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 my family, everyone went back for seconds. Its cheesy layers and gentle spice made it an instant weeknight favorite at our dinner table.
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: optional garnish
- Sliced jalapeños: optional garnish
- Sour cream: optional garnish
Instructions
- Prep & Preheat:
- 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.
- Sauté Vegetables:
- Add diced onion, bell pepper, and garlic to the skillet. Sauté for 3–4 minutes until softened.
- Season:
- Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 1 minute until fragrant.
- Add Rice and Liquids:
- Add uncooked rice, diced tomatoes with their juice, tomato sauce, and beef broth. Mix well.
- Fold in Beans & Cheese:
- Fold in black beans and 1 cup (115 g) of the shredded cheddar cheese.
- Assemble:
- Transfer mixture to the prepared casserole dish and spread evenly.
- Bake Covered:
- Cover tightly with foil and bake for 30 minutes.
- Add Cheese & Finish Baking:
- 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 My kids love helping layer the cheese on top before baking, and this casserole quickly disappears whenever I bring it to family potlucks.
Serving Suggestions
Pair this casserole with crunchy tortilla chips, a scoop of guacamole, or a fresh green salad. The mild spice makes it great for anyone who enjoys classic Tex-Mex flavors.
Ingredient Swaps
Try Monterey Jack or a Mexican cheese blend for a twist, or toss in corn or green onions for extra color and crunch.
Make-Ahead & Storage
Assemble ahead and refrigerate before baking or freeze portions for quick dinners. Store leftovers in an airtight container for up to three days.
Save This casserole delivers comfort and Tex-Mex flavor in every cheesy bite. Enjoy the leftovers for busy weeknights!
Recipe FAQs
- → Can I use a different meat?
Yes, swap ground beef for ground turkey or chicken for a lighter version with similar texture.
- → How do I know the rice is cooked?
The rice is ready when tender and fluffy; if needed, bake a few minutes longer until fully cooked.
- → What cheese works well here?
Cheddar is classic, but Monterey Jack or a Mexican blend adds extra richness and flavor.
- → Is this suitable for gluten-free diets?
Yes, use certified gluten-free broth and sauce, and check labels for all ingredients to ensure safety.
- → Can I add more vegetables?
Absolutely; corn kernels, chopped green onions, or extra peppers enhance taste and texture.
- → What are good garnishes?
Top with fresh cilantro, sliced jalapeños, and a dollop of sour cream for a burst of flavor.