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.
The first time I made this Tex-Mex beef & rice casserole, my friends couldn't believe how simple it was to prepare, yet how satisfying it tasted. We always enjoy the cheesy, savory layers at family gatherings, and leftovers never last long.
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 and dish:
- Preheat oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) casserole dish.
- Cook 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 rice 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.
- Bake the casserole:
- Transfer the mixture to the prepared casserole dish and spread evenly. Cover tightly with foil and bake for 30 minutes.
- Add remaining cheese:
- 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.
- Finish and serve:
- Let rest for 5 minutes before serving. Garnish with cilantro, jalapeños, and sour cream as desired.
Save to Pinterest Gathered around the dinner table, this casserole quickly became the star at our family taco nights. The kids love adding their own garnishes for a personal twist.
Substitutions & Variations
Swap ground beef for ground turkey or chicken for a lighter version. Try Monterey Jack or a Mexican blend cheese for extra flavor, or stir in corn kernels and green onions for more texture.
Serving Suggestions
Serve with tortilla chips or a crisp green salad for a complete Tex-Mex meal. Fresh lime wedges add a citrusy kick that brightens the flavors.
Nutritional Highlights
This casserole is packed with protein and fiber from beef and beans, with about 420 calories per serving, plus 26 g protein to keep you satisfied.
Save to Pinterest This warm, cheesy Tex-Mex casserole delivers homey comfort in every forkful. Enjoy leftovers for lunch the next day!
Common Recipe Questions
- → Can I substitute ground beef with another protein?
Yes, ground turkey or chicken provides a lighter alternative while keeping the bold flavors intact.
- → Is there a gluten-free option available?
This dish is gluten-free if certified gluten-free broth and tomato sauce are used. Always confirm ingredient labels.
- → What cheese works best for topping?
Cheddar melts well, but Monterey Jack or a blend of Mexican cheeses can add extra flavor and creaminess.
- → Can I add more vegetables?
Corn kernels, chopped green onions, or spinach are great additions for enhanced texture and nutrition.
- → How should leftovers be stored?
Refrigerate tightly covered for up to 3 days. Reheat single servings in the microwave or large portions in the oven.
- → What are good serving suggestions?
Pair with tortilla chips, a crisp salad, or serve directly in bowls with your favorite garnishes.