Tex-Mex Beef & Rice Casserole
This hearty Tex-Mex Beef & Rice Casserole combines tender ground beef, fluffy rice, and smoky spices in a rich, melty cheesy bake. Quick pressure cooking seals in flavors while finishing in the oven gives a golden cheesy crust. Perfect for busy weeknights or cozy family dinners.
Ingredients
Main ingredients
- 1 lb ground beef star protein that’s hearty and packs flavor
- 1 cup uncooked white rice absorbs all the delicious juices
- 10 oz diced tomatoes with green chilies adds some kick and zest
- 15 oz black beans drained and rinsed for creamy, earthy touch
- 1 cup frozen corn sweet little pops of color and taste
- 1 cup shredded cheddar cheese melts on top to make everything gooey and perfect
- 1 cup beef broth makes it moist and rich, helps rice cook right
- 1 small onion diced
- 2 cloves garlic minced
- 1 tsp chili powder
- 1 tsp cumin
- to taste salt and pepper
- 2 tbsp olive oil to get your sauté going before pressure cooking
Instructions
Instructions
- Preheat your oven to 375°F.
- Heat olive oil in a skillet over medium heat. Toss in diced onions and garlic, sauté until softened and fragrant.1 small onion, 2 cloves garlic
- Add ground beef and cook until no longer pink. Drain out fat.
- Sprinkle in chili powder, cumin, salt, and pepper. Stir everything up to combine.1 tsp chili powder, 1 tsp cumin, to taste salt and pepper
- Add uncooked rice, diced tomatoes with green chilies, rinsed black beans, frozen corn, and beef broth to the skillet. Mix until combined.1 cup uncooked white rice, 10 oz diced tomatoes with green chilies, 15 oz black beans, 1 cup frozen corn, 1 cup beef broth
- Bring mixture to a boil on the stove, then simmer for 5 minutes to jumpstart the rice cooking.
- Transfer mixture to a greased casserole dish and sprinkle shredded cheddar cheese evenly on top.1 cup shredded cheddar cheese
- Cover casserole with foil and bake in oven for 25 minutes.
- Remove foil and bake for another 5-10 minutes until cheese is melted and bubbly.
- Let stand for 5 minutes before serving to allow casserole to set.
Notes
Serve warm with fresh or roasted veggies for a complete Tex-Mex meal experience. Leftovers keep well refrigerated for up to 4 days or can be frozen for 2-3 months.