If you’re on the hunt for a comforting, flavor-packed dish that brings a fiesta of tastes to your table, this Beef Enchilada Casserole with Rice Recipe is exactly what you need. It’s a crowd-pleaser that combines juicy ground beef, tender rice, bubbling layers of cheesy goodness, and just the right kick of enchilada sauce. Each bite offers a perfect blend of savory spices, creamy textures, and a subtle sweetness from the corn and beans. This casserole is an absolute lifesaver for busy weeknights when you want big flavors without hours in the kitchen.
Ingredients You’ll Need
These ingredients are beautifully simple yet essential, each contributing to the hearty texture, rich flavors, and inviting colors that make this dish so irresistible.
- 1 lb ground beef: The savory backbone of the casserole, providing rich flavor and protein.
- 1 small onion, diced: Adds sweetness and depth as it softens and caramelizes.
- 2 cups cooked rice: A comforting, fluffy base that soaks up all those delicious sauces.
- 1 can (10 oz) enchilada sauce: Brings a tangy, slightly spicy punch that ties the whole dish together.
- 1 can (15 oz) black beans, drained and rinsed: Adds a creamy texture and a boost of fiber and color.
- 1 cup frozen corn, thawed: Pops of natural sweetness that brighten every bite.
- 2 cups shredded Mexican blend cheese, divided: Melts into gooey, irresistible layers that pull apart with every forkful.
- 1 teaspoon chili powder: A gentle spark of heat that elevates the dish without overpowering it.
- 1/2 teaspoon cumin: Infuses that warm, earthy aroma that’s essential in Mexican-inspired cuisine.
- Salt and pepper, to taste: The classic seasoning duo that balances and highlights all the flavors.
- Fresh cilantro, chopped (for garnish): Adds a fresh, herbaceous brightness just before serving.
- Optional toppings: sour cream, sliced green onions, diced tomatoes: Customize your plate with extras to add creaminess, crunch, and freshness.
How to Make Beef Enchilada Casserole with Rice Recipe
Step 1: Prep and Preheat
Start by warming up your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish to ensure your casserole doesn’t stick and has a nice crust when baked. This simple step sets you up for a perfect bake.
Step 2: Cook the Ground Beef and Onions
In a medium skillet over medium heat, brown the ground beef and diced onion together. Cooking them simultaneously allows the onions to soften and release their sweetness while the beef gets beautifully browned. Once cooked through, carefully drain any excess grease to keep the casserole from becoming greasy.
Step 3: Add Spices and Veggies
Stir in your chili powder, cumin, salt, and pepper right into the beef and onion mixture. This is where the dish starts to awaken with bold Mexican flavors. Then add the black beans and thawed corn, cooking everything for an additional 2 to 3 minutes until heated through and blended.
Step 4: Layer the Casserole
Grab your baking dish and spread the cooked rice as the bottommost layer, forming a solid, fluffy base. Next, pour half of your enchilada sauce evenly over the rice, followed by the beef and vegetable mixture. Scatter 1 cup of shredded cheese on top of the beef, layer the remaining enchilada sauce, and finish off with the last cup of cheese to ensure a bubbly, golden top.
Step 5: Bake to Perfection
Cover the casserole tightly with foil and place it in the oven for 20 minutes. This lets all the layers meld together beautifully. After that, remove the foil and continue baking for another 10 to 15 minutes until the cheese is melted, bubbly, and slightly golden on top — pure perfection waiting to happen!
Step 6: Garnish and Serve
Once out of the oven, sprinkle freshly chopped cilantro over the casserole for a splash of green and fresh flavor. Feel free to add optional toppings like sour cream, sliced green onions, or diced tomatoes to take your serving to the next level. Serve warm and watch everyone dig in with delight.
How to Serve Beef Enchilada Casserole with Rice Recipe
Garnishes
Garnishing is your chance to personalize the dish and add freshness or creaminess. A dollop of cool sour cream offers a luscious contrast to the spicy, cheesy casserole. Bright green onions lend a satisfying crunch, while juicy diced tomatoes bring an acidic bite that cuts through the richness.
Side Dishes
This casserole pairs wonderfully with light, simple sides that complement without competing — think crisp lettuce salads, avocado slices, or a zesty cabbage slaw. You could also serve a warm tortilla on the side to scoop up any extra sauce and make the experience even more fun.
Creative Ways to Present
Looking to dress it up for guests? Serve individual portions in mini ramekins, topped with a cilantro sprig and colorful toppings. Alternatively, layer the casserole in clear glass dishes so the vibrant layers are visible — it turns a humble dinner into a visual feast.
