Description
This Mexican Fiesta Casserole is a flavorful, hearty dish combining seasoned ground beef, black beans, corn, diced tomatoes with green chilies, and rice, topped with melted cheddar and Monterey Jack cheeses. Baked to bubbly perfection, it’s an easy and satisfying meal perfect for family dinners or casual gatherings.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chilies
- 1 cup cooked rice
Spices & Seasonings
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheeses & Garnishes
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup fresh cilantro, chopped (optional)
- Sour cream for serving (optional)
- Sliced jalapeños for serving (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Cook Beef and Aromatics: In a large skillet over medium heat, cook the ground beef along with diced onion and minced garlic until the beef is browned and the onion is softened. Drain off any excess fat to keep the dish from being greasy.
- Add Spices: Stir in chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook the mixture for about 1 minute until the spices become fragrant, enhancing the flavor base.
- Combine Vegetables & Rice: Add the drained black beans, corn, diced tomatoes with green chilies, and cooked rice to the skillet. Mix everything thoroughly and cook for an additional 3-4 minutes to blend the flavors well.
- Transfer to Baking Dish: Grease a 9×13-inch baking dish, then transfer the beef and vegetable mixture evenly into the dish.
- Add Cheese Topping: Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top of the mixture to create a rich cheese layer.
- Bake the Casserole: Place the dish in the preheated oven and bake uncovered for 20-25 minutes. Bake until the cheese is fully melted, bubbly, and slightly golden at the edges.
- Serve: Remove the casserole from the oven and let it cool slightly. Garnish with chopped fresh cilantro, dollops of sour cream, and sliced jalapeños if desired before serving to add freshness and a bit of heat.
Notes
- Use lean ground beef to reduce excess fat and keep the casserole lighter.
- Cook the rice ahead of time or use leftover rice to save time.
- For a vegetarian version, substitute ground beef with textured vegetable protein or omit it entirely.
- Adjust the level of heat by choosing mild or hot diced tomatoes with chilies.
- This casserole can be made a day ahead and refrigerated; reheat thoroughly before serving.
- Serve with additional toppings like avocado slices, chopped green onions, or a squeeze of lime for extra freshness.
