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Ground Beef and Rice Casserole

A one-pan, gluten-free casserole with tender rice, ground beef, veggies, and melted cheese — ready in about 40 minutes with minimal cleanup.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Course: Main Course
Cuisine: American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 red onion chopped
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 3 cloves garlic minced
  • 1 lb lean ground beef
  • 1 cup jasmine rice or short-grain rice
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp oregano
  • Salt to taste
  • 2 cups chicken broth
  • 1 can crushed tomatoes
  • 1 cup frozen corn
  • 1 cup black beans drained and rinsed
  • 1 cup fresh spinach
  • 1 cup shredded Mexican cheese blend

Equipment

  • Large skillet
  • Measuring cups and spoons

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add onion, then ground beef and garlic; cook until browned.
  2. Add bell peppers and cook until tender.
  3. Stir in chicken broth, spices, crushed tomatoes, corn, black beans, and rice. Bring to a low boil, then reduce heat and simmer for 20 minutes, stirring once midway.
  4. Stir in spinach until wilted, then top with shredded cheese and let it melt before serving.

Notes

  • For a low-carb version, swap in cauliflower rice and reduce broth to 1/2 cup.
  • Ground turkey or chicken work well in place of beef.
  • Store in the fridge for 3–4 days or freeze for up to 3 months.
Nutrition :
  • Sodium: 1,085mg (47% DV)
  • Saturated Fat: 17g (85% DV)
  • Protein: 33g (66% DV)
  • Calcium: 354mg (27% DV)
Pro Tip: For fluffier, separated rice instead of a mushy texture, soak the rice in cold water for 5 minutes before cooking, then drain it well. This removes excess starch and gives the casserole a better final texture.