Mexican Party Casserole
Get ready to spice up your next gathering with this flavorful and crowd-pleasing Mexican Party Casserole! Packed with layers of savory ground beef, vibrant bell peppers, hearty black beans, and zesty taco seasoning, this dish combines all your favorite Tex-Mex flavors in one cheesy, satisfying bake. A creamy rice base is topped with a bold beef and vegetable medley, then finished with melty Mexican blend cheese, crunchy tortilla chips, and optional black olives for a textural treat. Quick to prepare with just 20 minutes of prep time and ready to delight a table of eight, this casserole is the ultimate comfort food for family dinners, potlucks, or festive occasions. Make it your centerpiece and garnish with fresh cilantro for a pop of color and freshness!
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Recipe Information
Ingredients
- 1 lb ground beef
- 1 yellow onion, diced
- 1 bell pepper, diced (any color)
- 3 garlic cloves, minced
- 1 packet of taco seasoning
- 14.5 oz canned diced tomatoes (with juices)
- 15 oz canned black beans, drained and rinsed
- 1 cup frozen corn kernels
- 3 cups cooked white or brown rice
- 2 cups shredded Mexican blend cheese
- 1 cup sour cream
- 1 cup chopped fresh cilantro
- 0.5 cup sliced black olives (optional)
- 1 cup tortilla chips, crushed
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Preheat the oven to 375°F (190°C) and grease a 9x13-inch casserole dish.
In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a wooden spoon. Drain excess fat.
Add the diced onion, bell pepper, and minced garlic to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables soften.
Stir in the taco seasoning, diced tomatoes (with juices), black beans, corn, salt, and pepper. Let the mixture simmer for 5-7 minutes until well combined and heated through.
In a large bowl, combine the cooked rice, sour cream, 1 cup of shredded cheese, and half of the chopped cilantro. Mix until evenly distributed.
Spread the rice mixture evenly on the bottom of the prepared casserole dish.
Pour the beef and vegetable mixture over the rice layer, spreading it evenly.
Sprinkle the remaining 1 cup of shredded cheese over the top, followed by the crushed tortilla chips and sliced black olives (if using).
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with the remaining cilantro before serving.
Nutrition Facts
Calories |
593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 812 mg | 35% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 6.7 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 331 mg | 25% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 609 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.
