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Beef and Rice Casserole

This Beef and Rice Casserole is a hearty, one-pan meal packed with seasoned ground beef, tender rice, and colorful bell peppers, all simmered in a flavorful southwest-spiced tomato base. A layer of melted cheddar cheese adds a comforting, creamy finish. This easy-to-make dish is perfect for a satisfying and balanced dinner the whole family will enjoy.

45 min

Prep Time

45 min

Total Time

45 min

Servings

4

Ingredients

Pantry

  • 1 Onion

  • 1 4-oz can Green Chilies

  • 1 cup White Rice

  • 1 15-oz can Diced Tomatoes

  • 1 tbs Southwestern Spice Blend

  • 1 Bell Pepper

Fridge and Freezer

  • 1 lb Ground Beef, thawed

  • 1 cup Cheddar Cheese (optional)

Directions

  1. Wash hands with soap and water. Peel the onion, seed the bell pepper, and chop.

  2. Heat a large skillet over medium-high heat. Brown ground beef in the skillet. Add onion and peppers and cook for 8 to 10 minutes until vegetables are soft.

  3. Add rice, southwest spice blend, canned tomatoes with juice, and 2 cups of water. Mix well and bring to a boil. Reduce heat to medium-low, cover and simmer for 20 minutes. Add more water if it starts to look too dry, but don’t open the lid too much because it lets out moisture.

  4. Sprinkle with cheese (omit for dairy-free), cover and let melt, then serve. Makes 4 servings, about 2 cups each. Refrigerate leftovers within 2 hours.

*Omit cheese to make this recipe dairy-free.

<ul><li>See how to chop an onion here: https://www.youtube.com/watch?v=Z2D7Gif_4tU</li></ul>

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