Easy Cheesy Beef and Rice Casserole

This easy cheesy Mexican skillet is a perfect weeknight dinner. It uses up leftovers and kids love it. It's a perfect Taco Tuesday alternative!

4.66 from 26 votes

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Course: main dish

Cuisine: Mexican

Diet: Gluten Free

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: servings

Calories: 366kcal

Author: Michelle

Brown ground beef in a heavy pan.
1 pound ground beef
While the beef browns, dice onion and add to ground beef as it cooks.
1 small yellow onion
Mince garlic and chop red pepper, then set aside.
2 cloves garlic, 1 red bell pepper
When the beef is browned and the onion translucent, drain the grease and add garlic.
Stir and let cook for one minute, then add red pepper. Stir.
Add diced tomato can with its juices, chili powder, salt, and pepper. Stir and let cook for 10-15 minutes at a light simmer.
1/2 teaspoon chili powder, 14 ounces diced tomatoes, 1 teaspoon salt, 1/2 teaspoon pepper
Stir in cooked rice and 1/2 cup of cheese. Let rice heat through, then top with remaining cheese. Remove from the heat, cover, and let it rest for three minutes to melt the cheese.
1 1/2 cups shredded Mexican blend cheese, 2 cups cooked long-grain rice
Serve immediately. This will keep in your fridge for two to three days.

If you don't have cooked rice, use 2/3 cup uncooked long-grain rice. Add a second can of tomatoes, then cover the pan and simmer for an extra 10 minutes to cook the rice.
Substitute your favorite dairy-free cheese for the cheese in this recipe to make it dairy-free.
Store any leftovers in a tightly sealed container in the fridge for two to three days.
For more tips and tricks, be sure to read the full article above.

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.