Ground beef and black beans make a hearty base for an easy taco casserole. These cheesy recipes are full of familiar flavors and work well for busy weeknights or casual family dinners. You’ll find practical ideas with simple ingredients and plenty of ways to make taco night a little easier.
Helpful Tips Before You Start
A few simple steps can help your ground beef and black bean taco casserole bake up flavorful and cheesy.
Brown and Season the Beef
Cook the ground beef until browned, breaking it into small pieces as it cooks. Drain excess fat, then stir in taco seasoning so the beef is evenly flavored.
Drain the Black Beans
Rinse and drain canned black beans before adding them to the filling. This helps keep extra liquid from making the casserole watery.
Layer for Even Bites
Spread the beef and bean mixture evenly through the dish, then distribute cheese across the top. If the recipe includes tortillas or chips, layer them as directed so each serving holds together.
Rest Before Serving
Let the casserole sit for about 5 to 10 minutes after baking. The filling will settle, making it easier to slice and serve.
Classic Beef and Black Bean Taco Tortilla Casserole
This layered casserole brings seasoned ground beef and black beans together with tortillas and plenty of melted cheese. The tortillas soften as they bake, creating a hearty, sliceable dish with tender layers and lightly crisp edges.
It’s a practical choice for a weeknight dinner or a casual family meal. Serve it straight from the baking dish, with salsa and sour cream on the side for an easy taco-inspired supper.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 tablespoons taco seasoning
- 1/2 cup water
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, drained
- 6 small flour tortillas
- 2 cups shredded Mexican-blend cheese, divided
- 1/4 cup sour cream, for serving
- 1/2 cup salsa, for serving
- 2 tablespoons chopped fresh cilantro, for garnish
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened.
- Add the ground beef. Cook, breaking it up with a spoon, until browned and no longer pink. Drain off excess fat if needed.
- Stir in the taco seasoning and water. Simmer for 2 minutes, then add the black beans and drained diced tomatoes. Stir until combined and heated through.
- Spread a thin layer of the beef mixture in the baking dish. Add two tortillas, tearing them as needed to cover the layer. Spoon over one-third of the remaining beef mixture and sprinkle with one-third of the cheese. Repeat the layers two more times, finishing with cheese.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbling. Let the casserole rest for 5 minutes before serving.
- Cut into portions and serve with sour cream and salsa. Sprinkle with chopped cilantro.
Extra Tips
For cleaner slices, let the casserole rest before cutting so the tortilla layers can settle. If you prefer a softer top, keep it covered for the full baking time. Leftovers can be refrigerated and reheated covered in the oven until warmed through.Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Large Skillet, Foil
Cheesy Beef and Black Bean Enchilada Casserole with Corn Tortillas
This casserole layers seasoned ground beef and black beans with corn tortillas, enchilada sauce, and plenty of melted cheese. It has the cozy flavor of enchiladas without the work of rolling each tortilla.
It’s a handy weeknight dinner or a relaxed dish to share with family. The tortillas soften as they bake, while the beef-and-bean filling stays hearty and the cheese turns golden on top.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon salt
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (10 ounces) red enchilada sauce
- 8 small corn tortillas, cut into quarters
- 2 cups shredded Mexican-style cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking up the beef with a spoon, until the beef is browned and the onion is softened, about 7 to 9 minutes.
- Stir in the garlic, chili powder, cumin, and salt. Cook for 30 seconds, then add the black beans and half of the enchilada sauce. Stir until the filling is evenly coated and warmed through.
- Spread a little of the remaining enchilada sauce over the bottom of the baking dish. Arrange half of the tortilla pieces over it, then spoon on half of the beef and bean filling. Sprinkle with half of the shredded cheese.
- Repeat the layers with the remaining tortilla pieces, filling, and enchilada sauce. Finish with the remaining cheese.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbling.
- Let the casserole rest for 5 minutes, then sprinkle with chopped cilantro before serving.
Extra Tips
Cut the tortillas into similarly sized pieces so they layer evenly and soften throughout the casserole. For a firmer texture, let the baked casserole rest for a few extra minutes before slicing.Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Large Skillet, Aluminum Foil
Crunchy Nacho Beef and Black Bean Casserole with Tortilla Chips
This casserole brings together seasoned ground beef, black beans, salsa, and plenty of melted cheese for an easy taco-night dinner. Crushed tortilla chips give the top a crunchy nacho-style finish.
