Save to Pinterest A hearty, comforting casserole packed with seasoned ground beef, tender rice, beans, and melty cheese, all baked in a zesty Tex-Mex tomato sauce.
I first made this Tex-Mex beef & rice casserole for a busy weeknight dinner, and it quickly became a favorite in my home. The flavors blend together perfectly, and I love how simple it is to prepare.
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 (optional): chopped
- Sliced jalapeños (optional):
- Sour cream (optional):
Instructions
- Prep:
- Preheat oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) casserole dish.
- Brown Beef:
- In a large skillet over medium-high heat, cook the ground beef until browned. Drain excess fat if necessary.
- Add Vegetables:
- Add diced onion, bell pepper, and garlic to the skillet. Sauté for 3 to 4 minutes until softened.
- Season:
- Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 1 minute until fragrant.
- Combine:
- Add uncooked rice, diced tomatoes with their juice, tomato sauce, and beef broth. Mix well.
- Stir in Beans & Cheese:
- Fold in black beans and 1 cup (115 g) of the shredded cheddar cheese.
- Assemble:
- 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 & Serve:
- Let rest for 5 minutes before serving. Garnish with cilantro, jalapeños, and sour cream as desired.
Save to Pinterest This casserole is always a hit when we gather around the table, and it reminds me of cozy family dinners full of laughter and good food.
Serving Suggestions
Pair this casserole with tortilla chips, a crisp green salad, or your favorite salsa for a complete meal.
Ingredient Swaps
Swap ground beef for turkey or chicken, or use Monterey Jack or Mexican cheese blend instead of cheddar. Add corn or green onions for extra texture and flavor.
Storage & Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.
Save to Pinterest With hearty flavors and easy prep, this Tex-Mex beef & rice casserole will quickly become a go-to comfort food in your kitchen.
Recipe FAQs
- → Can I substitute ground beef with another protein?
Yes, ground turkey or chicken can be used for a lighter version while maintaining flavor.
- → Is this dish gluten-free?
Yes, if you use certified gluten-free broth and tomato sauce, the dish is suitable for gluten-free diets.
- → What cheese works best in this casserole?
Cheddar is ideal, but Monterey Jack or Mexican cheese blends provide extra flavor and melt nicely.
- → Can I add vegetables to increase texture?
Adding corn kernels or chopped green onions adds fresh texture and complements the flavors well.
- → How long should I bake the casserole?
Bake covered for 30 minutes, then uncovered for 10 minutes to melt cheese and cook rice properly.