If you love beef enchiladas, but not the hassle of rolling and filling tortillas, then this delicious beef enchilada casserole with rice is the perfect weeknight meal for you! It’s all the delicious flavors in an easy-to-make casserole.
If you love easy, hearty meals, then you’ve come to the right place. Today, I’m sharing a delicious beef enchilada casserole loaded with ground beef, cheese, vegetables, zesty, Tex-Mex spices, and, of course, rice! I’ve been making enchilada casserole for years. I first came across it when I lived in California, then, I found a different version when I moved to Texas. Both states are known for their delicious Mexican and Mexican-inspired dishes, and believe me, they should be. I took the original casserole recipe I loved, tweaked it just a bit and, presto, this delicious version was born!
Beef Enchilada Casserole with Rice
This delicious casserole starts with browned ground beef, tender onions, and fragrant garlic. Then, I mix it with diced tomatoes, enchilada sauce, beans, and corn. Finally, I add rice and simmer until it’s tender, top with shredded cheddar cheese, and serve. It’s an easy recipe that only takes about 20 minutes from start to finish, and it makes a great weeknight meal or addition to any potluck. If you have a big family, you can enjoy it for a couple of days. If you don’t you can enjoy it even longer or refrigerate the leftovers!
Why You’ll Love This Beef Enchilada Casserole
- It’s easy to make and is a hearty and satisfying dish the whole family will enjoy.
- It’s a crowd-pleaser, and this casserole is sure to be a hit with everyone at the table, from kids to adults.
- It is easy to customize this casserole to your family’s liking, such as adding different vegetables, spices, or cheeses. It can be topped with your favorite toppings, such as sour cream, guacamole, and salsa.
Beef Enchilada Casserole Ingredients
This recipe uses several ingredients, but they’re all basic. They’re also all easily found in just a few minutes and in just a couple of aisles at the grocery store!
- Ground beef
- Onion
- Cloves garlic
- Diced tomatoes
- Red enchilada sauce
- Black beans
- Whole kernel corn
- Cooked rice
- Slap Ya Mama seasoning
- Chili powder
- Ground cumin
- Garlic powder
- Black pepper
- Red pepper flakes
- Sharp cheddar cheese
- Cilantro
- Green onions
How to Make Beef Enchilada Casserole
Making this dish is even easier than shopping for the ingredients, and that’s already a snap. You’ll only be in the kitchen for about 20 minutes, and it only takes a few simple steps to make.
Step 1: Cook the Beef, Onions, and Garlic
Cook the ground beef and onions over medium heat in a large skillet or Dutch oven until the beef is no longer pink, and the onions are tender. Then, add the garlic and cook for another 2 minutes. Drain and return to the pan.
Step 2: Add the Remaining Ingredients
Add the diced tomatoes, enchilada sauce, black beans, corn, rice, and seasonings. Stir to combine, cover, and simmer for 10 minutes or until the rice is tender and heated through.
Step 3: Add Cheese and Bake
Top with shredded cheese and bake at 350 until the cheese is hot and bubbly. Top with cilantro and green onions and enjoy!
Recipe Tips
- Cook your beef until it’s no longer pink and no further. Overcooked ground beef is rubbery and flavorless.
- Be sure you drain your beef, no matter how lean. Even the leanest ground beef will render some fat, and you don’t want a greasy casserole.
- You don’t need to simmer the mixture long since the rice is already cooked. Just get it hot and tender.
Variations
- You can make this recipe with ground turkey, chicken, pork, or even chorizo.
- For an extra kick of Southwestern flavor, try adding sliced or diced jalapenos.
- You can make this recipe with noodles in place of rice.
- Black olives and diced green chiles are a delicious addition as well.
What to Serve with Beef Enchilada Casserole with Rice
I like to keep things simple when I serve this casserole. It’s super hearty and filling, so there’s no need for big sides. Serve it with some crusty bread, garlic bread, or a simple side salad.
Recipe FAQ
You can really use any kind of rice you like so long as you don’t overcook it.
You’re only simmering this mixture long enough to heat the rice and ensure it’s tender. If you don’t overcook it, it won’t get soggy or mushy.
You can absolutely make this recipe in advance. Simply cover and refrigerate it, then, bake it at 350 until heated through.
You can store beef enchilada casserole in the refrigerator for up to 4 days in an air-tight container.
Yes! This casserole freezes very well and will last for up to 3 months when stored correctly.
How to Store and Reheat Beef Enchilada Casserole Leftovers
Refrigerate this casserole for up to 4 days in an airtight container. For longer storage, freeze it for up to 3 months in an airtight, freezer-safe container.
To reheat the casserole, place it in a baking dish, cover it with foil, and bake it at 350 until heated through.
Try This Easy Beef Enchilada Casserole Recipe Today
You can’t beat this beef enchilada casserole for family dinners or potlucks. It’s hefty and hearty, and it leaves even the biggest eaters full and satisfied. It also doesn’t hurt that it’s so quick and easy to make! Whether you’re living on your own, or you have a big family to feed, this is one dish that you absolutely have to try. Once you do, I know you’ll be making it again and again!
More Delicious Casserole Recipes You’ll Enjoy
Here is a delicious Italian Sausage Penne Casserole that is packed with flavor, is so cheesy, and is a family favorite pasta recipe you and your family will enjoy.
Beef Enchilada Casserole with Rice
Ingredients
- 1 ½ pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 14.5 ounce can diced tomatoes
- 10.75 ounce can red enchilada sauce
- 15 ounce can black beans, drained, rinsed
- 15 ounce can 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
- ½ teaspoon red pepper flakes
- 1 ½ cups sharp cheddar cheese, shredded
- ⅓ cup chopped cilantro
- ¼ cup sliced green onions
Instructions
- Preheat oven to 350° and spray a 3 quart casserole dish with non-stick cooking spray. Set aside.
- In a large skillet or dutch oven over medium heat, cook ground beef and onions until beef is no longer pink and onions are tender.
- Add minced garlic and cook for an additional 2 minutes. Drain and return to the pan.
- Pour in diced tomatoes, enchilada sauce, black beans, corn, rice, and all the seasonings. Stir to combine.
- Bring to a simmer, cover and cook for 10 minutes until heated through. Stir.
- Spoon mixture into prepared casserole dish and top with shredded cheese.
- Bake in preheated oven until cheese is hot and bubbly. Remove from the oven, and top with cilantro and green onions before serving.
Video
Notes
Nutrition
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