Save A hearty, comforting casserole packed with seasoned ground beef, tender rice, beans, and melty cheese, all baked in a zesty Tex-Mex tomato sauce.
The first time I made this casserole for a busy weeknight dinner, it became an instant hit with my family. Everyone wanted seconds, and the leftovers tasted even better the next day.
Ingredients
- Lean ground beef: 1 lb (450 g)
- Black beans: 1 can (15 oz/425 g), drained and rinsed
- Yellow onion: 1 medium, diced
- Red bell pepper: 1 medium, diced
- Garlic: 2 cloves, minced
- Long-grain white rice: 1 cup (200 g), uncooked
- Diced tomatoes with green chilies: 1 can (14 oz/400 g), undrained
- Beef broth: 1 cup (240 ml)
- Tomato sauce: 1/2 cup (120 ml)
- Shredded cheddar cheese: 1 1/2 cups (170 g), divided
- Chili powder: 2 tsp
- Ground cumin: 1 tsp
- Smoked paprika: 1/2 tsp
- Dried oregano: 1/2 tsp
- Salt: 1/2 tsp (or to taste)
- Black pepper: 1/4 tsp
- Fresh cilantro: Chopped, for garnish (optional)
- Sliced jalapeños: For garnish (optional)
- Sour cream: For garnish (optional)
Instructions
- Prepare the oven:
- Preheat oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) casserole dish.
- Brown the beef:
- In a large skillet over medium-high heat cook the ground beef until browned. Drain excess fat if necessary.
- Sauté vegetables:
- Add diced onion bell pepper and garlic to the skillet. Sauté for 3 to 4 minutes until softened.
- Add spices:
- Stir in chili powder cumin paprika oregano salt and pepper. Cook for 1 minute until fragrant.
- Mix grains and liquids:
- Add uncooked rice diced tomatoes with their juice tomato sauce and beef broth. Mix well.
- Fold in beans and cheese:
- Fold in black beans and 1 cup (115 g) of the shredded cheddar cheese.
- Assemble the casserole:
- Transfer the mixture to the prepared casserole dish and spread evenly.
- Bake covered:
- Cover tightly with foil and bake for 30 minutes.
- Bake uncovered:
- Remove foil sprinkle the remaining 1/2 cup (55 g) cheddar over the top and bake uncovered for another 10 minutes until cheese is melted and rice is tender.
- Rest and garnish:
- Let rest for 5 minutes before serving. Garnish with cilantro jalapeños and sour cream as desired.
Pin it Serving this casserole for Sunday dinner always brings everyone to the table with a smile. Even the picky eaters ask for toppings to make their own plates special.
Recipe Variations
Swap the ground beef for turkey or chicken for a lighter casserole. Try Monterey Jack or a Mexican cheese blend for a different cheese profile.
Serving Suggestions
Add corn kernels chopped green onions or tortilla chips on the side for extra crunch. A crisp green salad pairs beautifully with this dish.
Nutritional Information
Each serving has approximately 420 calories 17 g total fat 41 g carbohydrates and 26 g protein.
Pin it This Tex-Mex casserole is sure to become a family favorite with its hearty flavors and easy preparation.
Frequently Asked Questions
- → Can I substitute ground beef with other meats?
Yes, ground turkey or chicken can be used for a lighter alternative without sacrificing flavor.
- → Is this dish gluten-free?
Yes, when using certified gluten-free broth and tomato sauce, it is suitable for gluten-free diets.
- → What kind of cheese works best for this bake?
Cheddar is classic, but Monterey Jack or Mexican cheese blends add delicious creaminess and flavor.
- → Can I add extra vegetables to this casserole?
Absolutely, corn kernels or chopped green onions make great additions for more texture and brightness.
- → How do I know when it’s fully cooked?
The cheese should be melted and golden, and the rice tender after baking, usually around 40 minutes total baking time.