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Delicious Garlic Steak Tortellini with creamy garlic parmesan sauce and tender steak.
Dinner

Garlic Steak Tortellini

by Cuts Food
written by Cuts Food

Garlic Steak Tortellini is my go to dinner for those nights when I want something cozy, filling, and a little bit impressive without putting in “impressive” effort. You know the kind of day where you are hungry now, the sink has dishes in it, and you still want real food that tastes like you planned ahead. This is that meal. It is garlicky, cheesy, and the steak makes it feel like a treat. Plus, tortellini is basically a shortcut to happiness because it cooks fast and always feels special.
Garlic Steak Tortellini

How to Prepare Garlic Parmesan Steak Tortellini

I make this when I want a restaurant vibe at home, but I also want to be in sweatpants. The key is cooking the steak quickly, then building a simple garlic Parmesan sauce in the same pan so you keep all those good browned bits.

What you will need

  • Steak, about 1 to 1.5 pounds (sirloin, ribeye, or strip all work)
  • Cheese tortellini, refrigerated or frozen (about 18 to 20 ounces)
  • Butter, 2 tablespoons
  • Olive oil, 1 tablespoon
  • Garlic, 5 to 7 cloves, minced (yes, really)
  • Heavy cream, 1 cup (or half and half if you need lighter)
  • Parmesan, 1 to 1.5 cups, freshly grated if possible
  • Salt and black pepper
  • Italian seasoning (optional, but nice)
  • Fresh parsley or basil (optional for topping)

If you love this flavor combo, you would probably also like this skillet style dinner I make on spicy nights. It is different but the comfort level is the same: one pot spicy garlic butter chicken tortellini.

Step by step (this is the exact order I use)

1) Start the tortellini water first. Salt the water like you mean it. Cook tortellini according to the package, then drain. Save about 1 cup of the pasta water just in case your sauce needs loosening.

2) While the water heats, pat the steak dry and season it well with salt and pepper. If your steak is thick, let it sit at room temp for 10 to 15 minutes so it cooks more evenly.

3) Heat a large skillet over medium high heat. Add olive oil. When it is hot, sear the steak for about 3 to 5 minutes per side depending on thickness. You want a good crust. Then move steak to a plate and let it rest.

4) Turn heat down to medium. Add butter to the same skillet. Add the garlic and stir for about 30 seconds to 1 minute. Do not walk away. Garlic can go from golden to bitter fast.

5) Pour in the cream and stir, scraping up the browned bits. Let it gently bubble for 2 to 3 minutes.

6) Add Parmesan a handful at a time, stirring until melted and smooth. If the sauce seems too thick, splash in some of that saved pasta water.

7) Slice the steak into strips or bite sized pieces. Add tortellini to the sauce, then add steak back in. Toss everything together just until warmed through.

8) Taste and adjust. Sometimes it needs a pinch more salt, more pepper, or even one more small handful of Parmesan because why not.

By the way, if you are a garlic cream sauce person in general, I have made a bunch of versions over time. This one is a solid reference point: easy steak with garlic cream sauce. It is not tortellini, but the flavor direction is very close.

Garlic Steak Tortellini

Tips for Perfectly Cooked Tortellini

Tortellini is easy, but it can still go wrong in a few annoying ways. I have absolutely overcooked it while trying to “just finish the sauce,” and then you end up with soft little pillows that fall apart. Here is what I do now.

Stick to the package time. Refrigerated tortellini cooks fast, usually 3 to 5 minutes. Frozen can take a bit longer. Set a timer, because guessing is how you end up with mush.

Salt the water. Tortellini tastes way better when it is seasoned from the inside out. It should taste like the sea, or at least like you did not forget it.

Do not rinse it. Rinsing cools it down and washes off starch that helps sauce cling. Just drain and go straight into the sauce.

Save pasta water. That starchy water is the easiest fix if your sauce gets too thick. I use a small splash at a time until it looks silky.

And if you are in the mood for a cozy pasta situation on another day, this one is such a comfort dinner and it is great for leftovers: spinach tortellini soup.

Garlic Steak Tortellini

Serving Suggestions for Garlic Parmesan Steak Tortellini

This is a rich meal, so I like to serve it with something that feels fresh or crunchy on the side. Also, if you are cooking for other people, the sides make it look like a whole spread, even if the main dish took most of your energy.

  • Simple salad with lemony dressing (it cuts the creamy sauce nicely)
  • Roasted broccoli or green beans with a little salt and garlic
  • Garlic bread if you want maximum comfort
  • Extra Parmesan and chopped parsley on top for that finished look
  • Red pepper flakes at the table for anyone who likes heat

If you do want garlic bread, I am not judging. I have made this quick one when I am in a hurry and it hits the spot: air fryer cheesy garlic bread.

“I made this for my husband after a long week and he literally said it tasted like a steakhouse pasta. The leftovers were even better the next day.”

Also, quick note for planning: Garlic Steak Tortellini reheats well if you add a splash of milk or cream and warm it gently. The sauce thickens in the fridge, so it just needs a little help to get creamy again.

Common Mistakes to Avoid When Cooking Tortellini

Let me save you from the little mistakes that can make this dinner go from amazing to “meh.” None of these are hard to fix, but it is easier to avoid them in the first place.

Overcooking the tortellini. This is the big one. Tortellini should be tender, not falling apart. Timer, timer, timer.

Burning the garlic. Minced garlic cooks fast. Lower the heat and stir. If it starts turning too dark, pull the pan off the heat for a few seconds.

Adding Parmesan too aggressively. If the sauce is boiling hard and you dump in cheese, it can clump or turn grainy. Keep it at a gentle simmer and add cheese slowly.

Slicing steak too soon. If you cut it immediately, juices run everywhere and it can feel dry. Let it rest a few minutes, then slice.

Overcrowding the pan. If the pan is packed, steak can steam instead of sear. If needed, sear in batches.

When I want steak that stays super juicy without fuss, I sometimes do bite sized pieces instead. This is a great example of that style: garlic butter beef bites. Different meal, same “quick steak satisfaction.”

Variations on Garlic Parmesan Steak Tortellini

The base idea is creamy garlic Parmesan sauce plus tortellini plus steak. Once you have that down, you can tweak it a bunch of ways depending on what you have in the fridge.

Add veggies: Toss in baby spinach at the end until it wilts, or add sautéed mushrooms. Mushrooms especially make it feel extra hearty.

