Description
This Mexican Ground Beef Casserole is the kind of cozy, cheesy dinner that brings everyone running to the table. I simmer seasoned ground beef with tomatoes, black beans, and sweet corn, then layer it over fluffy rice (or crunchy tortilla chips) and finish it with a generous blanket of melted cheese. It bakes up bubbly and golden, slices beautifully, and tastes even better the next day—perfect for busy weeknights, meal prep, or feeding a hungry crowd.
Ingredients
- 500 g (1 lb) ground beef
- 1 tablespoon olive oil
- 1 medium yellow or white onion, finely chopped
- 3 garlic cloves, minced
- 1 cup diced bell peppers (about 1 large or 2 small)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 400 g (14 oz) canned diced tomatoes (1 can)
- 240 ml (1 cup) tomato sauce
- 400 g (14 oz) black beans, drained and rinsed (1 can)
- 1 cup corn kernels (canned or frozen)
- 2 cups cooked rice or crushed tortilla chips
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend) (about 200 g / 7 oz)
Instructions
- Preheat the oven to 180°C / 350°F. Lightly grease a 9×13-inch (or similar) baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until soft and translucent.
- Add the minced garlic and cook for 30 seconds, stirring so it doesn’t burn.
- Add the ground beef and cook for 6–8 minutes, breaking it up with a spoon, until browned and no pink remains. Drain excess fat if needed.
- Stir in the diced bell peppers, salt, black pepper, cumin, paprika, chili powder, and oregano. Cook for 2–3 minutes to toast the spices and soften the peppers slightly.
- Add the diced tomatoes and tomato sauce. Stir well, then fold in the black beans and corn. Simmer for 5 minutes so the flavors come together.
- Spread the cooked rice (or crushed tortilla chips) evenly in the bottom of the prepared baking dish.
- Spoon the beef mixture over the base and spread it into an even layer.
- Sprinkle the shredded cheese generously over the top.
- Bake for 25–30 minutes, or until the cheese is fully melted, bubbling, and lightly golden around the edges.
- Let the casserole rest for 5–10 minutes before slicing. Serve warm and enjoy.
Notes
I keep this casserole flexible: I use rice for a softer, comforting base, or crushed tortilla chips for extra crunch. I swap black beans for pinto beans if that’s what I have, and I add a pinch of cayenne if I want more heat. For extra veggies, I stir in zucchini or spinach at the end of simmering. I store leftovers in an airtight container in the fridge for up to 4 days, and I reheat gently in the microwave or in a 175°C / 350°F oven until hot. This casserole also freezes well for up to 2 months—thaw overnight in the fridge and bake until warmed through.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: B
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 26 g
- Cholesterol: 95 mg