This Cheesy Tex-Mex Beef & Rice Casserole is a comforting, family-friendly dinner that packs all your favorite taco flavors into one baking dish. Loaded with seasoned ground beef, hearty black beans, and wholesome brown rice, it’s a filling meal that doesn’t skimp on nutrition or taste.
Topped with a generous layer of melted marble cheese and fresh green peppers, this casserole is perfect for busy weeknights and leftovers reheat beautifully.
Recipe Details
- Flavor Profile: Savory ground beef and onions are simmered in a rich tomato and salsa sauce, creating a classic Tex-Mex taste that is hearty but not too spicy.
- Texture: Tender brown rice and soft black beans provide a satisfying chew, while the bubbly cheese topping adds a gooey, comforting finish.
- Time: 20 minutes prep, 25 minutes bake time.
- Difficulty: Easy. It involves browning beef, cooking rice, and assembling a casserole.
What You’ll Need
To make this recipe, you will need a large non-stick skillet for browning the beef and onions, and a 9×9 oven-safe casserole dish for baking. You will also need a separate pot to cook the rice (or use a rice cooker). The ingredients rely on lean ground beef, pantry staples like canned beans and crushed tomatoes, and nutritious brown rice for a complete meal.
Ingredient Notes
- Lean Ground Beef – Using lean beef ensures the casserole isn’t greasy. Browning it well adds depth of flavor.
- Brown Rice – This recipe uses 1 cup of dry brown rice, which needs to be cooked before adding to the casserole. Brown rice adds a nutty flavor and holds up better in the sauce than white rice.
- Black Beans – Canned black beans add fiber and protein. Be sure to drain and rinse them well.
- Crushed Tomatoes – These form the base of the savory sauce, keeping the rice moist while baking.
- Salsa – A half-cup of your favorite salsa adds instant seasoning and zest. Choose mild, medium, or hot to control the spice level.
- Marble Cheese – Grated marble cheese (a blend of cheddar and mozzarella/colby) melts beautifully and adds a mild, creamy taste.
- Green Pepper – Diced green pepper added on top of the cheese provides a fresh crunch and color contrast after baking.
- Onion & Garlic – These aromatics build the savory foundation of the meat sauce.
Add-ins and Substitutions
- Corn – Stir in a cup of frozen or canned corn kernels for extra sweetness and texture.
- Spice – Add a teaspoon of cumin or chili powder to the beef while it browns for a stronger taco flavor.
- Rice – You can substitute white rice, but reduce the precooking time slightly so it doesn’t become mushy in the oven. Quinoa is another great high-protein alternative.
- Cheese – Pepper Jack cheese would add a nice spicy kick if you prefer heat over mild flavor.
How to Make Cheesy Tex-Mex Beef & Rice Casserole
- Cook the Beef: Warm a large non-stick skillet over medium heat. Add the ground beef and sprinkle generously with salt and pepper. Cook the beef by browning it and breaking it up with a spatula as it cooks until no pink remains.
- Prepare Rice: While the beef is cooking, prepare your brown rice using the package instructions (or your preferred method). You want it fully cooked.
- Sauté Veggies: Once the beef is cooked, use a slotted spoon to transfer it to a plate lined with paper towels to drain. Drain most of the fat from the pan, leaving a little bit for flavor, and return it to the heat. Add the diced onions to the pan and cook them, stirring frequently until they soften, about 3-5 minutes. Add the minced garlic and stir for 60 seconds more until fragrant.
- Make Filling: Add the cooked beef back into the pan with the onions. Pour the crushed tomatoes and salsa into the beef mixture and stir well to combine. Next, add in the drained can of black beans and the cooked brown rice. Stir well again until everything is evenly mixed.
- Assemble: Turn the oven on to 350°F and spray a 9×9 oven-safe casserole dish with cooking spray. Transfer the beef and rice mixture to the prepared casserole dish, spreading it out evenly.
- Top and Bake: Top the mixture with the grated cheese and sprinkle the diced green pepper over the cheese layer. Place the dish in the oven and bake for 25 minutes. Then, turn on the broiler and broil for 2-3 minutes until the cheese is bubbling and golden.
- Serve: Serve warm with sides of avocado, guacamole, and/or sour cream.
Pro Tip: Don’t skip the step of draining the beef fat. Since you are adding cheese later, removing the excess grease keeps the casserole from becoming heavy and oily.
Recipe Tips
- Rice Timing: Start the rice first! Brown rice takes the longest to cook (usually 30-40 minutes). If you start it before the beef, everything will be ready to assemble at the same time.
- Cheese Grating: Grating your own cheese from a block always results in a better, smoother melt than using pre-shredded cheese.