Make it spicy: Red pepper flakes in the garlic butter step, or a small spoon of Calabrian chili paste if you have it.

Swap the protein: Chicken, shrimp, or even leftover steak works great. If you love seafood with garlic, you might be into a pasta night like garlicky shrimp scampi with linguine on a different week.

Lighten the sauce: Use half and half and add a bit more pasta water to keep it silky. It will still taste rich, just slightly less heavy.

Cheese switch: Parmesan is classic, but a little Romano mixed in is really nice and salty.

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However you tweak it, the heart of Garlic Steak Tortellini is that creamy garlic sauce hugging the pasta and soaking into the steak. It is one of those meals that feels like comfort food but still has that “wow” factor when you put it on the table.

Common Questions

Can I use frozen tortellini?
Yes. Just cook it according to the package and be extra careful not to overcook. Frozen can go from perfect to too soft quickly.

What cut of steak is best?
Sirloin is my budget friendly choice. Ribeye is the most flavorful. Strip steak is a good middle ground. Just do not pick something super tough unless you are slicing it very thin.

How do I keep the sauce from getting grainy?
Keep the heat at a gentle simmer, not a rolling boil, and stir in Parmesan gradually. Also, grating your own cheese helps it melt smoother.

Can I make Garlic Steak Tortellini ahead of time?
You can prep parts of it. Cook the steak and store it, then make the sauce and tortellini closer to serving. If you fully make it ahead, reheat gently with a splash of cream or milk.

How long do leftovers last?
Usually 3 days in the fridge in a sealed container. Reheat low and slow so the sauce stays creamy.

A cozy dinner you will want on repeat

If you have been craving a comforting pasta dinner that still feels like a real meal, Garlic Steak Tortellini is the one I keep coming back to. Sear the steak, keep an eye on the garlic, and let the Parmesan melt into a smooth sauce, and you are basically set. It is also flexible, so you can add veggies, spice, or swap proteins depending on your mood. If you want to compare similar ideas, check out Simple One Pot Garlic Parmesan Steak and Tortellini Skillet and Garlic Parmesan Steak Tortellini – Cooking in the Midwest for more inspiration. Now go make it, and do not forget the extra Parmesan on top.

Delicious Garlic Steak Tortellini with creamy garlic parmesan sauce and tender steak.

Garlic Steak Tortellini

A cozy and impressive dinner featuring garlicky steak and cheesy tortellini in a creamy Parmesan sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 to 1.5 pounds Steak (sirloin, ribeye, or strip) Choose a tender cut.
  • 18 to 20 ounces Cheese tortellini (refrigerated or frozen) Cooking time varies depending on type.
  • 2 tablespoons Butter
  • 1 tablespoon Olive oil
  • 5 to 7 cloves Garlic, minced Use fresh garlic for best flavor.
  • 1 cup Heavy cream Can substitute with half and half.
  • 1 to 1.5 cups Parmesan, freshly grated Grating it yourself enhances melting.
  • Salt and black pepper To taste.
  • Italian seasoning (optional) Adds flavor.
  • Fresh parsley or basil (optional for topping) For garnish.

Method
 

Preparation
  1. Start boiling salted water for the tortellini. Cook according to package instructions, then drain, saving about 1 cup of pasta water for later.
  2. While the water heats, pat the steak dry and season well with salt and pepper. Let it sit at room temperature for 10 to 15 minutes if it’s thick.
  3. In a large skillet over medium-high heat, add olive oil and sear the steak for about 3 to 5 minutes on each side until a good crust forms. Move to a plate to rest.
  4. Reduce the heat to medium, add butter to the skillet, then add garlic, stirring for 30 seconds to 1 minute until fragrant (do not let it burn).
  5. Pour in cream, scraping up browned bits, and let it bubble gently for 2 to 3 minutes.
  6. Gradually add Parmesan, stirring until melted and smooth. If thick, splash in some reserved pasta water.
  7. Slice the steak into strips, combine with tortellini and sauce in the skillet, and toss everything until warmed through.
  8. Taste and adjust seasoning with more salt, pepper, or Parmesan as needed.

Notes

For best results, avoid overcooking tortellini and burning garlic. Serve with fresh salad or roasted vegetables for a complete meal. Leftovers reheat well with a splash of milk or cream.
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SoupAll Recipes

Easy Hamburger Macaroni Soup — One Pot Comfort Dinner

by Cuts Food
written by Cuts Food

Hamburger Macaroni Soup is the kind of bowl you reach for when you want dinner to be easy, cozy, and full of flavor without a lot of fuss. I make it on busy weeknights when I want real food that actually fills me up. It’s meaty, tomatoey, and has tender macaroni soaking up all the goodness. If you grew up on a mix of pantry meals and family-style comfort, this will feel like home. The best part is you can tweak it to match what you’ve got in your kitchen, and it still turns out great. Ready to cook together?

Hamburger Macaroni Soup

How to make Macaroni Soup

What you’ll need

Here’s the basic lineup I use most often. Simple ingredients, big pay-off.

  • 1 pound ground beef, preferably 85 to 90 percent lean
  • 1 small onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 can diced tomatoes, 14.5 ounces
  • 6 cups beef broth or stock
  • 1 teaspoon Italian seasoning
  • 1 teaspoon smoked paprika, optional but tasty
  • 1 bay leaf
  • 1 to 1.5 cups dry elbow macaroni
  • Salt and black pepper to taste
  • Olive oil for sautéing
  • Fresh parsley and grated Parmesan for serving

Step-by-step directions

  • Brown the beef: Warm a large pot over medium heat with a little olive oil. Add ground beef and break it up as it browns. Season lightly with salt and pepper. Spoon off extra fat if there’s a lot.
  • Sauté the veggies: Add onion, carrots, and celery. Cook until the onion is soft and edges are a bit golden. Stir in garlic and tomato paste and cook 1 minute until fragrant.
  • Build the base: Stir in diced tomatoes, beef broth, Italian seasoning, paprika, and bay leaf. Bring to a gentle boil.
  • Simmer: Reduce to a soft simmer for 10 to 15 minutes to let the flavors come together. Taste and adjust seasoning.
  • Cook the pasta: Stir in the macaroni and cook until tender but not mushy. Most brands take 7 to 10 minutes. If the soup gets too thick, splash in a little extra broth or water.
  • Finish: Remove the bay leaf, taste again, and stir in a handful of chopped parsley. Ladle into bowls and top with Parmesan.

