Description
A hearty and flavorful Beef Enchilada Casserole with Rice that combines seasoned ground beef, beans, corn, rice, and enchilada sauce, baked to perfection with melted sharp cheddar cheese. This one-dish meal is perfect for a family dinner, offering a spicy, savory Mexican-inspired taste with a cheesy finish.
Ingredients
Beef Mixture
- 1 ½ pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
Enchilada Sauce Mix
- 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
Seasonings
- 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
Cheese & Garnishes
- 1 ½ cups sharp cheddar cheese, shredded
- ⅓ cup chopped cilantro
- ¼ cup sliced green onions
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and spray a 3-quart casserole dish with non-stick cooking spray to prevent sticking. Set it aside while you prepare the filling.
- Cook Beef and Onions: In a large skillet or Dutch oven over medium heat, cook the ground beef with the diced onion. Continue cooking until the beef is no longer pink and the onions have softened and become tender.
- Add Garlic: Add the minced garlic to the skillet and cook for an additional 2 minutes to infuse the mixture with garlic flavor. Drain any excess fat from the beef mixture and return it to the pan.
- Combine Ingredients: Pour in the diced tomatoes, enchilada sauce, black beans, corn, cooked rice, and all the seasonings including Slap Ya Mama seasoning, chili powder, cumin, garlic powder, black pepper, and red pepper flakes. Stir everything well until fully combined.
- Simmer: Bring the mixture to a simmer. Cover the skillet and cook for about 10 minutes until the mixture is heated through and flavors have melded together. Stir occasionally.
- Assemble Casserole: Spoon the beef and enchilada mixture evenly into the prepared casserole dish. Spread the mixture out flat and then top it with the shredded sharp cheddar cheese.
- Bake: Place the casserole dish in the preheated oven and bake until the cheese is melted, hot, and bubbly, approximately 15-20 minutes.
- Garnish and Serve: Remove the casserole from the oven and sprinkle with chopped cilantro and sliced green onions for a fresh, colorful finish. Serve warm.
Notes
- You can substitute ground turkey for ground beef for a leaner option.
- Adjust red pepper flakes to suit your preferred spice level.
- Make sure to drain beans and corn to avoid excess moisture in the casserole.
- Use cooked rice that is cool or at room temperature to prevent the casserole from becoming mushy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated.
