Mexican Rice Cheesy Casserole
Think of this Rice Casserole as a "Naked Burrito". Ground beef is seasoned with Mexican flavors and topped with melted cheese for a hearty dinner that reheats beautifully.
Servings 6
Ingredients
- 1/2 cups white or brown rice prepared per instructions
- 1 teaspoon olive oil
- 1 pound lean ground beef
- 1 small sweet yellow onion diced
- 3 cloves garlic minced
- 1 bell pepper chopped (red, orange or yellow)
- 1/2 to 1 teaspoon crushed red pepper flakes optional
- Sea salt and fresh cracked pepper to taste
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can diced tomatoes
- 1 7.5-ounce small can tomato sauce
- 1 small can El Pato Mexican tomato sauce
- 1 small can mild green chilis
- 3 to 4 tablespoons fresh cilantro chopped (divided)
- 1 cup each shredded cheddar and Monterey Jack cheese
FOR THE MEXICAN SEASONING (Optional, can use taco seasoning as well):
- 1 tablespoon chili powder
- 1 tablespoon dried cumin
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- Store in an air tight container. Great spices for making tacos too.
GARNISHES:
- Sour cream
- Salsa
- Guacamole
Instructions
- Preheat the oven to 350°F. Prepare rice per instructions.
- While the rice is cooking heat the olive oil in a large skillet over medium heat.
- Once the skillet is hot, add the ground beef, breaking it up into crumbles.
- Cook the beef for 3 to 4 minutes, until no longer pink
- Add the diced onion and bell pepper and 1 tablespoon of the Mexican seasoning mix and red pepper flakes (if desired). NOTE: Taste for seasoning, and add more to your taste preference.
- Stir until well combined and cook for an additional 10 minutes or until the beef is cooked through and the onion and bell pepper is tender.
- Add the minced garlic and cook until fragrant-- about 1 minute.
- Add the drained and rinsed black beans, tomato sauces, diced tomatoes, diced pepper and a bit of cilantro (reserving some for garnishing) to the beef and onion mixture.
- Add the cooked rice.
- Mix the ingredients thoroughly, taste and re-season if needed.
- Coat a large baking dish with cooking spray and pour the rice mixture into the dish, spreading it evenly.
- Top with cheddar and Monterey Jack cheese.
- Spray a piece of tin foil with cooking spray (so the cheese won't stick) and cover the baking dish.
- Bake for 20 minutes then remove the tin foil.
- Bake for an additional 5 to 7 minutes or until the cheese is melted and golden brown.
- Remove from the oven and let sit for 5 minutes before slicing.
- Top with a dollop of sour cream and additional garnishes (guacamole and/or salsa) and the remaining chopped cilantro.