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Cheesy Beef Enchilada Rice Casserole

A delicious and filling casserole combining ground beef, enchilada sauce, and rice, baked to perfection.
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Temps de préparation 15 minutes
Temps de cuisson 30 minutes
Temps total 45 minutes
Portions: 6 servings
Type de plat: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingrédients
  

Main Ingredients
  • 1 lb ground beef Can substitute with ground turkey or chicken.
  • 1 cup uncooked rice Long-grain rice is recommended.
  • 2 cups beef broth Or use vegetable broth for a vegetarian option.
  • 1 can enchilada sauce (10 oz) Substitute with taco sauce or homemade enchilada sauce if needed.
  • 1 cup shredded cheese Cheddar or Monterey Jack recommended; add pepper jack for spice.
  • 1 can black beans (15 oz), drained and rinsed Pinto or kidney beans can be used instead.
  • 1 cup corn Fresh or frozen corn can be used.
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper
Garnish
  • to taste chopped cilantro Optional for garnish.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large skillet, brown the ground beef over medium heat until fully cooked. Drain excess fat.
  3. Stir in rice, beef broth, enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper. Bring to a boil.
  4. Transfer the mixture to a baking dish and cover with foil.
Baking
  1. Bake for 25-30 minutes, or until rice is tender and liquid is absorbed.
  2. Remove from the oven, uncover, and sprinkle with shredded cheese.
  3. Return to the oven for an additional 5-10 minutes, until cheese is melted and bubbly.
  4. Garnish with chopped cilantro if desired and serve warm.

Nutrition

Portion: 1gCalories: 450kcalCarbohydrates: 45gProtéines: 30gFat: 18gLipides saturés: 10gSodium: 600mgFibre: 8gSucre: 2g

Notes

Store leftovers in an airtight container for 3-4 days or freeze for up to 3 months.

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