Mexican Casserole

3 from 1 rating

from kristineskitchenblog.com

This flavorful Mexican Casserole is made with ground beef, rice, sweet potatoes, black beans and enchilada sauce. The casserole is topped with cheese and then baked until hot and bubbly. It's a delicious dinner idea that the whole family will love!

Prep Time35

Cook Time50

Total Time1 25

Servings: servings

Calories: 446kcal

Ingredients

¾ cup uncooked brown rice
1 pound sweet potato 1 large
2 tablespoons olive oil divided
salt and pepper to taste
1 cup chopped yellow onion
1 cup frozen corn
1 pound lean ground beef
3 cloves garlic minced
2 cups enchilada sauce store-bought or homemade
15 ounce can black beans rinsed and drained
¼ cup chopped fresh cilantro
2 cups shredded Mexican blend cheese 8 ounces, divided
chopped cilantro, sour cream, avocado, etc. optional, for serving

Instructions

Cook the brown rice: Place the rice in a fine mesh strainer and rinse under cold running water. Set aside. Pour 6 cups water into a medium saucepan or pot that has a tight-fitting lid. Bring to a boil and then stir in the rice. Reduce the heat to a low boil and cook, uncovered, for 30 minutes. Then drain the rice into a colander for 10 seconds, immediately return it to the hot pot, cover with the lid, and let it rest for 10 minutes.
Roast the sweet potatoes: Preheat oven to 425° F. Line a rimmed baking sheet with parchment paper. Peel the sweet potato and chop it into ½-inch cubes. Place on the baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Toss to coat. Bake for 20-25 minutes, until sweet potatoes are soft and lightly browned on the edges.
Reduce oven temperature to 350° F. Lightly grease a 13x9-inch baking dish with cooking spray.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and corn and cook, stirring often, for 5 minutes.
Add the ground beef to the pan and cook, crumbling, until browned. Drain off any excess grease. Then stir in the garlic and cook for 30 seconds. Turn off the heat.
Add the enchilada sauce, black beans, rice, roasted sweet potatoes, cilantro and 1 cup of the shredded cheese. Stir to combine.
Transfer the contents of the skillet to the baking dish. Sprinkle on the remaining shredded cheese. Bake, uncovered, for 15-20 minutes, until casserole is hot and bubbly and cheese is melted.
Serve casserole with toppings, as desired, such as chopped cilantro, avocado and sour cream.

Notes

For a gluten-free Mcasserole, use a gluten-free enchilada sauce.
You can substitute ground turkey or ground chicken for the ground beef. For a vegetarian Mexican casserole, omit the meat.
Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Nutrition information is only an estimate.