Tex-Mex Beef and Rice Enchilada Bake

• 1 pound ground beef
• 1 cup uncooked long-grain rice
• 2 1/2 cups water
• 1 (15 ounce) can enchilada sauce
• 1 cup frozen corn
• 1 (4 ounce) can diced green chilies
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 cup shredded cheddar cheese
• 1/2 cup diced onion
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro
• 2 green onions, sliced

Steps

1. 1 Preheat oven to 375°F (190°C).
2. 2 In a large skillet, cook ground beef with onion until browned; drain excess fat.
3. 3 Stir in garlic powder, cumin, chili powder, salt, and black pepper.
4. 4 In a separate pot, cook rice in water until tender.
5. 5 Combine cooked rice, beef mixture, corn, green chilies, and half the enchilada sauce in a greased 9x13 inch baking dish.
6. 6 Pour remaining enchilada sauce over the top.
7. 7 Sprinkle with shredded cheddar cheese.
8. 8 Bake for 30 to 35 minutes, or until bubbly and cheese is melted.
9. 9 Garnish with cilantro and green onions before serving.

Equipment

• Large skillet
• 9x13 inch baking dish
• Pot

Variations

• Add black beans for extra protein.
• Use chicken instead of beef for a different flavor profile.

Substitutions

• Substitute ground turkey for beef.
• Use Monterey Jack cheese instead of cheddar.

Pairings

• Corn tortillas
• Guacamole
• Salsa

Nutrition

Tips

• For extra flavor, sauté onions before browning the beef.
• Make ahead and refrigerate overnight before baking for intensified flavors.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating in a 350°F oven.

Serving Suggestions

• Serve with a side of Mexican rice or refried beans.
• Pair with a fresh avocado salad or simple greens.

FAQ