Description
Beef Enchilada Casserole with Rice
This beef enchilada casserole is a Tex-Mex twist on classic enchiladas. Inspired by my time living in California and Texas, this hearty dish captures the best of both worlds—delicious, zesty enchilada flavors in an easy-to-make casserole form. Perfect for busy weeknights or potlucks, it’s full of ground beef, cheese, vegetables, spices, and, of course, rice. Customize it with your favorite veggies or toppings, and serve a little slice of Tex-Mex comfort food!
1½ lb ground beef
1 medium onion, diced
2 cloves garlic, minced
14.5 oz diced tomatoes
10.75 oz red enchilada sauce
15 oz black beans, drained
15 oz corn, drained
1 cup cooked rice
1 tsp Slap Ya Mama seasoning
1 tsp chili powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp black pepper
½ tsp red pepper flakes
1½ cups shredded cheddar cheese
⅓ cup chopped cilantro
¼ cup sliced green onions
Directions:
1. Preheat oven to 350°F. Spray a casserole dish.
2. Cook beef, onion, and garlic until tender.
3. Add tomatoes, enchilada sauce, beans, corn, rice, and seasonings.
4. Simmer, then spoon into dish, top with cheese, and bake.
Prep Time: 15 mins
Kcal: 462 per serving
Step-by-Step Guide
Follow these detailed instructions for a perfect casserole every time. First, preheat your oven to 350°F and grease a 9×13 inch baking dish. In a large skillet or Dutch oven over medium-high heat, brown 1½ lbs of ground beef with the diced onion and minced garlic, breaking up the meat until it’s fully cooked and the onions are tender, about 8-10 minutes. Drain any excess fat.
Next, reduce the heat to medium. To the beef mixture, add the entire can of diced tomatoes (undrained), the red enchilada sauce, drained black beans, drained corn, and 1 cup of cooked rice. Stir in all the seasonings: Slap Ya Mama, chili powder, cumin, garlic powder, black pepper, and red pepper flakes. Let the mixture simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Transfer the entire mixture to your prepared baking dish, spreading it into an even layer. Top evenly with 1½ cups of shredded cheddar cheese. Bake, uncovered, for 20-25 minutes, or until the cheese is fully melted and bubbly. Remove from the oven and let it rest for 5 minutes before garnishing with chopped cilantro and sliced green onions and serving.
Serving Suggestions
This hearty casserole is a complete meal on its own, but it pairs wonderfully with classic Tex-Mex sides. Serve it with a crisp green salad topped with a lime vinaigrette, a dollop of cool sour cream or Greek yogurt, and slices of creamy avocado or fresh guacamole. Warm tortilla chips or soft flour tortillas on the side are perfect for scooping up every last bit. For a refreshing drink, complement it with an ice-cold Mexican beer, a margarita, or aguas frescas.
How-to Summary
In summary: Brown beef with onion and garlic. Stir in tomatoes, sauce, beans, corn, rice, and spices. Simmer to combine. Transfer to a dish, top with cheese, and bake at 350°F for 20-25 minutes until bubbly. Garnish and serve.
Frequently Asked Questions
Can I make this casserole ahead of time? Absolutely. Assemble the entire casserole, cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time when cooking from cold.
What can I use instead of ground beef? Ground turkey, chicken, or a plant-based ground meat substitute work well. For a vegetarian version, use an extra can of beans or lentils.
Can I use uncooked rice? No, you must use pre-cooked rice. Uncooked rice will not absorb enough liquid and will remain hard, ruining the dish’s texture.
How do I store and reheat leftovers? Store cooled leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or the entire dish, covered with foil, in a 325°F oven until warmed through.
Is Slap Ya Mama seasoning necessary? While it adds great flavor, you can substitute it with a Creole or Cajun seasoning blend, or simply add an extra ½ tsp each of garlic powder, onion powder, and paprika.
Common Mistakes to Avoid
Avoid these pitfalls for the best results: First, do not forget to drain the excess fat from the cooked beef, as it can make the final dish greasy. Second, ensure your rice is already cooked and cooled; adding uncooked rice is a common error. Third, do not skip the simmering step after adding the sauces and seasonings, as this is crucial for flavor development and thickening. Finally, let the casserole rest for 5 minutes after baking so it sets up for cleaner slices.
Conclusion
This Beef Enchilada Casserole with Rice is the ultimate weeknight comfort food, delivering all the beloved flavors of traditional enchiladas with minimal fuss. It’s endlessly customizable, reliably delicious, and sure to become a family favorite. With the detailed guide and tips provided, you’re equipped to create a perfect, crowd-pleasing meal that brings a taste of Tex-Mex right to your table.