Enchilada Rice Casserole

Enchilada Rice Casserole


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Create an enchilada and rice casserole with this simple crockpot recipe! Top the enchiladas with plenty of cheese and cilantro before serving.

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Time needed

10 min preparation + 4 hour cooking

Serving Size / Yield

6 servings


  • 1 lb. ground beef
  • 1 can black beans, drained and rinsed
  • 1 C. corn kernels
  • 1 C. salsa
  • 2 tsp. taco seasoning mix
  • 1 can enchilada sauce, divided
  • 4 flour tortillas
  • 2 C. shredded Mexican blend cheese, divided
  • 3 C. cooked white rice
  • 2 Tbsp. chopped fresh cilantro leaves

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Brown the beef in a skillet over medium high, about 5 minutes. Drain and remove from the heat. Add the beans, corn, salsa, seasoning, and all enchilada sauce but ½ cup. Place 1 tortilla on the bottom of the a slow cooker and spread 1/3 of the ground beef on top. Sprinkle on ½ cup cheese and a bit of rice and repeat with 2 more layers. Top with the rest of the tortilla, enchilada sauce, and cheese. Cover and cook on low for 4 hours. Top with cilantro before serving.

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