Cheesy Mexican Casserole
Directions
- 1Preheat the oven to 375°F.
- 2Lightly grease a 9x13-inch baking dish.
- 3In a large skillet over medium heat, cook the ground beef, onion, green bell pepper, and red bell pepper for 7–8 minutes, breaking the beef apart as it browns.
- 4Add the minced garlic and cook for 30 seconds, just until fragrant.
- 5Drain excess grease from the skillet.
- 6Stir in black beans, corn, diced tomatoes with green chilies, tomato sauce, taco seasoning, chili powder, cumin, salt, and black pepper.
- 7Simmer for 5–6 minutes, stirring occasionally, until the mixture is saucy and well combined.
- 8Add the cooked rice and 1 cup shredded cheese.
- 9Stir until everything is evenly coated.
- 10Spread the mixture into the prepared baking dish.
- 11Sprinkle the remaining 1 1/2 cups cheese evenly over the top.
- 12Bake uncovered for 20–25 minutes, until hot, bubbly, and melted on top.
- 13Let the casserole rest for 5 minutes before serving.
- 14Sprinkle with cilantro or green onions.
Ingredients
- 1.5 pounds ground beef
- 3 cups cooked white rice
- 1 small onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 can black beans, drained and rinsed
- 1 cup corn, canned or frozen
- 1 can diced tomatoes with green chilies
- 1 can tomato sauce
- 1 packet taco seasoning
- 2 tablespoons taco seasoning homemade
- 0.5 teaspoon chili powder
- 0.5 teaspoon cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2.5 cups shredded Mexican blend cheese, divided
- 2 tablespoons chopped cilantro
- 2 tablespoons green onions
Equipment
9x13-inch baking dishlarge skilletoven
Tips
- Store leftovers covered in the refrigerator for up to 3 days.
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