Texas-Style Ground Beef and Rice Casserole

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 06/19/19
Ground beef and rice, Texas style
Diana Rattray
Prep: 15 mins
Cook: 70 mins
Total: 85 mins
Servings: 6 servings
Nutrition Facts (per serving)
478 Calories
21g Fat
31g Carbs
41g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 478
% Daily Value*
Total Fat 21g 27%
Saturated Fat 9g 46%
Cholesterol 121mg 40%
Sodium 642mg 28%
Total Carbohydrate 31g 11%
Dietary Fiber 3g 12%
Protein 41g
Calcium 228mg 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.)

If you're looking for something a little different for that budget ground beef, this casserole recipe is an excellent choice. This easy ground beef casserole is a Texas-style hash that includes rice, onions, peppers, tomatoes, and Tex-Mex seasonings.

The simple list of ingredients makes the casserole a cinch to fix and bake. Our Tex-Mex casserole is finished with a pepper jack cheese topping, which is optional. Or top the beef and rice with cheddar or a taco-seasoned cheese.

Serve this easy one-dish meal with beans, a salad, and cornbread or biscuits for a satisfying family dinner.

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Ingredients

  • 1 1/2 pounds ground beef
  • 2 to 3 onions (sliced)
  • 1 clove garlic (minced, or 1/2 teaspoon garlic powder)
  • 1 green bell pepper (seeded, chopped)
  • 1 (14.5-ounce) can diced tomatoes (with juice)
  • 2 to 3 tablespoons tomato paste
  • 1 cup rice (long-grain, cooked)
  • 2 teaspoons chili powder
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon pepper
  • Optional: 1/2 cup shredded cheddar cheese (or pepper jack)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for a ground beef and rice casserole.
    Diana Rattray

  2. Heat the oven to 350 F. Lightly grease a 2-quart casserole dish.

  3. Place a large skillet over medium-high heat. Add the ground beef and cook, stirring, for about 2 minutes. Add the sliced onions and continue cooking until the onions are softened and the ground beef is no longer pink. Drain and discard the excess fat.

    Brown the ground beef and onions
    Diana Rattray

  4. Add the garlic and bell pepper to the ground beef mixture and cook for 2 minutes longer.

    Add the peppers to the skillet.
    Diana Rattray

  5. To the skillet, add the tomatoes, tomato paste, cooked rice, chili powder, salt, and pepper. Stir to blend the ingredients thoroughly. Transfer the beef and rice mixture to the prepared baking dish and bake in the preheated oven for 20 minutes.

    Ground beef and rice in baking dish.
    Diana Rattray

  6. If desired, sprinkle shredded cheese over the top of the casserole. Return the casserole to the oven for about 5 to 10 minutes longer.

    Ground beef and rice casserole with cheese topping.
    Diana Rattray

  7. Remove the casserole to a rack and divide among four plates.

    Plate with black beans and ground beef and rice casserole.
    Diana Rattray

  8. Serve with beans, if desired, along with your favorite toppings.

Glass Bakeware Warning

For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.



Tips

  • Make it Ahead: Brown the ground beef, onions, garlic, peppers, tomatoes, and seasonings and cook the rice a day in advance. Refrigerate the ground beef mixture and the rice in separate containers; assemble the casserole and bake it the next day. The ingredients will be cold, so allow extra time.
  • Refrigerate any leftover casserole within two hours of baking and use it within the next three to four days. For longer storage, freeze portions in airtight containers. Label the contents and include a "best by" date four to six months in the future.
  • Ground beef is an excellent choice for quick meals that are easy on the budget. Buy ground beef when it's on sale; brown the beef and freeze it in meal-size portions. Use the frozen cooked ground beef in soups, casseroles, chili, and other dishes.
  • Pre-cooked "ready rice" is an excellent choice for this dish.
  • Cooking fats can cause clogged drains; keep a container handy for fats. When the container is full, drop it in the trash.

Recipe Variations

  • Spice the casserole up with some minced jalapeño peppers or a dash of cayenne. Or add some mild chili peppers for Tex-Mex flavor.
  • Instead of plain unseasoned tomatoes, use zesty chili-seasoned tomatoes or tomatoes with green chili peppers.