Cheesy Enchilada Rice Bake

gluten-free ⓘ

13 meals

From a reel by Stealth Health Life — watch the original

Ingredients

• 720g (4 cups) Jasmine rice, dry
• 1360g (6 cups) water
• 2 packets Sazón
• 1 Tbsp salt
• Garlic powder, to taste
• 1800g (64oz) 93% lean ground beef
• 20g (4 tsp) oil
• 800g (28oz) red enchilada sauce
• 400g (14oz) fire-roasted diced tomatoes
• 40g (2 Tbsp) honey
• 2 Tbsp chili powder
• 1.5 Tbsp salt
• 1 Tbsp each: garlic powder, onion powder, cumin
• 1 Tbsp each: garlic powder, onion powder, cumin
• 1 Tbsp each: garlic powder, onion powder, cumin
• 1 can (425g) refried beans
• 1 can (425g) black beans
• 200g (2 cups) fat-free mozzarella
• 360g (1.5 cups) full-fat Greek yogurt or sour cream
• 150g (1.5 cups) cheddar cheese (topping)
• 200g (¾ cup) diced chipotles
• 200g (¾ cup) 0% Greek yogurt
• 20g (1 Tbsp) honey
• 10g (2 tsp) avocado oil
• Salt, to taste

Instructions

1. Combine rice, water, Sazón, salt, and garlic powder in a foil pan. Cover and bake at 375°F on a sheet pan for 50–60 minutes. Let the rice rest for 10 minutes before fluffing.
2. Heat oil in a large pot over high heat. Sear the beef in large chunks for 4–5 minutes per side. Once all beef is seared, return it to the pot and break it into smaller pieces.
3. Stir the seasonings, enchilada sauce, diced tomatoes, and honey into the beef. Simmer for approximately 10 minutes until the mixture thickens.
4. Spread the cooked rice in the foil pan and pour the beef mixture over it. Mix in the refried beans, black beans, mozzarella, and Greek yogurt or sour cream. Sprinkle cheddar cheese over the top and bake uncovered for about 10 minutes until the cheese is melted.
5. Prepare the chipotle sauce by blending the diced chipotles, 0% Greek yogurt, honey, avocado oil, and salt. Drizzle the sauce over the finished bake.
6. Divide into 13 servings. For storage, keep in the freezer; reheat in the microwave for 5–6 minutes.