Bring the bold, comforting flavors of classic beef enchiladas to your table with this easy Beef Enchilada Casserole with Rice! This hearty, layered dish combines seasoned ground beef, tender rice, savory enchilada sauce, and a generous layer of melted cheese. It’s a perfect choice for a crowd-pleasing weeknight meal, requiring minimal prep and delivering maximum taste. With wholesome ingredients and delicious layers, this casserole is sure to become a family favorite.
Ingredients:
1 lb ground beef
1 small onion, diced
2 cups cooked rice
1 can (10 oz) enchilada sauce
1 can (15 oz) black beans, drained and rinsed
2 cups shredded Mexican blend cheese, divided
1 cup frozen corn, thawed
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Optional toppings: sour cream, sliced green onions, diced tomatoes
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
Cook the Beef and Onion:
In a skillet over medium heat, cook the ground beef with diced onion until beef is browned and onion is softened. Drain any excess grease.
Season and Mix:
Add chili powder, cumin, salt, and pepper to taste. Stir in black beans and corn, cooking for another 2-3 minutes.
Assemble the Layers:
Layer cooked rice on the bottom of the baking dish.
Top with half of the enchilada sauce, then add the beef mixture.
Sprinkle 1 cup of shredded cheese over the beef.
Pour the remaining enchilada sauce, and add the final layer of cheese.
Bake:
Cover with foil and bake for 20 minutes. Remove the foil and bake an additional 10-15 minutes until cheese is melted and bubbly.
Serve:
Garnish with fresh cilantro and serve with optional toppings. Enjoy warm!
Serving Tips:
Garnish for Extra Flavor: Fresh toppings can enhance the dish’s presentation and flavor. Add a sprinkle of chopped cilantro, sliced green onions, or diced tomatoes for color and a fresh contrast to the cheesy, savory casserole.
Perfect Pairings: Serve this casserole with a side of tortilla chips, guacamole, or a fresh green salad to round out the meal. A dollop of sour cream or a sprinkle of crumbled queso fresco can also add a delicious, creamy touch.
Family-Style Serving: Cut into squares and serve family-style for easy plating. It’s a great dish for potlucks, gatherings, or even as a casual weeknight dinner that everyone can enjoy together.
Storage Tips:
Refrigerating Leftovers: Allow the casserole to cool completely before storing. Place leftovers in an airtight container and refrigerate for up to 3 days.
Freezing for Later: This casserole freezes well! Wrap individual portions or the entire casserole tightly with plastic wrap, followed by a layer of foil, and freeze for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight.
Reheating Instructions: For best results, reheat individual portions in the microwave until warmed through, or reheat the entire casserole in the oven. Cover the casserole with foil to prevent the cheese from over-browning, and bake at 325°F for 15-20 minutes until fully heated.
Pro Tips:
Avoid Overcooking When Reheating: To keep the casserole moist, reheat just until it’s hot. Overcooking can cause the rice and cheese to dry out.
Adding Extra Moisture: If you find the casserole is slightly dry after reheating, drizzle a small amount of additional enchilada sauce over each portion before microwaving or baking.
Related Recipes:
FAQs:
Can I make this Beef Enchilada Casserole ahead of time?
Yes! This casserole can be assembled the day before and stored in the refrigerator overnight. Just cover it with plastic wrap or foil and bake it the next day as instructed. This makes it a great make-ahead meal for busy weeknights or special occasions.
Can I use a different type of meat in this recipe?
Absolutely! While the recipe calls for ground beef, you can substitute it with ground turkey, chicken, or even a plant-based ground meat for a lighter or vegetarian option. Just be sure to season the meat well to keep the flavor profile intact.
Can I freeze leftover casserole?
Yes, Beef Enchilada Casserole freezes well! After it has cooled completely, wrap the casserole tightly with plastic wrap and aluminum foil, and store it in the freezer for up to 2 months. To reheat, thaw it overnight in the refrigerator and bake at 325°F until heated through.
How can I make this casserole spicier?
To add more heat, consider using a spicy enchilada sauce, adding chopped jalapeños to the beef mixture, or sprinkling some crushed red pepper flakes on top before baking. You can also serve it with hot sauce or sliced fresh chili peppers for an extra kick!
Conclusion:
This Beef Enchilada Casserole with Rice is an easy, flavorful dinner that captures the taste of enchiladas in a simple, layered bake. With minimal prep and customizable toppings, it’s a dish your family will ask for time and time again. Try it tonight for a cozy, satisfying meal!
📖 Recipe:
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Beef Enchilada Casserole with Rice
- Total Time: 55 minutes
- Yield: 6 servings
Description
This Beef Enchilada Casserole with Rice is the perfect family-friendly meal, combining seasoned ground beef, rice, enchilada sauce, and melted cheese. A comforting and hearty dish that brings the delicious flavors of classic beef enchiladas into an easy, layered casserole. Perfect for busy weeknights, meal prep, and gatherings, this casserole is quick to prepare and sure to be a hit with everyone!
Ingredients
1 lb ground beef
1 small onion, diced
2 cups cooked rice
1 can (10 oz) enchilada sauce
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn, thawed
2 cups shredded Mexican blend cheese, divided
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Optional toppings: sour cream, sliced green onions, diced tomatoes
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Cook the Beef: In a skillet over medium heat, brown the ground beef with diced onion until the beef is fully cooked and the onion is softened. Drain any excess grease.
- Season and Add Beans and Corn: Stir in chili powder, cumin, salt, and pepper. Add black beans and corn, cooking for 2-3 minutes until heated through.
- Assemble the Casserole: Layer cooked rice at the bottom of the prepared dish. Pour half of the enchilada sauce over the rice, then add the beef mixture. Sprinkle 1 cup of shredded cheese over the beef, then pour the remaining enchilada sauce over it. Add the remaining cheese on top.
- Bake: Cover the casserole with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Serve: Garnish with chopped cilantro and optional toppings like sour cream, green onions, or diced tomatoes. Serve warm.
Notes
Make Ahead: You can prepare this casserole ahead of time and refrigerate it overnight before baking.
Freezing: This casserole freezes well. After cooling, wrap tightly in plastic wrap and foil. Freeze for up to 2 months and reheat in the oven.
Customize: Feel free to add extra veggies like bell peppers or zucchini, or swap out black beans for pinto beans.
Spicy Option: For a spicier version, use a spicy enchilada sauce or add fresh jalapeños.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Casserole, Mexican
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 6 servings