- Broiler Watch: Keep a close eye on the casserole when broiling. The cheese can go from perfectly bubbly to burnt in seconds.
FAQs
- Can I use instant rice? Yes, but cook it separately first. Don’t add dry instant rice directly to the casserole as there isn’t enough liquid for it to cook properly.
- Is this spicy? No, it is very mild. The only heat comes from the salsa you choose. Use hot salsa or add jalapeños if you want spice.
- How do I store leftovers? Store any leftovers covered in the fridge for up to 3 days. It makes for an excellent lunch the next day!
Serving Suggestions
- Chips: Serve with tortilla chips for scooping.
- Salad: A fresh salad with a lime vinaigrette cuts through the richness of the cheese and beef.
- Toppings: Set out bowls of sour cream, diced avocado, and extra salsa so everyone can customize their portion.
Make This Recipe in Advance
- Assembly: You can assemble the entire casserole (meat, rice, sauce, cheese) a day in advance and keep it in the fridge.
- Baking: If baking from cold, cover with foil for the first 20 minutes, then uncover and bake for another 15-20 minutes until heated through before broiling.
Cheesy Tex-Mex Beef & Rice Casserole
- Total Time: 45 minutes
- Yield: 6 Servings 1x
Description
This Cheesy Tex-Mex Beef & Rice Casserole is a comforting, family-friendly dinner that packs all your favorite taco flavors into one baking dish. Loaded with seasoned ground beef, hearty black beans, and wholesome brown rice, it’s a filling meal that doesn’t skimp on nutrition or taste. Topped with a generous layer of melted marble cheese and fresh green peppers, this casserole is perfect for busy weeknights and leftovers reheat beautifully.
Ingredients
The Base
- 1 lb lean ground beef
- 1 cup dry brown rice (must be cooked before adding)
- 1 can black beans, drained and rinsed
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- Salt and black pepper, to taste
The Sauce & Assembly
- 3/4 cup crushed tomatoes
- 1/2 cup salsa (mild, medium, or hot)
- 2 cups marble cheese (cheddar/jack blend), grated
- 1/4 cup green pepper, diced (for topping)
Instructions
Prepare Rice
Cook the 1 cup of dry brown rice according to package instructions first. (Brown rice takes the longest, usually 30–40 minutes, so start this before the beef).
Cook the Beef
Warm a large non-stick skillet over medium heat. Brown: Add the ground beef and season generously with salt and pepper. Cook, breaking it up with a spatula, until no pink remains. Drain: Use a slotted spoon to transfer beef to a plate lined with paper towels. Drain most of the fat from the pan, leaving a teaspoon for flavor.
Sauté Veggies
Return the skillet to the heat. Cook: Add the diced onions and cook, stirring frequently, until softened (3–5 minutes). Add minced garlic and cook for 1 minute until fragrant.
Make Filling
Add the cooked beef back into the pan with the onions. Combine: Stir in the crushed tomatoes and salsa. Mix: Add the drained black beans and the fully cooked brown rice. Stir well until everything is evenly mixed and coated in the sauce.
Assemble
Preheat oven to 350°F (175°C) and spray a 9×9-inch oven-safe casserole dish with cooking spray. Spread: Transfer the beef and rice mixture to the prepared dish, spreading it out evenly. Top & Bake: Sprinkle the grated cheese generously over the top, followed by the diced green pepper.
Bake
Bake for 25 minutes. Finish: Turn on the broiler and broil for 2–3 minutes (watch closely!) until the cheese is bubbling and golden spots appear.
Serve
Let sit for 5 minutes, then serve warm with sour cream or avocado.
Notes
Rice is Key: You must use cooked rice. 1 cup of dry rice yields about 3 cups cooked. If using instant rice, cook it separately first; do not add dry grains directly to the casserole as there isn’t enough liquid to cook them.
Grease Control: Don’t skip draining the beef fat. Since you are adding cheese later, removing the excess grease prevents the casserole from becoming heavy and oily.
Spice Level: This recipe is naturally mild. To kick it up, use hot salsa, add a teaspoon of chili powder to the beef while browning, or swap the marble cheese for Pepper Jack.
Make Ahead: You can assemble the entire casserole a day in advance and keep it covered in the fridge. When ready to bake, add 10–15 minutes to the cooking time to ensure it heats through before broiling.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner / Casserole
- Method: Stovetop & Oven
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/6 of Recipe
- Calories: 480
- Sugar: 3g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg
Keywords: tex mex casserole, ground beef and rice, easy family dinners, brown rice recipes, taco casserole, cheesy beef bake, healthy comfort food
