Ingredients
Scale
- 1 pound ground beef
- 1 cup cooked rice (white or brown)
- 1 (10-ounce) can of enchilada sauce
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onion
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: sour cream, salsa, green onions, avocado
Instructions
- In a large skillet, brown the ground beef over medium heat. Drain any excess grease. Add the chopped onion, chili powder, cumin, salt, and pepper. Cook until onions are softened, about 5 minutes.
- In a mixing bowl, combine the cooked beef mixture with the cooked rice and half of the enchilada sauce. Mix well to coat.
- Preheat your oven to 350°F (175°C). Spread a thin layer of the remaining enchilada sauce on the bottom of a 9×13 inch baking dish. Add the beef and rice mixture, then sprinkle shredded cheddar cheese on top.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
Notes
- You can incorporate black or pinto beans for extra fiber and protein.
- Add cayenne pepper or canned diced green chilies for a spicier punch.
- For a vegetarian version, substitute ground beef with crumbled tofu or sautéed vegetables.
- Use Monterey Jack, pepper jack, or a Mexican cheese blend for different flavors.
- For a more authentic taste, layer corn tortillas within the casserole.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free