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Beef Enchilada Casserole with Rice

Beef Enchilada Casserole with Rice: A Quick Family Favorite

This Beef Enchilada Casserole with Rice is a quick and easy weeknight meal that warms the heart and belly.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 lb Ground Beef Substitute with turkey or plant-based meat for a lighter dish.
  • 1 medium Onion Use shallots for a milder flavor.
  • 2 cloves Garlic Can use garlic powder in a pinch.
  • 14.5 oz Diced Tomatoes Fresh tomatoes can be used but may need additional liquid.
  • 1 cup Red Enchilada Sauce Homemade sauce can replace store-bought for a fresh taste.
  • 1 can Black Beans Substitute with pinto beans or kidney beans as desired.
  • 1 cup Corn Frozen corn can be used for convenience.
  • 2 cups Cooked Rice Any variety can work, avoid overcooking.
  • 1 tbsp Slap Ya Mama Seasoning Substitute with a mix of paprika and cayenne.
  • 1 tbsp Chili Powder Opt for a milder or spicier version based on preference.
  • 1 tsp Ground Cumin Omit if unavailable, but recommended.
  • 1 tsp Garlic Powder Adjust amounts based on heat preference.
  • 1/2 tsp Black Pepper Fresh ground works best for flavor.
  • 1/2 tsp Red Pepper Flakes Sprinkle in based on desired spice level.
  • 2 cups Sharp Cheddar Cheese Mexican blend cheese can be an excellent alternative.
  • 1/4 cup Cilantro Omit for a milder herb taste or substitute with parsley.
  • 2 green Green Onions Chives can be used for a subtler taste.

Equipment

  • Skillet
  • casserole dish
  • Cooking Spray

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and coat a 3-quart casserole dish with cooking spray.
  2. In a large skillet over medium heat, add the ground beef and diced onions. Cook for 8–10 minutes until the beef is browned.
  3. Stir in minced garlic and cook for an additional 2 minutes. Drain excess fat from the skillet.
  4. Add diced tomatoes, red enchilada sauce, black beans, corn, and cooked rice to the skillet. Add seasonings and mix thoroughly.
  5. Cover the skillet and let the mixture simmer on low heat for about 10 minutes.
  6. Transfer the mixture into the prepared casserole dish, spreading it out evenly.
  7. Sprinkle shredded cheddar cheese over the mixture and bake for approximately 20 minutes until the cheese is bubbly and golden.
  8. Remove from the oven, let cool slightly, and garnish with chopped cilantro and sliced green onions before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 8gSugar: 3gVitamin A: 800IUVitamin C: 10mgCalcium: 250mgIron: 3mg

Notes

To enhance flavors, consider using quality seasonings and homemade enchilada sauce. Customize with extra veggies for added nutrition.

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