Mexican casserole is a vibrant and versatile dish that brings together bold flavors and hearty ingredients in a single, satisfying meal. This recipe offers a delightful blend of seasoned ground beef, colorful bell peppers, and creamy refried beans, all layered with cheese and topped with a perfectly melted, golden crust. Whether you’re looking for a comforting family dinner or a dish to impress guests, this Mexican casserole is sure to become a favorite.

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Ingredients and Substitutions

The ingredients for this Mexican casserole are not only flavorful but also flexible, allowing for various substitutions based on dietary preferences or what you have on hand. Lean ground beef is the star protein in this dish, but you can easily swap it out for ground turkey or chicken if you prefer a lighter option. For those looking to reduce carbs or add more fiber, quinoa is an excellent alternative to brown rice, offering a nutty flavor that complements the other ingredients well. The vegetables, including onions, green, and red bell peppers, add a burst of color and crunch, while the garlic provides a fragrant depth to the dish.

When it comes to cheese, the combination of sharp cheddar and mozzarella is a match made in heaven. The sharpness of the cheddar cuts through the richness of the dish, while the mozzarella melts beautifully, creating a luscious, gooey topping. If you’re looking to experiment, you could try using Monterey Jack or even a spicy pepper jack for an extra kick.

Step-by-Step Preparation

To begin, it’s important to prepare the base of the casserole, which lays the foundation for the dish’s hearty texture. Start by cooking your chosen grain—whether it’s brown rice, quinoa, or another preferred option—until it’s tender and fluffy. As the grain cooks, heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Sauté the finely chopped yellow onion along with the diced green and red bell peppers until they begin to soften and release their natural sweetness.

Next, add the ground beef to the skillet, breaking it up with a spatula as it cooks. Season the meat with chili powder, cumin, salt, black pepper, and a hint of cayenne for a subtle heat. Once the beef is browned and cooked through, stir in the minced garlic, allowing its aroma to infuse the mixture. The cooked grain is then combined with the beef and a generous dollop of Greek yogurt, which adds creaminess and a slight tang.

Assembling the casserole is all about layering. Start by spreading the refried black beans evenly across the bottom of a greased casserole dish. This layer acts as the flavorful base, rich and smooth, ready to soak up the juices from the other ingredients. Next, sprinkle a portion of the grated cheddar and mozzarella cheese over the beans, followed by a layer of drained tomatoes with green chiles, adding both moisture and a touch of acidity. Spoon the beef and rice mixture on top, spreading it out to cover the tomatoes, then finish with the remaining cheese.

Baking this casserole is the final step in bringing all the flavors together. Place the dish in a preheated oven at 350 degrees F and bake uncovered for about 15 minutes, until the cheese is melted and bubbly. For an irresistible golden crust, switch the oven to broil for an additional 3 to 4 minutes, watching carefully to avoid burning. The result is a beautifully browned, cheesy topping that contrasts with the soft layers beneath.

Recipe Tips & Frequently Asked Questions

Timing Your Prep:
To streamline the cooking process, prepare the rice or quinoa ahead of time. You can also chop the vegetables and grate the cheese in advance, saving you valuable time when assembling the casserole.

Flavor Adjustments:
If you prefer a spicier dish, consider adding more cayenne pepper or even some diced jalapeños. For a milder version, reduce the chili powder and use mild tomatoes with green chiles.

Make-Ahead and Storage:
This casserole is perfect for meal prep. Assemble it up to a day in advance and store it in the refrigerator until ready to bake. Leftovers can be stored in an airtight container in the fridge for up to three days.

Can I Make This Dish Vegetarian?
Absolutely! Substitute the ground beef with plant-based protein such as crumbled tofu or a meatless ground alternative. You can also add more beans or vegetables to make it even heartier.

How Do I Reheat Leftovers?
Reheat individual portions in the microwave, or cover the entire casserole with foil and warm it in a 350-degree oven until heated through.
Can I Freeze This Casserole? Yes, this casserole freezes well. After baking, let it cool completely, then cover tightly with foil and freeze for up to three months. Reheat in the oven at 350 degrees until fully warmed.

