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One-Pot Enchilada Casserole

This hearty, gluten-free, 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!

5 from 1 reviews

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!

Ingredients

Scale
  • 2 lb ground beef or ground turkey
  • 1/2 cup diced onion (use frozen for faster prep)
  • 12 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

  1. 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.
  2. Add the black beans, salsa, corn, green chilies, enchilada sauce, and rice. Stir well.
  3. Reduce heat to low-medium and cook, stirring frequently, until the rice is cooked through. Be careful not to let the bottom scorch.
  4. When the rice is cooked through, remove from the heat and let sit for about 5 minutes.
  5. 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.