Tex Mex Casserole
Dive into comfort food paradise with this irresistibly hearty Tex Mex Casserole, a one-dish wonder that’s perfect for busy weeknights or casual gatherings! Packed with bold flavors and vibrant ingredients, this layered delight brings together seasoned ground beef, tender rice, and melty Mexican cheese. Bursting with zesty goodness from diced tomatoes with green chilies, black beans, and sweet corn, it’s a symphony of savory Tex-Mex classics. Topped with crunchy crushed tortilla chips and fresh cilantro, this casserole is as satisfying as it is easy to prepare. With just 20 minutes of prep time and oven-baked perfection in under an hour, this recipe is sure to become a crowd-pleasing favorite for all your taco-inspired cravings!
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Recipe Information
Ingredients
- 1 pound ground beef (80/20 lean-to-fat ratio)
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic cloves, minced
- 1 15-ounce can black beans, drained and rinsed
- 1 cup corn kernels, drained (if canned) or thawed (if frozen)
- 1 10-ounce can diced tomatoes with green chilies (e.g., Rotel), undrained
- 2 tablespoons taco seasoning mix
- 2 cups white or brown rice, cooked
- 2 cups shredded Mexican cheese blend
- 1 cup sour cream
- 1 cup tortilla chips, crushed
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
- 1 tablespoon olive oil (for sautéing)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.
Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned and fully cooked, breaking it apart with a wooden spoon, about 7-8 minutes. Drain any excess fat if needed.
Add the onion, red bell pepper, and garlic to the skillet with the beef. Sauté for 3-4 minutes until the vegetables are softened.
Stir in the taco seasoning, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the black beans, corn, and diced tomatoes with green chilies (including their liquid) to the skillet. Stir everything to combine and simmer for 2 minutes. Remove from heat.
In a large bowl, combine the cooked rice, sour cream, and 1 cup of shredded cheese. Mix until well blended.
Spread half of the rice mixture into the prepared casserole dish. Layer the beef and vegetable mixture evenly on top. Add the remaining rice mixture as the next layer.
Sprinkle the remaining 1 cup of shredded cheese evenly over the top of the casserole.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes. Sprinkle crushed tortilla chips and fresh cilantro over the top as garnish before serving.
Nutrition Facts
Calories |
725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 827 mg | 36% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 7.0 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 396 mg | 30% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 686 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.
