Hello, welcome. Thank you so much for being here!
Today I’m sharing an easy one pot enchilada casserole that is bursting with flavor despite its simplicity.
While this meal takes about 40 minutes until completion, it’s not a constant 40 minutes of you working at the stove. 30 minutes of this meal preparation is set and forget, which is something I’m always looking for in a recipe!
Tools you may need
Oven safe dish with lid
Measuring cups and spoons
Ingredients
Ground beef*
Rice
Broth (or water)
Black beans
Salsa verde
Cheese
*I’ve also had great success using ground venison.
Salsa Verde Enchilada Bake
Servings: 5-6
Prep time: 10 minutes
Cook time: 30 minutes
Measurements
1 lb ground beef
3/4 C uncooked rice
1 1/4 C broth (or water)
1 can of black beans
1 jar of salsa verde
8 oz cheese
Directions
- Preheat oven to 375 F and brown ground beef in an oven safe dish (with a lid).
- Stir in rice, broth, black beans, and salsa verde.
- Cover the pot and transfer to the oven for 20 minutes.
- Remove the dish from the oven, but leave covered for an additional 10 minutes.
- Top the casserole with cheese and serve with cilantro, avocado, and sour cream.
Plan of Action
If you’re aiming for serving dinner at 5 PM, start browning the meat at 4:15 PM and follow the subsequent instructions. I prefer to haul this dish to the dining room table and serve it family style.
If you’d like to follow along with this recipe, here is a video from my youtube channel that walks you through this process!
