Southwestern Ground Beef & Black Bean Bake with Cilantro Rice

A robust and comforting ground beef and black bean casserole, seasoned with a vibrant blend of Southwestern spices, baked to perfection with a cheesy topping, and served with fluffy cilantro-lime rice.

• Prep: 15 min
• Cook: 35 min
• Total: 50 min
• Servings: 6
• Cuisine: Tex-Mex
• Difficulty: Easy
• Cost: $4.21/serving

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• bake
• comfort food
• savory
• spicy
• budget-friendly
• kid-friendly

Ingredients

• 1 tablespoon olive oil
• 1.5 pound ground beef (93/7 lean)
• 1 yellow onion (medium, diced)
• 1 red bell pepper (diced)
• 3 clove garlic (minced)
• 14.5 ounce diced tomatoes (undrained)
• 15 ounce black beans (rinsed and drained)
• 1 cup frozen corn
• 2 teaspoon chili powder
• 1.5 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1.5 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.5 cup beef broth
• 1.5 cup Colby Jack cheese (shredded)
• 1.5 cup white rice (uncooked)
• 3 cup water
• 1 lime (juice and zest)
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the 1 1/2 pounds of ground beef and cook, breaking it apart with a spoon, until browned, about 6-8 minutes. Drain any excess grease.
3. Add the diced yellow onion and red bell pepper to the skillet with the beef. Cook until softened, about 5-7 minutes.
4. Stir in the minced garlic, 2 teaspoons chili powder, 1 1/2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook for 1 minute until fragrant.
5. Pour in the 14 1/2 ounces of diced tomatoes (undrained), 15 ounces of rinsed and drained black beans, 1 cup of frozen corn, and 1/2 cup of beef broth. Bring to a simmer, then reduce heat and cook for 5 minutes, allowing the flavors to meld.
6. While the casserole mixture simmers, cook the white rice: Combine 1 1/2 cups of white rice, 3 cups of water, and 1/2 teaspoon kosher salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed. Remove from heat and let stand for 5 minutes, then fluff with a fork and stir in the juice and zest from the lime and 1/4 cup chopped fresh cilantro.
7. Transfer the beef and bean mixture to a 9x13 inch baking dish. Sprinkle the 1 1/2 cups of shredded Colby Jack cheese evenly over the top.
8. Bake for 15-20 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
9. Serve the Southwestern Ground Beef & Black Bean Bake hot with the cilantro rice on the side. Garnish with extra fresh cilantro, if desired.

Notes

This casserole reheats beautifully for easy meal prep. To freeze, assemble without the cheese topping, cover tightly, and bake from frozen with the cheese topping added during the last 20 minutes of baking.

Nutrition (per serving)

• Calories: 603
• Protein: 41 g
• Carbohydrates: 53 g
• Fat: 23 g
• Fiber: 4.5 g
• Sodium: 510 mg
• Saturated Fat: 9.2 g
• Sugar: 5 g
• Cholesterol: 95 mg