Description
This Mexican Fiesta Casserole is a vibrant and hearty dish featuring seasoned ground beef, black beans, corn, and diced tomatoes with green chilies, layered with cooked rice and topped with melted cheddar and Monterey Jack cheeses. Baked until bubbly and garnished with fresh cilantro, sour cream, and jalapeños, it’s perfect for a flavorful family dinner or casual get-together.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
Canned Goods
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chilies
Grains and Cheese
- 1 cup cooked rice
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Spices
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Garnishes
- 1/4 cup fresh cilantro, chopped
- Sour cream for serving
- Sliced jalapeños for serving
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to ensure it reaches the right temperature by the time the casserole is ready to bake.
- Cook the beef mixture: In a large skillet over medium heat, sauté the ground beef along with diced onion and minced garlic until the beef is fully browned and the onion softens. Drain any excess fat to keep the dish from becoming greasy.
- Season the beef: Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Cook the mixture for about 1 minute until the spices release their fragrant aroma, enhancing the flavor.
- Add beans, corn, tomatoes, and rice: Mix in the black beans, corn, diced tomatoes with green chilies, and cooked rice. Continue cooking and stirring for another 3-4 minutes to meld the flavors together.
- Transfer to baking dish: Grease a 9×13-inch baking dish and spread the beef mixture evenly inside to prepare for baking.
- Add cheese topping: Evenly sprinkle shredded cheddar and Monterey Jack cheeses over the top of the beef mixture to create a deliciously melty, golden crust.
- Bake: Place the casserole in the oven and bake uncovered for 20-25 minutes, or until the cheese is fully melted and bubbly, indicating the casserole is hot and ready.
- Garnish and serve: Remove from oven and let cool slightly. Garnish with chopped fresh cilantro, dollops of sour cream, and sliced jalapeños if desired to add freshness and heat before serving.
Notes
- This casserole can be made ahead of time and refrigerated before baking; just add a few extra minutes to the baking time if baking chilled.
- For a spicier kick, add extra diced jalapeños or a pinch of cayenne pepper to the beef mixture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- To make it vegetarian, substitute ground beef with cooked lentils or a plant-based meat alternative.
