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