Quick and Easy Tex-Mex Beef and Rice Bake

Quick and Easy Tex-Mex Beef and Rice Bake

Diana Rattray

Prep: 20 mins
Cook: 25 mins
Total: 45 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
367 Calories
12g Fat
34g Carbs
31g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 367
% Daily Value*
Total Fat 12g 15%
Saturated Fat 5g 23%
Cholesterol 72mg 24%
Sodium 488mg 21%
Total Carbohydrate 34g 13%
Dietary Fiber 8g 29%
Total Sugars 4g
Protein 31g
Vitamin C 13mg 67%
Calcium 82mg 6%
Iron 5mg 26%
Potassium 827mg 18%
*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 long-grain rice, uncooked

  • 1 pound lean ground beef, chuck or round

  • 1/2 cup chopped onion

  • 1/4 cup chopped bell pepper, green or red

  • 1 (15-ounce) can black beans, drained and rinsed

  • 1 (8-ounce) can tomato sauce

  • 1 cup sweet corn, canned and drained, or frozen and thawed

  • 1/2 teaspoon salt

  • 1 dash freshly ground black pepper

  • 1 1/2 teaspoons chili powder

  • 1 dash garlic powder

  • 1/4 teaspoon ground cumin

  • 2 tablespoons chopped fresh cilantro

  • Shredded cheddar cheese, or Mexican blend of cheeses, for garnish

  • Cilantro, or green onions, chopped, for garnish

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.