Mexican Ground Beef Rice Casserole

Ingredients

• 1 pound ground beef (preferably lean)
• 1 cup long-grain white rice
• 1 small onion, diced
• 1 bell pepper, diced (red or green)
• 2 cloves garlic, minced
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) corn, drained
• 1 can (10 ounces) diced tomatoes with green chilies
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 cups beef broth or water
• 1 ½ cups shredded cheddar cheese
• Fresh cilantro, chopped (optional, for garnish)
• 1 avocado, diced (optional, for serving)

Instructions

1. Preheat oven to 350°F (175°C).
2. In a large skillet, sauté diced onion and bell pepper over medium heat until softened, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
3. Push the sautéed vegetables to one side of the skillet and add ground beef. Cook until browned, breaking it apart, approximately 6-8 minutes. Drain excess fat if necessary.
4. Stir in chili powder, cumin, paprika, salt, and pepper to coat the beef and vegetables with the spices.
5. Add rice, black beans, corn, and diced tomatoes (with juices) to the skillet. Stir to combine thoroughly.
6. Pour in beef broth or water and mix until well distributed. Bring to a gentle simmer for a few minutes.
7. Transfer the mixture into a greased 9x13-inch baking dish, spreading it evenly.
8. Cover with aluminum foil and bake for 30 minutes. Remove foil, sprinkle cheese on top, and return to oven uncovered for an additional 10-15 minutes until cheese is bubbly and golden.
9. Let cool for about 10 minutes, garnish with fresh cilantro and diced avocado if desired, then serve warm.

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