When your tastebuds need a vacation somewhere south of the border, but you are cooking for a whole crew, make things just a little easier for yourself. This Southwest Enchilada Bake is jam-packed with all the Mexican-cuisine flare you and your taste-traveling entourage love! No toasted tortillas needed here, this rice is living its best tender, tasty life surrounded by ground beef that’s sipping on a tangy enchilada-sauced margarita that’s garnished with juicy diced tomatoes, always-loved refried beans, and a sweet corn twist. To really top off this vacay for your mouth, it sticks its toes in the sand with an umbrella of gooey melted Colby-Jack cheese. Take flight and pack your cares away today with the jet-setting Southwest Enchilada Bake.
Ingredients
- 1 pound ground beef
- 4-5 cups rice, to taste, cooked
- 1 (10-ounce) can enchilada sauce or homemade enchilada sauce
- 1 (14-ounce) can tomatoes, diced
- 1 (16-ounce) can refried beans
- 1 (15-ounce) can corn, drained
- 3 cups Colby-Jack cheese, shredded, divided
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –In a large skillet over medium-high heat, add the ground beef, while crumbling, and cook until the beef is no longer pink, about 5-7 minutes. Drain the excess grease.
Step 3 –In a large bowl, add the cooked ground beef, the cooked rice, the enchilada sauce, the diced tomatoes, the refried beans, the drained corn, and 1 1/2 cups of the shredded cheese and stir to combine.
Step 4 –In a 9×13-inch baking dish, evenly spread the ground beef mixture.
Step 5 –Evenly sprinkle the top of the ground beef mixture with the remaining shredded cheese.
Step 6 –Bake, uncovered, until heated through and the shredded cheese has melted, about 30 minutes.
Step 7 –Serve.
