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Mexican Ground Beef Casserole with Rice

A cozy and cheesy casserole that's quick to prepare, perfect for weeknight dinners and packed with flavor.
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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.