Southwest Beef and Rice Casserole with Queso Fresco and Salsa is the perfect blend of rich, savory, and zesty flavors inspired by classic southwestern cuisine. This hearty, easy-to-make dish combines ground beef, seasoned rice, and vegetables topped with creamy queso fresco and fresh salsa, making it a surefire hit at dinner tables. It’s a perfect comfort meal that works for busy weeknights and even gatherings. The aroma alone will transport you to the Southwest, and the taste? Pure delight.
Ingredients:
For the Casserole:
- 1 lb ground beef
- 1 cup long-grain white rice
- 2 cups beef broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes with green chilies
- 1 cup corn kernels, fresh, canned, or frozen
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- Salt and black pepper, to taste
Toppings:
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup crumbled queso fresco
- 1/4 cup chopped fresh cilantro
For the Fresh Salsa:
- 3 large tomatoes, finely diced
- 1/4 red onion, finely diced
- 1 jalapeño, finely minced (seeds removed for less heat)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper, to taste
Preparation:
Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
Step 2: In a large skillet over medium heat, add the olive oil. Once hot, add the diced onion, red bell pepper, and green bell pepper. Sauté for 5-7 minutes or until the vegetables are softened.
Step 3: Add the minced garlic and cook for another 1-2 minutes, stirring continuously to prevent burning.
Step 4: Increase the heat to medium-high and add the ground beef to the skillet. Cook, breaking the beef apart with a spatula, until browned and fully cooked (about 6-8 minutes). Drain any excess grease from the skillet.
Step 5: Reduce the heat to medium, and stir in the tomato paste, ground cumin, chili powder, smoked paprika, ground coriander, cayenne pepper (if using), salt, and black pepper. Cook for 2-3 minutes, allowing the spices to bloom and coat the beef.
Step 6: Add the diced tomatoes with green chilies, black beans, corn, and beef broth to the skillet. Stir to combine, then bring the mixture to a boil.
Step 7: Stir in the rice, making sure it is evenly distributed throughout the liquid. Once boiling, cover the skillet with a lid and reduce the heat to low. Simmer for about 15-18 minutes, or until the rice is cooked and has absorbed most of the liquid. Remove from heat and let stand, covered, for 5 minutes.
Step 8: Transfer the beef and rice mixture to the prepared baking dish. Spread it out evenly, then sprinkle shredded cheddar cheese over the top.
Step 9: Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly. Remove from the oven.
Step 10: While the casserole is baking, prepare the fresh salsa. In a medium mixing bowl, combine the diced tomatoes, red onion, jalapeño, cilantro, and lime juice. Season with salt and pepper to taste. Set aside.
Step 11: Once the casserole is done, garnish with crumbled queso fresco and chopped cilantro.
Cooking Notes:
- Adjusting Spiciness: The cayenne pepper and jalapeño can be adjusted to control the heat level. For a milder dish, skip the cayenne and use a mild chili.
- Rice Type: Using long-grain rice ensures a fluffy texture. Do not substitute with quick-cooking rice or it may become mushy.
- Consistency: If the casserole appears too dry, add a splash of beef broth before baking. For a more decadent dish, top with an extra layer of queso fresco.
Serving Suggestions:
- Taco Night Style: Serve with warm tortillas on the side and let everyone make their own taco wraps with the casserole filling.
- Southwestern Salad: Pair with a crunchy salad of romaine, avocado, and a creamy cilantro-lime dressing.
- Creamy Dip: Offer a side of sour cream or guacamole to cool down the spiciness and add a creamy texture to each bite.
Tips:
- Meal Prep: This casserole can be prepared ahead and stored in the refrigerator for up to 2 days before baking. Simply add the cheese right before placing it in the oven.
- Freezing: To freeze, cool the cooked beef and rice mixture completely, then assemble in a freezer-safe dish. Cover tightly with foil and freeze for up to 2 months. Thaw overnight in the fridge and bake as directed, adding 10 extra minutes to the bake time.
- Vegetarian Option: Swap out the ground beef for a plant-based alternative or extra beans and veggies for a vegetarian-friendly version.
- Leftover Magic: Use leftovers as a filling for stuffed bell peppers or add it as a topping for nachos.
Prep Time:
- 20 minutes
Cooking Time:
- 35 minutes
Total Time:
- 55 minutes
Nutritional Information (Per Serving):
- Calories: 420
- Protein: 28g
- Sodium: 840mg
Conclusion
Southwest Beef and Rice Casserole with Queso Fresco and Salsa is a flavor-packed, easy-to-make meal perfect for satisfying your cravings. With bold spices, a blend of fresh and savory toppings, and the convenience of one-pan cooking, it’s a dish you’ll want to add to your regular rotation. Ideal for families, potlucks, or meal prepping, this casserole is as versatile as it is delicious. Give it a try, and let it bring a taste of the Southwest to your home!
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Southwest Beef and Rice Casserole with Queso Fresco and Salsa
- Total Time: 55 minutes
Ingredients
For the Casserole:
- 1 lb ground beef
- 1 cup long-grain white rice
- 2 cups beef broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes with green chilies
- 1 cup corn kernels, fresh, canned, or frozen
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- Salt and black pepper, to taste
Toppings:
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup crumbled queso fresco
- 1/4 cup chopped fresh cilantro
For the Fresh Salsa:
- 3 large tomatoes, finely diced
- 1/4 red onion, finely diced
- 1 jalapeño, finely minced (seeds removed for less heat)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper, to taste
Instructions
Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
Step 2: In a large skillet over medium heat, add the olive oil. Once hot, add the diced onion, red bell pepper, and green bell pepper. Sauté for 5-7 minutes or until the vegetables are softened.
Step 3: Add the minced garlic and cook for another 1-2 minutes, stirring continuously to prevent burning.
Step 4: Increase the heat to medium-high and add the ground beef to the skillet. Cook, breaking the beef apart with a spatula, until browned and fully cooked (about 6-8 minutes). Drain any excess grease from the skillet.
Step 5: Reduce the heat to medium, and stir in the tomato paste, ground cumin, chili powder, smoked paprika, ground coriander, cayenne pepper (if using), salt, and black pepper. Cook for 2-3 minutes, allowing the spices to bloom and coat the beef.
Step 6: Add the diced tomatoes with green chilies, black beans, corn, and beef broth to the skillet. Stir to combine, then bring the mixture to a boil.
Step 7: Stir in the rice, making sure it is evenly distributed throughout the liquid. Once boiling, cover the skillet with a lid and reduce the heat to low. Simmer for about 15-18 minutes, or until the rice is cooked and has absorbed most of the liquid. Remove from heat and let stand, covered, for 5 minutes.
Step 8: Transfer the beef and rice mixture to the prepared baking dish. Spread it out evenly, then sprinkle shredded cheddar cheese over the top.
Step 9: Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly. Remove from the oven.
Step 10: While the casserole is baking, prepare the fresh salsa. In a medium mixing bowl, combine the diced tomatoes, red onion, jalapeño, cilantro, and lime juice. Season with salt and pepper to taste. Set aside.
Step 11: Once the casserole is done, garnish with crumbled queso fresco and chopped cilantro.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 420
- Sodium: 840mg
- Protein: 28g