Here’s a tasty Cheesy Mexican Ground Beef Casserole recipe that’s simple, hearty, and packed with flavor. I’ll break it down step by step:
Ingredients (Serves 4-6)
- 1 lb (450 g) ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (or 2 tbsp homemade taco seasoning)
- 1 can (14.5 oz / 410 g) diced tomatoes, drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 cup cooked rice (white or brown)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack or Mexican blend cheese
- Optional toppings: sour cream, chopped cilantro, sliced jalapeños, avocado
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook the beef mixture:
- In a large skillet over medium heat, cook the ground beef with diced onion until beef is browned and onion is soft.
- Add garlic and cook 30 seconds until fragrant.
- Stir in taco seasoning and a splash of water (about 1/4 cup), simmer for 2-3 minutes.
- Combine casserole base:
- In a large bowl, mix the cooked beef mixture with diced tomatoes, corn, black beans, and cooked rice.
- Layer the casserole:
- Spread half of the mixture into the prepared baking dish.
- Sprinkle half of the shredded cheese over it.
- Add the remaining mixture on top and finish with the remaining cheese.
- Bake:
- Cover with foil and bake for 20 minutes.
- Remove foil and bake another 10 minutes, or until cheese is melted and bubbly.
- Serve:
- Let it cool slightly, then top with sour cream, cilantro, jalapeños, or avocado if desired.
This casserole is easy to make ahead and reheat well—perfect for leftovers!
If you want, I can also give you a “one-pan skillet version” that’s faster and uses less cleanup. Do you want me to do that?
