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Beef Enchilada Casserole on a white plate with salad

Beef Enchilada Casserole

Jennie Duncan
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.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine American, Mexican
Servings 8 servings
Calories 410 kcal

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. 
  • 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. 

Nutrition

Calories: 410kcalCarbohydrates: 37gProtein: 23gFat: 19gSaturated Fat: 10gCholesterol: 75mgSodium: 1120mgPotassium: 388mgFiber: 3gSugar: 11gVitamin A: 1082IUVitamin C: 6mgCalcium: 220mgIron: 4mg
Keyword Beef Enchilada Casserole
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