Description
This Mexican Fiesta Casserole is a flavorful and hearty one-dish meal packed with seasoned ground beef, black beans, corn, diced tomatoes with green chilies, and rice, topped with melted cheddar and Monterey Jack cheese. Baked to bubbly perfection, it’s perfect for family dinners or casual gatherings with a vibrant Mexican flair.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 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 Dairy
- 1 cup cooked rice
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Spices and Herbs
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped (optional)
Optional Garnishes
- Sour cream (for serving)
- Sliced jalapeños (for serving)
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the casserole.
- Cook the Beef Mixture: In a large skillet over medium heat, cook the ground beef with diced onion and minced garlic until the beef is fully browned and the onion has softened. Drain any excess fat to keep the dish from being greasy.
- Add Spices: Stir in the chili powder, cumin, smoked paprika, salt, and black pepper. Cook for about 1 minute until the spices become fragrant, enhancing the overall flavor.
- Combine Main Ingredients: Add the black beans, corn, diced tomatoes with green chilies, and cooked rice to the skillet. Mix everything thoroughly and cook for another 3-4 minutes to marry the flavors together.
- Transfer to Baking Dish: Grease a 9×13-inch baking dish lightly and transfer the skillet mixture evenly into it.
- Add Cheese Topping: Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the top to create a rich, cheesy crust once baked.
- Bake the Casserole: Place the dish in the oven and bake uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and starting to brown slightly.
- Garnish and Serve: Remove from the oven and allow to cool slightly. Garnish with fresh chopped cilantro, and serve with optional sour cream and sliced jalapeños for added flavor and heat.
Notes
- Make sure to drain the black beans and corn well to prevent excess moisture in the casserole.
- For a spicier version, you can add more diced green chilies or jalapeños in the mixture.
- This dish can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to the bake time if baking from cold.
- Leftovers store well in the fridge for up to 3 days and reheat nicely in the oven or microwave.
- Use freshly grated cheese for better melting and taste compared to pre-shredded varieties.
