Beef Enchilada Rice Bake

A hearty beef enchilada rice bake with black beans, corn, enchilada sauce, and melted cheddar, ready in about 45 minutes.

Prep: 15 min · Cook: 30 min · Yield: 6 · Method: Oven

Ingredients

• 1 pound lean ground beef
• 1.5 cups white rice
• 3 cups water
• 2 cups enchilada sauce
• 1 15-ounce can black beans
• 1 15-ounce can corn
• 2 cups cheddar cheese
• 1 medium yellow onion
• 2 cloves garlic
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Heat the oven to 375°F. Cook the rice with the water according to package directions until tender, about 15 to 20 minutes. (about 20 min) — 375°F
2. Meanwhile, heat a large oven-safe skillet over medium-high heat. Add the ground beef and onion. Cook, breaking up the beef, until no longer pink and the beef reaches 160°F, about 7 to 9 minutes. (about 9 min) — 160°F
3. Stir in the garlic, chili powder, cumin, salt, and pepper. Cook for 30 seconds. (about 1 min) — Medium-high
4. Stir the cooked rice, enchilada sauce, drained black beans, and drained corn into the beef mixture. Spread evenly in the skillet or transfer to a 9-by-13-inch baking dish. (about 3 min)
5. Sprinkle the cheddar evenly over the top. Bake until the cheese is melted and the casserole is bubbling around the edges, 15 to 20 minutes. (about 20 min) — 375°F
6. Rest for 5 minutes before serving. (about 5 min)