Tex-Mex Beef Bake
Cheesy Tex-Mex ground beef and rice casserole baked until bubbly and topped with classic taco fixings
PRINT PINServings 6
INGREDIENTS
Beef Filling
- 1 lb ground beef
- 1 cup yellow onion diced
- 3 garlic cloves minced
- 2 tbsp taco seasoning
- 1 tsp ground cumin
- 1 10 oz can diced tomatoes with green chiles
- 1 15 oz can black beans drained and rinsed
- 1 cup frozen corn
- 1 8 oz can tomato sauce
- ½ cup beef broth
- ½ tsp kosher salt
- ¼ tsp black pepper.
Bake and Toppings
- cooking spray
- 3 cups cooked long grain rice
- 2 cups shredded cheddar jack cheese
- sliced green onions for garnish
- chopped cilantro for garnish
- sour cream for serving
- pickled jalapenos for serving.
INSTRUCTIONS
Stovetop
- heat oven to 375 F and lightly coat a 9x13 inch baking dish with cooking spray
- brown ground beef in a large skillet over medium high heat until cooked through and drain excess fat
- add onion and cook until softened then stir in garlic and cook briefly
- stir in taco seasoning and cumin then add diced tomatoes with green chiles
- black beans
- corn
- tomato sauce
- and beef broth and simmer 5 minutes to thicken then season with salt and pepper.
Bake
- stir cooked rice into the beef mixture until evenly combined
- transfer to the prepared baking dish and spread into an even layer
- top with shredded cheese
- bake 15 to 20 minutes until hot and bubbly and cheese is melted
- rest 5 minutes then garnish with green onions and cilantro and serve with sour cream and jalapenos.
Notes
1. Use ground turkey or shredded rotisserie chicken instead of beef; Swap rice for cooked pasta or riced cauliflower and adjust broth down slightly; Add extra heat with chipotle in adobo or cayenne; Make ahead by assembling and refrigerating up to 24 hours then bake with 5 to 10 extra minutes; Freeze tightly wrapped up to 2 months and thaw overnight before baking
Nutrition
Calories: 450kcal | Carbohydrates: 35g | Protein: 28g | Fat: 22g