Categories: Mexican

Ingredients

• 1 cup long-grain white rice
• 2 tbsp olive oil
• 1 1/2 lbs. ground beef
• 1 medium onion, chopped
• 2 garlic cloves, finely chopped
• 2 4-oz. cans diced green chiles
• 2 tsp ground cumin
• 2 tsp paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 large tomato, chopped
• 1 cup corn kernels, thawed if frozen
• 16 oz. jar salsa verde
• 12 small corn tortillas
• 3 cups grated sharp cheddar
• 2 10-oz. cans enchilada sauce
• 1/2 cup chopped black olives
• 3 scallions, thinly sliced
• Sour cream, for serving

Directions

1. Cook the rice as directed. Set aside.

2. Heat the olive oil in a large skillet over medium-high heat. Add the beef, onion and garlic and cook, stirring, until the beef is browned, 4 to 6 minutes. Pour off the fast, then add the green chiles, cumin, paprika, salt and pepper to the skillet and stir to combine. Add the tomato and 1 cup water and simmer gently until reduced by half, about 2 minutes. Remove from the heat, stir in the corn and set aside.

3. eheat the oven to 375. Spread 1 cup of the salsa verde in the bottom of a broiler-safe 9×13-inch baking dish. Arrange half of the tortillas over the salsa, overlapping the edges to evenly cover the salsa. Spoon the rice over the tortillas. Add the beef mixture, then sprinkle on half of the cheese. Drizzle with half of the enchilada sauce. Layer the remaining tortillas on top, then add the remaining salsa and enchilada sauce. Sprinkle with the remaining cheese.

4. Cover the casserole with foil, tenting it so it doesn’t touch the cheese. Place on a rimmed baking sheet and bake for 20 minutes. Uncover and continue baking until bubbly and hot, about 20 minutes more. Switch the oven to broil and broil until just golden on top, about 5 minutes. Let sit for at least 10 minutes. Top with the olives and scallions and serve with sour cream.

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