Description
Warm, hearty, and packed with bold taco-inspired flavor, this baked casserole combines seasoned beef, fluffy rice, and melted cheese into an easy family dinner.
Ingredients
1 pound lean ground beef
1 yellow onion, diced
3 cloves garlic, minced
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/4 cups uncooked long-grain white rice
1 can (14.5 ounces) diced tomatoes, undrained
1 can (4 ounces) chopped green chilies
3 cups beef broth or chicken broth
2 cups shredded Colby Jack cheese
Optional toppings: shredded lettuce, sour cream, diced avocado, chopped fresh cilantro
Instructions
1. Preheat the oven to 375°F. Lightly grease a 9×13-inch casserole dish.
2. In a large skillet over medium-high heat, cook the ground beef and diced onion for 7 to 8 minutes, breaking up the meat as it cooks, until browned and fully cooked. Drain any excess grease.
3. Stir in the garlic and cook for about 30 seconds. Add the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute until fragrant.
4. Add the uncooked rice, diced tomatoes with their juices, green chilies, and broth. Stir well to combine.
5. Transfer the mixture to the prepared casserole dish. Cover tightly with foil and bake for 45 to 50 minutes, or until the rice is tender.
6. Remove the foil and gently fluff the rice with a fork. Sprinkle the shredded cheese evenly over the top.
7. Return the casserole to the oven uncovered and bake for another 8 to 10 minutes, until the cheese is melted and bubbly.
8. Let the casserole rest for 5 minutes before serving. Add your favorite toppings if desired.
Notes
For extra spice, add diced jalapeños or use Pepper Jack cheese.
Leftovers store well in the refrigerator for up to 4 days.
Allow the casserole to rest before serving for the best texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Comfort Food
- Method: Baked
- Cuisine: Mexican-Inspired