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–+ servings

Beef Enchilada Casserole with Rice

A hearty and flavorful casserole combining seasoned beef, rice, and enchilada sauce, topped with cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Beef and Rice Mixture
  • 1 lb ground beef 85% lean
  • 1 cup white rice uncooked
  • 2 cups beef broth
  • 1 can enchilada sauce 15 oz
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 cup shredded cheese cheddar or Mexican blend
Toppings
  • 1 cup sour cream for serving
  • 1 cup sliced green onions for garnish
  • 1 cup sliced black olives optional

Method
 

Prepare the Rice
  1. In a pot, bring beef broth to a boil. Add rice, reduce heat to low, cover, and simmer for 18 minutes or until rice is tender.
Cook the Beef
  1. In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
Combine Ingredients
  1. Add cooked rice, enchilada sauce, chili powder, cumin, garlic powder, and onion powder to the skillet with the beef. Stir to combine.
Assemble the Casserole
  1. Preheat the oven to 350°F (175°C). Spread half of the beef and rice mixture in a casserole dish. Top with half of the shredded cheese. Repeat layers.
Bake
  1. Cover the casserole with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly.
Serve
  1. Let the casserole cool for a few minutes. Serve with sour cream, green onions, and olives if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gFiber: 2gSugar: 3g

Notes

This casserole can be made ahead of time and stored in the refrigerator before baking. Just add a few extra minutes to the baking time if baking from cold.

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