Description
Hearty Mexican beef enchilada casserole delivers layers of spicy comfort nestled with fluffy rice. Melted cheese and rich sauce promise a delightful meal you’ll savor with pure culinary satisfaction.
Ingredients
Scale
Main Ingredients:
- 1.5 pounds ground beef
- 1 cup cooked rice
- 1.5 cups sharp cheddar cheese, shredded
Protein and Vegetable Components:
- 1 medium onion, diced
- 2 cloves garlic, minced
- 14.5 ounces (411 grams) canned diced tomatoes
- 15 ounces (425 grams) canned black beans, drained, rinsed
- 15 ounces (425 grams) canned corn, drained
Spices and Seasonings:
- 10.75 ounces (305 grams) canned red enchilada sauce
- 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
- 1/3 cup chopped cilantro
- 1/4 cup sliced green onions
Instructions
- Warm the oven to 350F (175C) and prepare a casserole dish with cooking spray.
- In a large skillet, sauté ground beef with onions and garlic until meat is thoroughly browned and crumbled.
- Incorporate diced tomatoes, enchilada sauce, black beans, and corn into the meat mixture, creating a rich, robust filling.
- Fold in cooked rice and season the mixture with Slap Ya Mama seasoning, chili powder, cumin, garlic powder, black pepper, and red pepper flakes, ensuring even distribution of spices.
- Transfer the spiced beef and rice mixture into the greased casserole dish, spreading it evenly across the surface.
- Generously sprinkle shredded cheddar cheese over the entire casserole, creating a melty, golden topping.
- Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is completely melted and slightly bubbling around the edges.
- Remove from oven and let rest for 5 minutes to allow flavors to settle.
- Garnish with freshly chopped cilantro and thinly sliced green onions before serving hot.
Notes
- Swap ground beef with ground turkey or plant-based crumbles for a leaner or vegetarian version that keeps the dish’s hearty flavor profile.
- Prep rice ahead of time or use quick-cooking instant rice to streamline the entire cooking process and save valuable kitchen time.
- Consider reducing spice levels by cutting back on red pepper flakes and chili powder if cooking for kids or those with milder taste preferences.
- Add extra protein and nutrients by mixing in diced bell peppers or zucchini during the beef cooking stage for increased vegetable content.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 422 kcal
- Sugar: 4 g
- Sodium: 630 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 75 mg