It works well for a family meal or a casual gathering, and it’s best served straight from the oven while the cheese is hot and the chips are crisp.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 1 packet taco seasoning, about 1 ounce
- 1 can black beans, 15 ounces, drained and rinsed
- 1 cup chunky salsa
- 1 cup sour cream
- 2 cups shredded Mexican-blend cheese, divided
- 3 cups tortilla chips, lightly crushed
- 2 tablespoons sliced black olives
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease a 9-inch square baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking up the beef, until it is browned and the onion has softened. Drain excess fat if needed.
- Stir in the taco seasoning, black beans, and salsa. Cook for 2 minutes, stirring until everything is well combined.
- Remove the skillet from the heat. Fold in the sour cream and 1 cup of the shredded cheese.
- Spread the beef and bean mixture evenly in the prepared baking dish. Sprinkle the remaining 1 cup of cheese over the top.
- Bake for 15 minutes, until the filling is bubbling and the cheese has melted.
- Scatter the crushed tortilla chips and sliced black olives over the casserole. Bake for 5 more minutes, just until the chips are warm.
- Sprinkle with chopped cilantro and serve hot.
Extra Tips
For the crunchiest topping, add the tortilla chips only for the final few minutes of baking. If you want to prepare the filling ahead, refrigerate it in the baking dish without the chips, then bake until hot and add the chips near the end.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 9-inch Square Baking Dish, Measuring Cups, Spatula
Beef and Black Bean Taco Mac and Cheese Bake
This casserole brings taco-night flavors together with creamy macaroni, seasoned ground beef, and black beans. A layer of melted cheese makes it a filling, family-friendly option for a weeknight dinner or casual gathering.
The pasta stays tender while the beef and beans add a hearty, savory bite. Taco seasoning, salsa, and a little sour cream give the cheese sauce a tangy kick without making it complicated.
Serves 4 people.
Ingredients
- 8 ounces elbow macaroni
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 packet taco seasoning, about 1 ounce
- 1/2 cup water
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup salsa
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 2 cups shredded cheddar cheese, divided
- 1/2 cup sour cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the oven to 375°F. Grease a 2-quart baking dish. Bring a large pot of salted water to a boil, cook the macaroni until just tender according to the package directions, then drain.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it into small pieces, until browned. Drain excess fat if needed.
- Stir the taco seasoning and water into the beef. Simmer until the liquid has mostly reduced. Fold in the black beans and salsa, then remove the skillet from the heat.
- In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute. Gradually whisk in the milk and cook, stirring, until the sauce thickens. Remove it from the heat and stir in 1 1/2 cups of the cheddar, the sour cream, salt, and black pepper until smooth.
- Add the drained macaroni to the cheese sauce and stir to coat. Fold in the beef and black bean mixture, then transfer everything to the prepared baking dish. Sprinkle the remaining 1/2 cup cheddar over the top.
- Bake uncovered until the casserole is bubbling and the cheese on top has melted, about 20 minutes. Let it rest for 5 minutes before serving.
Extra Tips
Cook the macaroni just until tender so it holds its shape in the oven. For a milder casserole, choose a mild salsa. Leftovers can be refrigerated in a covered container and reheated with a small splash of milk to loosen the cheese sauce.Course: Main Course Cuisine: Mexican Equipment: Large Pot, Large Skillet, Saucepan, Whisk, 2-Quart Baking Dish
Cheesy Beef and Black Bean Tamale Pie with Cornbread Topping
This tamale pie layers seasoned ground beef and black beans under a tender cornbread topping, with melted cheddar tying everything together. It brings the familiar flavors of a taco casserole to the table in a cozy, scoopable bake.
Serve it for a weeknight dinner or a casual family meal. The savory filling has a little warmth from chili powder, while the cornbread bakes up golden on top and soft where it meets the beef.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon salt
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes, drained
- 1 cup shredded cheddar cheese, divided
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
Instructions
- Heat the oven to 400°F. Lightly grease an 8-inch square baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking up the beef with a spoon, until the beef is browned and the onion has softened. Drain off excess fat if needed.
- Stir in the chili powder, cumin, and ½ teaspoon salt. Add the black beans and drained diced tomatoes. Cook for 2 to 3 minutes, stirring gently, until the filling is hot. Spread it evenly in the prepared baking dish and sprinkle with ½ cup of the cheddar.
- In a mixing bowl, whisk together the cornmeal, flour, baking powder, and remaining ¼ teaspoon salt. In a separate bowl, whisk the milk, egg, and melted butter. Pour the wet mixture into the dry ingredients and stir just until combined.
