Tex-Mex Beef and Rice Enchilada Casserole

• 1 lb ground beef
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 1/2 cups uncooked white rice
• 2 cups beef broth
• 1 can (10 oz) enchilada sauce
• 1 can (15 oz) tomato sauce
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup sour cream
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large skillet, cook ground beef with onion and bell pepper until browned; drain fat.
3. 3 Stir in garlic, cumin, chili powder, and paprika, cooking for another minute.
4. 4 In a large bowl, mix cooked beef mixture with uncooked rice, beef broth, enchilada sauce, and tomato sauce.
5. 5 Pour mixture into a greased 9x13 inch baking dish.
6. 6 Dot with sour cream and sprinkle with cheese.
7. 7 Bake uncovered for 45 minutes, or until rice is tender and cheese is bubbly.
8. 8 Let stand for 5 minutes before serving, then garnish with fresh cilantro.

Equipment

• Large skillet
• 9x13 inch baking dish
• Mixing bowl

Variations

• Add black beans or corn for extra texture and nutrients.
• Use turkey instead of beef for a leaner option.

Substitutions

• If you don't have enchilada sauce, use tomato sauce with extra chili powder and cumin.

Pairings

• Mexican rice
• Refried beans
• Guacamole

Nutrition

Tips

• For a smokier flavor, add a dash of smoked paprika.
• This casserole 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 a 350°F oven until warm.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake as directed.

Serving Suggestions

• Serve with a fresh green salad and warm tortillas.
• Pair with Mexican rice and refried beans for a complete meal.

FAQ