Description
Experience the bold, savory flavors of traditional Mexican enchiladas in this efficient, one-pan casserole. By incorporating fluffy long-grain rice directly with seasoned lean ground beef and vibrant enchilada sauce, this dish ensures every bite is infused with spices. It is a hearty, protein-packed meal that simplifies dinner prep and cleanup, making it the perfect family-friendly solution for busy weeknights.
Ingredients
1 lb lean ground beef
1 tbsp olive oil
3 cloves garlic, minced
1 medium onion, diced
1.5 cups long grain rice, uncooked
2.5 cups beef broth
15 oz can enchilada sauce
1 cup corn or black beans
1 tsp paprika
1 tsp cumin
Salt and pepper to taste
1.5 cups shredded cheddar or Monterey Jack cheese
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Heat olive oil in a large oven-safe skillet over medium heat and sauté onions until translucent.
Add the ground beef, browning it thoroughly while breaking it apart with a spoon.
Stir in minced garlic, paprika, cumin, salt, and pepper, cooking for one minute until fragrant.
Stir in the uncooked rice until well coated with the beef juices.
Pour in the beef broth and enchilada sauce, mixing to combine.
Add the corn or black beans, bring to a gentle simmer, and then cover with an oven-safe lid or foil.
Bake in the preheated oven for 20-25 minutes until the rice is tender and liquid is absorbed.
Remove from the oven, sprinkle with shredded cheese, and bake uncovered for an additional 5 minutes or until the cheese is melted and bubbly.
Notes
Use a 90/10 lean ground beef to minimize excess grease. For added freshness, garnish the final dish with chopped cilantro, diced tomatoes, or a dollop of sour cream before serving.
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 65mg