Savor savory beef, rice, and beans with melted cheese in a zesty Tex-Mex tomato sauce, baked together.
# Components:
→ Proteins
01 - 1 pound lean ground beef
02 - 1 can (15 ounces) black beans, drained and rinsed
→ Vegetables
03 - 1 medium yellow onion, diced
04 - 1 medium red bell pepper, diced
05 - 2 cloves garlic, minced
→ Grains
06 - 1 cup long-grain white rice, uncooked
→ Sauces & Liquids
07 - 1 can (14 ounces) diced tomatoes with green chilies, undrained
08 - 1 cup beef broth
09 - 1/2 cup tomato sauce
→ Dairy
10 - 1 1/2 cups shredded cheddar cheese, divided
→ Spices & Seasonings
11 - 2 teaspoons chili powder
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon salt, or to taste
16 - 1/4 teaspoon black pepper
→ Garnishes
17 - Fresh cilantro, chopped
18 - Sliced jalapeños
19 - Sour cream
# Directions:
01 - Preheat the oven to 375°F. Grease a 9x13-inch casserole dish with cooking spray or oil.
02 - In a large skillet over medium-high heat, cook the ground beef until fully browned. Drain excess fat if needed.
03 - Add the diced onion, red bell pepper, and minced garlic to the skillet. Sauté for 3 to 4 minutes until softened.
04 - Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for about 1 minute until fragrant.
05 - Add uncooked rice, diced tomatoes with their juices, tomato sauce, and beef broth. Stir to combine thoroughly.
06 - Mix in the black beans and 1 cup of the shredded cheddar cheese until evenly distributed.
07 - Spread the mixture evenly in the prepared casserole dish.
08 - Cover tightly with aluminum foil and bake for 30 minutes.
09 - Remove foil, sprinkle the remaining 1/2 cup cheddar cheese over the top, and bake uncovered for 10 minutes until the cheese is melted and rice is tender.
10 - Allow casserole to rest for 5 minutes after baking. Garnish as desired with chopped cilantro, sliced jalapeños, and sour cream.
