Tex-Mex Beef Rice Casserole

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, my friends gathered around the table and raved about how the spicy flavors blended with the creamy cheese and tender grains. It quickly became our go-to comfort food when we want something filling and crowd-pleasing.

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 (optional): chopped
• Sliced jalapeños (optional): for garnish
• Sour cream (optional): for serving

Instructions

Prep:

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.

Spice it up:

Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 1 minute until fragrant.

Mix grains 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 shredded cheddar cheese.

Assemble casserole:

Transfer the mixture to the prepared casserole dish and spread evenly.

Bake covered:

Cover tightly with foil and bake for 30 minutes.

Top with cheese and bake:

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.

Pin

Sharing this dish with my family brings everyone together: the fun of topping their own slices with fresh cilantro or a spoonful of sour cream always makes mealtime interactive and festive.

Recipe Variations

Swap the ground beef for ground turkey or chicken for a lighter version. You can also use Monterey Jack or a Mexican cheese blend if you want more cheesy flavor.

Serving Suggestions

Pair this casserole with tortilla chips or a crisp green salad. Add corn kernels or chopped green onions to the mix for extra crunch and color.

Nutritional Information

Each serving has approximately 420 calories, 17 g total fat, 41 g carbohydrates, and 26 g protein. Nutrition may vary with your choice of ingredients.

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This Tex-Mex beef & rice casserole makes a warming meal perfect for busy weeknights. Leftovers taste even better the next day.

Recipe Questions

→ Can I substitute the beef with other proteins?

Yes, ground turkey or chicken can be used for a lighter variation without sacrificing flavor.

→ Is it possible to make this casserole gluten-free?

Absolutely. Use certified gluten-free beef broth and tomato sauce to ensure the dish remains gluten-free.

→ What cheeses work well besides cheddar?

Monterey Jack or a Mexican cheese blend can add different flavors and melts beautifully in the casserole.

→ Can I add additional vegetables to this dish?

Yes, corn kernels or chopped green onions can be stirred in to enhance texture and taste.

→ How should leftovers be stored?

Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat thoroughly before serving.

→ What can I serve alongside this casserole?

It pairs nicely with tortilla chips or a crisp green salad for a balanced meal.