Quick and Easy Tex-Mex Beef and Rice Bake

Quick and Easy Tex-Mex Beef and Rice Bake

Diana Rattray

  • Total: 45 mins
  • Prep: 20 mins
  • Cook: 25 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
570 Calories
10g Fat
79g Carbs
41g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 570
% Daily Value*
Total Fat 10g 13%
Saturated Fat 4g 19%
Cholesterol 67mg 22%
Sodium 103mg 4%
Total Carbohydrate 79g 29%
Dietary Fiber 16g 57%
Protein 41g
Calcium 155mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This ground beef casserole is a quick-fix meal your family will love. The Tex-Mex flavors include cumin, chili powder, and chopped cilantro. 

Serve this tasty casserole with hot freshly baked cornbread for a delicious everyday meal.


  • 1 cup uncooked rice (long-grain)
  • 1 pound lean ground beef (chuck or round)
  • 1/2 cup onion (chopped)
  • 1/4 cup bell pepper (green or red, chopped)
  • 15 ounces black beans (1 can, drained and rinsed)
  • 8 ounces tomato sauce (1 can)
  • 1 cup sweet corn (use canned, drained or frozen, thawed)
  • 1/2 teaspoon salt
  • Dash black pepper
  • 1 1/2 teaspoons chili powder
  • Dash garlic powder
  • 1/4 teaspoon ground cumin
  • 2 tablespoons cilantro (fresh, chopped)
  • Garnish: cheddar cheese (shredded, or Mexican blend of cheeses)
  • Garnish: chopped cilantro or green onions

Steps to Make It

  1.  Cook the rice as directed on the package; set aside.

  2. Preheat the oven to 350 F.

  3. Lightly grease a 2-quart casserole.

  4. In a skillet over medium heat, cook the ground beef and onion until beef is no longer pink; add bell pepper and cook, stirring, for 2 minutes longer.

  5. To the beef, add the beans, tomato sauce, corn, salt and pepper, chili powder, garlic powder, and cumin. Stir in the 2 tablespoons of chopped cilantro. Add the cooked rice and blend well.

  6. Spoon the mixture into the prepared casserole.

  7. Bake for 25 minutes.

  8. Top with the shredded cheese and cook for 5 minutes longer, or until cheese is melted.

  9. Garnish with more chopped cilantro or chopped green onions, if desired.


  • Serve with a tossed salad and cornbread.