Beef Enchilada Casserole With Rice Recipe

There’s something irresistible about a good enchilada casserole. It’s the ultimate comfort food — warm, cheesy, and packed with flavors that transport you straight to your favorite Mexican restaurant. But here’s the thing: this beef enchilada casserole with rice is a next-level version of the classic. It’s one of those dishes that has evolved through the years in my kitchen, mostly out of a need to use up leftovers, and turned into a family favorite. If you’re craving that same enchilada goodness but want a hearty meal you can scoop straight from the pan, this is the recipe for you.

I still remember the first time I tried my hand at an enchilada casserole. It was a chilly evening, and I wanted something warm and filling — but with minimal effort. I didn’t have time to roll individual enchiladas, so I thought, “Why not throw everything in a casserole dish?” Fast forward to now, and this dish has become a go-to whenever I need a weeknight dinner that makes everyone happy without requiring hours of prep. The addition of rice not only bulks it up but gives it a little twist that brings it all together.

this RECIPE

My accidental casserole discovery 🍲

Let me share a little story about how this casserole came to be one of my staples. A few years back, I was in that classic dilemma — hungry family, an empty fridge (or so it seemed), and no time for a grocery run. All I had was some leftover cooked rice, a can of enchilada sauce, and some ground beef. In a moment of “throw-it-all-together” inspiration, I made a beef enchilada casserole, layering it up like lasagna, tossing in the rice for good measure. And oh, my goodness! The first bite was pure comfort. The cheesy, spicy layers of beef, beans, and corn, combined with the rice, made for a filling dish that hit every flavor note I craved. Now, I purposefully make extra rice just to whip up this casserole.

A quick dive into enchiladas (and why we love them)

The word “enchilada” comes from the Spanish verb enchilar, meaning “to season with chili.” The dish has roots in Mexico, where tortillas are typically filled with various meats or beans, rolled up, and drenched in chili sauce. While traditional enchiladas are rolled individually and often labor-intensive, this casserole takes the same delicious flavors but skips the rolling. It’s a modern twist on a classic, making it easier for weeknight cooking while still delivering all that enchilada goodness.

Let’s talk ingredients: the stars of this show

Each ingredient plays an important role in making this casserole the comfort food that it is. Here’s what you’ll need:

• Ground beef: The foundation of this casserole, adding hearty flavor. If you’re looking for a lighter option, you can swap it with ground turkey or even plant-based meat.
• Onions and garlic: These aromatics bring the base flavor to life, balancing the richness of the beef. Pro tip: try caramelizing the onions a bit longer for a deeper flavor.
• Canned tomatoes: These add moisture and a little tang to balance the spice. If you’re out of tomatoes, a can of tomato sauce works too.
• Red enchilada sauce: This brings the signature enchilada flavor. I’ve experimented with homemade enchilada sauce, but store-bought works wonders when you’re short on time. Want to switch things up? Use green enchilada sauce for a tangier kick.
• Black beans and corn: They provide texture and stretch the dish while adding a bit of sweet and savory balance. Pinto beans or kidney beans can easily replace the black beans, and frozen corn works if you’re out of canned.
• Rice: This is the secret ingredient that takes this casserole from good to great. It adds substance, making the casserole even heartier. I like using leftover white or brown rice, but you could even use quinoa or cauliflower rice for a healthier spin.
• Seasonings: The Slap Ya Mama seasoning, chili powder, cumin, garlic powder, black pepper, and red pepper flakes bring the heat and spice. Don’t have Slap Ya Mama? Any Creole seasoning or even taco seasoning will do the trick. Adjust the spices depending on how fiery you want your casserole!
• Cheddar cheese: Sharp cheddar melts beautifully on top, but you can swap it for Monterey Jack or a Mexican blend cheese if you like a bit more creaminess.
• Cilantro and green onions: The fresh, herby cilantro and slightly tangy green onions add brightness to this rich dish.

Kitchen gear: What’s essential, and what you can improvise

For this recipe, you don’t need any fancy gadgets, but a few tools will make the process smoother:

• Large skillet or Dutch oven: You’ll want something big enough to cook the ground beef and mix everything together without it spilling all over your stove.
• Casserole dish: A 3-quart dish is perfect for this recipe, but if you don’t have one, a 9×13 baking dish will work just fine.
• Cheese grater: While you can buy pre-shredded cheese, I find that grating it fresh gives you a smoother melt (plus, fewer additives).

