Santa Fe Casserole
Bursting with bold Southwestern flavors, this hearty Santa Fe Casserole is the ultimate comfort food for busy weeknights or casual family gatherings. Featuring seasoned ground beef, tender black beans, sweet corn, and zesty diced tomatoes with green chilies, this casserole is layered with perfectly cooked rice and topped with a generous layer of gooey Mexican cheese. Enhanced with warm spices like chili powder and cumin, every bite delivers a fiesta of taste. Easy to prepare in just 15 minutes of prep time, it’s baked to perfection in under an hour, making it a quick and satisfying dinner solution for up to six people. Garnish with fresh cilantro for a pop of color and serve alongside a crisp salad or tortilla chips for a complete meal. Keywords: Santa Fe Casserole, easy casserole recipes, Southwestern casserole, ground beef casserole, weeknight dinner ideas.
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Recipe Information
Ingredients
- 1 lb Ground beef
- 1 medium Yellow onion, diced
- 2 cloves Garlic cloves, minced
- 15 oz (1 can) Black beans, drained and rinsed
- 1 cup Frozen corn kernels
- 10 oz (1 can) Diced tomatoes with green chilies, undrained
- 10 oz (1 can) Enchilada sauce
- 1 tbsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 cups Cooked white or brown rice
- 2 cups Shredded Mexican cheese blend
- 0.25 cup Fresh cilantro, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, cook the ground beef over medium-high heat until fully browned and no longer pink, about 6-7 minutes. Drain any excess grease.
Add the diced onion and minced garlic to the skillet with the ground beef. Cook for 3-4 minutes, stirring frequently, until the onions are translucent and fragrant.
Stir in the black beans, frozen corn, diced tomatoes with green chilies, and enchilada sauce. Mix until combined.
Season the mixture with chili powder, ground cumin, salt, and black pepper. Let it simmer for 5 minutes, stirring occasionally.
In a large mixing bowl, combine the cooked rice with the beef and vegetable mixture. Stir until evenly combined.
Lightly grease a 9x13-inch casserole dish with cooking spray or a small amount of oil. Pour the rice and beef mixture into the dish, spreading it out evenly.
Sprinkle the shredded Mexican cheese blend evenly over the top of the casserole.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Once cooked, remove the casserole from the oven and let it cool for 5 minutes.
Garnish with chopped fresh cilantro, if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
10185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 288.7 g | 370% | |
| Saturated Fat | 126.5 g | 632% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 814 mg | 271% | |
| Sodium | 22378 mg | 973% | |
| Total Carbohydrate | 1339.6 g | 487% | |
| Dietary Fiber | 398.4 g | 1423% | |
| Total Sugars | 91.3 g | ||
| Protein | 609.4 g | 1219% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 6110 mg | 470% | |
| Iron | 144.4 mg | 802% | |
| Potassium | 20945 mg | 446% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
