Pinto Bean Ground Beef Casserole
Hearty, comforting, and packed with bold Tex-Mex flavors, this Pinto Bean Ground Beef Casserole is the ultimate crowd-pleasing dinner recipe. Layers of seasoned ground beef, tender pinto beans, and vibrant veggies are simmered with aromatic spices, then nestled over fluffy white rice and topped with a generous layer of melty cheddar cheese. This easy-to-make casserole comes together in just 45 minutes, making it perfect for busy weeknights or cozy family gatherings. With its satisfying blend of protein-rich beans, savory beef, and zesty seasonings, it’s a wholesome meal that doesn’t skimp on flavor. Serve it straight from the oven with a sprinkle of fresh cilantro for a vibrant finish, or pair it with a crisp green salad for a complete, balanced dinner. Keywords: ground beef casserole, pinto bean casserole, Tex-Mex recipes, easy comfort food.
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Recipe Information
Ingredients
- 1 pound ground beef
- 2 cups (cooked) or one 15-ounce can pinto beans
- 1 medium (diced) yellow onion
- 1 medium (diced) green bell pepper
- 2 cloves (minced) garlic
- 1 14.5-ounce can diced tomatoes
- 1 8-ounce can tomato sauce
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 2 cups cooked white rice
- 1 tablespoon olive oil
- 2 tablespoons (chopped) fresh cilantro (optional garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat a large skillet over medium heat and add the olive oil. Once hot, add the diced onion and green bell pepper. Sauté for 3-4 minutes until softened.
Add the minced garlic and sauté for an additional 1 minute until fragrant.
Push the veggies to the side of the skillet and add the ground beef. Cook until the beef is browned and no longer pink, breaking it into crumbles as it cooks.
Stir in the chili powder, cumin, paprika, salt, and black pepper. Mix well to coat the beef and vegetables in the spices.
Add the diced tomatoes (with their juices), tomato sauce, and pinto beans to the skillet. Stir to combine, then reduce the heat to low and let simmer for 5 minutes.
In a greased 9x13-inch baking dish, spread the cooked rice evenly along the bottom.
Layer the beef and bean mixture over the rice evenly.
Sprinkle the shredded cheddar cheese evenly over the top of the beef and bean mixture.
Cover the casserole with aluminum foil and bake for 15 minutes in the preheated oven.
Remove the aluminum foil and bake for an additional 5-7 minutes, or until the cheese is fully melted and bubbly.
Remove the casserole from the oven and let it cool for 5 minutes before serving. Garnish with fresh chopped cilantro if desired.
Nutrition Facts
Calories |
3560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.7 g | 268% | |
| Saturated Fat | 90.7 g | 454% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 547 mg | 182% | |
| Sodium | 6598 mg | 287% | |
| Total Carbohydrate | 249.7 g | 91% | |
| Dietary Fiber | 48.3 g | 172% | |
| Total Sugars | 32.9 g | ||
| Protein | 183.0 g | 366% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 2062 mg | 159% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 4725 mg | 101% | |
*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.
