Southwest Beef, Bean, and Rice Bake with Avocado Crema

Introduction:

If you’re in search of a hearty, satisfying, and flavor-packed casserole, look no further than this Southwest Beef, Bean, and Rice Bake topped with a creamy avocado crema. This dish combines the bold flavors of ground beef, black beans, and rice with a mix of spices that will transport your taste buds to the Southwest. It’s a perfect one-pan meal for busy weeknights and is guaranteed to become a family favorite. With its cheesy, savory layers and the refreshing zing of the avocado crema, it’s a comforting dish you’ll want to make again and again.

Ingredients:

For the Bake:

• 1 lb (450g) ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper (red or green), diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes with green chilies
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup cooked rice (white or brown)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• Salt and black pepper, to taste
• 1/4 cup chopped fresh cilantro (for garnish)

For the Avocado Crema:

• 2 ripe avocados
• 1/2 cup sour cream
• Juice of 1 lime
• 1/4 teaspoon garlic powder
• Salt, to taste

Preparation:

Step 1: Preheat the Oven

• Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set it aside.

Step 2: Cook the Ground Beef

• Heat a large skillet over medium-high heat. Add the olive oil and sauté the diced onion until translucent, about 3-4 minutes.
• Add the minced garlic and cook for another minute, until fragrant.
• Add the ground beef, breaking it up with a spoon. Cook until browned, about 5-7 minutes. Drain any excess fat.

Step 3: Add Vegetables and Seasonings

• Stir in the diced bell pepper and cook for another 3 minutes.
• Add the black beans, diced tomatoes with green chilies, corn, chili powder, cumin, smoked paprika, ground coriander, salt, and pepper. Mix well and simmer for 5 minutes.

Step 4: Combine with Rice and Cheese

• Stir in the cooked rice until everything is well combined.
• Transfer the mixture into the prepared baking dish. Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top.

Step 5: Bake the Casserole

• Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.

Step 6: Make the Avocado Crema

• While the casserole bakes, prepare the avocado crema. In a small bowl, mash the avocados with a fork until smooth.
• Stir in the sour cream, lime juice, garlic powder, and a pinch of salt. Mix until creamy.

Step 7: Serve

• Remove the casserole from the oven and let it cool for 5 minutes. Garnish with chopped cilantro.
• Serve slices of the bake topped with a dollop of avocado crema.

Cooking Notes:

• You can substitute ground turkey or chicken for the ground beef if preferred.
• If you like extra heat, add diced jalapeños or a dash of hot sauce to the filling.
• This recipe is great for meal prep and can be stored in the refrigerator for up to 3 days.
• For a vegetarian version, omit the ground beef and double the amount of black beans.

Serving Suggestions:

• Serve this Southwest Beef, Bean, and Rice Bake with a side of tortilla chips or a simple green salad.
• Garnish with extra chopped cilantro, diced tomatoes, and sliced jalapeños for added color and flavor.
• Pair with a refreshing margarita or iced tea for a complete Southwest-inspired meal.

Tips:

• Make sure to use ripe avocados for the crema for the best texture and flavor.
• Use a mix of cheeses for a gooey, melty topping. Sharp cheddar or a Mexican cheese blend works well.
• For a crunchier topping, sprinkle crushed tortilla chips over the cheese before baking.

Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes

Nutritional Information (Per Serving):

• Calories: 420
• Protein: 22g
• Carbohydrates: 32g
• Fat: 23g
• Fiber: 6g
• Sodium: 580mg

Conclusion:

This Southwest Beef, Bean, and Rice Bake with Avocado Crema is the perfect dish for when you want something comforting yet full of vibrant, Southwest flavors. It’s easy to make, packed with protein, and offers a satisfying balance of creamy and zesty. Whether you’re cooking for your family or hosting a gathering, this dish is sure to impress. Enjoy the blend of hearty beef, savory beans, and cheesy goodness, all topped off with a refreshing avocado crema that ties everything together beautifully.

Southwest Beef, Bean, and Rice Bake with Avocado Crema

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• Author: Imili Johnson
• Total Time: 55 minutes

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Ingredients

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For the Bake:

• 1 lb (450g) ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper (red or green), diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes with green chilies
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup cooked rice (white or brown)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• Salt and black pepper, to taste
• 1/4 cup chopped fresh cilantro (for garnish)

For the Avocado Crema:

• 2 ripe avocados
• 1/2 cup sour cream
• Juice of 1 lime
• 1/4 teaspoon garlic powder
• Salt, to taste

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Instructions

Step 1: Preheat the Oven

• Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set it aside.

Step 2: Cook the Ground Beef

• Heat a large skillet over medium-high heat. Add the olive oil and sauté the diced onion until translucent, about 3-4 minutes.
• Add the minced garlic and cook for another minute, until fragrant.
• Add the ground beef, breaking it up with a spoon. Cook until browned, about 5-7 minutes. Drain any excess fat.

Step 3: Add Vegetables and Seasonings

• Stir in the diced bell pepper and cook for another 3 minutes.
• Add the black beans, diced tomatoes with green chilies, corn, chili powder, cumin, smoked paprika, ground coriander, salt, and pepper. Mix well and simmer for 5 minutes.

Step 4: Combine with Rice and Cheese

• Stir in the cooked rice until everything is well combined.
• Transfer the mixture into the prepared baking dish. Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top.

Step 5: Bake the Casserole

• Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.

Step 6: Make the Avocado Crema

• While the casserole bakes, prepare the avocado crema. In a small bowl, mash the avocados with a fork until smooth.
• Stir in the sour cream, lime juice, garlic powder, and a pinch of salt. Mix until creamy.

Step 7: Serve

• Remove the casserole from the oven and let it cool for 5 minutes. Garnish with chopped cilantro.
• Serve slices of the bake topped with a dollop of avocado crema

• Prep Time: 15 minutes
• Cook Time: 40 minutes

Nutrition

• Calories: 420
• Sodium: 580mg
• Protein: 22g