Southwest Beef, Corn, and Salsa Rice Bake with Cheesy Jalapeño Crema

Introduction

This Southwest Beef, Corn, and Salsa Rice Bake is a hearty and flavorful meal perfect for family dinners, potlucks, or any occasion when you crave a touch of southwestern flair. Bursting with savory ground beef, tender rice, sweet corn, and a robust salsa base, it’s all baked to perfection and finished with a Cheesy Jalapeño Crema that adds a creamy, tangy, and spicy punch. Top it all off with fresh cilantro and diced avocado for a delightful finish that balances the spice with refreshing creaminess.

Ingredients

For the Bake:

• 1 pound ground beef
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 cup uncooked long-grain rice
• 2 cups beef broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can corn, drained
• 1 (15-ounce) jar of your favorite chunky salsa
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• 1½ cups shredded Mexican cheese blend

For the Cheesy Jalapeño Crema:

• 1 cup sour cream
• 1 fresh jalapeño, finely chopped (seeds removed for less heat)
• 1 cup shredded Monterey Jack cheese
• 2 tablespoons lime juice
• Salt to taste

Toppings:

• Fresh cilantro, chopped
• Diced avocado

Preparation

Step 1: Prepare the Ingredients

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Chop the onion, mince the garlic, and dice the jalapeño for the crema. Rinse and drain the beans and corn.

Step 2: Cook the Ground Beef

1. In a large skillet over medium heat, add the ground beef and cook until browned, breaking it apart with a wooden spoon. Drain excess fat.
2. Add the chopped onion and garlic to the skillet. Sauté for about 5 minutes, or until the onion is soft and translucent.

Step 3: Build the Rice Bake

1. Add uncooked rice to the skillet with the beef mixture, stirring to coat the rice in the beef and onion juices.
2. Stir in the beef broth, drained black beans, drained corn, and salsa. Mix well to combine.
3. Season with chili powder, cumin, smoked paprika, salt, and black pepper. Bring the mixture to a gentle simmer.

Step 4: Transfer and Bake

1. Pour the beef and rice mixture into the prepared baking dish. Spread it out evenly.
2. Cover the dish with aluminum foil and bake for 30 minutes.
3. Remove the foil and sprinkle shredded Mexican cheese blend over the top. Return to the oven and bake, uncovered, for an additional 10-15 minutes, or until the rice is tender and the cheese is melted and bubbly.

Step 5: Prepare the Cheesy Jalapeño Crema

1. While the rice bake is in the oven, prepare the crema. In a medium bowl, combine sour cream, diced jalapeño, shredded Monterey Jack cheese, lime juice, and a pinch of salt.
2. Stir until well mixed. Adjust seasoning if necessary.

Cooking Note

• If you prefer more heat, leave the seeds in the jalapeño or add a dash of hot sauce to the crema.
• For a vegetarian version, you can substitute ground beef with plant-based crumbles or cooked lentils.
• Ensure that the rice is fully cooked before removing from the oven; add a bit more broth and cook longer if needed.

Serving Suggestions

• Serve hot with dollops of Cheesy Jalapeño Crema drizzled over the top.
• Garnish with fresh chopped cilantro and diced avocado for added creaminess and a burst of freshness.
• Pair with a side of tortilla chips and a simple green salad for a complete meal.

Tips

• For extra flavor, you can roast your corn before adding it to the dish.
• Make ahead: You can prepare the rice bake a day in advance and store it in the fridge, then bake just before serving.
• Freeze leftovers in airtight containers for up to 3 months. Reheat in the oven or microwave until hot.

Prep Time

• Prep Time: 20 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour 5 minutes

Nutritional Information (Per Serving)

• Calories: 450
• Protein: 26g
• Sodium: 820mg

Conclusion

Southwest Beef, Corn, and Salsa Rice Bake with Cheesy Jalapeño Crema is the ideal one-dish meal, combining bold flavors, satisfying textures, and a vibrant presentation. With easy-to-find ingredients and simple preparation, this dish is sure to become a family favorite.

Southwest Beef, Corn, and Salsa Rice Bake with Cheesy Jalapeño Crema

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

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Ingredients

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For the Bake:

• 1 pound ground beef
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 cup uncooked long-grain rice
• 2 cups beef broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can corn, drained
• 1 (15-ounce) jar of your favorite chunky salsa
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• 1½ cups shredded Mexican cheese blend

For the Cheesy Jalapeño Crema:

• 1 cup sour cream
• 1 fresh jalapeño, finely chopped (seeds removed for less heat)
• 1 cup shredded Monterey Jack cheese
• 2 tablespoons lime juice
• Salt to taste

Toppings:

• Fresh cilantro, chopped
• Diced avocado

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Instructions

Step 1: Prepare the Ingredients

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Chop the onion, mince the garlic, and dice the jalapeño for the crema. Rinse and drain the beans and corn.

Step 2: Cook the Ground Beef

1. In a large skillet over medium heat, add the ground beef and cook until browned, breaking it apart with a wooden spoon. Drain excess fat.
2. Add the chopped onion and garlic to the skillet. Sauté for about 5 minutes, or until the onion is soft and translucent.

Step 3: Build the Rice Bake

1. Add uncooked rice to the skillet with the beef mixture, stirring to coat the rice in the beef and onion juices.
2. Stir in the beef broth, drained black beans, drained corn, and salsa. Mix well to combine.
3. Season with chili powder, cumin, smoked paprika, salt, and black pepper. Bring the mixture to a gentle simmer.

Step 4: Transfer and Bake

1. Pour the beef and rice mixture into the prepared baking dish. Spread it out evenly.
2. Cover the dish with aluminum foil and bake for 30 minutes.
3. Remove the foil and sprinkle shredded Mexican cheese blend over the top. Return to the oven and bake, uncovered, for an additional 10-15 minutes, or until the rice is tender and the cheese is melted and bubbly.

Step 5: Prepare the Cheesy Jalapeño Crema

1. While the rice bake is in the oven, prepare the crema. In a medium bowl, combine sour cream, diced jalapeño, shredded Monterey Jack cheese, lime juice, and a pinch of salt.
2. Stir until well mixed. Adjust seasoning if necessary.

• Prep Time: 20 minutes
• Cook Time: 45 minutes

Nutrition

• Calories: 450
• Sodium: 820mg
• Protein: 26g