Cheesy Enchilada Rice Bake
Directions
- 1Add rice, water, Sazón, salt, and garlic powder to a foil pan.
- 2Cover the pan, place it on a sheet pan, and bake at 375°F for 50–60 minutes.
- 3Rest the rice for 10 minutes, then fluff it.
- 4While the rice cooks, heat a large pot over high heat.
- 5Add 10g oil per batch and sear beef in large chunks for 4–5 minutes per side.
- 6Repeat the beef searing process for all beef.
- 7Return all beef to the pot and break it apart.
- 8Add seasonings, enchilada sauce, tomatoes, and honey to the beef.
- 9Simmer for approximately 10 minutes until the mixture thickens.
- 10Pour the beef mixture over the cooked rice.
- 11Add black beans, refried beans, fat-free mozzarella, and Greek yogurt or sour cream, and mix everything.
- 12Top with cheddar cheese and bake uncovered for about 10 minutes until melted.
- 13Whip up a quick, low calorie chipotle sauce by blending diced chipotles, 0% Greek yogurt, honey, avocado oil, and salt to taste.
- 14Drizzle the chipotle sauce over the top of the rice bake.
- 15Divide the rice bake into 13 servings.
Ingredients
- 720 g Jasmine rice, dry
- 1360 g water
- 2 packets Sazón
- 1 Tbsp salt
- to taste Garlic powder
- 1800 g 93% lean ground beef
- 20 g oil
- 800 g red enchilada sauce
- 400 g fire-roasted diced tomatoes
- 40 g honey
- 2 Tbsp chili powder
- 1.5 Tbsp salt
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp cumin
- 1 can (425g) refried beans
- 1 can (425g) black beans
- 200 g fat-free mozzarella
- 360 g full-fat Greek yogurt or sour cream
- 150 g cheddar cheese (topping)
- 200 g diced chipotles
- 200 g 0% Greek yogurt
- 20 g honey
- 10 g avocado oil
- to taste Salt
Equipment
Foil roasting pan - 15 x 11 x 3 inch “Handi-Foil Medium Rack Roaster Pan”sheet panlarge pot
Tips
- To optimize browning and get the best flavor from the beef, cook it in two batches over super high heat without seasoning initially.
- Store frozen for meal prep and microwave for 5-6 mins to reheat.
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