Beef Enchilada Casserole with Rice is a weeknight-winning, crowd-pleasing comfort food that layers everything you love about classic enchiladas into a bubbly, hearty bake. Each forkful combines seasoned beef, creamy cheese, fluffy rice, and smoky enchilada sauce, all crowned with plenty of gooey, melty topping. Bursting with color, flavor, and texture, it’s the kind of meal you’ll look forward to again and again, whether for a cozy family dinner or an easy potluck showstopper.
Ingredients You’ll Need
This recipe leans on simple staples you probably already have, but each ingredient plays a vital role in building irresistible layers of flavor, heartiness, and that signature Tex-Mex flair. Don’t be shy about customizing to your taste, but here’s why each one truly matters:
- Ground Beef: Rich, savory, and satisfying, beef creates the base for this casserole’s filling power.
- Yellow Onion: Sweet and mellow, onion infuses the meat with aromatic undertones as it cooks.
- Garlic: Two cloves brighten up each bite with a punch of earthy flavor.
- Taco Seasoning: The spice blend brings that familiar warmth and depth you crave in Mexican-inspired dishes.
- Red Enchilada Sauce: Smoky, tangy, and just a little spicy, this sauce binds it all together—feel free to swap with green sauce for a twist.
- Black Beans: Creamy yet toothsome, beans add extra fiber and substance to every serving.
- Corn Kernels: Little bursts of sweetness pop through in every bite, balancing the savory flavors.
- Cooked Rice: White or brown rice provides the casserole’s hearty, comforting texture—perfect for soaking up sauce.
- Mexican Blend Cheese: Melty, gooey, and golden, this brings cheesy magic to both the filling and topping.
- Sour Cream: Just a touch adds luscious creaminess and a gentle tang to the filling.
- Olive Oil: Helps sauté the beef and onion to juicy perfection.
- Chopped Cilantro: Fresh, herbal notes finish the dish with a burst of color and flavor.
- Sliced Green Onions: Mild, zippy, and crunchy—the ideal final flourish on top.
How to Make Beef Enchilada Casserole with Rice
Step 1: Sauté the Beef, Onion, and Garlic
Start things off by preheating your oven to 375°F (190°C). In a large skillet, heat a tablespoon of olive oil over medium heat. Add the ground beef and let it sizzle, breaking it up as it browns for about 5-6 minutes. As soon as the beef is almost done, toss in the diced onion and minced garlic and cook until the mixture smells amazing and the onions turn soft and translucent—just 2-3 minutes.
Step 2: Season and Simmer
Sprinkle in the taco seasoning and pour in your can of enchilada sauce, stirring everything together to coat. Let this mixture simmer gently for another 2-3 minutes to combine the flavors and reduce slightly, then take the skillet off the heat. Trust the aroma—it’s impossible not to sneak a taste at this stage!
Step 3: Mix Up the Casserole Filling
In an extra-large bowl, combine the cooked rice, drained black beans, corn kernels, sour cream, half of your shredded cheese, and the warm beef mixture. Stir enthusiastically until everything is evenly coated and the rice begins soaking up all that saucy goodness. This step pulls everything together and gives you a sneak preview of the final flavor medley.
Step 4: Layer and Top It Off
Grease a 9×13-inch baking dish (a little nonstick spray or olive oil does the trick), then spoon in the entire beef and rice mixture. Spread it out gently into an even layer. Sprinkle the remaining cheese all over the top, making sure there’s good coverage for that dreamy, golden finish in the oven.
Step 5: Bake to Bubbly Perfection
Slide your casserole, uncovered, into the hot oven. Bake for 20–25 minutes, or until the cheese is fiercely bubbling and starting to turn golden at the edges. This interval is just enough time to set the table or slice up some avocados for garnish.
Step 6: Finish with Freshness
Once your Beef Enchilada Casserole with Rice emerges hot and melty, sprinkle a generous handful of chopped cilantro and sliced green onions over the top. Let it rest for a few minutes before serving to help everything set up and to avoid burning eager mouths!
How to Serve Beef Enchilada Casserole with Rice
Garnishes
Nothing says “finished” like a shower of fresh toppings. Cilantro provides a lively pop of green, while sliced green onions add crunch and gentle heat. For even more wow factor, dollop on extra sour cream, add sliced avocado, or scatter a few pickled jalapeños for spice lovers.
