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
- ⅓ 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