Beef Enchilada Casserole With Rice Recipe

Looking for a flavorful, comforting meal that’s easy to prepare and sure to please the whole family? This Beef Enchilada Casserole with Rice is the perfect answer! Combining layers of seasoned ground beef, rice, enchilada sauce, tortillas, and cheese, this casserole is packed with Tex-Mex flavors in every bite. It's a great option for busy weeknights or potlucks, and the best part is, you can make it ahead of time!

Let’s dive into the Beef Enchilada Casserole with Rice Recipe and discover how easy it is to put together this delicious, filling dish.

What is Beef Enchilada Casserole with Rice?

This casserole is a layered dish that combines all the best elements of beef enchiladas—savory ground beef, enchilada sauce, cheese, and tortillas—with the added heartiness of rice. Instead of rolling individual enchiladas, you’ll layer all the ingredients in a baking dish to create a stacked casserole, making it much easier and quicker to assemble. The rice adds a filling base, absorbing the flavors of the sauce and spices for a satisfying Tex-Mex meal.

Ingredients List for Beef Enchilada Casserole with Rice

Here’s everything you’ll need to make this delicious Beef Enchilada Casserole with Rice:

• 1 lb ground beef (or ground turkey)
• 1 packet taco seasoning (or homemade taco seasoning)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (15 oz) can black beans, drained and rinsed
• 1 (10 oz) can diced tomatoes with green chilies (Rotel or similar)
• 1 (10 oz) can red enchilada sauce (or use green enchilada sauce)
• 1 cup cooked white or brown rice (you can use leftover rice)
• 8 small corn tortillas, cut into quarters
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack or Pepper Jack cheese
• ¼ cup chopped green onions (optional, for garnish)
• ¼ cup chopped cilantro (optional, for garnish)
• Salt and pepper, to taste
• Cooking spray or oil (for greasing the dish)

Ingredients List for Beef Enchilada Casserole with Rice (Vegetarian Option)

For a vegetarian version, simply swap the ground beef for a plant-based protein or extra beans and vegetables. Here’s a modified ingredient list:

• 1 can black beans (15 oz), drained and rinsed
• 1 can pinto beans (15 oz), drained and rinsed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (10 oz) can diced tomatoes with green chilies
• 1 (10 oz) can red enchilada sauce
• 1 cup cooked rice (white, brown, or a mix of grains)
• 8 small corn tortillas, cut into quarters
• 2 cups shredded cheddar cheese (or plant-based cheese)
• 1 cup shredded Monterey Jack or Pepper Jack cheese (or plant-based cheese)
• ¼ cup chopped green onions (optional)
• ¼ cup chopped cilantro (optional)
• Salt and pepper, to taste

Substitutions and Variations

This Beef Enchilada Casserole with Rice is incredibly versatile. Here are some ways to change up the recipe:

• Meat Substitutes: Use ground turkey, chicken, or pork instead of beef, or go meatless by adding more beans or plant-based meat alternatives.
• Cheese Options: You can use any cheese you like—Colby Jack, mozzarella, or a Mexican blend cheese work well.
• Tortillas: Both corn and flour tortillas work, but corn tortillas hold up better in a casserole.
• Rice Variations: White rice, brown rice, or even Spanish rice can be used in this dish. You can also substitute quinoa for a healthier twist.
• Spice Level: Adjust the heat by choosing mild, medium, or hot enchilada sauce. You can also add chopped jalapeños or hot sauce for extra spice.
• Vegetable Add-ins: Feel free to add veggies like bell peppers, zucchini, spinach, or corn to increase the nutritional value and flavor.

Step-by-Step Cooking Instructions

Here’s how to make your Beef Enchilada Casserole with Rice:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
   • Lightly grease a 9x13-inch baking dish with cooking spray or oil.
2. Cook the Ground Beef:
   • In a large skillet over medium heat, cook the ground beef until browned and cooked through, about 5-7 minutes.
   • Drain any excess fat.
   • Add the diced onion and garlic to the beef and sauté for 2-3 minutes until softened.
   • Stir in the taco seasoning and mix well. Add the can of diced tomatoes with green chilies and stir to combine. Let it simmer for 5 minutes to meld the flavors.
3. Prepare the Rice:
   • If you haven’t already, cook 1 cup of rice according to package instructions and set it aside. You can also use leftover rice for this recipe.
4. Layer the Casserole:
   • Spread ⅓ of the enchilada sauce in the bottom of the prepared baking dish.
   • Place a layer of corn tortillas (about ⅓ of the cut tortillas) on top of the sauce, overlapping them slightly.
   • Spoon half of the seasoned beef mixture evenly over the tortillas.
   • Spread half of the cooked rice and black beans over the beef mixture.
   • Sprinkle 1 cup of shredded cheddar and Monterey Jack cheese over the rice and beans.
   • Repeat the layers: tortillas, beef mixture, rice and beans, cheese, and the remaining enchilada sauce.
5. Top and Bake:
   • Sprinkle the remaining cheese evenly over the top of the casserole.
   • Cover the dish with aluminum foil and bake for 20 minutes.
   • After 20 minutes, remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
6. Rest and Serve:
   • Let the casserole rest for about 10 minutes before slicing. This will allow it to set and make it easier to serve.
   • Garnish with chopped green onions, cilantro, or your favorite toppings like sour cream or salsa.