That’s it. The whole pot comes together in about 35 to 40 minutes, start to finish. The texture should be hearty but spoonable. If it ever leans too thick, a quick splash of water gets you back to a cozy brothy place. I also love serving it with a little green salad or just crusty bread to swipe through every last drop.

My neighbor tried this and texted me that her picky kids asked for seconds. She said, “It tastes like the best parts of spaghetti night but in a warm, slurpable bowl.” I’ll take that win any day.

If you like this vibe, you might also love my quick spinach tortellini soup for another weeknight-friendly bowl that feels special.

Hamburger Macaroni Soup

Make it faster on weeknights

Want a shortcut? Dice your onion, carrots, and celery on the weekend, then stash in the fridge. You can also brown and drain the beef a day ahead. When it’s go time, dinner basically cooks itself. Another small trick is to boil the macaroni separately, then add it to the soup at the very end. This keeps the pasta perfectly tender and lets you control the texture.

Tips + Variations

Flavor swaps you can try

Hamburger Macaroni Soup is flexible, which is why I make it so often. Try one or two tweaks based on what your family likes.

  • Make it smoky: Add a little more smoked paprika, or crisp chopped bacon at the beginning and cook the veggies in the drippings.
  • More veg power: Toss in diced zucchini, bell pepper, or a handful of baby spinach in the last 2 minutes of cooking.
  • Creamy twist: Stir in a splash of cream or half-and-half at the end for a silky finish. Taste for salt again after adding dairy.
  • Spice it up: A pinch of chili flakes or a chopped chipotle pepper brings a gentle heat.
  • Different pasta: Ditalini, small shells, or orecchiette all work. Keep an eye on cook time so the pasta stays al dente.
  • Ground turkey or chicken: Swap the beef for a lighter version. Boost the flavor with extra herbs and a little more salt.

If you’re craving something with a fun twist, try this easy taco macaroni on taco night. It’s got all the cozy pasta energy with south-of-the-border flavors.

For a sturdier, stick-to-your-ribs dinner, add a half cup of rinsed canned beans during the simmering stage. White beans or kidney beans are great here. And if you like a meatier profile, stir in a few pre-cooked meatballs for a hybrid pasta-soup moment. This flexibility is exactly why I keep coming back to Hamburger Macaroni Soup on cool evenings.

Pin this Recipe to make later! And follow me on Pinterest for more great recipes!
Hamburger Macaroni Soup

Storing info

Freezing tips for pasta soups

Hamburger Macaroni Soup stores well, but pasta can get soft if it sits in the broth too long. If you plan to meal prep, cook the macaroni separately and keep it in a container. Ladle hot soup over the pasta when serving. This keeps texture just right across a few days.

Fridge: Store cooled soup in airtight containers for up to 4 days. The flavors deepen and get even better on day two. If the soup thickens in the fridge, stir in a splash of broth or water while reheating.

Freezer: Leave out the pasta before freezing. Freeze the broth and beef-veggie base for up to 3 months. Thaw overnight in the fridge, warm in a pot, and cook fresh macaroni right in the soup before serving. Freezing pasta can make it a bit mushy, so adding it later gives you control.

Reheat gently over medium heat to keep everything tender. If you want a beefy option that freezes like a champ with grains instead of pasta, try my cozy beef barley soup. It’s a great companion to this recipe.

Cold Weather Calls for Delicious Soup!

There’s something about a simmering pot that makes the whole house feel hugged. A bowl of Hamburger Macaroni Soup brings that homestyle comfort without any complicated steps. The aroma of onions softening in the pot and tomatoes bubbling with beef broth makes me breathe a little deeper and slow down. It’s the dinner equivalent of a warm sweater.

I’ll often set the table while it simmers and grate a little extra Parmesan so everyone can sprinkle their own. If I’m really leaning into cozy mode, I pair it with a simple green salad or roasted broccoli. You’d be surprised how many vegetables kids will eat when there’s a steamy bowl of soup waiting alongside.

More Easy Soup Recipes

If you’re collecting simple, satisfying soups for your rotation, I’ve got you. Start with my reliable favorites and mix them into your weeknight plans. For a creamy potato-beef combo that cooks itself, check out this crockpot creamy hamburger potato soup. If you want a quick category browse, I keep everything neatly organized under more soup recipes. Prefer a cozy bowl with a little Italian comfort? You’ll love the set-it-and-forget-it crockpot lasagna soup. And for a legume-forward classic, this lentil soup is hearty, nutritious, and super affordable.

Common Questions

Can I use a different pasta shape?
Absolutely. Ditalini, small shells, or mini penne work great. Just adjust the cook time so the pasta stays pleasantly firm.

How can I make it gluten free?
Use your favorite gluten free elbow pasta and check your broth label. Cook the pasta separately and add it to bowls so it holds its texture better.

What kind of ground beef is best?
I like 85 to 90 percent lean so you get flavor without a greasy broth. If you use fattier beef, drain off excess fat after browning.

Can I make Hamburger Macaroni Soup in a slow cooker?
Yes. Brown the beef with onions first, then add everything except the pasta to the slow cooker and cook on low 6 to 8 hours. Stir in cooked pasta before serving so it doesn’t over-soften.

How do I thicken the broth a bit?
Let it simmer uncovered for a few extra minutes, or add a small spoonful of tomato paste. A handful of cheese sprinkled at serving also gives it a richer feel.

A cozy bowl you’ll keep making

When you make Hamburger Macaroni Soup, you’re building an easy, affordable dinner that tastes like comfort. Keep the base the same and adjust the veggies and spices to match your mood. If you want to compare versions or get more inspiration, the take on Beef Macaroni Soup | 12 Tomatoes is a tasty read, and I like the cozy spin in Hamburger Macaroni Soup {aka Goulash Soup} +VIDEO | Lil’ Luna too. However you riff on it, this bowl delivers. Grab a spoon and let the pot do the work tonight.

Pin this Recipe to make later! And follow me on Pinterest for more great recipes!
A bowl of hearty Hamburger Macaroni Soup with ground beef, macaroni, and vegetables.