- Spoon the cornbread batter over the filling and spread it into an even layer. Sprinkle the remaining ½ cup cheddar over the top.
- Bake for 22 to 26 minutes, until the cornbread topping is golden and a toothpick inserted into the center of the topping comes out clean. Let the casserole rest for 5 minutes before serving so the filling is easier to scoop.
Extra Tips
Drain the tomatoes well to keep the cornbread topping from turning soggy. For an even cheesier top, reserve a little of the cheddar and add it during the last few minutes of baking.Course: Main Course Cuisine: American Equipment: Large Skillet, 8-inch Square Baking Dish, Mixing Bowl, Whisk
Beef and Black Bean Taco Tater Tot Casserole
This casserole brings together seasoned ground beef, black beans, and a cheesy taco filling under a crisp layer of golden tater tots. It has familiar taco flavors with a cozy, satisfying texture.
It works well for a family dinner or a casual get-together, and it is easy to serve straight from the baking dish. Add the fresh toppings at the table so everyone can finish their portion to taste.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 1 small yellow onion, diced
- 1 tablespoon olive oil
- 2 tablespoons taco seasoning
- 1/2 cup water
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup salsa
- 1 cup shredded cheddar cheese
- 1 pound frozen tater tots
- 1/4 cup sour cream, for serving
- 2 tablespoons chopped fresh cilantro, for serving
Instructions
- Preheat the oven to 425°F. Lightly grease a 9-by-13-inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened.
- Add the ground beef to the skillet. Break it into small pieces and cook until browned, about 6 to 8 minutes. Drain off excess fat if needed.
- Stir in the taco seasoning and water. Simmer for 2 minutes, then mix in the drained black beans and salsa. Spread the beef mixture evenly in the prepared baking dish.
- Sprinkle the shredded cheddar over the beef mixture. Arrange the frozen tater tots in an even layer on top.
- Bake for 30 to 35 minutes, until the tater tots are crisp and golden and the filling is bubbling around the edges. Let the casserole rest for 5 minutes before serving.
- Spoon portions onto plates and finish with sour cream and chopped cilantro.
Extra Tips
For the crispiest topping, arrange the tater tots in a single layer without packing them tightly together. If you like a tangier finish, add the sour cream to each serving rather than spreading it over the hot casserole.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 9-by-13-inch Baking Dish, Measuring Cups and Spoons
Beef and Black Bean Quesadilla Casserole with Flour Tortillas
This casserole layers flour tortillas with seasoned ground beef, black beans, and plenty of melted cheese. It has the familiar flavor of a beef quesadilla, with soft layers in the middle and a lightly crisp top.
It’s a handy choice for a weeknight dinner or a casual family meal. Cut it into wedges and serve it warm, with a little sour cream and salsa on the side.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 1 packet (1 ounce) taco seasoning
- ⅔ cup water
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (4 ounces) diced green chiles, drained
- 2 cups shredded Mexican-style cheese blend, divided
- 4 large flour tortillas
- ½ cup sour cream, for serving
- ½ cup salsa, for serving
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking up the beef with a spoon, until the beef is browned and the onion is softened. Drain off any excess fat.
- Stir in the taco seasoning and water. Simmer for 2 to 3 minutes, stirring, until the mixture thickens. Fold in the black beans and diced green chiles, then remove the skillet from the heat.
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish. Place one flour tortilla in the dish. Spread about one-third of the beef and bean mixture over it, then sprinkle with about ½ cup of the cheese.
- Repeat the layers with two more tortillas, the remaining beef mixture, and another ½ cup of cheese. Top with the last tortilla and the remaining cheese.
- Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for another 10 to 12 minutes, until the cheese is melted and the edges are lightly golden.
- Let the casserole rest for 5 minutes before cutting it into wedges. Serve with sour cream and salsa.
Extra Tips
For neater wedges, let the casserole rest before slicing and use a sharp knife. If the tortillas are wider than your baking dish, trim them to fit so the layers stay even.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 8-inch Square Baking Dish, Foil
Green Chile Beef and Black Bean Casserole with Pepper Jack
This casserole brings together seasoned ground beef, hearty black beans, mild green chiles, and a generous layer of pepper jack cheese. Salsa and corn tortillas tie it together for a cozy taco-inspired bake with a creamy, savory center.