What to Serve With This Recipe

This Mexican casserole is a complete meal on its own, but it pairs wonderfully with a few well-chosen sides. A fresh green salad with a tangy vinaigrette can add a refreshing contrast to the richness of the casserole. Tortilla chips with guacamole or a chunky salsa are also great additions, providing a crunchy texture and vibrant flavor. For a cooling side, consider serving a cucumber salad dressed with lime and cilantro.

In terms of beverages, a classic margarita or a chilled Mexican beer can enhance the flavors of the dish. If you’re looking for a non-alcoholic option, iced tea with a squeeze of lime or a traditional Mexican agua fresca would be perfect accompaniments.

Serving and Garnishing

The finishing touches can elevate this casserole from delicious to extraordinary. After letting the dish rest for a few minutes out of the oven, garnish with freshly chopped cilantro and green onions. These herbs not only add a pop of color but also a burst of freshness that complements the rich, cheesy layers of the casserole. When serving, consider portioning the casserole into neat squares or scooping it out with a large spoon, ensuring that each serving has a bit of every layer.

For an extra touch, you might drizzle a bit of sour cream or sprinkle some crumbled queso fresco over the top. Serve hot, with any of your chosen sides, for a meal that is sure to satisfy.

This Mexican casserole is a true crowd-pleaser, combining the bold flavors of Mexican cuisine into a convenient, one-pan meal. With its layers of seasoned meat, creamy beans, and melted cheese, it’s a dish that’s both comforting and exciting. Whether you’re serving it for a family dinner or bringing it to a potluck, this casserole is bound to impress. Enjoy the rich, hearty flavors and the ease of preparation that make this recipe a must-try.

Ingredients

1 tablespoon olive oil
1 yellow onion, finely chopped
1 green bell pepper, diced
1 red bell pepper, diced
2 cloves garlic, minced (about 2 teaspoons)
1 pound lean ground beef, or substitute with ground turkey or chicken
2 cups cooked brown rice, quinoa, or your preferred grain (approximately 2/3 cup uncooked)
2 tablespoons chili powder
1 ½ teaspoons ground cumin
½ teaspoon kosher salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 cup plain nonfat Greek yogurt
1 can reduced-fat refried black beans (15 ounces)
¾ cup sharp cheddar cheese, freshly grated, divided
¾ cup mozzarella cheese, freshly grated, divided
1 can (10 ounces) tomatoes with green chiles (such as Rotel), drained (choose mild or medium based on your heat preference)
Fresh cilantro, chopped, for garnish
Chopped green onions for garnish

Instructions

Start by preheating your oven to 350 degrees F. Lightly grease a large casserole dish (9×13 inch or similar) with nonstick spray and set it aside. If your rice or chosen grain isn’t cooked, now is the time to prepare it. Quinoa is a quick alternative if you’re short on time, and instant brown rice is also a convenient option.

In a large Dutch oven or deep skillet, heat the olive oil over medium-high heat. Add the chopped onion, green bell pepper, and red bell pepper. Sauté the vegetables for about 5 minutes, until they begin to soften.

Next, add the ground beef, chili powder, cumin, salt, black pepper, and cayenne pepper. Cook the mixture, breaking up the beef as it browns. Continue cooking until the beef is thoroughly cooked and no pink remains, approximately 4 to 5 minutes. Stir in the minced garlic and cook for an additional minute, just until the garlic becomes fragrant.

Remove the skillet from the heat and stir in the cooked rice and Greek yogurt until the mixture is well combined. Taste the mixture and adjust the seasonings if necessary.

To assemble the casserole, spread the refried black beans in an even layer at the bottom of the prepared casserole dish. Sprinkle 1/4 cup of the grated cheddar cheese and 1/4 cup of the grated mozzarella cheese over the beans.

Layer the drained tomatoes with green chiles on top of the cheese. Spoon the rice and ground beef mixture over the tomatoes, spreading it out evenly.

Finish by sprinkling the remaining 1/2 cup of cheddar cheese and 1/2 cup of mozzarella cheese over the top.

Bake the casserole uncovered for about 15 minutes, or until the cheese is melted and the dish is heated through. Switch the oven to broil and cook for an additional 3 to 4 minutes, just until the cheese is lightly browned. Keep a close eye on it to prevent burning.

Once baked, allow the casserole to rest for 5 minutes. Garnish with chopped cilantro and green onions before serving. Enjoy this hearty and flavorful Mexican casserole!