so the spices coat all the ingredients evenly.

Step 5: Bring the skillet to a gentle simmer, then cover and allow to cook for 10 minutes. This lets the flavors meld together and the mixture heat through perfectly. Give it one last stir before transferring to your casserole dish.

Step 6: Pour the mixture into your prepared casserole dish, spreading it out evenly. Sprinkle the shredded sharp cheddar cheese over the top in a generous, even layer.

Step 7: Bake in the preheated oven until the cheese has melted fully and is hot and bubbly—about 15 to 20 minutes. Once you pull it out, sprinkle the freshly chopped cilantro and sliced green onions on top for a fresh vibrant finish before serving.

Servings and Timing

This recipe serves about 8 hungry people, making it perfect for family dinners or gatherings. Prep time is roughly 15 minutes thanks to simple chopping and cooking steps. The cook time is close to 35 minutes from browning the beef through baking the casserole. In total, you’re looking at about 50 minutes from start to finish, and no additional resting time is necessary, so you can serve it piping hot right out of the oven.

How to Serve This Beef Enchilada Casserole with Rice Recipe

A close-up of a white bowl filled with a layered dish showing cooked rice mixed with black beans, pieces of cooked ground meat, and chopped green leafy vegetables. The top layer is covered with melted yellow cheese that looks soft and creamy. A woman's hand is holding a spoon scooping a generous portion of the dish out of the bowl. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

I love serving this Beef Enchilada Casserole with Rice Recipe hot and bubbly straight from the oven, letting the melted cheese glisten under a sprinkle of fresh cilantro and green onions. For sides, I often go with a crisp green salad or some classic Mexican street corn to maintain that festive, hearty vibe. If you want to add a cooling contrast, a dollop of sour cream or guacamole on the side makes the perfect creamy complement.

Presentation-wise, I find scooping generous portions onto warm plates keeps everyone satisfied and encourages seconds. You can also serve it family-style in the casserole dish, which feels cozy and inviting, especially for casual dinners or gatherings. For drinks, a chilled light beer or a bright, fruity margarita pairs beautifully, but for non-alcoholic options, a sparkling lime agua fresca or simple iced tea with a squeeze of lemon really brings out the flavors.

This dish fits every occasion I can think of, from a laid-back weeknight meal to a festive weekend party. It’s comforting and familiar yet full of exciting flavors. Just make sure to serve it warm so the cheese stays gooey and the spices shine through with every bite.

Variations

I’m always experimenting, and this Beef Enchilada Casserole with Rice Recipe is so flexible—it’s a perfect base to adapt however you like. If you want to switch up the protein, ground turkey or chicken work wonderfully and make it a bit lighter. For a vegetarian twist, I swap the beef for more black beans, add extra veggies like bell peppers and zucchini, and use a plant-based cheese to keep it satisfying and veggie-packed.

If you’re aiming for gluten-free, just ensure your enchilada sauce is certified gluten-free, and you’re all set. For a bit of extra heat, I love adding fresh jalapeño slices or swapping out the red pepper flakes for chipotle powder for a smoky kick. You could also try layering corn tortillas in the casserole instead of mixing the rice in for a more traditional enchilada texture.

For a fun twist on cooking, I’ve even tried making this in a slow cooker—brown the beef and onions first, then dump everything in and cook on low for 3 to 4 hours, topping with cheese at the end and letting it melt under the slow cooker lid for a perfectly cozy finish.

Storage and Reheating

Storing Leftovers

Leftovers from this Beef Enchilada Casserole with Rice Recipe store beautifully. I transfer any extras into airtight containers and keep them in the refrigerator for up to 3 to 4 days. Using a shallow container helps cool the casserole evenly and prevents sogginess. It’s a great meal to plan ahead and enjoy for lunch the next day!

Freezing

This casserole freezes wonderfully, which makes it super convenient for busy days. I recommend portioning it into freezer-safe containers or wrapping the whole casserole dish tightly with plastic wrap and foil before freezing. It will keep at optimal quality for about 2 to 3 months. Just be sure to thaw in the fridge overnight before reheating so it warms through evenly.

Reheating

To reheat, I generally prefer the oven to maintain that crisp cheesy top and the perfect texture throughout. Place leftovers in an oven-safe dish, cover with foil to keep moisture in, and bake at 350°F for 20 to 25 minutes or until heated through. If you’re in a rush, the microwave works fine, but I like to add a quick broil at the end to bring back that bubbly cheese finish. Avoid overheating or reheating too quickly or the beef can dry out and the rice can become gummy.

FAQs

Can I use white rice instead of brown rice in this casserole?

Absolutely! I often use whatever rice I have on hand. White rice cooks faster and tends to be softer, which works perfectly in this casserole. Just make sure your rice is fully cooked before adding it to the mix to ensure the best texture.

Is there a way to make this casserole spicier?

Yes! If you love heat, you can add extra red pepper flakes, diced jalapeños, or chipotle powder when mixing in the seasoning. Another trick I use is topping the casserole with sliced fresh chili peppers or serving it with spicy salsa for an extra kick on the side.

Can I prepare this recipe ahead of time?

Definitely! This casserole is great for meal prep. You can assemble it up to a day before and keep it covered in the refrigerator. When ready, just pop it in the oven for baking. This makes entertaining or weeknight dinners super simple.

What can I substitute for the sharp cheddar cheese?

I’ve found that Monterey Jack, pepper jack, or a Mexican cheese blend work beautifully if you want a different cheesy flavor. For a milder taste, mild cheddar also complements the spices nicely. Just make sure to use a good melting cheese for that lovely gooey top layer.

Is this recipe suitable for freezing and reheating multiple times?

While you can freeze leftovers, I recommend reheating only once for the best texture and flavor. Repeated freezing and reheating can dry out the beef and make the rice mushy. If you think you’ll have lots of leftovers, consider freezing in individual portions for one-time reheating.

Conclusion

If you’re looking for a dish that’s both comforting and bursting with flavor, I truly encourage you to try this Beef Enchilada Casserole with Rice Recipe. It has become a staple in my kitchen for good reason—easy to make, satisfying for any crowd, and endlessly delicious. I’m excited for you to make this recipe your own and enjoy it as much as I do!