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Beef Enchilada Casserole With Rice Recipe

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This Beef Enchilada Casserole with rice is a filling and flavorful Tex-Mex recipe combining seasoned ground beef, rice, corn tortillas, enchilada sauce, and plenty of cheese. It's a one-pan meal that's easy to make and perfect for a family dinner or weeknight meal. This casserole brings the taste of enchiladas with the added heartiness of rice, making it a satisfying and crowd-pleasing dish.

Ingredients

Scale
  • 1 lb ground beef
  • 1 packet taco seasoning
  • 2 cups cooked white or Mexican rice
  • 1 can (10 oz) red enchilada sauce
  • 1 can (10 oz) diced tomatoes with green chilies
  • 12 small corn tortillas, cut into quarters
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 can (15 oz) black beans, drained and rinsed
  • 1/2 cup chopped onions
  • 1/4 cup chopped cilantro (optional)
  • 1/4 cup sliced black olives (optional)

Instructions

  • Preheat oven to 350ยฐF (175ยฐC).
  • In a large skillet, brown ground beef over medium heat until fully cooked. Drain excess fat.
  • Stir in taco seasoning, diced tomatoes with green chilies, and black beans. Simmer for 5 minutes.
  • In a greased 9x13 inch baking dish, layer half of the corn tortillas evenly on the bottom.
  • Spread half of the cooked rice over the tortillas, followed by half of the beef mixture.
  • Pour half of the enchilada sauce evenly over the beef, then sprinkle half of the cheddar and Monterey Jack cheese on top.
  • Repeat the layers with the remaining tortillas, rice, beef mixture, enchilada sauce, and cheese.
  • Bake uncovered for 25-30 minutes, or until the cheese is melted and bubbly.
  • Let the casserole cool for 5 minutes before serving. Garnish with cilantro and black olives if desired.

Notes

  • Substitute ground turkey for a leaner option or add corn for extra texture.
  • Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
  • Adjust the heat level by using mild, medium, or hot enchilada sauce.

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