Enchilada Casserole
If you love enchiladas but don’t feel like rolling each one by hand, this Enchilada Casserole is here to save the day! Layers of savory seasoned meat, gooey melted cheese, and a rich, zesty enchilada sauce come together in one irresistible, crowd-pleasing dish. It’s like a fiesta in a baking dish—easy to make, packed with bold Mexican flavors, and guaranteed to have everyone coming back for seconds (or thirds!).
Enchilada Casserole
Mixture of savory seasoned meat, gooey melted cheese, and a rich, zesty enchilada sauce come together in one irresistible, crowd-pleasing dish.
Equipment
- skillet, large bowl, baking dish
Ingredients
- 1 Lb. Ground Beef
- 1 Cup Rice Uncooked
- 10 Oz. Mild Enchilada Sauce
- 4 Oz. Chopped Green Chilies Drained
- 14 Oz. Sweet Corn Drained
- 14 Oz. Black Beans Drained & Rinsed
- 2 Tbsp. Fresh Cilantro Chopped
- 1 Tsp. Cumin
- 1 Tsp. Chili Powder
- 1/4 Tsp Salt
- 1/4 Tsp. Black pepper
- 2 Cups Reduced-Fat Cheddar Cheese Divided
- 1 Avocado Diced
- 1 Roma Tomato Diced
Instructions
- Preheat the oven to 375 degrees.
- Brown ground beef chopping up as it cooks.
- Lightly coat a baking dish W/ cooking spray.
- In a large bow, combine rice, enchilada sauce, green chilies, corn, black beans, cilantro, cumin, chili powder, salt and pepper.
- Stir in 1 cup cheddar cheese.
- Add the beef and toss well.
- Spread rice and beef mixture into the prepared baking dish.
- Cover with tin-foil and bake for 40 minutes.
- Remove foil and cover the top with the remaining cheese and let melt in the oven.
- Serve immediately, garnished with avocado and tomato.