Description
This hearty Beef Enchilada Casserole with Rice is the ultimate one-pan solution for busy families. By layering seasoned lean ground beef, fluffy rice, black beans, sweet corn, and savory red enchilada sauce, this dish captures all the bold, Southwestern flavors of traditional enchiladas without the tedious rolling process. Topped with a generous layer of melted cheese, it bakes into a bubbly, comforting masterpiece that is perfect for weeknight dinners or feeding a hungry crowd.
Ingredients
1 lb lean ground beef
1 small onion, diced
2 cups cooked white rice
1 can (15 oz) red enchilada sauce (alcohol-free)
1 can (15 oz) black beans, drained and rinsed
1 cup frozen or canned corn kernels
2 cups shredded cheddar cheese
1 tsp ground cumin
1 tsp garlic powder
Salt and pepper to taste
Optional: fresh cilantro and diced tomatoes for garnish
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium-high heat, cook the ground beef and onion until the beef is browned and the onion is translucent; drain excess fat.
Stir in the cumin, garlic powder, salt, and pepper.
Add the cooked rice, enchilada sauce, black beans, and corn to the skillet, stirring until everything is well combined and heated through.
Transfer the mixture into a 9×13 inch casserole dish, spreading it out evenly.
Top with the shredded cheddar cheese.
Bake for 20 minutes or until the cheese is melted and the edges are bubbling.
Let stand for 5 minutes before serving with optional garnishes.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. This recipe is excellent for meal prep as the flavors continue to meld overnight. Feel free to substitute the cheddar with a Mexican blend or Monterey Jack for a creamier melt.
- Prep Time: 15
- Cook Time: 30
- Category: Meals
- Method: Baking
- Cuisine: Tex-Mex