Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 cups cooked rice
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup sour cream
- 1/4 cup chopped cilantro (optional, for garnish)
Feel free to customize this recipe to your liking. You can substitute ground turkey or chicken for the beef, or add some heat with jalapeños if you’re feeling adventurous — a nod to my grandmother’s love for adding a spicy kick to her dishes!
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, brown the ground beef until fully cooked, about 5-7 minutes. Drain any excess fat.
- Add the chopped onion, garlic, and bell pepper to the skillet. Sauté until the vegetables are softened, about 4-5 minutes.
- Stir in the diced tomatoes, ground cumin, chili powder, salt, and pepper. Allow the mixture to simmer for 10 minutes, letting the flavors meld together. This step always reminds me of helping my abuela stir her pots as a child, watching the magic of flavors come to life.
- In a large mixing bowl, combine the cooked rice with the beef and tomato mixture. Mix until well combined.
- Spread half of the beef and rice mixture into a greased baking dish. Layer with half of the cheddar and mozzarella cheeses, followed by the remaining beef mixture.
- Top with the remaining cheeses and dot with sour cream.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown. This is when the aroma starts to fill your kitchen, promising a meal that’s worth every bite.
- Garnish with chopped cilantro if desired, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International