Beef Enchilada Casserole With Rice Recipe

Beef enchilada casserole with rice is one of those dishes that perfectly blends comfort food with a little kick of spice. It’s the kind of meal you can whip up when you’re craving something hearty but don’t have the time or energy for anything too complicated. Imagine layers of seasoned beef, hearty black beans, sweet corn, and tender rice all mixed together with enchilada sauce and topped with bubbly, golden cheese. That’s the magic we’re making here, and trust me, your kitchen will smell absolutely irresistible.

This recipe has become a weeknight staple in my home. It checks all the boxes: satisfying, easy, and packed with flavor. Plus, you can make it in one skillet before popping it in the oven for that gooey, cheesy finish. It’s also a great dish for feeding a crowd—or for prepping ahead of time and freezing for those nights when you just don’t want to cook (we all have them!).

this RECIPE

A memory in every bite 🍽️

I remember the first time I made this casserole for a family gathering. I was still pretty new to the whole “meal for a crowd” game and wanted something that everyone could enjoy, even the pickiest eaters in the bunch. I was a little nervous because I’d never tried a casserole version of enchiladas before. But when I pulled the dish out of the oven and saw the cheese bubbling up, I knew I was onto something good.

As I served it up, I loved how the flavors filled the room with that unmistakable Mexican-inspired warmth—spicy, savory, and comforting all at once. The dish disappeared faster than I could have imagined. My uncle, who is a true enchilada connoisseur, even asked for the recipe, which is always a compliment!

The origins of the enchilada casserole

Enchiladas themselves have roots going back to ancient Mesoamerican times, where tortillas were often filled with fish or other simple ingredients. Over the centuries, enchiladas evolved, eventually incorporating the red chili sauces and beef we’re more familiar with today. The casserole version, like the one we’re making here, is a practical twist on the original rolled enchiladas. It combines all the elements of the dish but skips the need for rolling, making it easier and quicker without sacrificing any flavor. Plus, who doesn’t love a good casserole that they can just pop in the oven?

Let’s talk ingredients: the stars of the show

Each ingredient in this recipe has a specific job to do, and they all work together to create a truly delicious dish.

• Ground beef: The main protein here, giving the casserole its heartiness. If you’re trying to cut down on red meat, ground turkey or chicken work well too.
• Onion & garlic: These aromatics add depth and a base flavor to the dish. Make sure you cook the onions until soft to get the most out of their sweetness.
• Diced tomatoes: These bring moisture and a slight tang to balance out the richness of the beef and cheese.
• Enchilada sauce: It ties the entire casserole together with its bold, spicy-sweet flavor. If you don’t have red enchilada sauce on hand, you can use a homemade version or even substitute with salsa.
• Black beans & corn: These add texture and flavor contrast. The beans bring protein and fiber, while the corn offers a touch of sweetness.
• Rice: A great filler that makes the dish even more satisfying. Brown rice adds a nuttier flavor, or try cauliflower rice if you want to cut carbs.
• Cheddar cheese: Sharp cheddar gives a great contrast to the spice, but feel free to swap it with Monterey Jack or even a blend of both.

Kitchen gear: what you need (and what you can totally skip)

To make this beef enchilada casserole with rice, you don’t need any fancy gadgets—just a few trusty kitchen tools will do. A large skillet or Dutch oven is essential since you’ll be cooking the beef and mixing everything together in it. If you don’t have one, a deep sauté pan works in a pinch, but you’ll want something with enough room to stir all the ingredients together.

You’ll also need a 3-quart casserole dish for baking. If you don’t have one, you can always divide the mixture between two smaller baking dishes. And of course, a cheese grater is key unless you’re using pre-shredded cheese, which is totally fine (no judgment here). Lastly, don’t forget a good cutting board for chopping those onions and herbs!

Step-by-step: my foolproof method (and a few hard-learned lessons)

Let’s get started!

1. Preheat your oven to 350°F. This is always the first step. I can’t tell you how many times I’ve forgotten to preheat and then stood there waiting… not fun! While the oven heats up, grab a skillet and get ready to brown the beef.
2. Cook the beef and onions together in a large skillet over medium heat. You want the beef browned and the onions softened—this takes about 5-7 minutes. Once the beef is no longer pink, stir in the minced garlic and cook for another 2 minutes. This little bit of extra time lets the garlic release all its deliciousness without burning. (Trust me, burnt garlic is not the flavor you want!)
3. Drain the fat from the beef mixture and return it to the skillet. This step is important; otherwise, your casserole could get a bit greasy.
4. Add in the canned tomatoes, enchilada sauce, beans, corn, and rice. Stir it all together, then season with Slap Ya Mama seasoning, chili powder, cumin, garlic powder, black pepper, and red pepper flakes. Bring everything to a simmer, cover, and cook for about 10 minutes until the flavors meld and everything is heated through.
5. Transfer the mixture to your prepared casserole dish and sprinkle the shredded cheese on top. Into the oven it goes for about 15 minutes, or until the cheese is melty and golden.
6. Top with chopped cilantro and green onions for a fresh finish. These add a pop of color and a bit of brightness that complements the richness of the casserole.

Fun variations you can try

The beauty of this beef enchilada casserole with rice is how adaptable it is. I’ve experimented with a few different variations that turned out pretty great:

• Vegetarian version: Skip the beef and double up on the beans and corn, or throw in some sautéed mushrooms and bell peppers for added texture and flavor.
• Gluten-free: This recipe is naturally gluten-free as long as you’re careful with the enchilada sauce. Some store-bought versions have flour, so check the label or make your own.
• Spice it up: If you’re like me and enjoy a little more heat, feel free to add some diced jalapeños to the mixture or increase the red pepper flakes.
• Low-carb: Sub cauliflower rice for the regular rice to make this lower in carbs. I’ve tried this, and while the texture is a bit different, it’s still incredibly satisfying.

Serving it up in style

When it’s time to serve, I like to spoon this casserole onto plates and garnish with extra cilantro and green onions. If you want to get fancy, add a dollop of sour cream or some avocado slices on top. For sides, a crisp green salad or some homemade guacamole goes perfectly.

What to drink

Since this dish has bold flavors, I recommend something light and refreshing to drink alongside it. Iced tea with a squeeze of lime is my go-to, but a cold sparkling water with a splash of fruit juice is also a great option. If you’re feeling fancy, a virgin margarita mocktail made with lime juice, a little agave, and sparkling water hits the spot!

Storing and reheating tips

This casserole is a great make-ahead meal. It stores well in the fridge for up to 3 days. When you’re ready to reheat, just cover it with foil and pop it back in the oven at 350°F for about 20 minutes, or until heated through. You can also freeze it for up to 2 months—just be sure to thaw it in the fridge overnight before reheating.

Scaling up or down

If you’re cooking for a smaller crowd or just don’t want leftovers (though, why wouldn’t you?), you can easily halve the recipe and bake it in an 8×8 dish. On the flip side, if you’re feeding a big group, double the recipe and use two casserole dishes—it scales beautifully.

Common questions

Can I use ground turkey instead of beef?
Yes! Ground turkey is a great leaner option. The texture is slightly different, but the flavors hold up well.

Can I make this ahead of time?
Absolutely. You can assemble the casserole, cover it, and refrigerate it for up to a day before baking. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.

What type of rice works best?
I usually use white rice, but brown rice adds a nice nutty flavor. If you’re short on time, instant rice works in a pinch!

Can I make this spicier?
Definitely! Add extra chili powder, red pepper flakes, or even some diced jalapeños for more heat.

What other cheeses work here?
Monterey Jack, Colby, or even a Mexican cheese blend would be delicious in this casserole.

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