Beef Enchilada Casserole
A comforting and hearty casserole filled with seasoned beef, beans, cheese, and rice.
Equipment
- 3-quart casserole dish For baking the casserole.
Ingredients
Main Ingredients
- 1.5 pounds ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 14.5 ounces diced tomatoes
- 10.75 ounces red enchilada sauce
- 15 ounces black beans, drained and rinsed
- 15 ounces 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 your oven to 350°F and grease a 3-quart casserole dish with non-stick cooking spray.
- In a large skillet over medium heat, cook the ground beef and onions until the beef is no longer pink and the onions are tender.
- Add the minced garlic and cook for an additional 2 minutes.
- Drain any excess fat and return the mixture to the pan.
- Pour in the diced tomatoes, enchilada sauce, black beans, corn, rice, and all the seasonings. Stir well to combine.
- Bring the mixture to a simmer, cover, and cook for 10 minutes until heated through. Give it a good stir.
- Spoon the mixture into the prepared casserole dish and top it with the shredded cheese.
- Bake in the preheated oven until the cheese is melted and bubbly.
- Remove the casserole from the oven and sprinkle the cilantro and green onions on top before serving.
Notes
For a spicier kick, add some sliced jalapeños on top before baking.