Home Recipes BEEF ENCHILADA CASSEROLE WITH RICE

BEEF ENCHILADA CASSEROLE WITH RICE

by Victoria

Ever get that craving for enchiladas but feel a bit too lazy for the rolling and assembling? That’s where this Beef Enchilada Casserole with Rice comes in! Imagine all the cheesy, zesty flavors of enchiladas combined with hearty rice and tender beef, layered in a simple, one-pan casserole. It’s perfect for family dinners, meal prep, or a cozy night in when you need some serious comfort food vibes.

This dish is like a shortcut to classic enchiladas, with each layer packing bold, comforting flavors. We start with seasoned ground beef and onions, add rice for a little extra bulk, then layer everything with enchilada sauce, cheese, and tortillas for a satisfying, hearty meal. And it’s all baked together, so each spoonful has that perfect balance of sauce, meat, rice, and gooey melted cheese. It’s a dish that brings everyone to the table, and I promise you’ll find yourself going back for seconds!

And guess what? This casserole freezes beautifully, making it a perfect make-ahead meal. Whether you’re prepping for a busy week or feeding a hungry crowd, this enchilada casserole is your go-to. Plus, it’s customizable – spice it up with jalapeños, sneak in some veggies, or switch out the beef for chicken or black beans. Once you try it, this recipe might just become a staple in your kitchen!


Why This Beef Enchilada Casserole with Rice?

  1. All the Flavor, None of the Fuss – Skip the rolling and go straight to the layering. This casserole is quick, easy, and every bit as tasty as traditional enchiladas.
  2. Hearty & Filling – Adding rice to the casserole makes it an all-in-one meal, so you get a filling, complete dinner in each slice.
  3. Customizable & Crowd-Pleasing – Adjust the spice level, add veggies, or try it with ground chicken. It’s flexible, so you can make it your own!
  4. Perfect for Meal Prep – Make it ahead and pop it in the freezer! It reheats like a dream for those busy nights.

Tips for Perfect Enchilada Casserole

  • Layering is Key: Make sure each layer is evenly spread, so every bite has a little bit of everything!
  • Don’t Overload the Rice: Adding too much rice can overpower the other flavors. Stick to about a cup for the best texture and taste.
  • Let It Rest: Allow the casserole to rest for about 5-10 minutes after baking. This helps it set and makes it easier to slice and serve.

Substitutions and Variations

  • Protein Swap: Try this with ground chicken, turkey, or even a meatless option like lentils or more beans.
  • Vegetarian Version: Skip the meat and double up on black beans, pinto beans, or sautéed veggies like mushrooms, zucchini, or spinach.
  • Spicy Kick: Add diced jalapeños or a bit of hot sauce to the beef mixture for extra spice!
  • Lower-Carb Option: Use cauliflower rice instead of regular rice for a low-carb version.

Make a Healthier Version

  • Low-Fat Cheese – Swap in low-fat cheese to reduce some calories.
  • Whole Wheat or Cauliflower Tortillas – These can be a lower-carb and fiber-rich alternative to regular tortillas.
  • Use Lean Meat – Use lean ground beef, turkey, or chicken to reduce fat.

And there you have it! This Beef Enchilada Casserole with Rice brings all the classic flavors in an easy, comforting, and delicious dish. Give it a try, and let us know how it turns out! And hey, if you’re in the mood for more Mexican-inspired meals, check out our other recipes to keep the fiesta going!

Frequently Asked Questions

Q: Can I make this casserole ahead of time?
A: Absolutely! Assemble the casserole and refrigerate for up to 24 hours before baking. You can also freeze it for up to 3 months.

Q: How do I reheat leftovers?
A: Reheat in a 350°F oven until warmed through, or use the microwave for individual servings.

Q: Can I use red enchilada sauce instead of green?
A: Yes, feel free to use either red or green enchilada sauce based on your preference.

Q: What type of cheese works best?
A: A Mexican blend or cheddar cheese works great in this recipe, but you can also mix it up with Monterey Jack or Pepper Jack for extra flavor.

Enjoy cooking and eating this cheesy, cozy dish!

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BEEF ENCHILADA CASSEROLE WITH RICE


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  • Author: Victoria
  • Total Time: 50 minutes

Description

Ever get that craving for enchiladas but feel a bit too lazy for the rolling and assembling? That’s where this Beef Enchilada Casserole with Rice comes in! Imagine all the cheesy, zesty flavors of enchiladas combined with hearty rice and tender beef, layered in a simple, one-pan casserole.


Ingredients

Scale
  • 1 ½ pound ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 14.5 ounce can diced tomatoes
  • 10.75 ounce can red enchilada sauce
  • 15 ounce can black beans, drained, rinsed
  • 15 ounce can corn, drained
  • 1 cup cooked rice
  • 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
  • 1 ½ cups sharp cheddar cheese, shredded
  •  cup chopped cilantro
  • ¼ cup sliced green onions

Instructions

Preheat oven to 350° and spray a 3 quart casserole dish with non-stick cooking spray. Set aside.
In a large skillet or dutch oven over medium heat, cook ground beef and onions until beef is no longer pink and onions are tender.
Add minced garlic and cook for an additional 2 minutes. Drain and return to the pan.
Pour in diced tomatoes, enchilada sauce, black beans, corn, rice, and all the seasonings. Stir to combine.
Bring to a simmer, cover and cook for 10 minutes until heated through. Stir.
Spoon mixture into prepared casserole dish and top with shredded cheese.
Bake in preheated oven until cheese is hot and bubbly. Remove from the oven, and top with cilantro and green onions before serving.
  • Prep Time: 15
  • Cook Time: 35

Nutrition

  • Serving Size: 8
  • Calories: 462
  • Fat: 25g
  • Saturated Fat: 11g
  • Fiber: 7g
  • Protein: 26g

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