Fiesta Casserole
Get ready to spice up your dinner routine with this irresistible Fiesta Casserole! Bursting with bold Tex-Mex flavors, this easy-to-make dish combines tender ground beef, hearty black beans, zesty diced tomatoes with green chilies, and sweet corn, all layered over perfectly cooked rice and topped with a blanket of melty cheddar cheese. Infused with taco seasoning and finished with a sprinkle of fresh cilantro, this casserole offers a vibrant twist on comfort food, perfect for feeding a crowd or meal prepping for the week. With just 15 minutes of prep time, it bakes to perfection in under 30, making it a quick and satisfying option for busy weeknights. Serve it with a dollop of sour cream, some creamy guacamole, or crunchy tortilla chips for a meal that’s guaranteed to delight the whole family!
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Recipe Information
Ingredients
- 1 lb Ground beef
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 2 tbsp Taco seasoning
- 1 14.5 oz can Canned diced tomatoes with green chilies
- 1 15 oz can Canned black beans, drained and rinsed
- 1 cup Frozen corn kernels
- 2 cups Cooked white or brown rice
- 2 cups Shredded cheddar cheese
- 0.25 cup Chopped fresh cilantro
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the garlic and cook for an additional minute until fragrant.
Add the ground beef to the skillet and cook until browned, breaking it up with a wooden spoon as it cooks. Drain any excess grease if necessary.
Stir in the taco seasoning, salt, and black pepper. Mix well to coat the beef evenly.
Add the canned diced tomatoes with green chilies, black beans, and corn to the skillet. Stir to combine and let it simmer for 3-4 minutes.
In a large mixing bowl, combine the cooked rice with the beef and vegetable mixture. Mix until evenly combined.
Lightly grease a 9x13-inch casserole dish with cooking spray or a little olive oil. Transfer the mixture into the dish, spreading it into an even layer.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Place the casserole in the preheated oven and bake for 20 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes. Sprinkle with chopped fresh cilantro before serving.
Serve hot and enjoy! This pairs well with a side of sour cream, guacamole, or tortilla chips.
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 998 mg | 43% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 7.4 g | 27% | |
| Total Sugars | 5.1 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 339 mg | 26% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 595 mg | 13% | |
*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.
