“Nothing is better for a man than that he should eat and drink, and that his soul should enjoy good in his labour”
Introducing the simplest Mexican dinner! I love this recipe 1) because I get to point out the new enchilada sauce in our recently developed Mexican section (located in the international foods aisle); and 2) because I love enchiladas! I’m not sure if you’ve tried to make enchiladas before, but they can be super messy and time consuming. That’s why this One Pot Enchilada Rice Casserole looked so good to me. The Enchilada taste but with less work and dishes… sounds pretty perfect to me. I did change a couple things from the original recipe; instead of chicken I used ground beef, and I chose basmati rice rather than regular white. These weren’t “must do’s,” but simply based on our family’s preference. They worked well for me, so don’t be scared to do either way. Once I began the recipe I also added a diced tomato for texture, but again. totally optional.
- Use less or more cayenne pepper depending how spicy you’d like the meal to be. The 1/2 tsp it calls for isn’t fire, but definitely carries a kick to it.
- Plan ahead and thaw the beef in the fridge beginning the day before. (Microwave defrost setting works in pinch)
- Keep an eye on the liquid to rice ratio as you may need to add more depending on the desired texture.
- I used a cast iron pot which worked awesome for cooking, but make sure not to store left overs in the cast iron. The acidity of the tomato sauce can continue to react with the iron resulting in an off taste; it’s also not good for the lifetime of your pan.
- 1 Red Bell Pepper
- 1 head Russian Red Garlic
- 1 cooking onion
- Cilantro (optional garnish)
- Coriander (optional garnish)
- Frozen Ground Beef (Johnston’s in Fresh Frozen Section)
- Frozen Corn (Stahlbush Island Farms in Fresh Frozen Section)
- Shredded Triple Cheddar (Saputo in cheese island cooler)
- Olive Oil (Aisle 1)
- White or Brown Basmati rice (Lundberg in Aisle 1B)
- Chicken Broth (Selection in Aisle 2A)
- Mild Red or Medium Green Enchilada Sauce (Frontera in Aisle 4)
If you prefer to make your own sauce:
- 1 can (24oz) Crushed Tomatoes (Italissima in Aisle 2A)
- Cayenne Pepper (All spices in Aisle 4)
- Onion Powder
- Coriander Seeds
- Brown Sugar
One Pot Beef Enchilada Rice Casserole:
1 tbsp olive oil
1 pound ground beef
1 onion, diced
3 cloves garlic, crushed
1 red bell pepper/capsicum, diced
24 oz/680 g tomato passata or crushed canned tomatoes* (Note 2)
3 cups chicken broth or water (750ml)
1 1/2 cups frozen corn (250g)
24 oz Enchilada Sauce (Aisle 4)
Salt and pepper
1 1/2 cups / 270g basmati or white rice (short, medium or long grain, (Note 4)
1 – 1 1/2 cups grated cheese (about 125 – 150 g)
If making your own enchilada sauce:
24 oz/680 g tomato passata or crushed canned tomatoes
½ tsp cayenne pepper* (spicy – adjust to taste)
1 tbsp dried oregano*
2 tsp cumin*
1 ½ tsp coriander*
2 tsp onion powder*
1 tbsp brown sugar*
Chopped cilantro/coriander optional
Heat olive oil over medium high heat in large skillet.
Add beef and cook each side for 2 minutes or until cooked, then remove onto a plate.
Add extra oil if the skillet is looking dry. Add onion and garlic, cook for 1 1/2 minutes until starting to soften. Add bell peppers and cook for a further 2 minutes.
Add remaining ingredients except rice and cheese. Bring to simmer, then add rice.
Stir, cover with a lid and turn down heat to medium low. Cover and cook until rice is cooked but not mushy and most of the liquid is absorbed – about 15 to 18 minutes. Keep an eye on water level as it may need more. Do not stir while it cooks.
When rice is cooked, quickly stir beef through, sprinkle with cheese then pop under broil / grill until golden and bubbly.
Serve, garnished with fresh cilantro/coriander if desired.