I made this recipe on a whim a couple weeks ago and wanted to practice making it again, so here we are! It’s a tortilla-less beef enchilada casserole and I feel like it will now be in my rotation for weeknight meals. It’s always a perk when a recipe is easy to make, and this one certainly fits that bill.
If I can suggest one thing it would be to buy a block of cheese for this recipe and shred it yourself. I feel like it just tastes so much more flavorful and fresh that way (trust me, it’s worth the extra couple of minutes.)
When the casserole is done, top it with cilantro, pickled onions, sour cream, guacamole, or even chips. I’d also suggest pairing this with my margarita recipe if you’re in the mood for that. Enjoy!
Beef Enchilada Casserole
Ingredients
- 1 lb ground beef—I love Stemple Creek (use my code: whiskies15)
- 1 onion, chopped
- 1 packet taco seasoning
- 1 cup cooked rice
- 1 can organic corn
- 1 small can of diced green chilis
- 1 can black olives
- 1 15 ounce can enchilada sauce
- Shredded cheese
- 1 can black beans (optional)
Toppings
- Avocado slices or guacamole
- Sour cream
- Cilantro
- Pickled onions
- Chips
- Lettuce
- White onions, diced
Instructions
- Preheat oven to 375°
- Sauté onions and then add ground beef and brown the meat.
- Add the taco seasoning and mix.
- Add corn, olives, enchilada sauce, and chilis before mixing again.
- Transfer mix to a casserole dish and top with freshly grated cheese.
- Add to oven and cook until bubbling (about 20 min or so.)
- Dish out into bowls and add your favorite toppings!
My Favorite Finds for Making This
Casserole Dish
Cast Iron Skillet
Wooden Spatula
Box Grater
Wood Cutting Board
More Recipe Ideas:
- Trader Joe’s Bruschetta Chicken
- The Perfect Homemade Smash Burger
- Greek Chicken and Rice Bowls
- The Easiest Afternoon Snack
- My Favorite Egg-Free Breakfast Bowls
- Homemade No Noodle Chicken Soup
- My Go-To Poached Chicken Breast
