Tex Mex Ground Beef Casserole with Rice and Beans
This easy Tex-Mex Casserole is a crowd-pleasing recipe that is in high rotation in my kitchen. It’s a cheesy, baked dish with ground beef and beans. It’s a filling meal packed with protein, and it’s gluten-free!
TEX MEX CASSEROLE
My most popular dinner recipes are ones like this tex mex casserole with beef and beans.
I can see why!
It has a bunch of protein to keep you full and can also be customized by adding your personal favourite toppings. I’m partial to fresh sliced avocado and maybe a cheeky dollop of sour cream. 😉
The BEST thing is that you can choose.
I mentioned how protein-packed this tex mex casserole with ground beef is. How do 33 grams of protein sound? Pretty darn satisfying, that’s how they sound.
There is a nice amount of fiber too!
Bonus.
INGREDIENTS TO MAKE THIS DISH:
This is a pretty simple pantry dinner as most of the items on the ingredient list are regulars in my cupboard. I try to choose organic products as much as possible.
- lean ground beef
- onion
- garlic
- brown rice
- beans
- crushed tomatoes
- salsa
- cheese
- green bell peppers
Substitutions:
- white rice instead of brown works too
- enchilada sauce instead of crushed tomatoes for a spicier bake
- jalapeno peppers instead of bell peppers – again for you spice lovers
Now that is out of the way let’s get down to business!
HOW TO MAKE TEX MEX CASSEROLE – Step by Step
Brown the beef in a large skillet.
While the beef is cooking, prepare your rice. I use this stovetop method for quick and easy brown rice or I use my Instant Pot Brown Rice which simple hands-off cooking.
TIP! Whenever I make cook grains like rice or quinoa I always prepare extra. I’ll store it in the fridge to have it prepped and ready to throw into a dish when I am in a rush. Such a time saver!
Once the beef has fully cooked, transfer it to a plate lined with paper towels. Discard most of the fat from the pan, leaving a bit behind to cook your onions in. Add the onions, cook them until soft and then toss in your minced garlic. Stir that until fragrant then add the beef back into the pan.
Add the crushed tomatoes and salsa and stir then add the rice and beans and stir it all again to combine it.
Start the oven preheating and grease a casserole dish. Make sure to use a deep one! I like my trusty 9×9 ceramic dish. It seems to be a perfect size for dinner casseroles.
Transfer the beef mixture to the prepared casserole dish.
Now for my favourite part – the CHEESE! It’s no secret I am a big fan of cheese. It is the crowning glory and just makes everything better, am I right? Three cheers for my cheese lovers out there. 🙂
I use marble because it melts really well and browns nicely.
So if your mouth isn’t already watering, here is a shot of this delicious dish fresh out of the oven.
It features that cheesy crust we all crave.
I’m a fan of the flavour of green peppers but feel free to add jalapenos instead if you prefer some heat or maybe even red peppers if you like a little bit of sweetness.
This serves six very healthy portions so it will feed the whole family. The leftovers reheat very well so this is also a great recipe for meal prep.
Let me know what you think of this recipe.
Enjoy!
MORE GLUTEN FREE DINNER RECIPES:
Roasted Butternut Squash and Lentil Chili
Coconut Curry Chicken and Vegetable Soup
Chicken Enchilada and Butternut Squash Bake
Creamy Chicken and Broccoli Bake
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Tex Mex Casserole with Ground Beef and Beans
Ingredients
- 1 lb lean ground beef
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 cup dry brown rice
- 1 can black beans
- 3/4 cup crushed tomatoes
- 1/2 cup salsa
- 2 cups grated cheese ( I use marble )
- 1/4 cup diced green pepper
- salt and pepper
Instructions
- Warm a large non-stick skillet over medium heat. Add the ground beef, sprinkle with salt and pepper. Cook the beef by browning it and breaking it up with a spatula as it cooks.
- While the beef is cooking, prepare your rice using the package instructions or my method linked in the post.
- Once the beef is completely cooked and no pink remains, use a slotted spoon to transfer the beef to a plate lined with paper towels. Drain most of the fat from the pan and return it to the heat. Add the diced onions to the pan and cook them, stirring frequently until they soften, about 3-5 minutes.
- Add the minced garlic to the pan and stir for 60 seconds more. Add the cooked beef back into the pan and stir.
- Pour the crushed tomatoes and salsa into the beef mixture and stir well. Next, add in the can of beans and cooked brown rice. Stir well again to combine.
- Turn the oven on to 350 and spray a 9×9 oven-safe casserole dish. Transfer the beef mixture to the prepared casserole dish.
- Top the beef mixture with the shredded cheese and sprinkle the diced green pepper over the cheese.
- Place the dish in the oven and bake for 25 minutes. Turn on the broiler and broil for 2-3 minutes until the cheese is bubbling.
- Serve warm with sides of avocado, guacamole, and/or sour cream.
- Store any leftovers covered in the fridge for up to 3 days.
