Description
Hearty beef enchilada casserole brings Mexican comfort to your dinner table with layers of spicy beef, melted cheese, and aromatic rice. Savory flavors and simple ingredients make this dish a quick, satisfying meal that delivers authentic southwestern warmth you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1.5 pounds (680 grams) ground beef
Vegetables and Beans:
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (14.5-ounce/411 grams) can diced tomatoes
- 1 (15-ounce/425 grams) can black beans, drained and rinsed
- 1 (15-ounce/425 grams) can corn, drained
- 13 cup chopped cilantro for garnish
- 14 cup sliced green onions for garnish
Seasonings and Additional Ingredients:
- 1 (10.75-ounce/305 grams) can red enchilada sauce
- 1 cup cooked rice (white or brown)
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 12 teaspoon red pepper flakes (optional for extra heat)
- 1.5 cups (340 grams) sharp cheddar cheese, shredded
Instructions
- Prepare the oven to 350°F (175°C) and coat a 3-quart casserole dish with non-stick spray.
- Sauté ground beef and onions in a large skillet over medium heat until beef browns and onions soften, approximately 8-10 minutes, crumbling meat during cooking.
- Incorporate minced garlic and cook for 2 minutes until aromatic, then drain excess grease.
- Blend diced tomatoes, enchilada sauce, black beans, corn, cooked rice, and seasonings into the meat mixture, stirring thoroughly to integrate all components.
- Reduce heat and simmer the combined ingredients for 10 minutes, periodically stirring to ensure even heating and flavor development.
- Transfer the beef mixture into the prepared casserole dish, distributing evenly across the surface.
- Generously distribute shredded sharp cheddar cheese over the entire casserole, creating a complete coverage.
- Bake in the preheated oven for 15-20 minutes until cheese melts completely and develops a golden, bubbling texture.
- Remove from oven and garnish with freshly chopped cilantro and sliced green onions, allowing the casserole to rest briefly before serving.
Notes
- Keep ground beef lean to reduce excess grease and create a cleaner, lighter casserole texture.
- Drain beef thoroughly after cooking to prevent a watery final dish and maintain rich flavor concentration.
- Consider using low-sodium enchilada sauce and seasonings for those watching salt intake, which helps control overall sodium levels.
- Swap ground beef with ground turkey or plant-based crumbles for a lighter, healthier alternative that maintains the recipe’s robust taste profile.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 430
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 80 mg