Description
A comforting and hearty casserole featuring seasoned ground beef, tender rice, and gooey cheese, perfect for busy weeknights or casual gatherings.
Ingredients
Scale
- 1 pound lean ground beef
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 ½ tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ¼ cups uncooked long-grain white rice
- 14.5 ounces canned diced tomatoes, undrained
- 4-ounce can chopped green chilies
- 3 cups beef broth
- 2 cups shredded Colby Jack cheese
Instructions
- Preheat the oven to 375°F and spray a 9×13-inch baking dish with cooking spray.
- Cook the ground beef and diced onion in a large skillet over medium-high heat for 7-8 minutes until browned; drain excess grease.
- Add the minced garlic and cook for an additional 30 seconds, then mix in the chili powder, cumin, smoked paprika, oregano, salt, and pepper, cooking for a minute.
- Combine the uncooked rice, diced tomatoes, chopped green chilies, and beef broth in the skillet, stirring until well combined.
- Pour the mixture into the prepared baking dish, cover tightly with foil, and bake for 45-50 minutes until rice is tender.
- Remove the foil, fluff the rice with a fork, sprinkle cheese over the top, and bake uncovered for an additional 8-10 minutes until cheese is melted.
- Allow standing for 5 minutes before serving.
Notes
Customize with toppings like shredded lettuce, sour cream, or avocado. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg