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
Scale
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.
