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
