Mexican Jack Casserole
Serve up bold flavors and hearty comfort with this Mexican Jack Casserole, a one-pan wonder that's perfect for busy weeknights or casual gatherings! Featuring layers of seasoned ground beef, tender black beans, sweet corn, and fluffy rice, all smothered in zesty salsa and topped with gooey Monterey Jack cheese, this dish brings a fiesta of flavors to your table. Ready in just 45 minutes, it's easy to prepare and packed with Tex-Mex favorites like taco seasoning, garlic, and fresh garnishes of cilantro and green onions. Whether you enjoy it as a standalone meal or pair it with tortilla chips and a crisp green salad, this cheesy casserole is sure to please the whole family. Plus, with convenient pantry staples like canned beans and corn, it's a simple yet satisfying option for a weeknight dinner.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 2 tablespoons taco seasoning
- 1 15-ounce can canned black beans, rinsed and drained
- 1 15-ounce can canned sweet corn, drained
- 1.5 cups salsa
- 2 cups cooked white or brown rice
- 2 cups Monterey Jack cheese, shredded
- 2 green onions, sliced (optional, for garnish)
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with nonstick spray or a small amount of olive oil.
In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and sauté until soft, about 3-4 minutes.
Add the minced garlic to the skillet and sauté for 1 more minute, until fragrant.
Stir in the ground beef, breaking it up with a wooden spoon. Cook until browned and fully cooked through, about 6-8 minutes. Drain any excess grease, if necessary.
Season the cooked beef with taco seasoning, salt, and black pepper. Mix well to coat the meat evenly with the spices.
Add the black beans, sweet corn, and 1 cup of salsa to the skillet. Stir to combine and let simmer for 2-3 minutes.
In the prepared baking dish, spread an even layer of cooked rice. Top the rice with the beef and bean mixture, spreading it out evenly.
Sprinkle the shredded Monterey Jack cheese over the top of the casserole, ensuring even coverage.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with sliced green onions and chopped cilantro, if desired.
Serve warm and enjoy! This dish pairs well with a simple green salad or tortilla chips on the side.
Nutrition Facts
Calories |
3480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.2 g | 223% | |
| Saturated Fat | 75.6 g | 378% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 521 mg | 174% | |
| Sodium | 10549 mg | 459% | |
| Total Carbohydrate | 316.9 g | 115% | |
| Dietary Fiber | 46.5 g | 166% | |
| Total Sugars | 38.6 g | ||
| Protein | 186.6 g | 373% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1999 mg | 154% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 4310 mg | 92% | |
*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.
