The Cheesy Tex-Mex Beef and Rice Bake is a deliciously hearty dish that brings the bold flavors of the Southwest straight to your kitchen. With taco-seasoned ground beef, black beans, rice, and melted cheddar cheese, this dish offers a satisfying blend of spicy, cheesy, and savory flavors. It’s a fantastic option for weeknight dinners, potlucks, or when you’re craving a Tex-Mex inspired meal that feeds a crowd. The best part? It’s an easy, one-dish recipe that requires minimal prep and clean-up.
Ingredients:
- 1 lb (450g) ground beef
- 1 cup uncooked long-grain rice
- 1 1/2 cups water or chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies (or regular diced tomatoes)
- 1 small onion, diced
- 1 small red or green bell pepper, chopped
- 1 packet (1 oz) taco seasoning (or homemade taco seasoning)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup shredded cheddar cheese (or Mexican cheese blend)
- 1/4 cup sour cream (optional, for creaminess)
- 2 tablespoons olive oil
- Fresh cilantro or green onions (optional garnish)
- Salt and black pepper, to taste
- Tortilla chips (optional for serving)
Preparation:
Step 1: Cook the Rice
- Rinse the rice under cold water until the water runs clear to remove excess starch.
- In a medium saucepan, bring 1 1/2 cups of water or chicken broth to a boil. Stir in the rice, reduce the heat to low, cover, and let simmer for 15 minutes or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork and set aside.
Step 2: Brown the Ground Beef
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, sautéing for 3-4 minutes until softened.
- Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until the beef is browned and no longer pink, about 6-8 minutes. Drain any excess fat.
Step 3: Season the Beef
- Stir in the taco seasoning, cumin, chili powder, garlic powder, and onion powder. Cook for 2 minutes, allowing the spices to coat the meat and deepen in flavor.
- Add the diced tomatoes with green chilies (or regular diced tomatoes), stirring well. Simmer the mixture for 3-4 minutes to combine the flavors. Season with salt and black pepper to taste.
Step 4: Add the Black Beans and Rice
- Stir the drained and rinsed black beans into the beef mixture. If using sour cream for extra creaminess, stir it in at this point.
- Add the cooked rice into the skillet, mixing everything together until the rice is fully incorporated with the seasoned beef, beans, and tomatoes.
Step 5: Assemble the Bake
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch (23×33 cm) baking dish with cooking spray or a little olive oil.
- Transfer the beef and rice mixture into the baking dish, spreading it out evenly.
- Top the mixture with a generous layer of shredded cheddar cheese (or a Mexican cheese blend).
Step 6: Bake and Serve
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- If you prefer a crispy cheese top, broil the casserole for an additional 1-2 minutes, watching carefully to prevent burning.
- Remove from the oven and let it cool for a few minutes before serving.
- Garnish with fresh cilantro or green onions if desired. Serve with tortilla chips on the side for added crunch.
Cooking Notes:
- Rice: Leftover or pre-cooked rice works great for this recipe. Simply warm it up slightly before mixing it into the beef.
- Cheese Variations: Feel free to swap cheddar for pepper jack or Monterey Jack cheese if you want a little extra kick.
- Vegetable Add-ins: You can easily bulk up this casserole by adding corn, diced zucchini, or extra bell peppers.
Serving Suggestions:
- Serve this Cheesy Tex-Mex Beef and Rice Bake with a side of fresh guacamole, salsa, or a dollop of sour cream to complement the Southwestern flavors.
- Pair with a simple side salad of lettuce, tomatoes, and avocado for a light contrast to the heartiness of the bake.
- Add a few crunchy tortilla chips on top of each serving for added texture.
Tips:
- Make Ahead: You can assemble the casserole ahead of time and refrigerate it for up to 24 hours before baking. Add 5-10 minutes to the bake time if starting from cold.
- Freezing: This dish freezes well. To freeze, let the casserole cool completely, cover tightly with aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating in the oven.
- Spice Level: If you like your Tex-Mex dishes with a bit more heat, use hot taco seasoning or add in diced jalapeños when sautéing the onions and bell peppers.
Prep Time:
- 15 minutes
Cooking Time:
- 25 minutes
Total Time:
- 40 minutes
Nutritional Information (per serving):
- Calories: 450 kcal
- Protein: 25g
- Sodium: 850mg
Cheesy Tex-Mex Beef and Rice Bake Recipe
- Total Time: 40 minutes
Ingredients
Scale
- 1 lb (450g) ground beef
- 1 cup uncooked long-grain rice
- 1 1/2 cups water or chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies (or regular diced tomatoes)
- 1 small onion, diced
- 1 small red or green bell pepper, chopped
- 1 packet (1 oz) taco seasoning (or homemade taco seasoning)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup shredded cheddar cheese (or Mexican cheese blend)
- 1/4 cup sour cream (optional, for creaminess)
- 2 tablespoons olive oil
- Fresh cilantro or green onions (optional garnish)
- Salt and black pepper, to taste
- Tortilla chips (optional for serving)
Instructions
Step 1: Cook the Rice
- Rinse the rice under cold water until the water runs clear to remove excess starch.
- In a medium saucepan, bring 1 1/2 cups of water or chicken broth to a boil. Stir in the rice, reduce the heat to low, cover, and let simmer for 15 minutes or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork and set aside.
Step 2: Brown the Ground Beef
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, sautéing for 3-4 minutes until softened.
- Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until the beef is browned and no longer pink, about 6-8 minutes. Drain any excess fat.
Step 3: Season the Beef
- Stir in the taco seasoning, cumin, chili powder, garlic powder, and onion powder. Cook for 2 minutes, allowing the spices to coat the meat and deepen in flavor.
- Add the diced tomatoes with green chilies (or regular diced tomatoes), stirring well. Simmer the mixture for 3-4 minutes to combine the flavors. Season with salt and black pepper to taste.
Step 4: Add the Black Beans and Rice
- Stir the drained and rinsed black beans into the beef mixture. If using sour cream for extra creaminess, stir it in at this point.
- Add the cooked rice into the skillet, mixing everything together until the rice is fully incorporated with the seasoned beef, beans, and tomatoes.
Step 5: Assemble the Bake
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch (23×33 cm) baking dish with cooking spray or a little olive oil.
- Transfer the beef and rice mixture into the baking dish, spreading it out evenly.
- Top the mixture with a generous layer of shredded cheddar cheese (or a Mexican cheese blend).
Step 6: Bake and Serve
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- If you prefer a crispy cheese top, broil the casserole for an additional 1-2 minutes, watching carefully to prevent burning.
- Remove from the oven and let it cool for a few minutes before serving.
- Garnish with fresh cilantro or green onions if desired. Serve with tortilla chips on the side for added crunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 450 kcal
- Sodium: 850mg
- Protein: 25g