Black Bean and Beef Casserole
Hearty and packed with flavor, this Black Bean and Beef Casserole is a crowd-pleasing one-dish meal that's perfect for busy weeknights or casual gatherings. Featuring tender ground beef sautéed with garlic and onions, fiber-rich black beans, sweet corn, and diced tomatoes, this casserole is seasoned with bold spices like chili powder, cumin, and paprika for a comforting Southwestern twist. Combined with fluffy white or brown rice and topped with a generous layer of melted cheddar cheese, every bite delivers a satisfying medley of textures and tastes. Ready in just under an hour and easy to prepare, this dish is ideal for feeding the whole family. Garnish with fresh cilantro for a pop of color and brightness, and serve hot for an irresistible meal that will keep everyone coming back for more. Perfect keywords: black bean casserole, ground beef recipes, easy dinner ideas, Southwestern casserole recipes.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 15 ounces Black beans, rinsed and drained
- 14.5 ounces Diced tomatoes
- 1 cup Corn kernels, drained (fresh, frozen, or canned)
- 2 tablespoons Tomato paste
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Cooked white or brown rice
- 1.5 cups Cheddar cheese, shredded
- 0.25 cup Chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, heat the olive oil and sauté the diced onion until soft and translucent, about 3-4 minutes.
Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it apart with a wooden spoon, about 6-8 minutes. Drain any excess fat from the skillet, if necessary.
Stir in the black beans, diced tomatoes, corn, tomato paste, chili powder, cumin, paprika, salt, and black pepper. Simmer the mixture for 5-7 minutes to allow the flavors to meld together.
Remove the skillet from heat and stir in the cooked rice until well combined.
Spray a 9x13-inch casserole dish with non-stick cooking spray. Transfer the beef and bean mixture into the dish, spreading it out evenly.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole cool for 5 minutes before serving. Garnish with fresh chopped cilantro, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 636 mg | 28% | |
| Total Carbohydrate | 44.2 g | 16% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 6.0 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 256 mg | 20% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 686 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
