Skip the rolling! This hearty beef enchilada casserole combines ground beef, rice, beans, and plenty of cheese for the ultimate easy weeknight dinner.
1 ½ lbs ground beef (80/20 preferred)
1 medium yellow onion, diced
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, undrained
1 (10.75 oz) can red enchilada sauce
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can whole kernel corn, drained
1 cup cooked rice (white or brown)
1 tsp chili powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp salt
½ tsp black pepper
½ tsp red pepper flakes (optional)
1 ½ cups sharp cheddar cheese, freshly shredded
Fresh cilantro and sliced green onions for garnish
Preheat oven to 350°F (175°C). Lightly grease a 9×13 baking dish with non-stick cooking spray.
In a large skillet over medium-high heat, cook the ground beef and diced onions until the meat is browned and onions are soft.
Add the minced garlic and cook for 1 minute until fragrant. Drain the excess grease from the skillet.
Stir in the diced tomatoes, enchilada sauce, black beans, corn, cooked rice, chili powder, cumin, garlic powder, salt, pepper, and red pepper flakes.
Bring the mixture to a gentle simmer. Cover and cook for 10 minutes, stirring occasionally, until heated through.
Transfer the beef and rice mixture into the prepared baking dish, spreading it into an even layer.
Top evenly with the shredded sharp cheddar cheese.
Bake uncovered for 15-20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with fresh cilantro and green onions. Serve warm.
Find it online: https://www.endrecipes.com/beef-enchilada-casserole/