Cheesy Ground Beef and Rice Casserole
This cheesy ground beef and rice casserole is a comforting and hearty dish that combines seasoned ground beef, fluffy rice, and melty cheese for a family-friendly meal. Perfect for busy weeknights, it's easy to prepare and can be made ahead of time.
Equipment
- 1 large skillet
- 1 9x13 inch baking dish
- 1 mixing bowl
- 1 wooden spoon
- 1 measuring cups and spoons
- 1 aluminum foil
Ingredients
- 1 pound ground beef
- 1 cup uncooked rice white or brown
- 2 cups beef broth
- 1 can (15 ounces) diced tomatoes undrained
- 1 cup frozen mixed vegetables peas, corn, carrots
- 2 cups shredded cheddar cheese
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, add the ground beef, diced onion, and minced garlic. Cook until the beef is browned and the onions are translucent, about 5-7 minutes. Drain any excess fat.
- Stir in the uncooked rice, beef broth, diced tomatoes (with juices), mixed vegetables, oregano, salt, and black pepper. Bring the mixture to a simmer and cook for about 5 minutes, stirring occasionally.
- Transfer the beef and rice mixture to a 9x13 inch baking dish, spreading it evenly. Sprinkle 1 cup of shredded cheddar cheese over the top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and sprinkle the remaining cup of shredded cheddar cheese on top. Bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
- Allow the casserole to cool for a few minutes before serving.
Notes
Feel free to customize this casserole by adding different vegetables or spices according to your preference. Leftover casserole can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave. For a spicier version, consider adding jalapeños or your favorite hot sauce to the meat mixture.