Southwest Beef and Rice Bake with Black Beans, Corn, and Fresh Salsa

A Southwest Beef and Rice Bake is the perfect hearty dish to feed a hungry family or meal prep for the week. This one-dish wonder combines seasoned ground beef, tender rice, black beans, sweet corn, and a vibrant, fresh homemade salsa. The flavorful blend of spices, veggies, and beef is oven-baked to perfection, bringing the essence of Southwestern cuisine straight to your table. This meal is ideal for busy weeknights, providing a tasty and nutritious meal in under an hour.


Ingredients:

For the Beef and Rice Bake:

  • 1 lb ground beef
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 red bell pepper, diced
  • 1 can (14.5 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) sweet corn, drained
  • 1 can (14.5 oz) diced tomatoes with green chilies, undrained
  • 1 1/2 cups uncooked long-grain white rice
  • 3 cups beef broth (or chicken broth)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (optional, for extra heat)
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • 2 cups shredded Mexican cheese blend

For the Fresh Salsa:

  • 4 ripe tomatoes, diced
  • 1/4 cup red onion, finely diced
  • 1 jalapeño, seeded and finely chopped
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • Salt and pepper, to taste

Optional Toppings:

  • Sour cream
  • Sliced avocado or guacamole
  • Fresh chopped cilantro
  • Hot sauce

Preparation:

Step 1: Cook the Ground Beef

  1. Preheat your oven to 375°F (190°C).
  2. In a large oven-safe skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
  3. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Add the ground beef and cook until browned, breaking it up with a spatula as it cooks. Drain any excess fat from the pan.

Step 2: Add the Vegetables and Spices

  1. Stir in the diced red bell pepper, cooking for another 2-3 minutes until it starts to soften.
  2. Mix in the black beans, corn, and diced tomatoes with green chilies (including the juices).
  3. Add the chili powder, cumin, paprika, cayenne pepper (if using), oregano, salt, and pepper. Stir well to combine.

Step 3: Add the Rice and Broth

  1. Pour in the uncooked rice and stir to evenly distribute.
  2. Add the beef broth and bring the mixture to a boil, stirring occasionally.

Step 4: Bake in the Oven

  1. Once boiling, cover the skillet or transfer everything to a casserole dish and cover tightly with foil.
  2. Bake in the preheated oven for 30-35 minutes, or until the rice is tender and has absorbed most of the liquid.

Step 5: Add the Cheese

  1. Remove from the oven, uncover, and sprinkle the shredded Mexican cheese blend over the top.
  2. Return to the oven, uncovered, and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
  3. Let the dish rest for 5-10 minutes before serving.

Step 6: Make the Fresh Salsa

  1. While the bake is resting, prepare the salsa by combining the diced tomatoes, red onion, jalapeño, cilantro, and lime juice in a bowl. Season with salt and pepper to taste. Mix well and set aside.

Cooking Notes:

  • Rice Texture: If your rice isn’t fully cooked after 35 minutes, you can add an extra 1/4 cup of broth and continue baking for an additional 5-10 minutes.
  • Make it Vegetarian: Substitute the ground beef with plant-based ground meat or extra vegetables, and use vegetable broth.
  • Adjust the Heat: For a milder dish, omit the cayenne pepper and use a mild chili powder. For extra spice, add chopped jalapeños or hot sauce.
  • Skillet Option: If you don’t have an oven-safe skillet, you can transfer everything to a greased 9×13-inch baking dish before baking.

Serving Suggestions:

  • Serve the Southwest Beef and Rice Bake with a dollop of sour cream and a generous spoonful of the fresh salsa.
  • Pair it with sliced avocado or a side of guacamole.
  • Add a side of crunchy tortilla chips and fresh green salad for a complete meal.

Tips:

  • Meal Prep: This dish reheats well, making it perfect for meal prepping. Store in airtight containers for up to 4 days in the fridge.
  • Freezing Instructions: You can freeze leftovers for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven.
  • Variations: Swap out the ground beef for ground turkey or chicken for a leaner option. You can also use brown rice, but adjust the cooking time and liquid accordingly.

Prep Time:

20 minutes

Cooking Time:

45 minutes

Total Time:

1 hour 5 minutes


Nutritional Information (per serving):

  • Calories: 480
  • Protein: 28g
  • Sodium: 840mg

Note: Nutritional values are approximate and can vary based on the specific ingredients used.


Conclusion

This Southwest Beef and Rice Bake with Black Beans, Corn, and Fresh Salsa is a crowd-pleasing, hearty dish packed with bold flavors and wholesome ingredients. The homemade salsa adds a refreshing and zesty kick, balancing out the savory and spicy notes of the bake. Whether for a family dinner or as meal prep for the week, this dish is sure to become a household favorite.

Print
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Southwest Beef and Rice Bake with Black Beans, Corn, and Fresh Salsa


  • Author: Imili Johnson
  • Total Time: 1 hour 5 minutes

Ingredients

Scale

For the Beef and Rice Bake:

  • 1 lb ground beef
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 red bell pepper, diced
  • 1 can (14.5 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) sweet corn, drained
  • 1 can (14.5 oz) diced tomatoes with green chilies, undrained
  • 1 1/2 cups uncooked long-grain white rice
  • 3 cups beef broth (or chicken broth)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (optional, for extra heat)
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • 2 cups shredded Mexican cheese blend

For the Fresh Salsa:

  • 4 ripe tomatoes, diced
  • 1/4 cup red onion, finely diced
  • 1 jalapeño, seeded and finely chopped
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • Salt and pepper, to taste

Optional Toppings:

  • Sour cream
  • Sliced avocado or guacamole
  • Fresh chopped cilantro
  • Hot sauce

Instructions

Step 1: Cook the Ground Beef

  1. Preheat your oven to 375°F (190°C).
  2. In a large oven-safe skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
  3. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Add the ground beef and cook until browned, breaking it up with a spatula as it cooks. Drain any excess fat from the pan.

Step 2: Add the Vegetables and Spices

  1. Stir in the diced red bell pepper, cooking for another 2-3 minutes until it starts to soften.
  2. Mix in the black beans, corn, and diced tomatoes with green chilies (including the juices).
  3. Add the chili powder, cumin, paprika, cayenne pepper (if using), oregano, salt, and pepper. Stir well to combine.

Step 3: Add the Rice and Broth

  1. Pour in the uncooked rice and stir to evenly distribute.
  2. Add the beef broth and bring the mixture to a boil, stirring occasionally.

Step 4: Bake in the Oven

  1. Once boiling, cover the skillet or transfer everything to a casserole dish and cover tightly with foil.
  2. Bake in the preheated oven for 30-35 minutes, or until the rice is tender and has absorbed most of the liquid.

Step 5: Add the Cheese

  1. Remove from the oven, uncover, and sprinkle the shredded Mexican cheese blend over the top.
  2. Return to the oven, uncovered, and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
  3. Let the dish rest for 5-10 minutes before serving.

Step 6: Make the Fresh Salsa

  1. While the bake is resting, prepare the salsa by combining the diced tomatoes, red onion, jalapeño, cilantro, and lime juice in a bowl. Season with salt and pepper to taste. Mix well and set aside.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes

Nutrition

  • Calories: 480
  • Sodium: 840mg
  • Protein: 28g

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