Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 1 bell pepper, chopped (any color)
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup uncooked white rice
- 2 cups beef broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream
- Fresh cilantro for garnish (optional)
If you’re feeling adventurous or need a substitution, you can swap the ground beef for ground turkey or even a plant-based alternative. The cheese can be varied too; Monterey Jack or a Mexican blend are delightful options.
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, cook the ground beef until it’s browned, about 5-7 minutes. Drain any excess fat.
- Add the diced onion, bell pepper, and garlic to the beef. Sauté until the vegetables are tender, about 5 minutes.
- Stir in the diced tomatoes, uncooked rice, beef broth, chili powder, cumin, salt, and pepper. Bring the mixture to a simmer.
- Transfer the beef mixture to a greased 9×13-inch casserole dish. Cover tightly with aluminum foil.
- Bake in the preheated oven for 30 minutes, or until the rice is tender and has absorbed most of the liquid.
- Remove the foil and stir in the sour cream and 1 cup of shredded cheese. Sprinkle the remaining cheese on top.
- Return to the oven and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
- Let the casserole cool for a few minutes before garnishing with fresh cilantro and serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International