Description
Spice up your dinner routine with this one-pan wonder that brings all your favorite Mexican flavors together in a cheesy, satisfying casserole the whole family will devour.
Ingredients
Scale
- 2 cups long-grain white rice, uncooked
- 1 lb (450g) lean ground beef
- 1 medium onion, finely diced
- 1 red bell pepper, diced
- 2–3 cloves garlic, minced
- 1 can (14.5 oz/411g) diced tomatoes, undrained
- 1 can (15 oz/425g) black beans, drained and rinsed
- 1 can (4 oz/113g) diced green chilies
- 2½ cups (600ml) chicken or vegetable broth
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 cups (8 oz/225g) shredded Mexican cheese blend
- Fresh cilantro, chopped (for garnish)
- Sour cream and avocado slices (for serving)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef and cook until halfway done, then add onion and bell pepper. Continue cooking until meat is browned and vegetables are soft.
- Add garlic and cook for 30 seconds, then stir in taco seasoning, cumin, and oregano. Cook for 1-2 minutes until fragrant.
- In a separate pot, heat remaining tablespoon of olive oil over medium heat. Add uncooked rice and toast for 2-3 minutes until slightly translucent.
- Add diced tomatoes, green chilies, and broth to the rice. Bring to a simmer, reduce heat, and cook covered for 10 minutes until rice is partially cooked.
- Transfer the rice mixture to the prepared baking dish. Layer with the seasoned meat mixture, then black beans, and top with shredded cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes until cheese is bubbly and golden.
- Let rest for 10-15 minutes before serving. Garnish with fresh cilantro and serve with sour cream and avocado slices.