Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (10 oz) red enchilada sauce
- 1 can (15 oz) black beans, drained
- 1 cup whole kernel corn, drained
- 2 cups cooked rice
Seasonings
- 1 tsp Slap Ya Mama seasoning
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Toppings
- 2 cups sharp cheddar cheese, shredded
- 1/4 cup cilantro, chopped
- 1/4 cup green onions, sliced
Instructions
- Brown the beef: In a large skillet over medium heat, brown the ground beef. Add the chopped onion and cook until it turns translucent.
- Add garlic: Stir in the minced garlic and cook for another minute to release its aroma.
- Combine ingredients: Add diced tomatoes, black beans, corn, cooked rice, enchilada sauce, and all seasonings. Stir well and let the mixture simmer for about 10 minutes.
- Preheat the oven: Set your oven to 375°F (190°C).
- Assemble the casserole: In a 9×13-inch baking dish, spread half the beef mixture. Top with half the cheese, then repeat the layers.
- Bake: Bake uncovered for 20 minutes or until the cheese is bubbly and golden.
- Garnish and serve: Remove from oven and garnish with chopped cilantro and green onions before serving.
Notes
- Let the casserole rest for 5–10 minutes after baking to help the layers set.
- Use day-old rice for better texture and flavor absorption.
- Spice level can be adjusted by reducing or omitting red pepper flakes.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main-course
- Method: Baking
- Cuisine: Mexican-American
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 5g
- Sodium: 740mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 75mg