Preheat the oven to 375 degrees F and spray a large 13” x 9” casserole dish with cooking spray.

Heat the avocado oil in a large skillet over medium-high heat (I use a 12-inch skillet with a deep lip). Add the chopped onion and sauté, stirring occasionally, until softened, about 5 minutes. Stir in the minced garlic and chopped bell pepper and continue cooking for another 3 minutes. If the vegetables become too brown at any point, reduce to medium heat.

Add the ground beef to the skillet with the vegetables and use a wooden spoon or rubber spatula to break it into small pieces while it browns. Stir in the chili powder and season with sea salt. Continue cooking until the beef is mostly browned (it doesn’t need to be fully cooked just yet, but should be mostly cooked).

Transfer the onion and ground beef mixture to the prepared casserole dish along with the uncooked white rice. Stir everything together until the rice is evenly distributed throughout the beef mixture. Add the enchilada sauce, chicken broth, sea salt, and half of the grated cheese to the baking dish and stir well.

Cover the casserole dish with foil and bake on the center rack of the oven for 45 minutes.

Remove the casserole dish from the oven and take off the aluminum foil (save the foil for storing the casserole later). Sprinkle the remaining cheese on top of the casserole and broil for 5-8 minutes, or until the cheese has melted.

Serve ground beef and rich enchilada casserole with your choice of toppings, and enjoy! I recommend extra cheese, sour cream, salsa, sliced avocado, chopped tomatoes, green onions, etc.