Description
This Cheesy Mexican Ground Beef Casserole is a flavorful, one-pan meal combining seasoned ground beef, rice, black beans, and vegetables, all topped with melted Mexican blend cheese. It’s perfect for a comforting weeknight dinner that’s both hearty and easy to prepare.
Ingredients
Scale
Meat and Vegetables
- 1 lb lean ground beef (90/10)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (10 oz) diced tomatoes with green chilies (Ro-Tel), undrained
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen sweet corn
- 1 medium jalapeño, sliced
- 1/4 cup fresh cilantro, chopped
Grains and Dairy
- 1 cup long-grain white rice, rinsed
- 2 cups shredded Mexican blend cheese
Liquids and Seasonings
- 1.5 cups low-sodium beef broth
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp ground cumin
Instructions
- Brown the Beef: Heat a 12-inch oven-safe skillet over medium-high heat. Add the ground beef, breaking it into small crumbles. Sauté until the beef is browned.
- Cook Onions: Add the diced onions to the skillet. Continue cooking until the beef is fully browned and the onions are translucent, allowing the onion moisture to deglaze the pan.
- Sizzle Spices: Clear a space in the center of the pan. Add the tomato paste, chili powder, and cumin. Let the spices sizzle in the rendered beef fat for 60 seconds until fragrant and mahogany-colored.
- Toast Rice: Stir in the rinsed rice and toast the grains with the meat and spice mixture for 2 minutes to enhance flavor.
- Simmer Mixture: Add the beef broth, undrained diced tomatoes with green chilies, black beans, and corn. Bring to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes until the rice is tender and liquid is absorbed.
- Add Cheese: Stir in half of the shredded cheese. Top with the remaining cheese and cover the pan again for 2-3 minutes until the cheese is completely melted and stretchy.
- Garnish and Serve: Garnish with fresh cilantro and sliced jalapeños prior to serving for a fresh, spicy finish.
Notes
- Use a skillet that is oven-safe or can handle direct heat for best results when melting cheese.
- For a spicier dish, add more jalapeño or chili powder.
- Make sure to rinse the rice thoroughly to remove excess starch for better texture.
- If you prefer, substitute black beans with pinto beans or kidney beans.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Stovetop
- Cuisine: Mexican
Keywords: ground beef casserole, Mexican casserole, one pan dinner, cheesy beef and rice, easy weeknight meal, Mexican ground beef recipe
