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
- Preheat your oven to 375°F (190°C).
- 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.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- 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
- Stir in the diced red bell pepper, cooking for another 2-3 minutes until it starts to soften.
- Mix in the black beans, corn, and diced tomatoes with green chilies (including the juices).
- 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
- Pour in the uncooked rice and stir to evenly distribute.
- Add the beef broth and bring the mixture to a boil, stirring occasionally.
Step 4: Bake in the Oven
- Once boiling, cover the skillet or transfer everything to a casserole dish and cover tightly with foil.
- 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
- Remove from the oven, uncover, and sprinkle the shredded Mexican cheese blend over the top.
- Return to the oven, uncovered, and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Let the dish rest for 5-10 minutes before serving.
Step 6: Make the Fresh Salsa
- 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.
PrintSouthwest Beef and Rice Bake with Black Beans, Corn, and Fresh Salsa
- Total Time: 1 hour 5 minutes
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
Instructions
Step 1: Cook the Ground Beef
- Preheat your oven to 375°F (190°C).
- 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.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- 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
- Stir in the diced red bell pepper, cooking for another 2-3 minutes until it starts to soften.
- Mix in the black beans, corn, and diced tomatoes with green chilies (including the juices).
- 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
- Pour in the uncooked rice and stir to evenly distribute.
- Add the beef broth and bring the mixture to a boil, stirring occasionally.
Step 4: Bake in the Oven
- Once boiling, cover the skillet or transfer everything to a casserole dish and cover tightly with foil.
- 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
- Remove from the oven, uncover, and sprinkle the shredded Mexican cheese blend over the top.
- Return to the oven, uncovered, and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Let the dish rest for 5-10 minutes before serving.
Step 6: Make the Fresh Salsa
- 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