Creamy Mexican Bake
Dive into layers of flavor with this irresistible Creamy Mexican Bake, a show-stopping casserole that's perfect for family dinners or casual gatherings. Featuring seasoned ground beef or turkey, black beans, sweet corn, and zesty diced tomatoes with green chilies, this hearty dish combines bold Tex-Mex spices with comforting, creamy textures. A base of fluffy rice anchors the layers, topped with a luscious blend of cream cheese and sour cream, then crowned with a generous blanket of melted Mexican blend cheese. Quick to prep in just 15 minutes and baked to golden perfection, this easy casserole is a one-pan wonder that will satisfy a crowd. Garnish with fresh cilantro for an extra pop of color and flavor, and serve it hot for a cozy, crowd-pleasing meal.
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Recipe Information
Ingredients
- 1 pound ground beef or ground turkey
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 tablespoons taco seasoning (store-bought or homemade)
- 1 can (15 ounces) black beans, drained and rinsed
- 1.5 cups cooked white or brown rice
- 1 can (10 ounces) diced tomatoes with green chilies, undrained
- 1 cup frozen corn kernels, thawed
- 8 ounces cream cheese, softened
- 0.5 cup sour cream
- 2 cups shredded Mexican blend cheese
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened, about 3-4 minutes.
Add the ground beef (or turkey) to the skillet and cook until fully browned and crumbled. Drain any excess grease if necessary.
Stir in the taco seasoning, black beans, diced tomatoes with green chilies, and thawed corn kernels. Mix well and simmer the mixture for 3-4 minutes to combine the flavors.
In a medium bowl, mix together the cream cheese and sour cream until smooth and well-combined.
Spread the cooked rice evenly in the bottom of the prepared baking dish.
Layer the meat and vegetable mixture over the rice, spreading it out evenly.
Gently spread the cream cheese and sour cream mixture over the meat layer using a spatula.
Top everything with the shredded Mexican blend cheese, spreading it evenly to cover the entire dish.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the dish rest for 5 minutes before serving.
Garnish with fresh chopped cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
3675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.4 g | 342% | |
| Saturated Fat | 138.1 g | 690% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 830 mg | 277% | |
| Sodium | 4098 mg | 178% | |
| Total Carbohydrate | 168.8 g | 61% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 41.6 g | ||
| Protein | 172.3 g | 345% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2357 mg | 181% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 3838 mg | 82% | |
*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.