Step-by-step: Let’s cook this thing together!

Grab your apron because this recipe comes together in a breeze! Here’s how to make it:

1. Preheat your oven to 350°F and get your casserole dish ready by giving it a good spray with non-stick cooking spray.
2. Brown the beef and onions: In a large skillet, cook the ground beef and diced onions over medium heat until the beef is no longer pink, and the onions are softened. This should take about 8-10 minutes. If your pan gets a little too greasy, just drain off the excess fat (but leave a little for flavor!).
3. Add the garlic: Once the beef is cooked, toss in your minced garlic and cook for an additional 2 minutes. You’ll know it’s ready when that irresistible garlicky aroma hits.
4. Mix in the goodness: Pour in your diced tomatoes, enchilada sauce, black beans, corn, rice, and seasonings (that’s the Slap Ya Mama, chili powder, cumin, garlic powder, black pepper, and red pepper flakes). Stir it all together and let it simmer for about 10 minutes. This allows the flavors to mingle and the sauce to thicken slightly.
5. Assemble the casserole: Spoon the beef mixture into your prepared casserole dish and smooth it out into an even layer.
6. Top with cheese: Generously sprinkle the shredded cheddar cheese over the top. Bake it in the preheated oven for about 15-20 minutes, or until the cheese is bubbly and slightly golden.
7. Garnish and serve: After baking, let the casserole cool for a few minutes before topping with fresh cilantro and green onions. Then, dig in!

Variations and fun twists

Here’s where you can get creative:

• Vegetarian: Swap the ground beef with sautéed mushrooms or extra beans (pinto or kidney beans work great) for a vegetarian version. Trust me, it’s just as filling!
• Gluten-free: Most of the ingredients are naturally gluten-free, but double-check your enchilada sauce and seasoning mixes to make sure. You can also serve this with corn tortillas on the side for an extra treat.
• Low-carb: Ditch the rice altogether and sub in cauliflower rice. It’s surprisingly good and still soaks up all the delicious flavors of the dish.
• Spicy twist: Add more red pepper flakes, diced jalapeños, or even a bit of hot sauce if you like things on the fiery side.

How to serve (and make it look fancy)

When it comes to serving, I like to keep things simple yet vibrant. Spoon the casserole straight from the dish onto plates, then sprinkle a bit of extra cilantro or some crumbled queso fresco for a festive touch. If you want a fuller meal, serve it alongside a crisp green salad or some Mexican street corn. Oh, and don’t forget a dollop of sour cream or guacamole on the side — it’s the perfect cooling contrast to the spices.

Drinks, anyone? 🍹

For drink pairings, I personally love serving this casserole with a chilled margarita (frozen or on the rocks). The citrusy tang balances the rich, cheesy goodness of the dish. If you’re more of a beer person, a light Mexican lager like Modelo or Pacifico pairs perfectly. And for a non-alcoholic option, go for a refreshing glass of limeade or sparkling water with a splash of grapefruit juice.

Storing and reheating leftovers

If you have leftovers (though I doubt you will!), this casserole stores well in an airtight container in the fridge for up to 3 days. When reheating, I recommend covering it with foil and popping it back in the oven at 350°F until heated through — about 15 minutes. You can also microwave individual portions, but be sure to stir halfway through to ensure even heating.

Scaling up or down

This recipe is pretty forgiving, so if you need to make it for a crowd, you can easily double the ingredients and bake it in a larger dish. On the flip side, if you’re cooking for two, you can halve the recipe and use a smaller baking dish. Just keep an eye on the baking time — you might need to adjust it slightly depending on the size of your dish.

Common questions (and a few answers from my kitchen)

1. Can I use ground turkey instead of beef?
   Absolutely! Ground turkey is a great lighter alternative, and it works well with the same seasonings.
2. Can I make this casserole ahead of time?
   Yes! You can assemble the casserole up to a day in advance and refrigerate it. Just bake it when you’re ready to eat.
3. Is there a way to make this dish spicier?
   Definitely! You can add diced jalapeños or serrano peppers into the beef mixture, or serve it with some hot sauce on the side.
4. What kind of rice works best?
   I usually use leftover white or brown rice, but you can use any kind you have on hand. Just make sure it’s cooked before adding it to the dish.
5. Can I freeze this casserole?
   Yes! This dish freezes beautifully. Just cover it tightly with foil, and it will keep in the freezer for up to 3 months. Thaw in the fridge before reheating.

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