Description
This Tex-Mex Beef and Rice casserole is a hearty and flavorful one-dish meal combining seasoned ground beef, black beans, rice, and melted cheddar cheese with a blend of Tex-Mex spices. Perfect for an easy weeknight dinner, it’s baked until the rice is tender and the cheese is golden and bubbly, then topped with fresh cilantro, jalapeños, and sour cream for an added burst of flavor.
Ingredients
Scale
Meat and Vegetables
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 2 cloves garlic, minced
Pantry Items
- 1 cup long-grain white rice, uncooked
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14 ounces) diced tomatoes with green chilies, undrained
- 1 cup beef broth
- 1/2 cup tomato sauce
Cheese
- 1 1/2 cups shredded cheddar cheese, divided
Spices
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
Garnishes
- Fresh cilantro, chopped
- Sliced jalapeños
- Sour cream
Instructions
- Prepare Oven and Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish thoroughly to prevent sticking.
- Brown Ground Beef: In a large skillet over medium-high heat, cook the ground beef until it’s nicely browned, breaking it apart with a spatula; drain any excess fat to keep the dish lean.
- Sauté Vegetables: To the skillet with the beef, add the diced onion, red bell pepper, and minced garlic. Sauté for about 3 to 4 minutes until the vegetables soften and become fragrant.
- Add Spices: Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir the mixture well and cook for 1 minute to toast the spices and enhance their aroma.
- Combine Rice and Liquids: Add the uncooked rice, diced tomatoes with their juice, tomato sauce, and beef broth to the skillet. Mix everything thoroughly to evenly distribute the ingredients.
- Incorporate Beans and Cheese: Fold in the drained black beans and 1 cup of shredded cheddar cheese gently into the mixture to combine well.
- Transfer to Baking Dish: Pour and spread the entire mixture evenly into the prepared casserole dish.
- Bake Covered: Cover the casserole dish tightly with aluminum foil and bake it in the preheated oven for 30 minutes to allow the rice to cook and absorb flavors.
- Add Remaining Cheese and Finish Baking: Carefully remove the foil, sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top, and bake uncovered for an additional 10 minutes until the cheese melts and the rice is tender.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with freshly chopped cilantro, sliced jalapeños, and a dollop of sour cream to enhance the Tex-Mex flavors.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- If you prefer spicier, add more jalapeños or a dash of hot sauce when serving.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
- For a gluten-free version, verify that the beef broth and tomato sauce are certified gluten-free.
- Make sure to cover tightly with foil during baking to steam the rice properly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Keywords: Tex-Mex beef casserole, beef and rice bake, ground beef casserole, black beans casserole, cheesy beef and rice, easy Tex-Mex dinner
