Description
An easy mix-and-bake weeknight casserole dinner made with beef, rice, beans, tortillas, and melty cheese…so simple, so good!
Ingredients
Scale
- 1 1/2 pounds ground beef
- 1 yellow onion, chopped
- 2–3 tablespoons taco seasoning
- 3–4 cups red enchilada sauce
- 12 corn tortillas
- 1 cup dry rice
- 2 poblano peppers, chopped
- 1/4 cup chopped green onions and or cilantro
- 1 cup black beans
- 1 1/2 cups shredded Mexican cheese
- plain Greek yogurt (for topping)
- shredded lettuce, green onion, and cilantro (for topping)
- cubed or sliced avocado (for topping)
Instructions
- Step 1: Preheat the oven to 400°F.
- Step 2: In a large skillet, cook the beef, onion and taco seasoning together until the beef is browned all over, about 10 minutes. Season with salt. Remove from the heat.
- Step 3: In a 9×13 inch baking dish, layer 1 cup of enchilada sauce with 6 tortillas. Add the beef, then 1-2 cups more enchilada sauce, the dry rice, poblano peppers, green onions, and black beans. Pour over 1 1/2 cups of water, season with salt, gently stir to mix, and arrange in an even layer. Lay over 6 corn tortillas. Add the final cup of enchilada sauce. Top with cheese. Cover and bake 30 minutes. Remove the lid and bake another 10 to 20 minutes. If the rice is hard, add 1/3 cup more water and cook for an additional 10 minutes.
- Step 4: Serve the casserole topped as desired. Enjoy!
Notes
No need to cook the rice separately. If you don’t have a lid for your casserole dish, aluminum foil works as a substitute.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 695 kcal
- Sugar: 12 g
- Sodium: 1480 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 9 g
- Protein: 41 g
- Cholesterol: 115 mg
Keywords: beef enchilada casserole, one-dish meal, Mexican-style dinner, weeknight dinner, beef and rice bake