She Cooks: Southwest Casserole

A casserole with Tex-Mex spiced beef, rice, peppers, and tomatoes. Plenty of substitution possibilities: shredded chicken in place of beef, brown rice for white, a larger variety of vegetables, to name a few.

Southwest Casserole

Servings: 8

1 lb. ground beef
1 Tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper
1.5 c. white rice, uncooked
2 bell peppers, chopped (1-2 cups)
8 oz. sharp cheddar cheese, shredded (3-4 cups)
2 (10-oz.) cans tomatoes & green chiles
2 c. water

Preheat oven to 350 degrees.
In large skillet, combine beef and spices. Cook and crumble until beef is cooked through. Drain thoroughly and place in large mixing bowl.
Add rice, peppers, cheese (reserve about 1 cup to top casserole), and tomatoes & green chiles to the bowl. Stir to combine very well.
Pour into 3-quart casserole dish. Pour water evenly over the top, then top with reserved shredded cheese.
Cover tightly and bake for 1 hour, or until rice is tender.

2015-11-29_casserole (1024x768)


2 thoughts on “She Cooks: Southwest Casserole

    • I think corn or squash/zucchini would work. Also might be good with beans added. Healthier version would have shredded chicken and brown rice in place of the beef and white rice. Would probably need a bit more liquid and longer cooking time if brown rice is used. 🙂

      We liked it. Was good reheated, as well.

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