Hamburger Macaroni Soup

A cozy, meaty, and flavorful soup that combines ground beef, macaroni, and vegetables in a hearty broth. Perfect for busy weeknights and adaptable to whatever you have in your kitchen.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef, preferably 85 to 90 percent lean
  • 1 small onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 14.5 ounces can diced tomatoes
  • 6 cups beef broth or stock
  • 1 teaspoon Italian seasoning
  • 1 teaspoon smoked paprika optional but tasty
  • 1 bay leaf
  • 1 to 1.5 cups dry elbow macaroni
  • to taste Salt and black pepper
  • as needed Olive oil for sautéing
  • to taste Fresh parsley for serving
  • to taste Grated Parmesan for serving

Method
 

Preparation
  1. Warm a large pot over medium heat with a little olive oil. Add ground beef and break it up as it browns. Season lightly with salt and pepper. Spoon off extra fat if there’s a lot.
  2. Add onion, carrots, and celery. Cook until the onion is soft and edges are a bit golden. Stir in garlic and tomato paste and cook for 1 minute until fragrant.
  3. Stir in diced tomatoes, beef broth, Italian seasoning, paprika, and bay leaf. Bring to a gentle boil.
  4. Reduce to a soft simmer for 10 to 15 minutes to let the flavors come together. Taste and adjust seasoning.
  5. Stir in the macaroni and cook until tender but not mushy. Most brands take 7 to 10 minutes. If the soup gets too thick, splash in a little extra broth or water.
  6. Remove the bay leaf, taste again, and stir in a handful of chopped parsley. Ladle into bowls and top with Parmesan.

Notes

To speed up the process, you can prep the veggies and brown the beef a day ahead. Consider boiling the macaroni separately for better texture. This soup is versatile; feel free to adapt the vegetables and spices according to your preferences.
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DinnerAll RecipesOne Pot

Delicious Taco Macaroni Recipe

by Cuts Food
written by Cuts Food

Taco Macaroni nights save me on those busy, messy, no-energy evenings when everyone is hungry at once and the sink is already full. I love a meal that uses pantry staples, cooks fast, and tastes like a hug. If you need a reliable skillet you can grab one like mine here: my favorite budget friendly nonstick pan. This dish is creamy, cheesy, a little smoky, and totally weeknight friendly. I’ll walk you through my go to method and the little tweaks that make it foolproof every time. And yes, I’ll also answer the big question at the end of every long day: why is this the one pot I never get tired of?

Why You’ll Love Taco Mac

Here’s the thing about a skillet of cheesy taco pasta. It’s relaxed cooking. You brown some meat, add spices, pour in broth and pasta, and let it do its thing while you grate cheese and pretend you’re not eating directly from the pot. My Delicious Taco Macaroni Recipe hits that sweet spot where cozy meets quick.

Reasons it always wins at my house:

It’s fast. You can get dinner on the table in about 25 minutes, and most of that is hands off simmer time.

It’s a full meal in one pan. Protein, pasta, and a little veggie action if you want to toss in peppers or corn.

It’s affordable. You probably have most of the ingredients sitting in your pantry right now.

It’s flexible. Adjust the spice level, swap in ground turkey or beans, or make it extra creamy with a splash of cream cheese.

It’s family friendly. Mild enough for kids, easy to turn up the heat for spice lovers with a pinch of cayenne or jalapeños on top.

If you like playful mashups, you’ll probably also love these fun dinner ideas: easy tater tot taco casserole and, for a sweet-savory twist, chicken and waffle tacos. Different vibe, same comfort.

My teenagers inhaled this and then asked for it in their lunch thermoses the next day. Zero leftovers. This is going in the weekly rotation for sure.

Taco Macaroni

Key Ingredients for Taco Mac and Cheese

My Delicious Taco Macaroni Recipe keeps things simple and realistic. You can get fancier, but you don’t have to. Here’s what I reach for:

  • Ground beef or turkey: Use what you like. I usually grab 85 to 90 percent lean beef for flavor without a greasy finish.
  • Onion and garlic: They build that base layer of flavor fast. Use onion powder and garlic powder if you’re rushing.
  • Taco seasoning: Store bought is fine. I often add extra cumin and a pinch of smoked paprika for a warm, smoky note.
  • Diced tomatoes with green chiles: Adds gentle heat and brightness. Plain canned tomatoes work too.
  • Broth or water: Broth gives depth. Water works if that’s what you have.
  • Elbow macaroni: Classic and sturdy. Shells or rotini also grab sauce nicely.
  • Cheese: Sharp cheddar melts beautifully. A bit of Monterey Jack adds stretch. Grate it yourself for the best melt.
  • Creamy touch: A splash of milk, half and half, or a dollop of cream cheese gives that extra silky finish.
  • Optional veggies: Corn, bell peppers, or black beans make it heartier and colorful.

For those who love a nostalgic, all cheese vibe, my crew is equally obsessed with this cozy dish: easy southern baked macaroni and cheese. It’s the kind of side that turns into a main dish when nobody can stop scooping.

Delicious Taco Macaroni Recipe

How to Make Taco Mac and Cheese

Step by Step Method

  1. Brown the meat. Heat a large skillet over medium high. Add ground beef or turkey and cook until browned, breaking it up as it cooks. Drain any excess grease if needed.
  2. Add aromatics and spices. Stir in chopped onion and minced garlic. Cook 2 to 3 minutes until fragrant. Sprinkle in taco seasoning, plus cumin and smoked paprika if using. Toast the spices for 30 seconds for extra flavor.
  3. Build the sauce base. Pour in the diced tomatoes with green chiles and the broth. Stir well, scraping up any tasty browned bits from the pan.
  4. Add pasta. Stir in the macaroni. The liquid should just cover the pasta. If not, add a little more broth or water.
  5. Simmer. Bring to a gentle boil, then reduce heat to medium low. Cover and simmer 10 to 12 minutes, stirring every couple of minutes, until the pasta is al dente and most of the liquid is absorbed.
  6. Make it creamy. Reduce heat to low. Stir in milk or a spoonful of cream cheese. Fold in the shredded cheddar and Jack until melted and glossy.
  7. Taste and tweak. Add salt to taste, a squeeze of lime if you have it, and adjust heat with cayenne or hot sauce if you like.
  8. Top and serve. Finish with your favorites like chopped cilantro, green onions, diced tomatoes, or crushed tortilla chips for crunch.

Timing and Texture Tips

Keep the simmer gentle so the pasta cooks evenly and the sauce stays creamy, not starchy. If the pan looks dry before the pasta is done, add a splash more liquid. If it looks soupy at the end, let it rest uncovered for a couple of minutes. It will thicken as it cools. For extra richness, add an extra handful of cheese right before serving. For lighter, hold that creamy touch and lean on tomatoes and spices. Either way, the Delicious Taco Macaroni Recipe comes together fast.

