Beef Enchilada Casserole with Rice

A close up of a bowl filled with a serving of beef enchilada casserole.

4.61 from 91 votes

This quick and easy beef enchilada casserole with rice is a delicious casserole recipe that makes a great weeknight dinner that the whole family will enjoy.

Prep Time15

Cook Time35

Total Time50

Course: Dinner

Cuisine: Mexican

Keyword: Beef and Rice Enchilada Casserole, Beef Enchilada Casserole with Rice, Beef Enchilada Rice Casserole

Servings: Servings

Calories: 462kcal

Author: Great Grub, Delicious Treats

Ingredients

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.

Video

Notes

Nutritional values are approximate.

Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.

Nutrition