Side Dishes
Although Beef Enchilada Casserole with Rice is a meal on its own, it’s always fun to add a little variety to your table. Think crisp, limey coleslaw, homemade guacamole, or a quick tomato salsa. Warm tortilla chips on the side offer that classic, scooping experience for the gooey filling.
Creative Ways to Present
Elevate your presentation by serving scoops in individual ramekins or wide bowls. You can also roll lettuce leaves and offer them for wrapping, or set up a “toppings bar” with radishes, diced tomatoes, and crumbled queso fresco to let guests build their perfect bite.
Make Ahead and Storage
Storing Leftovers
Leftover Beef Enchilada Casserole with Rice is a thing of beauty! Let it cool to room temperature, then cover the dish tightly or transfer portions into airtight containers. Store in the fridge for up to four days—making easy work or lunch or dinner all week long.
Freezing
This casserole is wonderfully freezer-friendly. You can either freeze individual servings or the whole (unbaked or baked) casserole, tightly wrapped in plastic and foil, for up to three months. When you’re ready to enjoy, thaw it overnight in the refrigerator for best results.
Reheating
To reheat, simply cover and bake at 350°F until hot all the way through, or pop individual portions in the microwave. If you want to recreate that freshly-baked melty cheese magic, add a sprinkle of extra cheese on top before reheating in the oven.
FAQs
Can I swap in ground turkey or chicken instead of beef?
Absolutely! Both ground turkey and chicken work beautifully in this recipe and will lighten things up a little. Just be sure to check for seasoning, since they tend to be milder than beef—consider adding a pinch more taco seasoning or an extra splash of enchilada sauce for depth.
Is this Beef Enchilada Casserole with Rice gluten free?
Yes, it can be! Just double-check your taco seasoning and enchilada sauce labels, as some brands can include wheat or hidden gluten. All the other ingredients are naturally gluten free.
Can I make it spicier?
Definitely. For a little extra heat, add some chopped fresh or pickled jalapeños to the filling or swap in hot enchilada sauce. A drizzle of your favorite hot sauce at the table gives everyone control over their own spice level.
How far in advance can I assemble the casserole?
You can assemble Beef Enchilada Casserole with Rice up to 24 hours ahead! Cover tightly and chill. When you’re ready to bake, you may need to add a few extra minutes if baking straight from the fridge—but the flavors will have plenty of time to meld together.
What’s the best way to get a crispy cheesy top?
For a perfect golden crust, finish the casserole under the broiler for a minute or two at the very end—just watch closely so the cheese doesn’t go from bubbly to burnt!
Final Thoughts
If you’re craving a dish that’s equal parts easy, comforting, and bursting with flavor, give Beef Enchilada Casserole with Rice a spot in your regular rotation. It’s one of those “everyone asks for the recipe” kinds of meals, and once you try it, you’ll understand why. Grab your skillet, toss everything together, and get ready for delicious applause at the table!
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Beef Enchilada Casserole with Rice Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Beef Enchilada Casserole with Rice is a comforting and flavorful Mexican-inspired dish that is easy to make and perfect for a family dinner. Layers of seasoned ground beef, rice, beans, and cheese are baked to gooey perfection, creating a satisfying meal that everyone will love.
Ingredients
Ground Beef Mixture:
- 1 lb ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 (1 oz) packet taco seasoning
- 1 (10 oz) can red enchilada sauce
Additional Ingredients:
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels, frozen or canned
- 2 cups cooked white or brown rice
- 2 cups shredded Mexican blend cheese
- 1/2 cup sour cream
- 1 tablespoon olive oil
- Chopped cilantro and sliced green onions for garnish
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C).
- Cook the Beef: In a skillet, cook the ground beef in olive oil until browned. Add onion, garlic, taco seasoning, and enchilada sauce. Simmer briefly, then remove from heat.
- Combine Ingredients: In a bowl, mix the cooked rice, black beans, corn, sour cream, 1 cup of cheese, and the beef mixture.
- Assemble and Bake: Spread the mixture in a baking dish, top with cheese, and bake for 20–25 minutes until bubbly.
- Garnish and Serve: Garnish with cilantro and green onions before serving.
Notes
- Add chopped jalapeños for extra heat, or use green enchilada sauce for a milder flavor.
- Pair with avocado slices or tortilla chips on the side.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 generous scoop
- Calories: 520
- Sugar: 4g
- Sodium: 690mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg
