Tex-Mex Beef Rice Casserole

A hearty, comforting casserole packed with seasoned ground beef, tender rice, beans, and melty cheese, all baked in a zesty Tex-Mex tomato sauce.

I first tried making this Tex-Mex casserole for a busy weeknight and was amazed at how quickly it came together. The whole family dove in and loved every spicy, cheesy bite!

Ingredients

• Lean ground beef: 1 lb (450 g)
• Black beans: 1 can (15 oz/425 g), drained and rinsed
• Yellow onion: 1 medium, diced
• Red bell pepper: 1 medium, diced
• Garlic: 2 cloves, minced
• Long-grain white rice: 1 cup (200 g), uncooked
• Diced tomatoes with green chilies: 1 can (14 oz/400 g), undrained
• Beef broth: 1 cup (240 ml)
• Tomato sauce: 1/2 cup (120 ml)
• Shredded cheddar cheese: 1 1/2 cups (170 g), divided
• Chili powder: 2 tsp
• Ground cumin: 1 tsp
• Smoked paprika: 1/2 tsp
• Dried oregano: 1/2 tsp
• Salt: 1/2 tsp (or to taste)
• Black pepper: 1/4 tsp
• Fresh cilantro (optional): chopped
• Sliced jalapeños (optional): as desired
• Sour cream (optional): as desired

Instructions

Prepare the casserole dish:

Preheat oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) casserole dish.

Brown the beef:

In a large skillet over medium-high heat, cook the ground beef until browned. Drain excess fat if necessary.

Sauté vegetables:

Add diced onion, bell pepper, and garlic to the skillet. Sauté for 3 to 4 minutes until softened.

Add seasonings:

Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 1 minute until fragrant.

Add rice and liquids:

Add uncooked rice, diced tomatoes with juice, tomato sauce, and beef broth. Mix well.

Combine cheese and beans:

Fold in black beans and 1 cup (115 g) of the shredded cheddar cheese.

Transfer and bake:

Transfer the mixture to the prepared casserole dish and spread evenly.

First bake:

Cover tightly with foil and bake for 30 minutes.

Add cheese and finish baking:

Remove foil, sprinkle remaining 1/2 cup (55 g) cheddar over the top, and bake uncovered for another 10 minutes until cheese is melted and rice is tender.

Rest and garnish:

Let rest for 5 minutes before serving. Garnish with cilantro, jalapeños, and sour cream as desired.

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This casserole is a favorite when we gather for Sunday dinner. Everyone eagerly lines up for seconds, and the leftovers are just as delicious reheated the next day.

Recipe Variations

Try swapping ground beef for ground turkey or chicken for a lighter version. You can also use Monterey Jack or a Mexican cheese blend if you prefer different cheeses.

Serving Suggestions

Serve this casserole with crisp tortilla chips or a fresh green salad to round out the meal. Add extra corn kernels or chopped green onions for more crunch if desired.

Nutrition Facts

Each serving provides about 420 calories, 17 g fat, 41 g carbohydrates, and 26 g protein. Make sure to check ingredient labels if you have allergies.

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Enjoy this easy Tex-Mex casserole with your favorite toppings. It is a guaranteed crowd-pleaser and makes tasty leftovers for another meal.

Recipe FAQ

→ Can I substitute ground beef?

Yes, use ground turkey or chicken for a lighter option, or try a meatless alternative for vegetarian diets.

→ Is this dish gluten-free?

It can be made gluten-free by choosing certified gluten-free beef broth and tomato sauce. Always check ingredient labels.

→ What cheese works best?

Cheddar melts well and adds sharpness, but Monterey Jack or Mexican blends will offer more flavor variety.

→ Can I prepare it ahead?

Yes, assemble the casserole ahead, cover, and refrigerate. Bake when ready to serve, adding extra cooking time if chilled.

→ What garnishes complement this casserole?

Common garnishes include fresh cilantro, sliced jalapeños, and sour cream for a cooling touch.

→ How can I add more vegetables?

Stir in corn kernels or chopped green onions before baking to enhance flavor and texture.