Easy Enchilada Casserole

    1     pound ground beef
    1     tablespoon minced onion
    1     tablespoon garlic powder
    1     cup rice
    1     can (14 1/2 ounces) diced tomatoes
    1     can (10.7 ounces) enchilada sauce
    1     can (15 ounces) rinsed black beans
    1     can (15 ounces) whole corn
    1 1/2     cups shredded cheddar cheese, divided
    2     tablespoons mesquite seasoning
        cilantro, for topping (optional)
        green onions, for topping (optional)

    Heat oven to 350 F.
    In skillet, brown ground beef with minced onion and garlic powder. Drain and set aside.
    Cook rice according to package instructions.
    In casserole dish, mix meat, tomatoes, enchilada sauce, black beans, corn, rice, 1 cup cheddar cheese and mesquite seasoning. Bake, covered, 20 minutes.
    Top with remaining cheese, cilantro and green onions.