Mexican Casserole
The ultimate comfort food, Mexican Casserole is a hearty, cheesy dish loaded with flavors that will satisfy any craving. With layers of savory ground beef, fresh vegetables, and melted cheese, it’s the perfect easy weeknight dinner. Make it tonight and experience the joy of a home-cooked meal!
Equipment
- Wooden Spoon
- Grater
- Mixing Bowl
- Skillet
- Chef's Knife
- Baking Sheet
- Oven
Ingredients
- 2 cups cooked brown rice or quinoa or other grain of choice—about 2/3 cup uncooked
- 1 tablespoon extra-virgin olive oil
- 1 unit yellow onion chopped
- 1 unit green bell pepper chopped
- 1 unit red bell pepper chopped
- 1 pound lean ground beef or swap ground chicken or ground turkey
- 2 tablespoons chili powder
- 1.5 teaspoons ground cumin
- 0.5 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon cayenne pepper
- 2 cloves minced garlic about 2 teaspoons
- 1 cup plain nonfat Greek yogurt
- 1 can reduced fat refried black beans 15 ounces
- 0.75 cup freshly grated sharp cheddar cheese divided
- 0.75 cup freshly grated mozzarella cheese divided
- 1 can tomatoes with green chiles use mild or medium depending upon how spicy you’d like the casserole to be
- to taste Fresh cilantro for serving
- to taste Chopped green onions for serving
Instructions
- Be sure to cook your rice if you haven’t already (if you are just reading this and just now realized you don’t have any cooked rice and don’t want to wait, consider switching to quinoa, which cooks much more quickly than brown rice. Instant brown rice also works in a pinch).
- Preheat the oven to 350 degrees F. Coat a large casserole dish (9×13 inch or similar) with nonstick spray and set aside.
- In a Dutch oven or large, deep skillet, heat the olive oil over medium high. Add the onion, green bell pepper, and red bell pepper. Sauté until slightly softened, about 5 minutes.
- Add the beef, chili powder, cumin, salt, black pepper, and cayenne pepper. Continue to sauté until the beef is cooked through and no longer pink, about 4 to 5 minutes. Add the garlic and cook just until fragrant, about 1 additional minute.
- Remove from the heat. Stir in the rice and Greek yogurt until evenly combined. Taste and adjust seasoning as desired.
- Assemble the casserole: Spread the beans into an even layer in the prepared baking dish.
- Sprinkle 1/4 cup cheddar cheese and 1/4 cup mozzarella cheese over the beans.
- Scatter the tomatoes with green chilis over the top.
- Spoon the rice and ground beef mixture on top of the tomatoes, spreading it into an even layer.
- Top with remaining 1/2 cup cheddar and 1/2 cup mozzarella.
- Bake the casserole, uncovered, until the cheese is melted and the casserole is hot, about 15 minutes.
- Turn the oven to broil, then continue cooking until the cheese is lightly browned, about 3 to 4 additional minutes, watching carefully so that the cheese does not burn.
- Let rest 5 minutes, sprinkle with chopped cilantro and green onions, and serve.
Notes
- To Make Ahead: Cook the rice and chop the onions, bell peppers, and garlic up to 1 day in advance. Store each item in a separate airtight storage container in the refrigerator.
- To Store: This casserole can be stored in an airtight storage container in the refrigerator for up to 5 days.
- To Reheat: Rewarm leftovers in a baking dish in the oven at 350 degrees F.
- To Freeze: Freeze leftover casserole in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.