Cheesy Enchilada Rice Bake

Oven-baked jasmine rice topped with a spicy ground beef enchilada mixture, beans, Greek yogurt and melty cheese, finished with a creamy low-cal chipotle sauce.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add 720g (4 cups) jasmine rice, 1360g (6 cups) water, 2 packets Sazón, 1 Tbsp salt, and garlic powder to a large foil roasting pan. Cover tightly with foil, place on a sheet pan for stability, and bake at 375°F (190°C) for 50–60 minutes. Rest 10 minutes, then fluff.

Step 2

While the rice bakes, heat a large pot over high heat. Working in two batches with 10g (2 tsp) avocado oil per batch, sear 1800g (64 oz) 93% lean ground beef in large chunks for 4–5 minutes per side to maximize browning. Return all the beef to the pot and break it apart.

Step 3

Stir in 2 Tbsp chili powder, 1 1/2 Tbsp salt, 1 Tbsp garlic powder, 1 Tbsp onion powder, 1 Tbsp cumin, 800g (28 oz) red enchilada sauce, 400g (14 oz) fire-roasted diced tomatoes, 40g (2 Tbsp) honey, and hot sauce to taste. Bring to a simmer and cook about 10 minutes, until thick.

Step 4

Pour the beef mixture over the cooked rice. Add 425g (15 oz) refried beans, 425g (15 oz) drained black beans, 200g (2 cups) fat-free shredded mozzarella, and 360g (1 1/2 cups) full-fat Greek yogurt and mix to combine. Top with 150g (1 1/2 cups) shredded cheddar cheese and bake uncovered at 375°F (190°C) for about 10 minutes, until the cheese is melted.

Step 5

Blend 200g (3/4 cup) diced chipotles in adobo, 200g (3/4 cup) 0% Greek yogurt, 20g (1 Tbsp) honey, 10g (2 tsp) avocado oil, and salt to taste until smooth. Drizzle over the cooked rice bake.

Step 6

Divide into 13 servings. Cool completely, then freeze for meal prep.