Classic Ground Beef and Rice Casserole

I used to think casseroles were boring until I realized I could throw almost anything into a baking dish and call it dinner. This ground beef and rice casserole changed my weeknight routine completely—it’s got protein, veggies, and rice all in one pan.

The best part? You brown the meat, toss everything in, and let the oven do the work. No standing over the stove stirring rice or juggling multiple pots. Just mix it up, cover it, and walk away for a bit. My family devours this one every single time I make it.

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What Kind of Ground Beef Should I Use?

For this casserole, you’ll want to use ground beef with a fat content that balances flavor and moisture without making your dish too greasy. I’d recommend going with 85/15 or 90/10 ground beef – these ratios give you enough fat to keep everything juicy and flavorful, but not so much that you’ll need to drain off a ton of grease. If you only have access to leaner ground beef like 93/7, that’ll work too, though you might want to add a touch more olive oil to keep things from drying out. And if you’re looking to switch things up, ground turkey or ground chicken can be substituted here, just know that they’ll give you a lighter, less rich flavor overall.

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Options for Substitutions

This casserole is really forgiving when it comes to swapping ingredients:

• Ground beef: Ground turkey, chicken, or pork work great here. You can even use plant-based crumbles if you want a vegetarian version. Just keep the same cooking time.
• Jasmine rice: Long-grain white rice or basmati rice are good alternatives. Avoid using brown rice unless you increase the liquid to 3 cups and add 15-20 minutes to the cooking time.
• Bell peppers: Use whatever color peppers you have on hand, or swap them for poblano peppers if you want a little more heat. You can also use 2 cups of frozen pepper strips.
• Black beans: Pinto beans, kidney beans, or even chickpeas work well. Just make sure to drain and rinse them first.
• Spinach: Fresh kale, Swiss chard, or even frozen spinach (thawed and squeezed dry) are fine substitutes. Add them at the same time.
• Mexican cheese: Cheddar, Monterey Jack, or a Mexican blend all melt nicely. You can also use pepper jack if you like things spicy.
• Chicken broth: Beef broth or vegetable broth work just as well. You can even use water with an extra teaspoon of salt if that’s all you have.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with this casserole is not browning the ground beef properly – if you add the beef to a cold pan or overcrowd it, you’ll end up steaming the meat instead of getting that nice caramelized flavor, so make sure your skillet is hot and break up the beef into small pieces as it cooks.

Another common issue is lifting the lid too often during the 20-minute simmer, which releases steam and can leave your rice undercooked and crunchy – resist the urge to peek and only stir once at the halfway point.

To avoid a watery casserole, make sure to drain your canned tomatoes, corn, and black beans well before adding them, and if your rice seems too liquidy after the simmer time, let it sit uncovered for a few minutes to absorb the excess moisture.

Finally, add the spinach at the very end so it just wilts into the hot rice rather than turning dark and mushy from overcooking.

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What to Serve With Ground Beef and Rice Casserole?

This casserole is pretty hearty on its own, but I love serving it with a simple side salad dressed with lime juice and cilantro to balance out all those rich flavors. Tortilla chips and guacamole make a great addition if you’re feeding a crowd, and everyone can scoop up bites of the casserole with the chips. A dollop of sour cream on top of each serving is always a good call, along with some fresh salsa or pico de gallo on the side. If you want to add more veggies to the meal, roasted zucchini or a quick slaw with cabbage and lime dressing works really well too.

Storage Instructions

Store: This casserole is a great make-ahead meal that actually tastes even better the next day once all the flavors have had time to meld together. Keep it covered in the fridge for up to 4 days, and it’s perfect for easy weeknight dinners or packed lunches.

Freeze: You can freeze this casserole for up to 3 months, either in the whole dish or portioned out into individual servings. Just let it cool completely first, then wrap it tightly with plastic wrap and foil. I like to freeze individual portions in containers so I can grab one whenever I need a quick meal.

Reheat: Warm it up in the oven at 350°F covered with foil until heated through, about 20-25 minutes from the fridge or 35-40 minutes from frozen. You can also microwave individual portions for 2-3 minutes, stirring halfway through. Add a splash of broth or water if it seems a bit dry.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2700-3000
• Protein: 120-135 g
• Fat: 110-125 g
• Carbohydrates: 290-320 g

Ingredients

• 3 tbsp olive oil
• 1 small red onion, diced
• 1 lb ground beef
• 1.5 tbsp garlic (minced)
• 1 medium red bell pepper (diced)
• 1 medium green bell pepper (diced)
• 1.25 cups jasmine rice
• 2.5 tsp cumin (ground)
• 1.5 tsp chili powder
• 2.5 tsp paprika
• 2 tsp oregano
• 1.75 tsp salt
• 2.75 cups chicken broth (I use Swanson chicken broth)
• 15 oz canned tomatoes (diced)
• 1 cup corn (frozen or fresh)
• 15 oz canned black beans (rinsed and drained)
• 1.5 cups spinach (fresh)
• 1.5 cups Mexican cheese (shredded)
• 1 tbsp fresh lime juice

Step 1: Prepare Mise en Place and Build the Aromatics Base

• 3 tbsp olive oil
• 1 small red onion, diced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 2.5 tsp cumin
• 1.5 tsp chili powder
• 2.5 tsp paprika
• 2 tsp oregano
• 1.75 tsp salt
• 1.25 cups jasmine rice
• 2.75 cups chicken broth
• 1 cup corn
• 15 oz canned black beans, rinsed and drained

Dice the red onion, mince the garlic, and dice both bell peppers; set aside.

Rinse and drain the canned black beans and set aside with the corn.

Measure out the jasmine rice, chicken broth, and combine all the dried spices (cumin, chili powder, paprika, oregano, and salt) in a small bowl—this will make adding them easier and ensure even distribution.

