Craving a hearty and flavorful dish that’s perfect for family dinners or potlucks? This Beef Enchilada Casserole with Rice Recipe combines savory ground beef, fluffy rice, tortillas, gooey cheese, and rich enchilada sauce in a simple, layered casserole. Skip the hassle of rolling individual enchiladas and enjoy this easy-to-make, crowd-pleasing dish!
What Is a Beef Enchilada Casserole with Rice?
This casserole deconstructs the classic enchilada by layering its components—seasoned ground beef, enchilada sauce, cheese, tortillas, and rice—into a single dish. The addition of rice makes the meal extra filling while keeping the preparation simple and quick. It’s perfect for busy weeknights or feeding a crowd.
Ingredients
Standard Recipe:
- 1 lb ground beef (80/20 for flavor)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups cooked rice (white, brown, or Mexican-style)
- 2 cups enchilada sauce (store-bought or homemade)
- 10 small corn tortillas, cut into quarters
- 2½ cups shredded Mexican blend cheese (or cheddar/Monterey Jack)
- 1 can black beans (15 oz), drained and rinsed
- 1 can diced green chilies (4 oz)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil (for sautéing)
- Fresh cilantro, chopped (for garnish)
Optional Toppings:
- Sour cream
- Diced tomatoes
- Green onions
- Jalapeños
- Sliced avocado
- Pickled onions
Healthier Swaps:
- Lean ground beef (90/10) or ground turkey
- Brown rice or cauliflower rice
- Low-fat shredded cheese
- Whole wheat or low-carb tortillas
- Low-sodium enchilada sauce
- Extra veggies: diced bell peppers, zucchini, or spinach
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or a small amount of oil.
Step 2: Cook the Ground Beef
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add diced onion and sauté for 3-4 minutes until softened.
- Stir in minced garlic and cook for another minute.
- Add ground beef, breaking it apart as it browns. Season with cumin, chili powder, paprika, salt, and pepper.
- Cook until beef is fully browned and no longer pink (5-7 minutes). Drain excess fat if necessary.
Step 3: Add Beans and Chilies
Stir in black beans and diced green chilies. Simmer for 2-3 minutes to blend flavors. Remove from heat.
Step 4: Prepare the Rice
If not already cooked, prepare your rice according to package instructions. Once done, fluff with a fork and set aside.
Step 5: Layer the Casserole
- Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish.
- Add a layer of tortilla pieces to cover the sauce.
- Spread an even layer of cooked rice over the tortillas.
- Add a layer of the beef and bean mixture.
- Sprinkle a handful of shredded cheese over the beef mixture and drizzle about ½ cup of enchilada sauce on top.
- Repeat the layers (tortillas, rice, beef, cheese, sauce) until all ingredients are used, finishing with a generous layer of cheese on top.
Step 6: Bake the Casserole
- Cover the casserole dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden.
Step 7: Garnish and Serve
- Let the casserole cool for 5-10 minutes to set.
- Garnish with fresh cilantro and any desired toppings.
- Slice into squares and serve hot!
Tips for Success
- Drain the beef: Removing excess fat ensures a non-greasy casserole.
- Avoid soggy layers: Don’t overuse enchilada sauce—stick to the recipe measurements.
- Rest before serving: Allow the casserole to cool slightly for easier slicing and better presentation.
Common Mistakes to Avoid
- Overcooking the beef: Cook just until browned to avoid dryness.
- Skipping the foil: Always bake with foil initially to prevent the cheese from burning before the casserole is heated through.
- Uneven layers: Make sure each layer is evenly distributed for consistent flavor in every bite.
Substitutions and Variations
- Vegetarian Option: Swap ground beef for plant-based meat, crumbled tofu, or extra beans and veggies.
- Spicier Version: Add diced jalapeños, extra chili powder, or a splash of hot sauce.
- Crunchy Topping: Use crushed tortilla chips on top before the final bake.
- Cheese Variations: Mix in Monterey Jack, cheddar, or pepper jack for added flavor.
Storage and Make-Ahead Tips
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Freezer: Assemble the casserole, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight before baking.
- Make Ahead: Prepare and refrigerate the assembled casserole for up to 24 hours. Add 10-15 minutes to the baking time if baking directly from the fridge.
Serving Suggestions
- Pair with sides like Mexican rice, refried beans, or a simple salad with lime vinaigrette.
- Serve with tortilla chips, salsa, or guacamole for a complete meal.
Frequently Asked Questions (FAQs)
Q: Can I use flour tortillas instead of corn?
A: Yes, but corn tortillas offer a more traditional flavor and texture.
Q: Can I make this gluten-free?
A: Absolutely! Use gluten-free corn tortillas and ensure your enchilada sauce is gluten-free.
Q: How long does it last in the fridge?
A: Store in an airtight container for up to 3-4 days.
Q: Can I use store-bought rice?
A: Yes, pre-cooked or leftover rice works great.
Conclusion
This Beef Enchilada Casserole with Rice is a flavorful, hearty, and easy-to-make dish that’s perfect for any occasion. With its bold flavors, cheesy goodness, and satisfying layers, it’s sure to become a family favorite. Customize it to your liking, pair it with fresh toppings, and enjoy a delicious Mexican-inspired meal! Happy cooking!