Description
A Tex-Mex inspired casserole packed with seasoned ground beef, colorful bell peppers, onions, and rice smothered in melted cheese. This one-dish wonder combines all the flavors of fajitas with the comfort of a cheesy rice bake!
Ingredients
- 1 lb beef round, sliced thinly
- (Choose high-quality beef for the best flavour; grass-fed is a great option.)
- 2 tablespoons olive oil
- (Extra virgin works wonderfully, adding depth to the dish.)
- 3 cloves garlic, minced
- (Fresh is best! It brings out the aromatic flavours beautifully.)
- 1 teaspoon salt
- (Adjust to taste based on your preference or dietary needs.)
- 1 teaspoon black pepper
- (Freshly cracked pepper is a game changer.)
- 4 oz green chiles, drained if canned
- (For a kick, use diced fresh jalapeños instead.)
- 2 tablespoons taco seasoning
- (Consider making your own for a unique blend of spices!)
- 15 oz tomato sauce
- (Choose an organic brand for pure flavours; it makes a difference.)
- 1.5 cups water
- (For added richness, beef broth can be used as an alternative.)
- 1 teaspoon beef bouillon
- (This boosts the beef flavour even further.)
- 4 cups cooked white rice
- (Day-old rice works particularly well; it’s less sticky.)
- 1 cup shredded cheddar cheese
- (Look for sharp cheddar for a more intense flavour.)
- 1 bunch cilantro, chopped (for garnish)
- (Fresh herbs add a pop of freshness at the end.)
Instructions
Prep: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.,Cook Rice: In saucepan, heat oil over medium. Toast rice 2 mins. Add broth, bring to boil, then cover and simmer 15 mins. Fluff with fork.,Brown Beef: In skillet over medium-high, cook beef until no pink remains (5-6 mins). Drain fat and set aside.,Sauté Veggies: In same skillet, cook bell peppers and onion 5-6 mins until softened. Add garlic, fajita seasoning, cumin, and paprika. Cook 1 min more.,Combine: In large bowl, mix cooked rice, beef, and veggie mixture. Transfer to baking dish.,Top & Bake: Sprinkle with Mexican cheese blend. Bake uncovered 20 mins until bubbly. Add queso fresco last 5 mins.,Finish: Garnish with cilantro, jalapeños, and serve with sour cream and lime wedges.
Notes
Time-Saver: Use 3 cups cooked rice (skip step 2),Spice Control: Use mild fajita seasoning for kids,Make Ahead: Assemble up to 24 hours before baking,Vegetarian Option: Substitute plant-based crumbles,Freezer Friendly: Portions freeze well for 2 months
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Casserole
- Method: Baked
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 420 kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: undefined
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 65mg