How to Cook Beef Enchilada Casserole with Rice: A Step-by-Step Guide

Cooking this Beef Enchilada Casserole with Rice is easy, thanks to its simple layering technique. The tortillas act like a base and help to soak up the enchilada sauce, while the rice adds extra substance and texture. The beef, beans, and cheese create layers of flavor that meld together beautifully as the casserole bakes. After baking, the cheese becomes bubbly and golden, making each bite irresistible.

Common Mistakes to Avoid

Here are a few tips to ensure your Beef Enchilada Casserole with Rice turns out perfectly:

• Overcooking the Rice: Make sure your rice is cooked but not overdone, as it will continue to absorb liquid in the casserole and could become mushy.
• Using Too Much Liquid: Be careful not to use too much enchilada sauce, as this can make the casserole too runny. Stick to the recipe amounts for the best results.
• Not Letting the Casserole Rest: After baking, let the casserole sit for about 10 minutes before serving. This allows the layers to set and makes it easier to slice and serve.

Serving and Presentation Tips

• Side Dishes: Serve this casserole with a side of Mexican rice, refried beans, or a fresh salad to complement the flavors. Tortilla chips and guacamole or salsa are also great options.
• Toppings: Offer a variety of toppings like sour cream, diced avocado, salsa, jalapeños, and hot sauce so everyone can customize their plates.
• Garnish: Add a sprinkle of fresh cilantro, green onions, or even a squeeze of lime juice for a pop of color and flavor.

How to Serve Beef Enchilada Casserole with Rice

To serve the Beef Enchilada Casserole with Rice, use a large spoon to scoop out portions. Each serving will have layers of cheesy goodness, seasoned beef, rice, and tortillas. You can serve it as a standalone meal or with sides like chips, salsa, or a simple salad to round it out.

Presentation Ideas for Beef Enchilada Casserole with Rice

For a vibrant presentation, garnish the casserole with colorful toppings like chopped cilantro, green onions, diced tomatoes, and sliced jalapeños. Serve it in a rustic baking dish for a family-style meal or bring it to a potluck in a festive casserole dish for a crowd-pleasing option.

Beef Enchilada Casserole with Rice Recipe Tips

• Make Ahead: You can assemble the casserole up to 24 hours in advance and refrigerate it until you’re ready to bake. Just let it sit at room temperature for 15 minutes before baking.
• Freezing: This casserole freezes well. After baking, let it cool completely, then wrap tightly with aluminum foil and freeze for up to 2 months. To reheat, thaw in the refrigerator overnight and bake until warmed through.
• Reheating: Leftovers can be reheated in the oven at 350°F for about 15-20 minutes or in the microwave for 1-2 minutes per serving.

Frequently Asked Questions (FAQs)

1. Can I make this casserole ahead of time?
Yes! You can assemble the casserole up to a day in advance and refrigerate it until ready to bake.

2. Can I use flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas, but keep in mind that they may become softer and less chewy than corn tortillas in the casserole.

3. How do I make this casserole spicier?
To add more heat, use hot enchilada sauce, add chopped jalapeños to the beef mixture, or top the casserole with hot sauce before serving.

4. Can I freeze this casserole?
Yes! You can freeze the casserole after baking. Just let it cool, wrap it tightly in foil, and freeze for up to 2 months.

5. How long will leftovers last?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Conclusion

The Beef Enchilada Casserole with Rice is a delicious, hearty dish that’s perfect for weeknight dinners or special gatherings. With layers of seasoned beef, rice, tortillas, enchilada sauce, and plenty of cheese, this casserole delivers all the flavors of traditional enchiladas in an easy-to-make format. Whether you’re cooking for your family or preparing for a crowd, this recipe is sure to become a favorite. Serve it with your favorite Tex-Mex sides and toppings, and enjoy the bold flavors of this comforting meal!

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