Introduction

If you’re a fan of savory, cheesy, and spicy comfort food, this Cheesy Southwest Beef and Rice Bake with Jalapeño Crema is the dish for you. It’s a classic beef and rice casserole, but with a southwestern kick that takes it to the next level. The dish features layers of seasoned ground beef, fluffy rice, vibrant veggies, and gooey melted cheese. Adding a homemade jalapeño crema on top enhances the heat while providing a creamy contrast that will leave your taste buds craving more. This recipe is perfect for busy weeknights, gatherings, or a cozy family dinner. The best part? It’s easy to make and uses ingredients you likely already have in your pantry.

Ingredients

For the Beef and Rice Bake:

• 1 lb ground beef (80/20 blend recommended for flavor)
• 1 cup uncooked long-grain white rice
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 can (14.5 oz) diced tomatoes, drained
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn kernels
• 2 cups beef broth
• 1 ½ cups shredded cheddar cheese
• 1 ½ cups shredded Monterey Jack cheese
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Sliced jalapeños (for garnish)

For the Jalapeño Crema:

• 1 cup sour cream
• 1 jalapeño, finely chopped (seeds removed for less heat)
• 1 tbsp fresh lime juice
• ¼ tsp garlic powder
• ¼ tsp onion powder
• Salt, to taste

Preparation

Step 1: Prepare the Rice

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.
2. Cook the long-grain white rice according to package instructions using beef broth instead of water to enhance flavor. Set aside.

Step 2: Cook the Ground Beef Mixture

1. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
2. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned, about 7-8 minutes. Drain any excess fat.
4. Stir in the diced tomatoes, black beans, diced bell peppers, corn, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 5 minutes, allowing the flavors to meld together.

Step 3: Assemble the Bake

1. In the prepared baking dish, layer the cooked rice evenly across the bottom.
2. Pour the beef and vegetable mixture over the rice, spreading it out to form an even layer.
3. Sprinkle a mix of shredded cheddar and Monterey Jack cheese evenly over the top of the beef mixture.

Step 4: Bake the Casserole

1. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
2. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden brown.

Step 5: Make the Jalapeño Crema

1. While the casserole is baking, prepare the jalapeño crema. In a small bowl, combine the sour cream, chopped jalapeño, lime juice, garlic powder, and onion powder. Mix until well-blended.
2. Taste and season with salt as needed. Chill in the refrigerator until ready to serve.

Step 6: Serve and Garnish

1. Remove the bake from the oven and let it rest for 5 minutes.
2. Garnish with fresh cilantro and sliced jalapeños.
3. Serve hot, drizzled with the jalapeño crema on top.

Cooking Note

• For an extra kick, keep the seeds in the jalapeños or add a dash of cayenne pepper to the beef mixture.
• Feel free to substitute ground turkey or chicken if you prefer a lighter version.
• If you like more vegetables, you can add zucchini or diced tomatoes with green chilies for a bit more spice.

Serving Suggestions

• Serve this dish with a side salad of mixed greens topped with a tangy lime vinaigrette for a refreshing contrast.
• Add a side of tortilla chips with homemade guacamole or salsa for a true southwestern experience.
• If you’re hosting a crowd, consider offering warm flour tortillas on the side so guests can make their own cheesy beef and rice burritos.

Tips

• Make Ahead: You can prepare the beef and vegetable mixture up to 24 hours in advance and store it in the refrigerator. Assemble and bake when ready.
• Leftovers: This dish stores well in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 20 minutes, or in the microwave until warmed through.
• Freeze It: To freeze, assemble the dish without baking, cover it tightly with plastic wrap and aluminum foil, and freeze for up to 2 months. When ready to eat, thaw in the refrigerator overnight and bake as directed.
• Cheese Swap: Use Pepper Jack cheese for an extra spicy kick, or replace the cheddar with Colby for a milder flavor.

Prep Time

• 15 minutes

Cooking Time

• 45 minutes

Total Time

• 1 hour

Nutritional Information (Per Serving)

• Calories: 480
• Protein: 26g
• Carbohydrates: 39g
• Fat: 24g
• Sodium: 780mg

Conclusion

This Cheesy Southwest Beef and Rice Bake with Jalapeño Crema is a delicious and hearty dish that’s easy to put together, filling, and flavorful. Perfect for a weeknight dinner or a cozy meal to impress guests, it’s a versatile dish that can be customized to your spice level and taste preferences. The creamy jalapeño crema adds a finishing touch that elevates the meal from great to unforgettable. Give this recipe a try, and it’s bound to become a family favorite in no time!

Cheesy Southwest Beef and Rice Bake with Jalapeño Crema Recipe

---

• Author: Imili Johnson
• Total Time: 1 hour

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

For the Beef and Rice Bake:

• 1 lb ground beef (80/20 blend recommended for flavor)
• 1 cup uncooked long-grain white rice
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 can (14.5 oz) diced tomatoes, drained
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn kernels
• 2 cups beef broth
• 1 ½ cups shredded cheddar cheese
• 1 ½ cups shredded Monterey Jack cheese
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Sliced jalapeños (for garnish)

For the Jalapeño Crema:

• 1 cup sour cream
• 1 jalapeño, finely chopped (seeds removed for less heat)
• 1 tbsp fresh lime juice
• ¼ tsp garlic powder
• ¼ tsp onion powder
• Salt, to taste

---

Instructions

Step 1: Prepare the Rice

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.
2. Cook the long-grain white rice according to package instructions using beef broth instead of water to enhance flavor. Set aside.

Step 2: Cook the Ground Beef Mixture

1. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
2. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned, about 7-8 minutes. Drain any excess fat.
4. Stir in the diced tomatoes, black beans, diced bell peppers, corn, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 5 minutes, allowing the flavors to meld together.

Step 3: Assemble the Bake

1. In the prepared baking dish, layer the cooked rice evenly across the bottom.
2. Pour the beef and vegetable mixture over the rice, spreading it out to form an even layer.
3. Sprinkle a mix of shredded cheddar and Monterey Jack cheese evenly over the top of the beef mixture.

Step 4: Bake the Casserole

1. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
2. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden brown.

Step 5: Make the Jalapeño Crema

1. While the casserole is baking, prepare the jalapeño crema. In a small bowl, combine the sour cream, chopped jalapeño, lime juice, garlic powder, and onion powder. Mix until well-blended.
2. Taste and season with salt as needed. Chill in the refrigerator until ready to serve.

Step 6: Serve and Garnish

1. Remove the bake from the oven and let it rest for 5 minutes.
2. Garnish with fresh cilantro and sliced jalapeños.
3. Serve hot, drizzled with the jalapeño crema on top

• Prep Time: 15 minutes
• Cook Time: 45 minutes

Nutrition

• Calories: 480
• Sodium: 780mg
• Protein: 26g