Make Ahead and Storage
Storing Leftovers
This Beef Enchilada Casserole with Rice Recipe keeps beautifully in the fridge for up to 3 days when covered tightly. Leftovers are an absolute jackpot for quick lunches or dinners.
Freezing
You can freeze individual portions or the whole casserole wrapped snugly in foil and placed in an airtight container. It will stay fresh for up to 2 months, making it an amazing time saver to pull out when you want a hearty meal fast.
Reheating
To reheat, warm leftovers gently in the microwave or oven until bubbling hot all the way through. Cover loosely with foil in the oven to prevent the cheese from drying out while maintaining that gooey texture.
FAQs
Can I use brown rice instead of white rice in this Beef Enchilada Casserole with Rice Recipe?
Absolutely! Brown rice works great and adds a nuttier flavor plus extra fiber. Just be sure to cook it fully before assembling the casserole since it takes longer to cook.
Is this casserole spicy?
The recipe has a mild warmth from the chili powder and enchilada sauce but is not overly spicy. You can easily adjust spice levels by choosing a hotter enchilada sauce or adding a pinch of cayenne if you like more heat.
Can I make this recipe vegetarian?
Yes! Swap the ground beef for cooked lentils, mushrooms, or a plant-based meat substitute and keep all the other ingredients the same for a delicious vegetarian version.
What cheese works best for this recipe?
The classic Mexican blend cheese is perfect as it melts well and complements the flavors, but you can also use cheddar, Monterrey Jack, or a mix depending on your preference.
How do I ensure the casserole layers don’t become soggy?
Make sure to cook and drain the beef mixture well and use fully cooled cooked rice. Also, don’t over-saturate with enchilada sauce — layering it evenly helps maintain texture balance.
Final Thoughts
There you have it — a warm, gooey, and utterly satisfying Beef Enchilada Casserole with Rice Recipe that’s destined to become a favorite in your weekly rotation. It’s simple to make, bursting with flavor, and perfect for sharing or meal prepping. Give it a try and enjoy the cozy, festive vibes this dish brings to your kitchen!
Print
Beef Enchilada Casserole with Rice Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
This Beef Enchilada Casserole with Rice is a hearty and flavorful dish perfect for a comforting family meal. Combining seasoned ground beef, black beans, corn, and rice topped with enchilada sauce and melted Mexican blend cheese, this casserole delivers classic Tex-Mex flavors in a simple, baked dish that’s easy to prepare and sure to satisfy.
Ingredients
Meat and Vegetables
- 1 lb ground beef
- 1 small onion, diced
- 1 cup frozen corn, thawed
- 1 can (15 oz) black beans, drained and rinsed
Other Ingredients
- 2 cups cooked rice
- 1 can (10 oz) enchilada sauce
- 2 cups shredded Mexican blend cheese, divided
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper, to taste
Garnish and Optional Toppings
- Fresh cilantro, chopped (for garnish)
- Optional toppings: sour cream, sliced green onions, diced tomatoes
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to ensure the casserole won’t stick.
- Cook Beef and Onion: In a skillet over medium heat, brown the ground beef with the diced onion until the beef is fully cooked and the onion is softened. Drain any excess grease to avoid a greasy casserole.
- Season and Combine: Stir in chili powder, cumin, salt, and pepper into the beef mixture. Add the drained black beans and thawed corn, cooking for 2-3 minutes until everything is heated through and flavors are well combined.
- Assemble Casserole: Spread cooked rice evenly at the bottom of the prepared baking dish. Pour half of the enchilada sauce over the rice layer. Spread the beef mixture over the sauce, then sprinkle 1 cup of shredded cheese on top. Pour the remaining enchilada sauce over the cheese layer and finish with the remaining cheese on top.
- Bake the Casserole: Cover the dish with foil and bake for 20 minutes to let the flavors meld. Remove the foil and bake for an additional 10-15 minutes until the cheese on top is melted, bubbly, and starting to brown slightly.
- Garnish and Serve: Once baked, garnish the casserole with chopped fresh cilantro. Add any optional toppings like sour cream, sliced green onions, or diced tomatoes. Serve warm and enjoy your hearty beef enchilada casserole with rice.
Notes
- Use freshly cooked rice instead of instant for best texture.
- Drain excess grease from beef to avoid a soggy casserole.
- Feel free to add diced jalapeños or hot sauce for a spicier kick.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- This dish can be prepared a day ahead and baked just before serving for convenience.
