Description
Sizzling beef enchilada casserole elevates Mexican comfort food with layers of spicy ground beef, melted cheese, and tortillas. Rich flavors and hearty textures invite you to savor this soul-warming southwestern classic that promises delicious satisfaction in every comforting bite.
Ingredients
Scale
Protein:
- 1 pound ground beef (lean or 80/20)
- 1 cup canned black beans (optional)
- 2 cups shredded cheese (Mexican blend, cheddar, or Monterey Jack)
Vegetables and Seasonings:
- 1 medium onion
- 2 cloves garlic
- 1 tablespoon chili powder
- 0.5 teaspoon cumin
- 0.5 teaspoon paprika
- 0.25 teaspoon cayenne
- 1 teaspoon garlic powder
- 1 can (10 ounces) diced tomatoes with green chilies
- Salt and pepper
Rice and Liquid Ingredients:
- 1 cup uncooked long-grain white rice
- 2 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 2 cups red enchilada sauce
- 8 small corn tortillas
- 0.5 cup sour cream (optional)
- 0.25 cup sliced black olives (optional)
- Fresh cilantro (for garnish)
Instructions
- Prepare the rice by heating olive oil in a saucepan, toasting rice for 2 minutes. Pour in chicken broth, sprinkle garlic powder and salt. Bring to a boil, then reduce heat, cover, and simmer for 15-18 minutes until liquid is absorbed and rice is tender.
- Brown ground beef with onions in a skillet, breaking meat into crumbles. Add minced garlic and taco seasoning, cooking for 2-3 minutes. Incorporate black beans and diced tomatoes, simmering for an additional 5 minutes to meld flavors.
- Preheat oven to 375°F. Grease a casserole dish and spread a thin layer of enchilada sauce on the bottom. Create first layer with tortilla pieces, followed by beef mixture, rice, shredded cheese, and another drizzle of enchilada sauce.
- Repeat layering process, ensuring final layer is topped with cheese. This creates a rich, multi-dimensional casserole with integrated flavors.
- Cover casserole with aluminum foil and bake for 20 minutes. Remove foil and continue baking for 10 more minutes until cheese melts and turns golden brown with crispy edges.
- Remove from oven and let rest for 5 minutes. Garnish with dollops of sour cream, sliced olives, and fresh chopped cilantro for added texture and freshness.
Notes
- Swap ground beef with ground turkey or plant-based crumbles for a leaner or vegetarian version that maintains rich flavor and protein content.
- Pre-cooking rice slightly al dente prevents mushy texture when baking, ensuring perfect rice consistency in the casserole.
- Customize heat levels by selecting mild, medium, or spicy taco seasoning and enchilada sauce to match personal spice preferences.
- Prep ingredients ahead of time and assemble the casserole quickly for a convenient weeknight meal that feeds multiple people efficiently.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 437
- Sugar: 3 g
- Sodium: 537 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 37 g
- Fiber: 6 g
- Protein: 26 g
- Cholesterol: 55 mg