Variations and Helpful Swaps

Make It Your Own

Protein swaps: Ground chicken, chorizo, or a mix of beef and crumbled sausage are all delicious. Want a meatless night? Go with black beans and pinto beans for a hearty, budget friendly win.

Pasta shapes: Elbows are classic, but shells or rotini hold the sauce in all the little curves. Use what’s in the pantry.

Dairy free: Use a plant based milk and vegan cheese that melts well. A spoon of cashew cream can add silkiness too.

Spice levels: Keep it mild for kids, then add jalapeño slices, chili flakes, or hot sauce at the table for heat lovers.

Veggie boost: Corn, peppers, spinach, or zucchini all tuck into this dish without fighting for attention.

Breakfast twist: Stir in scrambled eggs and top with a little salsa for a fun morning after remake. If you’re in a breakfast mood, these are lovely too: baked breakfast tacos.

Big batch comfort: If you dig this Tex Mex comfort angle, bookmark this cozy weeknight favorite: easy tater tot taco casserole. Same satisfying vibe, different texture.

Storage Tips for Taco Mac

Cool it quickly. Let the skillet rest 10 to 15 minutes so the steam lifts off and the sauce thickens. This prevents soggy pasta later.

Refrigerate: Store in an airtight container up to 4 days. Add a splash of milk or broth when reheating to revive the creamy sauce.

Freeze: Yes, you can freeze it for up to 2 months. It’s best if you slightly undercook the pasta before freezing so it holds up on reheat.

Reheat: Warm gently on the stove over low heat with a splash of liquid. Microwave in short bursts, stirring in between, until hot and creamy again.

Leftover glow up: Spoon it in a baking dish, sprinkle with extra cheese, and broil a minute for crispy edges. Or wrap warm scoops in tortillas and call it taco pasta burritos. The Delicious Taco Macaroni Recipe shines even on day two.

Common Questions

Can I make this ahead?

Yes. Cook the pasta a minute less than usual, cool, and refrigerate. Reheat gently with a splash of milk or broth and add a little fresh cheese to bring back the creaminess.

What if I only have water, not broth?

Water works. Boost flavor with extra taco seasoning, a pinch of bouillon, or a splash of tomato juice if you have it.

How do I keep the cheese from clumping?

Turn the heat to low before adding cheese and add it in small handfuls. Stir slowly so it melts evenly.

Can I use gluten free pasta?

Absolutely. Check the box for timing since gluten free cooks faster. Keep the simmer gentle and taste early for doneness.

What toppings go best?

Try cilantro, green onion, diced tomato, pickled jalapeños, sour cream, avocado, or crushed tortilla chips. Fresh toppings make each bowl pop.

Ready to Make Your Coziest Bowl Yet

If you’ve been hunting for a one pot dinner that’s cozy, fast, and flexible, this Delicious Taco Macaroni Recipe will absolutely become your weeknight hero. It tastes like taco night and mac night decided to team up, and that team is undefeated at my house. For more inspiration and another take, check out this simple guide to Taco Mac n Cheese, or dive into this clear, step by step approach from Taco Mac and Cheese Recipe (One Pot!) | The Kitchn. You’ve got this, and I can’t wait to hear how you customize your pan. Save this for a busy night and claim your calm, cheesy dinner win.

Taco Macaroni

Taco Macaroni

A creamy, cheesy, and quick one-pan dish that combines the comforting flavors of tacos and macaroni for a satisfying meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Ground beef or turkey Use 85 to 90% lean for flavor.
  • 1 medium Onion, chopped
  • 3 cloves Garlic, minced Use onion powder and garlic powder if rushing.
  • 1 packet Taco seasoning Store-bought is fine; add extra cumin and smoked paprika for flavor.
  • 1 can Diced tomatoes with green chiles Plain canned tomatoes work too.
  • 2 cups Broth or water Broth preferred for depth of flavor.
  • 2 cups Elbow macaroni Can substitute with shells or rotini.
  • 1 cup Sharp cheddar cheese, shredded Grate it yourself for best melt.
  • 1/2 cup Monterey Jack cheese, shredded Optional, for added stretch.
  • 1/2 cup Milk or cream cheese For a creamy finish.
Optional Veggies
  • 1 cup Corn, bell peppers, or black beans Add for extra heartiness and color.

Method
 

Preparation
  1. Heat a large skillet over medium high. Add ground beef or turkey and cook until browned, breaking it up as it cooks. Drain any excess grease if needed.
  2. Stir in chopped onion and minced garlic. Cook for 2 to 3 minutes until fragrant. Sprinkle in taco seasoning, plus cumin and smoked paprika if using. Toast the spices for 30 seconds for extra flavor.
Cooking
  1. Pour in the diced tomatoes with green chiles and the broth. Stir well, scraping up any tasty browned bits from the pan.
  2. Stir in the macaroni. The liquid should just cover the pasta; if not, add a little more broth or water.
  3. Bring to a gentle boil, then reduce heat to medium low. Cover and simmer for 10 to 12 minutes, stirring every couple of minutes, until the pasta is al dente and most of the liquid is absorbed.
  4. Reduce heat to low. Stir in milk or cream cheese. Fold in the shredded cheddar and Monterey Jack until melted and glossy.
  5. Add salt to taste, a squeeze of lime if desired, and adjust heat with cayenne or hot sauce if preferred.
Serving
  1. Top with your favorites like chopped cilantro, green onions, diced tomatoes, or crushed tortilla chips for crunch.

Notes

Cool quickly after cooking to prevent soggy pasta. Store in an airtight container for up to 4 days. It can be frozen for up to 2 months.
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CasseroleAll RecipesDinner

Deliciously Easy Chicken Cordon Bleu Casserole

by Cuts Food
written by Cuts Food

Chicken Cordon Bleu Casserole is the answer when you want classic comfort with almost no fuss. You know those nights when you crave something cozy and cheesy, but you also want your couch and a show? Same. That is exactly why I lean on this bake when life is busy and everyone is hungry. My Deliciously Easy Chicken Cordon Bleu Casserole gives you the ham, chicken, and Swiss goodness you love without rolling or toothpicks. Just layer, sauce, and bake until the edges bubble and the top turns golden. It smells like a little victory coming out of the oven, and it tastes even better.

