Craving a mouthwatering meal that's both incredibly delicious and ridiculously easy to prepare? Get ready to revolutionize your dinner routine with the One Pot Enchilada Casserole - the ultimate weeknight dinner hack that will have your family begging for seconds! This magical dish combines the bold, zesty flavors of traditional Mexican cuisine with the convenience of a simple, no-fuss recipe that comes together in just 40 minutes. Imagine a bubbling, cheesy masterpiece packed with ground beef, black beans, and corn, all nestled over perfectly cooked rice and smothered in rich enchilada sauce - it's about to become your new favorite go-to meal!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 pound ground beef
- 1 can black beans, drained
- 1 can corn, drained
- 1 can enchilada sauce
- 2 cups cooked rice
- 1 cup shredded cheese
- Optional toppings: cilantro, sour cream
Instructions
- Preheat your oven to 350°F (175°C) to ensure it's hot and ready for the casserole.
- In a large skillet or pot over medium heat, add the pound of ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain any excess fat.
- Add the drained black beans and corn to the skillet with the cooked ground beef. Stir to combine the ingredients evenly.
- Pour in the can of enchilada sauce and stir until everything is well coated with the sauce.
- Add the 2 cups of cooked rice to the mixture in the skillet. Stir gently until the rice is evenly distributed throughout the beef and bean mixture.
- Sprinkle 1 cup of shredded cheese over the top of the mixture in the skillet. Stir half of the cheese into the mixture for added flavor, and reserve the other half for topping.
- Once everything is combined, spread the mixture evenly in the skillet or transfer it to a greased 9x13 inch baking dish.
- Top the casserole with the remaining shredded cheese, ensuring an even layer across the top.
- Place the skillet or baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Once cooked, remove the casserole from the oven and let it cool for a few minutes before serving.
- Serve the enchilada casserole warm, and top with optional garnishes such as chopped cilantro and a dollop of sour cream if desired.
Tips
- Use freshly cooked rice for the best texture and flavor. Day-old or cold rice can make the dish feel dry.
- For extra flavor, consider using Mexican-blend cheese or adding a sprinkle of taco seasoning to the ground beef while cooking.
- Want to make it spicier? Add diced jalapeños or use a hot enchilada sauce for a kick.
- This recipe is incredibly versatile - try substituting ground beef with shredded chicken or making it vegetarian by using plant-based meat alternatives.
- To prevent a soggy casserole, make sure to drain beans and corn thoroughly before adding them to the mixture.
- For a crispy top, broil the casserole for 2-3 minutes after baking to get a golden, slightly crisp cheese layer.
- Leftovers can be stored in the refrigerator for up to 3-4 days and reheat beautifully in the microwave or oven.
Nutrition Facts
Calories: 382kcal
Carbohydrates: 38g
Protein: 25g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 57mg
