Description
Cheesy, family-friendly Mexican Beef & Rice Casserole baked with taco-spiced ground beef, black beans, sweet corn, and melty cheddar and Monterey Jack.
Ingredients
1 lb (450 g) lean ground beef
1 tbsp olive oil (as needed)
1 small yellow onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 cup long-grain white rice, rinsed and drained
2 cups low-sodium beef broth
1 (15 oz) can black beans, drained and rinsed
1 (14.5 oz) can fire-roasted diced tomatoes (with juices)
1 cup corn kernels (frozen or canned, drained)
2 tbsp taco seasoning (store-bought or homemade)
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp kosher salt, plus more to taste
1/4 tsp black pepper
1/2 cup salsa (mild or medium)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack or Pepper Jack
1/4 cup chopped fresh cilantro, for garnish
Sour cream, sliced jalapeño, and lime wedges for serving (optional)
Instructions
1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Heat a large skillet over medium-high. Add ground beef and olive oil if needed. Cook with onion and red bell pepper until beef is browned and veggies soften, 5–7 minutes. Drain excess fat.
3. Stir in garlic, taco seasoning, cumin, chili powder, smoked paprika, salt, and pepper. Cook 30 seconds until fragrant.
4. Add rinsed rice, beef broth, diced tomatoes with juices, black beans, corn, and salsa. Stir and bring to a gentle simmer.
5. Transfer mixture to the prepared baking dish. Cover tightly with foil and bake 25 minutes.
6. Remove foil, stir gently, and bake uncovered 10–12 minutes, until rice is tender and most liquid is absorbed.
7. Top with cheddar and Monterey Jack. Bake 5 minutes more, until melted and bubbly. Broil 1–2 minutes if desired.
8. Let rest 5 minutes. Garnish with cilantro and add sour cream, jalapeño, and lime wedges if using. Serve warm.
Notes
Rinse long-grain rice to remove excess starch for a fluffy bake.
For brown rice, use 2 1/2 cups broth and extend covered bake by 15–20 minutes.
Make-ahead: assemble through simmering, refrigerate up to 24 hours, then bake (add 5–10 minutes).
For extra heat, use Pepper Jack, medium salsa, or add diced jalapeño.