Beef Enchilada Casserole with Rice

INGREDIENTS

• 1 ½ pound ground beef
• 1 medium onion diced
• 2 cloves garlic minced
• 14.5 ounce can diced tomatoes
• 10.75 ounce can red enchilada sauce
• 15 ounce can black beans drained, rinsed
• 15 ounce can corn drained
• 1 cup cooked rice
• 1 teaspoon Slap Ya Mama seasoning
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• ½ teaspoon red pepper flakes
• 1 ½ cups sharp cheddar cheese shredded
• ⅓ cup chopped cilantro
• ¼ cup sliced green onions

INSTRUCTIONS

1. 1 Preheat oven to 350° and spray a 3 quart casserole dish with non-stick cooking spray. Set aside.
2. 2 In a large skillet or dutch oven over medium heat, cook ground beef and onions until beef is no longer pink and onions are tender.
3. 3 Add minced garlic and cook for an additional 2 minutes. Drain and return to the pan.
4. 4 Pour in diced tomatoes, enchilada sauce, black beans, corn, rice, and all the seasonings. Stir to combine.
5. 5 Bring to a simmer, cover and cook for 10 minutes until heated through. Stir.
6. 6 Spoon mixture into prepared casserole dish and top with shredded cheese.
7. 7 Bake in preheated oven until cheese is hot and bubbly. Remove from the oven, and top with cilantro and green onions before serving.

NUTRITION

Calories: 462kcal | Carbohydrates: 34g | Protein: 26g | Fat: 25g | Fiber: 7g | Sugar: 7g