Description
A comforting casserole combining hearty beef, zesty enchilada sauce, creamy cheese, and fluffy rice, perfect for weeknight dinners.
Ingredients
- 1 lb ground beef
- 1 (10 oz) can enchilada sauce
- 1 (15 oz) can black or pinto beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 2 cups cooked rice
- 2 cups shredded cheese (cheddar or Mexican blend)
- Salt and pepper to taste
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
- Add the enchilada sauce, beans, corn, and cooked rice to the beef. Stir until well combined and heated through. Season with salt and pepper.
- In a greased casserole dish, layer half of the beef mixture and half of the cheese. Repeat with the remaining beef mixture and cheese.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until cheese is bubbly and golden brown.
- Garnish with chopped cilantro and green onions before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican