Description
A hearty beef enchilada casserole made with seasoned ground beef, cooked rice, black beans, corn, tomatoes, red enchilada sauce, and melted sharp cheddar cheese. This easy Mexican-inspired dinner serves eight and comes together in 50 minutes.
Ingredients
Scale
- 1 1/2 pounds ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes, 14.5 ounces
- 1 can red enchilada sauce, 10.75 ounces
- 1 can black beans, 15 ounces, drained and rinsed
- 1 can corn, 15 ounces, 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
- 1/2 teaspoon red pepper flakes
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/3 cup chopped cilantro
- 1/4 cup sliced green onions
- Nonstick cooking spray
Instructions
- Preheat the oven to 350°F and coat a 3-quart casserole dish with nonstick cooking spray.
- Cook the ground beef and diced onion in a large skillet or Dutch oven over medium heat until the beef is no longer pink and the onion is tender.
- Add the minced garlic and cook for 2 minutes, stirring frequently.
- Drain the excess grease, then return the beef mixture to the pan.
- Add the diced tomatoes, red enchilada sauce, black beans, corn, cooked rice, Slap Ya Mama seasoning, chili powder, cumin, garlic powder, black pepper, and red pepper flakes.
- Stir well, bring the mixture to a gentle simmer, cover, and cook for 10 minutes until heated through.
- Transfer the mixture to the prepared casserole dish and spread it into an even layer.
- Top evenly with the shredded sharp cheddar cheese.
- Bake for 15 to 20 minutes, or until the filling bubbles around the edges and the cheese is fully melted.
- Remove the casserole from the oven and let it rest for 5 minutes.
- Top with chopped cilantro and sliced green onions before serving.
Notes
- Nutritional values are approximate and may vary depending on the brands and ingredient substitutions used.
- Use cooked rice rather than uncooked rice.
- Drain the ground beef, black beans, and corn well to prevent an oily or watery casserole.
- Freshly shredded cheese melts more smoothly than pre-shredded cheese.
- For a milder casserole, omit the red pepper flakes and use mild red enchilada sauce.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 462
- Sugar: 7
- Sodium: 817
- Fat: 25
- Saturated Fat: 11
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 34
- Fiber: 7
- Protein: 26
- Cholesterol: 82