This easy Beef Enchilada Casserole is loaded with flavor and so simple to make. Prep takes 20 minutes or less and then you just have to bake.
This recipe is so simple to make! Once you prepare your rice and beef all you need to do is mix and bake. I love simple recipes like this one. It also makes the perfect freezer recipe so check out the recipe notes on how to freeze this recipe for later.Â
How to make Beef Enchilada Casserole:
Step one:Â Start by cooking your rice according to package directions and then set aside.
Step two: Then preheat your oven to 375 degrees and prepare a 13x9 baking dish and set aside.
Step three: Next cook and crumble your ground beef. Once cooked drain the fat and then it set aside.
Step four: Combined cooked rice, cooked beef, drained corn, Enchilada sauce, and 1 cup of shredded cheese in your baking dish and mix well like in the picture above.
Step five:Â Last top your casserole with the remaining 1 cup shredded cheese.
Baking Directions:
Step six: Bake for 18-20 minutes until cheese is melted and casserole is warm throughout.
Step seven: Remove from oven and serve with sour cream and cilantro.
Serve it later:
If you are not eating the entire casserole right away you can refigerate or freeze it for later.
- Fridge: Cover casserole dish with foil or place leftover in a an air-tight containter. Keep in the fridge for 3-4 days.
- Freezer: To freeze bake or place casserole in an freezer safe casserole dish. Once cooked allow to cool then cover and place in the freezer.
When you are ready to reheat just bake at 325 degrees until warm thoughout and bubbly.
Beef Casserole:
Here are a few more recipes that I think you would love!
- Chili Mac Casserole
- Beef and Noddle Casserole
- Tater Tot Cheeseburger Casserole
- Beef and Rice Casserole
If you tried any of my recipes I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, and PINTEREST. I would love for you to follow along and discover more amazing recipes.
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Beef Enchilada Casserole
Ingredients
- 2 cups Instant rice (uncooked)
- 1 pound ground beef
- 15.25 oz corn (drained)
- 28 oz Enchilada sauce
- 2 cups shredded Mexican blend cheese (divided)
- ¾ cup sour cream (for topping)
- fresh cilantro (for topping)
Instructions
- Cook your rice according to package directions and then set aside.
- Preheat oven to 375 degrees. Prepare a 13x9 baking dish and set aside.
- Cook and crumble ground beef. Drain fat and set aside.
- Combined cooked rice, cooked beef, drained corn, Enchilada sauce, and 1 cup of shredded cheese in your baking dish and mix well.
- Top casserole with remaining 1 cup shredded cheese.
- Bake for 18-20 minutes until cheese is melted and casserole is warm throughout.
- Remove from oven and serve with sour cream and cilantro.
Notes
Serve it later:
If you are not eating the entire casserole right away you can refigerate or freeze it for later.Â- Fridge: Cover casserole dish with foil or place leftover in a an air-tight containter. Keep in the fridge for 3-4 days.
- Freezer: To freeze bake or place casserole in an freezer safe casserole dish. Once cooked allow to cool then cover and place in the freezer.Â
Nutrition
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