A high-protein Tex-Mex casserole combining seasoned ground beef, rice, and beans topped with creamy chipotle sauce, designed for meal prep and batch cooking. This one-dish bake delivers authentic enchilada flavor with minimal cleanup.
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Prices vary by store
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Preheat your oven to 375°F (190°C). In a large, deep baking pan, combine the rice, water, and Sazón seasoning. Stir to mix.
Cover the pan tightly with aluminum foil and bake for 50-60 minutes, or until the rice is fully cooked and fluffy.
While the rice bakes, heat a large Dutch oven or pot over high heat. Add the ground beef and sear in batches without seasoning to develop a deep brown crust for maximum flavor.
Once all the beef is seared, return it to the pot and break it up. Add the chili powder, salt, garlic powder, onion powder, and cumin. Stir to combine.
Pour in the red enchilada sauce, fire-roasted tomatoes, honey, and hot sauce (if using). Bring the mixture to a simmer and cook for about 10 minutes, until it has thickened slightly.
Once the rice is cooked, remove it from the oven. Pour the beef mixture directly over the rice in the pan.
Add the black beans, refried beans, fat-free mozzarella, and Greek yogurt to the pan.
Stir everything together until thoroughly combined.
Sprinkle the shredded cheddar cheese evenly over the top.
Return the pan to the 375°F oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.
While the casserole bakes, prepare the chipotle sauce. In a blender, combine the chipotle peppers, 0% Greek yogurt, honey, avocado oil, and a pinch of salt. Blend until smooth.
Remove the bake from the oven. Drizzle with the chipotle sauce and garnish with chopped chives before serving.
Store covered in the refrigerator up to 4 days. Reheat covered at 350°F for 15–20 minutes until warmed through, or portion into containers for meal prep up to 3 days.
9x13-inch baking dish · large skillet · mixing bowls
Yes. Assemble fully, cool completely, wrap tightly, and freeze up to 3 months. Thaw overnight in the refrigerator before reheating at 350°F for 25–30 minutes covered.
Long-grain white rice holds its texture best in this bake. Brown rice or jasmine rice will work but may become softer; increase water slightly and bake time by 5–10 minutes.
Yes. Use ground turkey, chicken, or plant-based ground meat in the same quantity, adjusting seasoning to taste since lean poultry absorbs spices differently.
Multiply all ingredients by the same factor. Note that bake time may increase slightly for larger quantities; check that the center reaches 165°F before serving.
Check your enchilada sauce and Sazón packet labels; most are gluten-free, but verify before serving to those with celiac disease or gluten sensitivity.
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