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Ground Beef Southwest Casserole - A Cozy, Flavor-Packed Weeknight Favorite

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound ground beef (85–90% lean works well)
  • 1 tablespoon olive oil (optional, for sautéing if beef is very lean)
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 cup corn kernels (frozen, canned, or fresh)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes with green chiles (like Rotel)
  • 1/2 cup tomato sauce or crushed tomatoes
  • 1 cup uncooked rice (white long-grain or jasmine) or 2 cups cooked rice
  • 1 1/2 cups low-sodium beef broth (or chicken/vegetable)
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1–2 cups shredded cheese (cheddar, Monterey Jack, or pepper jack)
  • Fresh cilantro, chopped (optional)
  • Lime wedges (optional, for serving)
  • Sour cream or Greek yogurt (optional topping)

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Grease a 9x13-inch baking dish or similar casserole.
  2. Cook the beef: In a large skillet over medium-high heat, add olive oil if needed, then brown the ground beef. Break it up with a spatula. Cook until no pink remains, about 5–7 minutes. Drain excess fat if necessary.
  3. Sauté the aromatics: Add the onion and red bell pepper to the skillet. Cook until softened, about 4–5 minutes. Stir in the garlic and cook 30 seconds, just until fragrant.
  4. Season it: Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir to coat the beef and veggies so the spices bloom and smell toasty.
  5. Add the mix-ins: Stir in corn, black beans, diced tomatoes with green chiles (with their juices), and tomato sauce. Let it simmer 2–3 minutes to mingle.
  6. Rice and broth: If using uncooked rice, add it now along with the beef broth. Stir well. If using cooked rice, skip the broth and fold the rice into the beef mixture to combine evenly.
  7. Assemble the casserole: Transfer everything to the baking dish. Smooth the top. Sprinkle half the cheese over the surface.
  8. Bake: Cover with foil. If using uncooked rice, bake 25–30 minutes covered, then uncover, stir, and check doneness; add a splash more broth if dry. Bake another 10–15 minutes until rice is tender. If using cooked rice, bake covered for 15 minutes just to heat through.
  9. Add more cheese: Remove the foil, top with the remaining cheese, and bake uncovered 5–8 minutes, until melted and bubbly with a few golden spots.
  10. Finish and serve: Let it rest 5–10 minutes so it sets. Sprinkle with chopped cilantro. Serve with lime wedges and a dollop of sour cream or Greek yogurt if you like.