It’s a practical weeknight dinner that can go straight from the oven to the table. The pepper jack adds a gentle kick, while the tortillas soften into tender layers beneath the browned, cheesy top.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 (4-ounce) can diced green chiles, drained
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup salsa
- 8 small corn tortillas
- 2 cups shredded pepper jack cheese, divided
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking up the beef, until the meat is browned and the onion is tender. Drain off excess fat if needed.
- Stir in the chili powder, cumin, garlic powder, and salt. Add the green chiles, black beans, and salsa. Stir until combined, then cook for 2 minutes so the mixture is heated through.
- Spread half of the beef and bean mixture in the prepared baking dish. Arrange 4 tortillas over the mixture, overlapping them as needed. Add the remaining beef mixture, then top with the remaining 4 tortillas.
- Sprinkle the remaining pepper jack evenly over the tortillas. Bake for 20 to 25 minutes, until the cheese is melted and bubbling around the edges.
- Let the casserole rest for 5 minutes before cutting into portions. This helps the layers hold together when served.
Extra Tips
For a milder casserole, choose mild salsa and green chiles. If you like more heat, use a spicier salsa. Letting the casserole rest before serving helps the softened corn tortilla layers stay neat, and leftovers reheat well covered in the oven.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 8-inch Square Baking Dish, Measuring Spoons
Smoky Chipotle Beef and Black Bean Casserole with Sweet Potatoes
This casserole pairs seasoned ground beef and hearty black beans with tender cubes of sweet potato, all baked under a layer of melted cheese. Chipotle adds a smoky warmth, while a little lime brightens the rich filling.
It makes a cozy weeknight dinner and is easy to serve straight from the baking dish. Let the sweet potatoes soften in the oven, then top each portion with cool sour cream and fresh cilantro.
Serves 4 people.
Ingredients
- 1 medium sweet potato, peeled and cut into ½-inch cubes
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 chipotle pepper in adobo sauce, finely chopped
- 1 tablespoon adobo sauce
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes, drained
- ½ teaspoon kosher salt
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon lime juice
- ¼ cup sour cream, for serving
- 2 tablespoons chopped fresh cilantro, for serving
Instructions
- Heat the oven to 400°F. Lightly grease a 2-quart baking dish. Put the sweet potato cubes in the dish, drizzle with olive oil, and toss to coat. Bake for 15 minutes, until they are beginning to soften.
- While the sweet potatoes bake, cook the ground beef and diced onion in a large skillet over medium heat. Break the beef into small pieces and cook until browned and the onion is softened. Drain excess fat if needed.
- Stir the garlic, cumin, smoked paprika, chopped chipotle, adobo sauce, and salt into the skillet. Cook for 30 seconds, stirring so the garlic does not burn.
- Add the black beans and drained diced tomatoes. Stir to combine, then mix in the lime juice. Spoon the beef mixture over the partially baked sweet potatoes and spread it evenly.
- Sprinkle the shredded Monterey Jack over the casserole. Bake uncovered for 15 to 20 minutes, until the cheese is melted and bubbling and the sweet potatoes are tender when pierced with a fork.
- Let the casserole rest for 5 minutes. Serve with sour cream and chopped cilantro on top.
Extra Tips
For a milder casserole, use half a chipotle pepper and keep the tablespoon of adobo sauce for smoky flavor. Cut the sweet potato into evenly sized cubes so they soften at the same rate, and check one with a fork before serving.Course: Main Course Cuisine: Mexican Equipment: 2-quart Baking Dish, Large Skillet, Cutting Board, Knife
Beef and Black Bean Taco Lasagna with Ricotta
This taco lasagna layers seasoned ground beef and black beans with ricotta, salsa, tortillas, and plenty of melted cheese. It has the cozy, sliceable feel of lasagna with the bold flavors of taco night.
It works well for a family dinner or a casual gathering, and the layers make it easy to serve. Letting it rest before cutting helps each piece hold together, with creamy ricotta between the savory filling and soft tortillas.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 tablespoons taco seasoning
- 1/2 cup water
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup ricotta cheese
- 1 large egg
- 2 cups shredded Mexican-style cheese blend, divided
- 1 1/2 cups salsa, divided
- 6 small flour tortillas
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook for 6 to 8 minutes, breaking up the beef, until it is browned and the onion is softened. Drain excess fat if needed.
- Stir in the taco seasoning and water. Simmer for 2 minutes, then fold in the drained black beans. Remove the skillet from the heat.
