Southwest Mexi Bake
Get ready to dive into layers of bold, zesty flavors with this Southwest Mexi Bake—a crowd-pleasing casserole that brings the best of Tex-Mex comfort food straight to your table. This recipe features seasoned ground beef (or turkey for a lighter option) combined with hearty black beans, sweet corn, and perfectly spiced diced tomatoes with green chilies. Tossed with enchilada sauce, fluffy rice, and aromatic spices like chili powder and cumin, the mixture is topped with a generous layer of gooey melted Mexican cheese. Perfect for busy weeknights, this easy-to-make dish bakes to perfection in just 15 minutes and is served piping hot. Garnish with fresh cilantro and green onions for a burst of freshness, and enjoy it on its own or alongside tortilla chips and salsa. Whether you’re feeding the family or hosting a casual dinner party, this Tex-Mex-inspired casserole is sure to impress!
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Recipe Information
Ingredients
- 1 pound Ground beef (or ground turkey for a leaner option)
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 can (15 ounces) Black beans, drained and rinsed
- 1 cup Corn kernels, fresh, frozen, or canned (drained)
- 1 can (10 ounces) Diced tomatoes with green chilies (Rotel or similar), undrained
- 1 cup Enchilada sauce (mild, medium, or hot)
- 2 cups Cooked white or brown rice
- 2 cups Shredded Mexican cheese blend
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped (optional, for garnish)
- 2 stalks Green onions, sliced (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a wooden spoon. Drain any excess grease and set the beef aside.
In the same skillet, add the diced onion and sauté for 3-4 minutes, or until softened. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Return the cooked ground beef to the skillet and stir in the black beans, corn, diced tomatoes with green chilies, enchilada sauce, and cooked rice.
Season the mixture with chili powder, ground cumin, paprika, salt, and black pepper. Stir the ingredients together until well combined and heated through, about 5 minutes.
Remove the skillet from the heat and transfer the mixture to the prepared baking dish, spreading it out evenly.
Sprinkle the shredded Mexican cheese blend over the top of the mixture in an even layer.
Bake the casserole in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it cool for 5 minutes before serving. Optionally, garnish with chopped fresh cilantro and sliced green onions for added flavor and freshness.
Serve warm as a standalone dish or pair it with tortilla chips, salsa, or a side salad. Enjoy!
Nutrition Facts
Calories |
541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 981 mg | 43% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 4.8 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 329 mg | 25% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 717 mg | 15% | |
*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.
