Go Back
Cheesy ground beef rice casserole

Cheesy Ground Beef Rice Casserole

This cheesy ground beef rice casserole is an easy, hearty weeknight dinner made with seasoned ground beef, tender white rice, tomato sauce, and a generous layer of melted cheddar and Monterey Jack cheese. Everything comes together in one baking dish for a comforting meal that's simple to prepare and easy to customize.
The recipe makes six servings and takes about 45 minutes from start to finish. Add bell peppers or corn for extra vegetables, swap the cheese for your favorite variety, or add a little chili powder or jalapeño for a spicy twist. It's also a great way to use leftover cooked rice and makes satisfying leftovers for the next day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 Servings
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Method

Ingredients
  

  • 1 pound ground beef 85% lean
  • 3 cups cooked long-grain white rice
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 1 ½ cups tomato sauce
  • ½ cup beef broth
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • ½ cup shredded Monterey Jack cheese
  • 1 tablespoon olive oil if needed
  • ½ cup diced bell pepper optional
  • ½ cup corn optional
  • 2 tablespoons chopped fresh parsley or green onions optional for serving

Method
 

Preheat the oven.
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish and set it aside.
Brown the beef.
  1. Heat a large skillet over medium-high heat. Add the ground beef and cook for about 6–8 minutes, breaking it apart with a wooden spoon, until browned and cooked through. Drain excess grease if necessary.
Cook the onion and garlic.
  1. Add the diced onion to the skillet and cook for 3–4 minutes, until softened. Add the minced garlic and cook for another 30–60 seconds.
Add the seasonings.
  1. Stir in the paprika, Italian seasoning, salt, and black pepper. If you're using bell pepper, add it at this stage and cook for another 2–3 minutes.
Add the sauce.
  1. Pour in the tomato sauce and beef broth. Stir everything together and allow the mixture to simmer gently for 2–3 minutes.
Add the rice.
  1. Stir the cooked rice into the beef mixture until the rice is evenly coated with the sauce and the ingredients are well combined. If you're adding corn, stir it in now.
Transfer to the baking dish.
  1. Spoon the beef and rice mixture into the prepared baking dish and spread it into an even layer.
Add the cheese.
  1. Sprinkle the shredded cheddar and Monterey Jack evenly over the top.
Bake.
  1. Place the casserole in the preheated oven and bake for approximately 15–20 minutes, or until the casserole is hot and bubbling and the cheese is completely melted.
Brown the cheese, if desired.
  1. For a more golden, bubbly topping, place the casserole under the broiler for 1–2 minutes. Watch it closely so the cheese doesn't burn.
Rest and serve.
  1. Remove the casserole from the oven and let it rest for 5 minutes. Garnish with fresh parsley or green onions if desired, then serve warm.