Firehouse Tex Mex Casserole
Get ready to fire up dinnertime with this bold and hearty Firehouse Tex Mex Casserole! This crowd-pleasing dish combines layers of seasoned ground beef, sautéed onions and peppers, zesty diced tomatoes with chilies, and hearty black beans, all nestled over creamy, cheesy rice. Topped with melty Mexican blend cheese and a crunchy layer of crushed tortilla chips, this casserole is baked to perfection in just 30 minutes. Bursting with Tex-Mex flavors, it’s finished with a sprinkle of fresh cilantro for a vibrant touch. Perfect for busy weeknights or casual gatherings, this recipe is an easy one-pan wonder that offers a customizable spice level, thanks to optional hot sauce. Serve it with your favorite toppings like sour cream, guacamole, or a fresh squeeze of lime for a meal that’s as satisfying as it is flavorful.
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Recipe Information
Ingredients
- 1 lb ground beef
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1 can (10 oz) diced tomatoes with green chilies (Rotel)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 packet taco seasoning
- 2 cups cooked rice
- 2 cups shredded Mexican blend cheese
- 1 cup sour cream
- 1 cup tortilla chips, crushed
- 2 tbsp hot sauce (optional)
- 2 tbsp fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain any excess fat.
Add the diced onion, green bell pepper, and minced garlic to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the vegetables are softened.
Stir in the diced tomatoes with green chilies, black beans, frozen corn, taco seasoning, and hot sauce (if using). Cook for 3 minutes until everything is well combined and heated through.
In a large mixing bowl, combine the cooked rice, sour cream, and 1 cup of shredded Mexican blend cheese. Mix until evenly combined.
Spread the rice mixture evenly across the bottom of the prepared baking dish.
Layer the beef and vegetable mixture over the rice, spreading it out evenly.
Sprinkle the remaining 1 cup of shredded Mexican blend cheese over the top.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and sprinkle the crushed tortilla chips evenly across the top. Return to the oven for an additional 5 minutes to toast the chips lightly.
Garnish with fresh cilantro if desired, and serve hot with a dollop of sour cream or extra hot sauce on the side.
Nutrition Facts
Calories |
715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 709 mg | 31% | |
| Total Carbohydrate | 61.5 g | 22% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 7.1 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 396 mg | 30% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 657 mg | 14% | |
*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.
