Beef Enchilada Casserole with Rice
This easy Beef Enchilada Casserole with Rice is a delicious weeknight dinner everyone will love.
Equipment
- skillet
- Casserole dish
- Dutch oven
Ingredients
- 1.5 pounds ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 14.5 ounce diced tomatoes canned
- 10.75 ounce red enchilada sauce canned
- 15 ounce black beans drained, rinsed
- 15 ounce 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
- 0.5 teaspoon red pepper flakes
- 1.5 cups sharp cheddar cheese, shredded
- 0.33 cup chopped cilantro
- 0.25 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.
Notes
Nutritional values are approximate. Please note that these values can change with different brands and any modifications made to the recipe.
Nutrition
Serving: 1servingCalories: 462kcalCarbohydrates: 34gProtein: 26gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 82mgSodium: 817mgPotassium: 683mgFiber: 7gSugar: 7gVitamin A: 984IUVitamin C: 12mgCalcium: 215mgIron: 4mg
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