A hearty Tex-Mex blend of beef, rice, beans, and cheese baked in a flavorful tomato sauce.
# What You'll Need:
→ Proteins
01 - 1 lb lean ground beef
02 - 1 can (15 oz) black beans, drained and rinsed
→ Vegetables
03 - 1 medium yellow onion, diced
04 - 1 medium red bell pepper, diced
05 - 2 cloves garlic, minced
→ Grains
06 - 1 cup long-grain white rice, uncooked
→ Sauces & Liquids
07 - 1 can (14 oz) diced tomatoes with green chilies, undrained
08 - 1 cup beef broth
09 - 1/2 cup tomato sauce
→ Dairy
10 - 1 1/2 cups shredded cheddar cheese, divided
→ Spices & Seasonings
11 - 2 tsp chili powder
12 - 1 tsp ground cumin
13 - 1/2 tsp smoked paprika
14 - 1/2 tsp dried oregano
15 - 1/2 tsp salt or to taste
16 - 1/4 tsp black pepper
→ Garnishes (optional)
17 - Fresh cilantro, chopped
18 - Sliced jalapeños
19 - Sour cream
# Method:
01 - Preheat oven to 375°F. Grease a 9x13-inch casserole dish.
02 - Cook lean ground beef in a large skillet over medium-high heat until browned. Drain excess fat if needed.
03 - Add diced onion, red bell pepper, and minced garlic to the skillet. Sauté for 3 to 4 minutes until softened.
04 - Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute until fragrant.
05 - Add uncooked rice, diced tomatoes with their juice, tomato sauce, and beef broth. Stir to combine thoroughly.
06 - Fold in drained black beans and 1 cup of shredded cheddar cheese.
07 - Pour the mixture into the prepared casserole dish and spread evenly.
08 - Cover the dish tightly with aluminum foil and bake for 30 minutes.
09 - Remove foil, sprinkle remaining 1/2 cup cheddar cheese evenly over the casserole, then bake uncovered for an additional 10 minutes until cheese melts and rice is tender.
10 - Let casserole rest for 5 minutes before serving. Garnish with chopped cilantro, sliced jalapeños, and sour cream as desired.
