Beef and Cheese Enchilada Rice Bake

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) enchilada sauce
• 2 cups cooked rice
• 1 cup frozen corn
• 1 can (4 oz) diced green chilies
• 1 cup shredded cheddar cheese
• 1/2 cup crumbled queso fresco or feta
• 1/4 cup chopped fresh cilantro
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion and garlic, cook until softened.
3. 3 Add ground beef, cumin, and chili powder. Cook until browned and no longer pink, then season with salt and pepper.
4. 4 Stir in enchilada sauce, frozen corn, and diced green chilies. Simmer for 5 minutes.
5. 5 In a greased 9x13 inch baking dish, layer cooked rice, beef mixture, and half of the cheddar cheese.
6. 6 Top with remaining cheese and crumbled queso fresco or feta.
7. 7 Bake uncovered for 25-30 minutes, until bubbly and cheese is melted.
8. 8 Garnish with cilantro before serving.

Equipment

• 9x13 inch baking dish
• skillet
• spatula

Variations

• Add black beans for extra protein and fiber.
• Use shredded chicken instead of beef for a lighter option.

Substitutions

• If enchilada sauce is unavailable, use tomato sauce with added chili powder and cumin.
• Substitute crumbled cotija for queso fresco.

Pairings

• Refried beans
• Mexican rice
• Corn tortillas

Nutrition

Tips

• For extra flavor, let the cooked beef mixture sit for 10 minutes after simmering before assembling.
• This bake can be assembled ahead of time and refrigerated until ready to bake.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until heated through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake until heated through.

Serving Suggestions

• Serve with a side of guacamole and fresh salsa.
• Pairs well with a simple green salad.

FAQ