Bean And Rice Enchilada Casserole
A hearty casserole combining savory ground beef, flavorful green chilies, creamy beans, and melted cheese layered with crunchy tortilla chips, perfect for satisfying family dinners.
Ingredients
Instructions
- In a skillet, brown the ground beef and chopped onion for 5 minutes.
- Add drained green chilies and cook for an additional minute.
- Drain excess fat from the skillet.
- In a mixing bowl, combine cooked rice, tomato sauce, refried beans, and the cooked beef mixture.
- Spread a layer of crushed tortilla chips in the bottom of a greased casserole dish.
- Pour the beef and bean mixture over the tortilla chips.
- Sprinkle shredded mozzarella cheese and Monterey Jack cheese evenly over the top.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, until cheese is melted and bubbly.
- Serve hot, garnished with additional toppings if desired.
Tips & Substitutions
For a vegetarian option, substitute the ground beef with black beans or lentils. You can also use fresh chopped vegetables like bell peppers or zucchini for added texture. If you want a spicier kick, add jalapeños or cayenne pepper to the beef mixture. This casserole can be made ahead of time and stored in the fridge until ready to bake.
Serving Suggestions
Serve this hearty casserole with a side of guacamole, sour cream, or fresh salsa for added flavor. It pairs beautifully with a simple green salad or corn on the cob. For a fun twist, consider serving with tortilla chips or alongside the Chili Taco Salad for a complete Tex-Mex feast.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. To reheat, place in the oven at 350°F (175°C) for 15-20 minutes or until heated through. Alternatively, you can microwave individual portions for 2-3 minutes on high until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Bean And Rice Enchilada Casserole contains roughly 784 calories, with 31g protein, 88g carbohydrates, and 33g fat. It is an excellent source of protein (63% of the Daily Value), iron (29% of the Daily Value), and dietary fiber (27% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 1177mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole up to the baking step, cover it with foil, and refrigerate for 1-2 days. When ready to bake, simply remove the foil and bake as directed, adding a few extra minutes to the cooking time if it's cold from the fridge.
What can I use instead of refried beans?
If you don't have refried beans, you can use black beans or pinto beans. Just mash them slightly to mimic the texture, or blend them for a smoother consistency. This also works well for a healthier, lower-fat option.
Can I freeze the enchilada casserole?
Absolutely! To freeze, assemble the casserole but do not bake it. Wrap it tightly in plastic wrap and then foil. It can be frozen for up to 2 months. When ready to enjoy, thaw in the fridge overnight and bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).