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Tex-Mex Cheesy Rice Casserole

A delicious
Prep Time10 minutes
Inactive Time1 hour 39 minutes
Total Time1 hour 50 minutes
Servings: 6
Author: Milisa

Ingredients

  • 1 pound ground beef
  • 1 teaspoon salt
  • 1 poblano pepper sliced into quarters, seeds removed
  • 1 onion sliced into 1/4-inch slices
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 teaspoon minced garlic
  • 2 tablespoons flour
  • 2 teaspoons salt
  • 1/2 teaspoon ground chipotle
  • 1 1/2 cups milk
  • 1/2 cup sour cream
  • 3 cups shredded Colby-Jack cheese divided use
  • 1 15 oz seasoned black beans or plain, rinsed and drained
  • 4 cups cooked rice
  • cilantro lime, avocado, fresh tomatoes, and sour cream for garnish

Instructions

  • Add ground beef to a skillet and season with salt. Cook over medium-high heat, breaking up and stirring to brown. Set aside.
  • Preheat oven to 400 degrees.
  • Add poblano pepper and onion to a small baking sheet and drizzle with olive oil. Cook for 5-8 minutes or until peppers and onions soften. Remove to a cutting board and cool slightly. Dice vegetables.
  • Lower oven temperature to 375 degrees.
  • Place butter into a saucepan and place over medium heat. Whisk in minced garlic and cook 1 minute. Whisk in flour, salt and ground chipotle. Cook 2 minutes, whisking constantly. Add milk, sour cream and 2 cups of shredded cheese. Stir until cheese is melted and sauce has thickened. Stir in peppers, onions.
  • Spray a 9 x 13-inch baking dish with non-stick spray.
  • Add ground beef, black beans and rice to baking dish. Pour cheese sauce over and stir to until well combined. Top with remaining 1 cup of shredded cheese.
  • Bake for 25 minutes or until mixture is heated through and cheese is melted.
  • Serve with cilantro, lime, avocado, fresh tomatoes and sour cream.