What is Chicken Cordon Bleu?

Traditional chicken cordon bleu is a breaded chicken breast stuffed with ham and Swiss cheese, then baked or pan fried and often served with a creamy sauce. Tasty, but a bit of a project. You pound the chicken, roll it tight, seal the edges, and hope nothing leaks. A casserole solves the tricky parts while keeping all the flavor. It is the same combo we all love: juicy chicken, smoky ham, melty Swiss, and a creamy, tangy sauce with a crisp, buttery crumb topping.

In the casserole version, you lay down bite-size chicken, scatter ham, layer cheese, pour over a simple sauce, and finish with crumbs that toast up perfectly. It is weeknight friendly, company worthy, and leftovers reheat like a dream. If you love this kind of cozy bake, check out my casserole collection for more easy ideas that feel special without taking forever. Honestly, that balance is why I make my Deliciously Easy Chicken Cordon Bleu Casserole again and again.
Deliciously Easy Chicken Cordon Bleu Casserole

How to Make Chicken Cordon Bleu Casserole

Prep and Step-by-step

Here is how I build this Deliciously Easy Chicken Cordon Bleu Casserole without overthinking it.

First, set your oven to 375 F and grease a 9×13 baking dish. While it heats, warm a small saucepan on medium. Whisk together 4 ounces softened cream cheese, 1 cup milk or half-and-half, 1/2 cup sour cream, 1 tablespoon Dijon, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, a pinch of salt and pepper, and a squeeze of lemon if you have it. Let it get smooth and steamy. If it feels too thick, splash in another tablespoon or two of milk. You want a pourable, creamy sauce that still clings a bit.

Now build the layers. Spread 3 cups cooked chopped chicken into the dish. I often use rotisserie chicken for speed and flavor. Top with 1 and 1/2 cups diced ham, then blanket it with 6 to 8 slices of Swiss cheese or 2 cups shredded. Pour your warm sauce over everything and jiggle the dish so the sauce runs down into the nooks.

In a bowl, stir together 1 and 1/2 cups panko crumbs or crushed butter crackers with 3 tablespoons melted butter and a little parsley. Sprinkle this evenly on top. Bake uncovered for about 25 minutes, or until the sauce is bubbling at the edges and the topping is toasty. I sometimes broil for 1 to 2 minutes at the end for extra crunch, keeping a close eye so nothing scorches. Let it rest 5 to 10 minutes before serving so the sauce settles.

Make-ahead plan

You can assemble the dish up to the crumb topping, cover, and refrigerate for a day. When ready to bake, add the crumbs and bake 5 to 10 minutes longer since it starts cold. Leftovers reheat well at 325 F covered with foil until warmed through. The sauce stays creamy and the ham flavor deepens, which I love.

“I made this for a Sunday dinner and my family asked for seconds before I even sat down. The sauce was silky, the top was crunchy, and I did not spend all day cooking. It is a keeper.”

Craving another easy weeknight bake with bold flavor after this one? Try my fajita chicken casserole for a zesty spin.
Deliciously Easy Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole Ingredients & Tools

What you need

  • 3 cups cooked chopped chicken breast or thighs
  • 1 and 1/2 cups diced ham (drain well if packaged)
  • 6 to 8 slices or 2 cups shredded Swiss cheese or Gruyere
  • 4 ounces cream cheese, softened
  • 1 cup milk or half-and-half
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder
  • Salt and black pepper to taste, optional pinch of paprika
  • 1 to 2 teaspoons lemon juice for brightness, optional
  • 1 and 1/2 cups panko crumbs or crushed butter crackers
  • 3 tablespoons melted butter
  • Fresh parsley for garnish, optional
  • 9×13 baking dish, saucepan, whisk, measuring cups, spoon

That is it. Simple ingredients, big comfort. For the Deliciously Easy Chicken Cordon Bleu Casserole, I stick with Swiss because it melts gorgeously and brings that nutty flavor you expect. If you want more greens in your dinner, I have a cozy option for you. My chicken and broccoli cheesy casserole adds veggies without losing the creamy vibe.

Tips & Tweaks

  • Shred smart: hand-shredded cheese melts smoother than pre-shredded.
  • Sauce check: if your sauce thickens too much on the stove, whisk in extra milk 1 tablespoon at a time until it is silky.
  • Keep it from getting watery: blot diced ham and keep cooked chicken on the drier side. That keeps the sauce creamy rather than thin.
  • Cheese swaps: Gruyere brings great flavor, provolone is mild, and a bit of Parmesan in the crumbs raises the toasty factor.
  • Gluten-free: use certified GF panko or crushed GF crackers.
  • Lighter version: use Greek yogurt in place of sour cream and reduce the butter in the crumb topping a little.
  • Extra crunch: broil the last minute, watching closely.
  • Storage and reheating: cool, cover, refrigerate up to 3 days. Reheat covered at 325 F until hot, then uncover to crisp the top.
  • Serve with balance: a simple green salad or roasted broccoli is perfect. Bread is optional, but I rarely skip it.

If you love cozy bakes with a flaky finish, you might also like my cheesy chicken pot pie with biscuit topping. It is comfort food you can count on.

Recipe Variations

Broccoli cordon bleu casserole: fold in 2 cups steamed broccoli florets before the cheese layer. It adds color and crunch without stealing the show.

Mushroom twist: sauté sliced mushrooms in a little butter and garlic, then stir into the sauce for an earthy vibe that plays nicely with ham and Swiss.

Spicy kick: swap in part pepper jack with the Swiss and add a pinch of red pepper flakes to the sauce. The gentle heat balances the creaminess.

Bacon lovers: add crumbled cooked bacon with the ham for extra smoky depth. Not classic, but highly snackable.

Kid-friendly mini bakes: divide the layers among greased ramekins and bake 5 to 8 minutes less. Mini casseroles are fun and portioned, which can help with picky eaters.

Keto-ish approach: skip the crumbs and sprinkle grated Parmesan on top for a toasty finish with fewer carbs.

Common Questions

Can I use raw chicken?
I would not. This recipe is designed for cooked chicken so the layers heat evenly and the sauce does not separate while waiting for raw chicken to cook through.

What sides go well with it?
A crisp green salad, roasted green beans, or steamed broccoli. A loaf of crusty bread is great for catching extra sauce.

Can I make it ahead?
Yes. Assemble without the crumb topping, cover, and refrigerate up to 24 hours. Add crumbs right before baking and extend bake time by 5 to 10 minutes.

