Packed with beef, rice, beans, cheese, and Tex-Mex flavors for a cozy baked main dish.
# What You’ll Need:
→ Proteins
01 - 1 lb lean ground beef
02 - 1 can (15 oz) black beans, drained and rinsed
→ Vegetables
03 - 1 medium yellow onion, diced
04 - 1 medium red bell pepper, diced
05 - 2 cloves garlic, minced
→ Grains
06 - 1 cup long-grain white rice, uncooked
→ Sauces & Liquids
07 - 1 can (14 oz) diced tomatoes with green chilies, undrained
08 - 1 cup beef broth
09 - 1/2 cup tomato sauce
→ Dairy
10 - 1 1/2 cups shredded cheddar cheese, divided
→ Spices & Seasonings
11 - 2 teaspoons chili powder
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
→ Garnishes (optional)
17 - Fresh cilantro, chopped
18 - Sliced jalapeños
19 - Sour cream
# How to Make It:
01 - Preheat oven to 375°F. Grease a 9x13-inch casserole dish to prevent sticking.
02 - In a large skillet over medium-high heat, cook ground beef until browned. Drain excess fat if needed.
03 - Add diced onion, red bell pepper, and minced garlic to the skillet with beef. Sauté for 3 to 4 minutes until the vegetables are soft.
04 - Incorporate chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute to release aroma.
05 - Stir in uncooked white rice, undrained diced tomatoes with green chilies, tomato sauce, and beef broth. Mix until evenly combined.
06 - Fold in black beans and 1 cup of shredded cheddar cheese, blending thoroughly.
07 - Transfer mixture to prepared casserole dish, spread evenly, cover tightly with foil, and bake for 30 minutes.
08 - Remove foil, scatter remaining 1/2 cup cheddar over the top, and bake uncovered for 10 minutes until cheese is melted and rice is tender.
09 - Allow casserole to rest for 5 minutes. Serve garnished with chopped cilantro, sliced jalapeños, and sour cream as preferred.
