Print Recipe

Cheesy Beefy Enchilada Casserole

Prep Time10 mins
Cook Time30 mins
Resting Time5 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican
Servings: 8 people

Ingredients

  • 2 bags Cooked Success White Rice
  • 1 pound Ground Beef
  • 1 medium Red Onion diced
  • 3 tbsp minced garlic
  • 1 whole red bell pepper
  • 1 8 oz bag frozen corn kernel
  • 1/4 cup Enchilada Sauce
  • 1/2 can Diced Fire Roasted Tomatoes
  • 1 whole lime, juiced
  • 8 oz Cream Cheese
  • 3 tbsp Sofrito
  • 1 packet Chili Seasoning
  • 1 can Seasoned Black Beans
  • 1 tsp Cayenne Pepper feel free to add more
  • 1 tsp Salt & Pepper use as much/little as you'd like
  • 2 tsp Adobo feel free to add more
  • 1/4 cup Beef Stock
  • 2 tbsp Cooking Oil

Instructions

  • Follow instructions on Success Rice box for cooking the rice correctly, but you are going to make 2 bags
  • Add oil to pan, with sofrito and ground beef. Cook on medium/high heat. Once fully browned, lower heat to low and allow it to sit for a bit. 
  • Add beef stock to pan and finish cooking until ground beef is browned. 
  • While the beef is cooking, in a separate pan, add 1 tsp of oil, with corn, bell peppers and red onions. 
  • Once fragrant, add in black beans (drained-i forgot to drain mine lol) to the same pan and cook for about 3 minutes. 
  • Add in cooked ground beef and 1 packet of chili seasoning, along with adobo, cayenne, and salt & pepper
  • Add in fully cooked Success White rice 
  • Add enchilada Sauce and Cream Cheese 
  • Add in the fire roasted tomatoes. Feel free to use more. I didn't use a lot only because my kids are not fans of tomatoes.
  • Squeeze a whole lime over your rice and give it a good stir. Get a spoon, give it a try and add additional seasoning to your liking 
  • Pour rice into a casserole dish, I use a 9x13 glass dish, and coat with Shredded Mexican 4 cheese. 
  • Bake uncovered for 10 minutes at 350 degrees 
  • Once done baking, allow it to rest for 5 minutes. Then serve with sour cream, a lime wedge and chips!!