Does it freeze well?
It freezes pretty well. Assemble without the crumb topping, wrap tightly, and freeze up to 2 months. Thaw in the fridge, add crumbs, and bake until hot and bubbly.

What can I use instead of ham?
Turkey deli meat or cooked bacon work. For a vegetarian spin, skip ham and add sautéed mushrooms and spinach.

Ready to bake it tonight?

This dish gives you the classic combo of chicken, ham, and Swiss in a format that is simple, creamy, and downright satisfying. The golden crumb topping seals the deal, and the leftovers make a happy lunch. If you want more ideas for comfort food that fits real life, I also love the approach in this helpful resource from The Girl Who Ate Everything: Chicken Cordon Bleu Casserole | The Girl Who Ate Everything, and the tasty spin here from Joy Filled Eats: Chicken Cordon Bleu Casserole Recipe. When I want a set-it-and-forget-it dinner, I keep returning to my Deliciously Easy Chicken Cordon Bleu Casserole. It is dependable comfort that you can make on a weeknight without breaking a sweat.

Chicken Cordon Bleu Casserole

A cozy and cheesy casserole that combines chicken, ham, and Swiss cheese, topped with a crispy crumb finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 3 cups cooked chopped chicken breast or thighs Rotisserie chicken can be used for speed.
  • 1.5 cups diced ham Drain well if packaged.
  • 6 to 8 slices Swiss cheese or 2 cups shredded Swiss cheese Gruyere can also be used.
Creamy sauce ingredients
  • 4 ounces cream cheese Softened.
  • 1 cup milk or half-and-half Use additional if the sauce is too thick.
  • 0.5 cups sour cream or plain Greek yogurt
  • 1 tablespoon Dijon mustard
  • 0.5 teaspoons garlic powder
  • 0.5 teaspoons onion powder
  • 1 to 2 teaspoons lemon juice Optional for brightness.
Topping ingredients
  • 1.5 cups panko crumbs or crushed butter crackers
  • 3 tablespoons melted butter
  • to taste fresh parsley Optional for garnish.
Seasonings
  • Salt and black pepper To taste, optional pinch of paprika.

Method
 

Preparation
  1. Preheat your oven to 375°F and grease a 9×13 baking dish.
  2. In a small saucepan on medium heat, whisk together the cream cheese, milk, sour cream, Dijon mustard, garlic powder, onion powder, salt, and pepper. Stir until smooth and steamy.
  3. Spread the chopped chicken in the greased baking dish, top with diced ham, and layer with Swiss cheese.
  4. Pour the creamy sauce over the layers, ensuring it reaches all corners.
  5. In a bowl, mix the panko crumbs with melted butter and stir in parsley. Sprinkle over the top of the casserole.
Baking
  1. Bake uncovered for about 25 minutes or until the sauce is bubbling and the topping is golden.
  2. If desired, broil for 1-2 minutes at the end for extra crunch.
  3. Let it rest for 5-10 minutes before serving.

Notes

This casserole can be made ahead of time. Assemble without the crumb topping, cover, and refrigerate for up to 24 hours. Add crumbs before baking and extend baking time by 5-10 minutes.
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CasseroleDinner

Satisfying Mexican Ground Beef Casserole with Rice for Dinner

by Cuts Food
written by Cuts Food

Mexican Ground Beef Casserole with Rice is the kind of weeknight hero that saves you when you’re staring into the fridge at 6 pm with hungry eyes around you. It’s cozy, cheesy, and full of flavor without a fussy ingredient list. If you’re craving something that fills the house with warm spice and the table with smiles, this is it. I make this on repeat because it’s fast to prep and the leftovers might be even better. Honestly, it’s ideal if you want a Satisfying Mexican Ground Beef Casserole with Rice for Dinner without babysitting a stovetop.

What you need for Mexican Ground Beef Casserole

This casserole leans on pantry staples and a few fridge basics. Nothing fancy, just simple ingredients that play well together and bake up into a bubbly, golden dish.

  • 1 pound ground beef, 85 to 90 percent lean
  • 1 cup long grain white rice, uncooked and rinsed
  • 1 small onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
  • 1 can diced tomatoes with green chiles, 14.5 ounces
  • 1 cup corn kernels, fresh or frozen
  • 1 can black beans, drained and rinsed
  • 2 cups beef broth, low sodium
  • 1 cup tomato sauce
  • 2 cups shredded cheese, I like a mix of cheddar and Monterey Jack
  • 2 tablespoons olive oil
  • Fresh cilantro and lime wedges for serving
  • Optional kick: 1 small jalapeño, seeded and minced

Use a 9×13 baking dish or an oven-safe deep skillet. If you prefer using a taco seasoning packet, you can swap it for the spices above. Just keep an eye on salt since packets vary.

If you love this vibe, peek at my collection of more cozy casseroles for inspiration. They scratch that same itch for easy, family-friendly comfort.

How it comes together

Start by preheating the oven to 375°F. Heat olive oil in a large deep skillet. Add the ground beef and break it up as it browns. Let it get a little caramelized for flavor, then stir in onion, bell pepper, and garlic. Cook until softened.

Stir in the rice and toast it for a minute so the grains get a bit glossy. Sprinkle in the spices and let them bloom until fragrant. Add the diced tomatoes with chiles, corn, black beans, tomato sauce, and beef broth. Bring it up to a simmer and give it a taste for salt and pepper.

Transfer to your baking dish if needed, then top with half the cheese. Cover with foil and bake 25 minutes. Uncover, sprinkle on the remaining cheese, and bake another 10 to 15 minutes, until the rice is tender and the edges bubble. Rest for 5 minutes before serving. Finish with cilantro and a squeeze of lime.

That’s it. Simple, hearty, and exactly what I want in a Satisfying Mexican Ground Beef Casserole with Rice for Dinner.

Mexican Ground Beef Casserole with Rice

How do I control the spice level in this recipe

Spice is super flexible here, so you can make it family friendly or bring the heat.

If you want mild, skip the jalapeño and use regular diced tomatoes instead of the ones with green chiles. Cut the chili powder in half and use sweet paprika instead of smoked. Taste as you go, especially once everything is mixed before baking.

For medium heat, keep the tomatoes with chiles and add half a jalapeño. You can also use pepper jack cheese for a gentle kick.

