One-Pot Enchilada Casserole
This hearty, one-pot dinner is ready in 30 minutes or less from start to finish and easy enough for Dad to make. Kids love this Mexican dinner too!
- Prep Time: 2 mins
- Cook Time: 30 mins
- Total Time: 32 mins
- Yield: serves 10 1x
Ingredients
Scale
- 2 lb ground beef or ground turkey
- 1/2 cup diced onion (use frozen for faster prep)
- 1–2 packets taco seasoning or 4-5 Tbsp homemade taco seasoning (to your taste)
- 2 15oz cans black beans, drained and rinsed
- 1 15 oz can canned corn
- 1 4.5oz can minced green chilies
- 1 cup salsa
- 19oz can enchilada sauce
- 1 cup instant rice (or precooked rice)
- 1 cup shredded Mexican cheese or cheddar cheese
- tortilla chips
- Your preferred toppings: shredded cheese, sour cream, avocado, olives, etc.
Instructions
- Brown the ground beef in a large saucepan on medium-high heat, stirring well. Midway through cooking, add the chopped onion. When the beef is cooked, drain, then add the taco seasoning.
- Add the black beans, salsa, corn, green chilies, enchilada sauce, and rice. Stir well.
- Reduce heat to low-medium and cook, stirring frequently, until the rice is cooked through. Be careful not to let the bottom scorch.
- When the rice is cooked through, remove from the heat and let sit for about 5 minutes.
- Serve over tortilla shells and top with desired toppings.
Notes
Note: This recipe makes a lot and is great as heated leftovers the next night. It will also thicken more overnight.