Heat the olive oil in a large skillet over medium-high heat.

Once shimmering, add the diced red onion and sauté for about 5 minutes until it begins to soften and turn translucent, which creates a flavor foundation for the entire dish.

Step 2: Brown the Meat and Add Aromatics

• 1.5 tbsp garlic, minced
• 1 lb ground beef

Add the minced garlic to the softened onion and stir for about 30 seconds until fragrant.

Increase the heat slightly and add the ground beef, breaking it up with a spoon or spatula as it cooks.

Cook for 5-7 minutes until the beef is fully browned and no pink remains.

I like to let the meat sit undisturbed for a minute or two after adding it so it develops a nice crust—this creates more flavor than constantly stirring.

Step 3: Build Flavor with Peppers and Spices

• diced bell peppers from Step 1
• spice mixture from Step 1

Add the diced red and green bell peppers to the browned beef mixture and sauté for 3-4 minutes until they soften slightly and release their aromas.

Pour in the combined spice mixture from Step 1 and stir constantly for about 1 minute to bloom the spices—this technique releases their essential oils and deepens their flavors throughout the dish.

Step 4: Combine Rice, Broth, and Vegetables

• 1.25 cups jasmine rice
• 2.75 cups chicken broth
• 15 oz canned diced tomatoes
• corn from Step 1
• black beans from Step 1

Add the jasmine rice directly to the skillet and stir for about 1 minute to coat it with the oil and spices.

Pour in the chicken broth and add the canned diced tomatoes (with their liquid), corn, and black beans from Step 1.

Stir well to combine, then bring the mixture to a boil over medium-high heat.

Step 5: Simmer and Cook Rice Through

• cooked mixture from Step 4
• 0.5 cup Mexican cheese, shredded

Once boiling, reduce the heat to low, cover the skillet with a lid, and simmer for 20 minutes.

About halfway through (around 10 minutes), carefully remove the lid and give the mixture a stir to ensure even cooking and prevent sticking.

The rice should absorb most of the liquid and become tender; the mixture will be mostly dry but still moist.

Step 6: Finish with Spinach, Cheese, and Lime

• 1.5 cups fresh spinach
• 1.5 cups Mexican cheese, shredded
• 1 tbsp fresh lime juice

Remove the skillet from heat and stir in the fresh spinach, allowing it to wilt into the hot mixture (about 1-2 minutes).

Squeeze the fresh lime juice over the entire casserole and give it a final stir.

Sprinkle the remaining Mexican cheese over the top, cover briefly for 1-2 minutes to allow it to melt slightly, then serve directly from the skillet.

I find that adding the lime juice at the end brightens up all the warm spices and gives the dish a fresh finish.

Classic Ground Beef and Rice Casserole

Delicious Classic Ground Beef and Rice Casserole recipe with step-by-step instructions.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 6 servings

Calories 2850 kcal

Ingredients

  

• 3 tbsp olive oil
• 1 small red onion, diced
• 1 lb ground beef
• 1.5 tbsp garlic (minced)
• 1 medium red bell pepper (diced)
• 1 medium green bell pepper (diced)
• 1.25 cups jasmine rice
• 2.5 tsp cumin (ground)
• 1.5 tsp chili powder
• 2.5 tsp paprika
• 2 tsp oregano
• 1.75 tsp salt
• 2.75 cups chicken broth (I use Swanson chicken broth)
• 15 oz canned tomatoes (diced)
• 1 cup corn (frozen or fresh)
• 15 oz canned black beans (rinsed and drained)
• 1.5 cups spinach (fresh)
• 1.5 cups Mexican cheese (shredded)
• 1 tbsp fresh lime juice

Instructions

 

• Dice the red onion, mince the garlic, and dice both bell peppers; set aside. Rinse and drain the canned black beans and set aside with the corn. Measure out the jasmine rice, chicken broth, and combine all the dried spices (cumin, chili powder, paprika, oregano, and salt) in a small bowl—this will make adding them easier and ensure even distribution. Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the diced red onion and sauté for about 5 minutes until it begins to soften and turn translucent, which creates a flavor foundation for the entire dish.
• Add the minced garlic to the softened onion and stir for about 30 seconds until fragrant. Increase the heat slightly and add the ground beef, breaking it up with a spoon or spatula as it cooks. Cook for 5-7 minutes until the beef is fully browned and no pink remains. I like to let the meat sit undisturbed for a minute or two after adding it so it develops a nice crust—this creates more flavor than constantly stirring.
• Add the diced red and green bell peppers to the browned beef mixture and sauté for 3-4 minutes until they soften slightly and release their aromas. Pour in the combined spice mixture from Step 1 and stir constantly for about 1 minute to bloom the spices—this technique releases their essential oils and deepens their flavors throughout the dish.
• Add the jasmine rice directly to the skillet and stir for about 1 minute to coat it with the oil and spices. Pour in the chicken broth and add the canned diced tomatoes (with their liquid), corn, and black beans from Step 1. Stir well to combine, then bring the mixture to a boil over medium-high heat.
• Once boiling, reduce the heat to low, cover the skillet with a lid, and simmer for 20 minutes. About halfway through (around 10 minutes), carefully remove the lid and give the mixture a stir to ensure even cooking and prevent sticking. The rice should absorb most of the liquid and become tender; the mixture will be mostly dry but still moist.
• Remove the skillet from heat and stir in the fresh spinach, allowing it to wilt into the hot mixture (about 1-2 minutes). Squeeze the fresh lime juice over the entire casserole and give it a final stir. Sprinkle the remaining Mexican cheese over the top, cover briefly for 1-2 minutes to allow it to melt slightly, then serve directly from the skillet. I find that adding the lime juice at the end brightens up all the warm spices and gives the dish a fresh finish.