For hot, add the full jalapeño and a pinch of cayenne. A few dashes of hot sauce stirred into the mixture before baking works too. You can always serve extra hot sauce at the table so everyone can customize.

Bottom line, the spice level is in your hands, which makes a Satisfying Mexican Ground Beef Casserole with Rice for Dinner work for every palate at the table.

Satisfying Mexican Ground Beef Casserole with Rice for Dinner

Tips for Mexican Beef and Rice Casserole

Over the years I’ve picked up a few simple habits that make this casserole come out like a champ every time. None of them are complicated, but together they make a big difference.

Make ahead and storage

You can fully assemble the casserole up to the baking step, cover, and refrigerate for up to 24 hours. Add an extra 5 to 10 minutes in the oven since it will be cold. Leftovers hold up great for 3 to 4 days in the fridge. Reheat in the oven covered with foil at 325°F, or in the microwave with a splash of broth to keep the rice fluffy. It also freezes well. Freeze baked portions tightly wrapped for up to 2 months and thaw overnight before reheating.

Smart swaps

Out of ground beef? Ground turkey or chicken works nicely. Prefer brown rice? Par-cook it until slightly tender on the stove, then bake as directed and add a splash more broth. Want it extra creamy? Stir in 2 ounces of softened cream cheese after baking and let it melt in. If you’re a cheese lover, you’ll like this cheesy hamburger rice casserole too. And if you’re feeding picky eaters, keeping cheese on top only instead of mixed in can help you portion out to different preferences.

Little flavor moves

Brown the beef until you see deep golden bits on the bottom of the pan, then splash a tablespoon of broth to lift the browned bits into the mix. Toast the rice briefly for nutty flavor. Finish with lime and fresh cilantro for brightness. If you like a roasty note, broil the top for 1 to 2 minutes at the end. Watch closely so the cheese does not burn.

I tried this on a rainy Tuesday and my family scraped the pan clean. The rice was tender, the spices were warm without being too hot, and it reheated like a dream for lunches. This one’s going into our regular rotation.

These small steps are what make a Satisfying Mexican Ground Beef Casserole with Rice for Dinner feel special without extra work.

More ground beef dinner ideas

If your crew loves hearty dinners like this, I’ve got you. Keep the flavors big and the cleanup easy with a few more favorites. The ground beef and potatoes casserole is pure comfort and so simple to throw together. If you want something with a fun twist, try this one pot moussaka beef rice pilaf recipe that cooks in a single pot and fills the house with incredible aromas.

They all scratch that same itch as a Satisfying Mexican Ground Beef Casserole with Rice for Dinner, especially on chilly nights when you want something warm and filling.

Nutrition facts (per serving)

These numbers are estimates for one of six servings, using lean beef and plenty of veggies. Your numbers may vary based on cheese and broth choices, but this should help you plan.

  • Calories: 480
  • Protein: 28 grams
  • Carbohydrates: 46 grams
  • Total fat: 20 grams
  • Fiber: 6 grams
  • Sodium: 820 milligrams

To lighten things up, use reduced fat cheese, swap black beans for extra bell peppers, or use half beef and half turkey. Adding extra cilantro and lime at the end boosts flavor without adding calories.

Common Questions

Can I use instant rice? You can, but reduce the broth to about 1 to 1.25 cups and check early. Instant rice cooks faster and can get mushy if overbaked.

What if my rice looks undercooked at 35 minutes? Add 1/4 cup warm broth, cover, and bake another 5 to 10 minutes. Ovens vary, and foil seals can change timing.

Can I make it on the stovetop only? Yes. Simmer covered on low until rice is tender, then sprinkle on cheese, cover, and let it melt off heat for 3 to 5 minutes.

Is it gluten free? It can be if you use gluten free broth and spice blends. Double check labels on chili powder and taco seasoning.

What can I use instead of black beans? Pinto beans, kidney beans, or extra corn are all great swaps. You can also skip beans and add more bell pepper or zucchini.

Ready to bake tonight

When I need a reliable, tasty dinner that stretches a pound of beef and pleases everyone, this casserole steps up every time. It’s flexible, budget friendly, and easy to tweak for kids or spice lovers. If you want more ideas or a different take, I learned a couple helpful tricks from this clear and well-tested guide at Mexican Ground Beef Casserole with Rice (beef mince!) – RecipeTin Eats, and it pairs nicely with the way I make mine. Give it a shot, and let me know how your Satisfying Mexican Ground Beef Casserole with Rice for Dinner turns out. I think you’ll love how it smells coming out of the oven and how fast the plates clear

Mexican Ground Beef Casserole with Rice

A cozy and cheesy casserole that’s quick to prepare, perfect for weeknight dinners and packed with flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 480
Ingredients Method Notes

Ingredients
  

Meat and Base Ingredients
  • 1 pound ground beef, 85 to 90 percent lean
  • 1 cup long grain white rice, uncooked and rinsed
  • 2 cups beef broth, low sodium
  • 1 cup tomato sauce
Vegetables
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 can diced tomatoes with green chiles, 14.5 ounces
  • 1 cup corn kernels, fresh or frozen
  • 1 can black beans, drained and rinsed
  • 1 small jalapeño, seeded and minced (optional) For extra heat
Spices and Seasonings
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
Topping
  • 2 cups shredded cheese, mix of cheddar and Monterey Jack
  • 2 tablespoons olive oil

Method
 

Prep and Cooking
  1. Preheat the oven to 375°F (190°C).
  2. Heat olive oil in a large deep skillet over medium heat.
  3. Add the ground beef and brown it, breaking it up, and allow it to caramelize slightly.
  4. Stir in the chopped onion, bell pepper, and minced garlic; cook until softened.
  5. Add the rinsed rice and toast for about a minute.
  6. Sprinkle in the spices and let them bloom until fragrant.
  7. Stir in the diced tomatoes with chiles, corn, black beans, tomato sauce, and beef broth. Bring to a simmer and taste for seasoning.
  8. Transfer to a baking dish if needed, then sprinkle half of the cheese on top.
  9. Cover with foil and bake for 25 minutes.
  10. Uncover, sprinkle the remaining cheese on top, and bake for another 10 to 15 minutes, until the rice is tender and the edges bubble.
  11. Let rest for 5 minutes before serving and finish with fresh cilantro and a squeeze of lime.

Notes

Can be made ahead and refrigerated for up to 24 hours before baking. Holds up well as leftovers for 3-4 days and freezes nicely.
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