Texas-Style Ground Beef and Rice Casserole

Ground Beef and Rice Casserole
Ground Beef and Rice Casserole. Diana Rattray
Ratings (11)
  • Total: 85 mins
  • Prep: 15 mins
  • Cook: 70 mins
  • Yield: 4 to 6 Servings
Nutritional Guidelines (per serving)
478 Calories
21g Fat
31g Carbs
41g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This ground beef casserole recipe is a Texas style hash made with lean ground beef, rice, chopped onions and peppers, and tomatoes, along with seasonings.

The simple list of ingredients makes it a cinch to fix and bake. I topped the casserole (pictured) with a chopped pepper (it was a very large pepper and the rings would have been huge) and added shredded cheddar cheese just before it was done baking.

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


  • 1 1/2 pounds lean ground beef

  • 3 large onions, sliced
  • 1 clove garlic, minced
  • 1 green bell pepper, seeded, chopped
  • 1 can (14.5 ounces) diced tomatoes with juice
  • 1 cup cooked long-grain rice
  • 1 teaspoon chili powder
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon pepper
  • 1/2 cup shredded cheddar cheese, optional

Steps to Make It

Lightly grease a 2-quart casserole dish.

Brown the ground beef and onions in a large skillet over medium-high heat.

When onions are softened and translucent, add garlic and green pepper; cook for about 2 minutes longer, or until green pepper is softened. Remove from heat.

Stir in remaining ingredients.

Transfer the beef and rice mixture to the baking dish; cover with lid or foil and bake at 350 F for 20 minutes.

Remove the cover or foil and top with shredded cheese, if desired. Return to the oven for about 10 minutes longer.

Serves 4 to 6.

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