Ingredients:

  • 1 lb lean ground beef 90/10
  • 1 tsp olive oil
  • 3 cups cooked long-grain white rice
  • 15 oz canned black beans
  • 1 cup frozen sweet corn
  • 1 cup red enchilada sauce
  • 10 oz canned diced tomatoes with green chiles, undrained
  • 1 tbsp taco seasoning
  • 0.5 cup sour cream
  • 2 cups shredded Mexican blend cheese
  • 0.25 cup fresh cilantro, chopped
  • 1 medium lime, cut into wedges

Instructions:

  1. Preheat your oven to 375°F (190°C) and lightly grease your 9x13 baking dish with a quick spray of oil. In a large skillet over medium-high heat, add the olive oil and ground beef. Break the meat apart with a spatula and cook until browned and no longer pink (about 5-7 minutes). Drain any excess rendered fat.
  2. Lower the heat to medium. Stir in the taco seasoning, black beans, frozen corn, and diced tomatoes with chiles. Allow the mixture to bubble for 2 minutes.
  3. Turn off the heat and fold in the cooked rice, enchilada sauce, and sour cream. Stir until the mixture is uniform and the rice is thoroughly coated in the sauce.
  4. Transfer the mixture evenly into your prepared baking dish, smoothing the top with the back of a spoon. Sprinkle the shredded Mexican blend cheese evenly over the top.
  5. Bake for 20 minutes until the cheese is melted and bubbling.
  6. Garnish with fresh cilantro and serve immediately with lime wedges.