- In a mixing bowl, stir together the ricotta, egg, and 1 cup of the shredded cheese until combined.
- Spread 1/2 cup of salsa across the bottom of an 8-inch square baking dish. Arrange two tortillas over the salsa, cutting or overlapping them as needed to cover the base.
- Spoon half of the beef and black bean mixture over the tortillas. Spread half of the ricotta mixture on top, then spoon over 1/2 cup of salsa. Add another layer of two tortillas.
- Repeat with the remaining beef mixture, ricotta mixture, and 1/2 cup of salsa. Finish with the last two tortillas, the remaining salsa, and the remaining 1 cup of shredded cheese.
- Cover the dish with foil and bake at 375°F for 25 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbling.
- Let the lasagna rest for 10 minutes before slicing. Sprinkle with chopped cilantro just before serving.
Extra Tips
For cleaner slices, give the casserole the full resting time before cutting. If assembling it ahead, cover and refrigerate it before baking, then let the dish sit at room temperature while the oven heats.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, Mixing Bowl, 8-inch Square Baking Dish
Creamy Salsa Verde Beef and Black Bean Rice Casserole
This casserole brings ground beef, black beans, and rice together in a creamy salsa verde sauce, with melted cheese on top. It has a mild tangy flavor and a cozy, scoopable texture.
It works well for a weeknight dinner when you want a filling meal from one baking dish. The rice cooks before baking, so the casserole comes together easily and the cheese gets a golden finish in the oven.
Serves 4 people.
Ingredients
- 1 cup uncooked long-grain white rice
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 cup salsa verde
- 1/2 cup sour cream
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup shredded Monterey Jack cheese, divided
- 2 tablespoons chopped cilantro
Instructions
- Cook the rice according to the package directions. Set it aside while you prepare the beef mixture.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking up the beef with a spoon, until the beef is browned and the onion is soft. Drain off any excess fat.
- Stir in the cumin, garlic powder, and salt. Add the salsa verde and sour cream, then stir until the mixture is evenly combined.
- Add the cooked rice, black beans, and half of the Monterey Jack cheese to the skillet. Stir gently to combine, then transfer the mixture to a baking dish and spread it into an even layer.
- Sprinkle the remaining cheese over the casserole. Bake at 375°F until the cheese is melted and the casserole is hot throughout, about 15 to 20 minutes.
- Let the casserole rest for a few minutes, then scatter the chopped cilantro over the top before serving.
Extra Tips
For a saucier casserole, stir in a little extra salsa verde before adding the mixture to the baking dish. If you prefer a sharper finish, use a tangy salsa verde, and keep the casserole loosely covered with foil when reheating so the rice stays moist.Course: Main Course Cuisine: Mexican Equipment: Medium Saucepan, Large Skillet, Baking Dish
Beef and Black Bean Taco Stuffed Pepper Casserole
This casserole brings the flavors of beef and black bean tacos together with tender bell peppers and a cheesy baked top. The sliced peppers cook right in the casserole, so there’s no need to stuff them individually.
It’s a cozy weeknight meal that works well when you want taco flavor in an easy, scoopable dish. Each serving has savory seasoned beef, hearty beans, soft peppers, and plenty of melted cheese.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 2 tablespoons taco seasoning
- 1 cup chunky salsa
- 1 can (15 ounces) black beans, drained and rinsed
- 3 bell peppers, seeded and sliced into strips
- 1 cup uncooked long-grain white rice, rinsed
- 1 ¾ cups beef broth
- 1 ½ cups shredded cheddar cheese, divided
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking up the beef, until it is browned and the onion is softened. Drain excess grease if needed.
- Stir in the taco seasoning, salsa, black beans, sliced bell peppers, rinsed rice, and beef broth. Mix until evenly combined.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Cover the dish tightly with foil and bake for 45 minutes, until the rice is tender and the peppers have softened.
- Carefully remove the foil and stir the casserole to distribute the rice and filling. Sprinkle the remaining cheddar over the top. Bake uncovered for 10 to 15 minutes, until the cheese is melted and lightly golden.
- Let the casserole rest for 5 minutes, then scatter the chopped cilantro over the top before serving.
Extra Tips
Cut the pepper strips evenly so they soften at the same rate, and keep the baking dish tightly covered while the rice cooks. If the rice is still firm after 45 minutes, cover the dish again and bake a little longer before adding the cheese.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 9-by-13-inch Baking Dish, Aluminum Foil
