Let’s talk savvy 2-for-1 recipes for a minute. I love it when something can do two things at once. Life seems happier somehow when a 2-for-1 deal comes along. So be prepared to be happy with this one, y’all.
This Easy Enchilada Casserole can be a quickly put-together meal or a dip for a large gathering of family and friends. If you serve it up for the family, just add some warm tortillas and you have an easy weeknight meal. But if you add some sour cream or guacamole on the side with some chips, you have a dip that can feed a crowd and make them smile. Now that’s what I call a savvy deal of a recipe, y’all!
Till next time, I will be Doin’ My Best at Cookin’ Savvy!
Easy Enchilada Casserole
Ingredients
- 1 pound ground beef
- 1 tablespoon minced onion
- 1 tablespoon garlic powder
- 1 cup rice
- 1 can diced tomatoes 14 1/2 ounces
- 1 can enchilada sauce 10.7 ounces
- 1 can black beans 15 ounces, rinsed
- 1 can whole corn 15 ounces
- 1 1/2 cups shredded cheddar cheese divided
- 2 tablespoons mesquite seasoning
- cilantro for topping (optional)
- green onions for topping (optional)
Instructions
- Heat oven to 350 F.
- In skillet, brown ground beef with minced onion and garlic powder. Drain and set aside.
- Cook rice according to package instructions.
- In casserole dish, mix meat, tomatoes, enchilada sauce, black beans, corn, rice, 1 cup cheddar cheese and mesquite seasoning. Bake, covered, 20 minutes.
- Top with remaining cheese, cilantro and green onions.