Cheesy Mexican-Inspired Ground Beef Casserole (1 Hr, 5 Mins)

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This cheesy Mexican-inspired ground beef casserole is a comforting and flavorful dish that’s perfect for family dinners or gatherings.

Packed with seasoned ground beef, black beans, corn, tomatoes, bell peppers, onions, and topped with a generous helping of melted cheese, this casserole is sure to be a hit.

Hearty, filling, and oh so delicious, this yummy dish may soon become a weekly household staple!

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour, 5 minutes
  • Yield: 6–8 servings 1x

Ingredients

Units Scale

For the casserole:

  • 1 lb ground beef
  • 1 medium onion, chopped
  • 1 bell pepper (red or green), chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (4 oz) diced green chilies
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups cooked rice
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese

For topping (optional):

  • Chopped fresh cilantro
  • Sliced green onions
  • Sour cream
  • Salsa

Instructions

  1. Preheat the oven (5 minutes): Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
  2. Cook the ground beef (10 minutes): In a large skillet, cook the ground beef over medium-high heat until browned and cooked through, breaking it up with a spoon as it cooks. Drain any excess fat.
  3. Add vegetables and spices (10 minutes): Add the chopped onion, bell pepper, and minced garlic to the skillet with the ground beef. Cook until the vegetables are softened, about 5 minutes. Stir in the black beans, corn, diced tomatoes, green chilies, chili powder, ground cumin, paprika, salt, and black pepper. Cook for an additional 5 minutes, stirring occasionally.
  4. Combine with rice and transfer to baking dish (5 minutes): Stir the cooked rice into the beef and vegetable mixture until well combined. Transfer the mixture to the prepared baking dish, spreading it out evenly.
  5. Top with cheese (5 minutes): Sprinkle the shredded cheddar cheese and Monterey Jack cheese evenly over the top of the casserole.
  6. Bake the casserole (20-25 minutes): Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
  7. Garnish and serve (5 minutes): Remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped fresh cilantro and sliced green onions. Serve with sour cream and salsa on the side.

Notes

For added flavor, you can mix in some sliced black olives or jalapeño peppers into the casserole. This dish is versatile and can be customized with your favorite Mexican-inspired ingredients.

The casserole can be prepared ahead of time and refrigerated until ready to bake, making it a convenient option for busy weeknights.

Serve this dish with a fresh salad or tortilla chips for a complete meal. Enjoy baking and sharing this hearty and flavorful casserole with your family and friends!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 5g
  • Sodium: 800mg
  • Fat: 20g
  • Carbohydrates: 35g
  • Fiber: 6g
  • Protein: 20g
  • Cholesterol: 60mg

Pair this with...

Jalapeño Corn Muffins

Begin by warming your oven and lining a muffin tin with paper liners. In a mixing bowl, combine cornmeal, all-purpose flour, baking powder, and a pinch of salt. In a separate bowl, whisk together melted butter, milk, and an egg. Merge the wet and dry ingredients, mixing just until they become friends. Now, fold in some finely diced jalapeños (adjusting the amount based on your heat preference) and perhaps a handful of grated cheddar cheese for added richness. Spoon this vibrant batter into the muffin cups, filling each about two-thirds full. Into the oven they go! Bake until they rise proudly and sport a golden crown. Let them cool slightly, then dive in.

Homemade Salsa

To start, grab about 5 ripe tomatoes. You want them juicy but firm. Dice them up and toss them into a mixing bowl. Add a finely chopped red onion for some bite and crunch. Now, for that classic spicy kick, chop up a jalapeño (or two if you're brave). Remember, the seeds and white parts are the spiciest, so adjust to your liking. Squeeze the juice of a lime over your mixture for that zesty zing. Toss in a good handful of freshly chopped cilantro; it gives salsa its signature flavor. Sprinkle in some salt and give everything a good stir. If you've got a garlic clove lying around, mince it and mix it in for an extra layer of flavor. Let it sit for a bit to let the flavors meld together and enjoy!

Homemade Tortilla Chips

Grab some store-bought corn tortillas and cut each one into 6 or 8 wedges. Heat up about an inch of vegetable or canola oil in a large frying pan until it's shimmering, but not smoking. Carefully drop the tortilla wedges into the hot oil in batches, so they don't overlap. Fry them until they're golden brown, which will take about 2-3 minutes per side. Once they're perfectly crispy, use a slotted spoon to transfer them to a paper towel-lined plate to drain. While they're still warm, sprinkle a bit of salt over the top. There you go!

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Easy Grilled Chicken and Veggie Pita Pockets (45 Minutes)

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