1½ pounds ground beef

1 medium onion, diced

2 cloves garlic, minced

1 (14.5-ounce) can diced tomatoes

1 (10.75-ounce) can red enchilada sauce

1 (15-ounce) can black beans, drained and rinsed

1 (15-ounce) can corn, drained

1 cup cooked rice

1 teaspoon Slap Ya Mama seasoning (or Cajun seasoning)

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon black pepper

½ teaspoon red pepper flakes

1½ cups sharp cheddar cheese, shredded

⅓ cup chopped cilantro

¼ cup sliced green onions

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Preheat oven to 350°F (175°C) and grease a 3-quart casserole dish.
In a skillet over medium heat, cook ground beef and onion until browned, about 5–7 minutes. Add garlic and cook 1–2 more minutes. Drain excess fat.
Stir in diced tomatoes, enchilada sauce, beans, corn, rice, and all seasonings. Mix well.
Simmer covered for 10 minutes to blend flavors.
Transfer mixture to the casserole dish and top with shredded cheese.
Bake for 20–25 minutes, until cheese is melted and bubbly.
Let rest 5 minutes before garnishing with cilantro and green onions. Serve warm.

Substitute ground beef with turkey or chicken for a lighter version.

Add vegetables like bell peppers or zucchini.

Use your preferred cheese blend or go dairy-free.

Homemade enchilada sauce works great too.