Cheesy Ground Beef and Rice Casserole
Cheesy ground beef and rice casserole turns affordable ground beef, rice, tomatoes, and cheddar into a warm family dinner with tender grains, savory beef, and a bubbling cheesy top.
This is the kind of meal I make when I want one hearty dish without buying anything fancy. The rice cooks right in the tomato beef broth, so it soaks up every bit of flavor. The onion, bell pepper, garlic, paprika, and Worcestershire sauce give the casserole a deep, cozy taste without much effort.
Why You’ll Love This Recipe
- Big comfort for a small grocery bill: Ground beef, rice, canned tomatoes, and broth stretch into four filling servings.
- Tender, flavorful rice: The rice bakes in tomato juices and beef broth, so it tastes savory all the way through.
- Melty cheddar topping: The cheese melts into a golden layer that makes each scoop rich and satisfying.
- Simple prep: Brown the beef, stir everything together, bake, and finish with cheese.
Fabian’s Budget and Health Tip: Use one pound of ground beef and bulk it up with rice, onion, bell pepper, and tomatoes. You still get a hearty beef flavor, but the vegetables and grains help make the meal filling and balanced. If cheddar is pricey, use a smaller amount of sharp cheddar because it gives stronger flavor with less cheese.
Ingredients (Serves 4)
- 1 pound ground beef (450 g), preferably 85 percent lean
- 1 cup long grain white rice (190 g), uncooked
- 1 can diced tomatoes with juices, 14.5 ounces (411 g)
- 2 cups beef broth (480 ml)
- 1 medium yellow onion (150 g), diced
- 1 medium bell pepper (150 g), diced
- 3 garlic cloves (9 g), minced
- 1 tablespoon Worcestershire sauce (15 ml)
- 1 teaspoon paprika (2 g)
- 1 teaspoon kosher salt (6 g), or to taste
- 1 half teaspoon black pepper (1 g)
- 1 and 1 half cups shredded cheddar cheese (170 g)
Step-by-Step Instructions
1. Heat The Oven And Prepare The Dish
Heat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9 by 13 inch baking dish. Set it close to the stove so you can transfer the hot beef and rice mixture without a mess.
2. Brown The Beef With Onion And Bell Pepper
Place a large skillet over medium high heat. Add the ground beef, onion, and bell pepper. Break the beef into small crumbles with a spoon. Cook for 7 to 9 minutes, until the beef loses its pink color and the onion turns glossy. The pepper should soften, and the pan should smell savory and sweet.
3. Add Garlic And Seasonings
Stir in the garlic, paprika, salt, black pepper, and Worcestershire sauce. Cook for 1 minute. The garlic should smell warm and fragrant, not sharp or raw. If you see excess grease in the skillet, spoon off most of it before moving on.
4. Stir In Rice, Tomatoes, And Broth
Add the uncooked rice, diced tomatoes with their juices, and beef broth. Stir well so the rice spreads evenly through the beef mixture. Scrape the bottom of the skillet to lift any browned bits, because those little bits add deep flavor to the casserole.
5. Transfer And Bake Until Tender
Pour the mixture into the prepared baking dish. Spread it into an even layer and cover the dish tightly with foil. Bake for 40 to 45 minutes, until the rice is tender and most of the liquid has been absorbed. When you lift the foil, the casserole should steam and smell like tomato, garlic, and beef broth.
6. Add The Cheddar Cheese
Remove the foil and sprinkle the shredded cheddar over the top. Return the dish to the oven for 5 to 8 minutes, until the cheese melts and turns bubbly at the edges. Let the casserole rest for 5 minutes before serving so the rice settles and each scoop holds together.
Expert Troubleshooting And FAQs
Why Is My Rice Still Firm?
The dish may need more time, or the foil may not have sealed tightly. Add 2 to 4 tablespoons of broth or water, cover the dish again, and bake for 10 more minutes. The rice should taste tender, not chalky.
Can I Use Brown Rice?
Yes, but brown rice needs more liquid and a longer bake time. Add about 1 half cup extra broth (120 ml) and plan for 20 to 30 more minutes in the oven. Check the rice before adding the cheese.
Can I Make This Casserole Ahead?
Yes. You can brown the beef and mix the filling earlier in the day. Cover and refrigerate it. When ready to bake, let the dish sit at room temperature while the oven heats, then bake as directed. You may need 5 to 10 extra minutes because the dish starts cold.
How Do I Keep The Casserole From Drying Out?
Cover it tightly with foil while the rice cooks. The trapped steam softens the rice. Add the cheese only at the end so it melts instead of drying out.
Can I Freeze Leftovers?
Yes. Cool the casserole completely, then pack it into freezer-safe portions. Freeze for up to 2 months. Reheat with a splash of broth or water so the rice turns soft again.
Estimated Nutritional Facts
These values are rough estimates per serving and will vary based on the exact beef, broth, tomatoes, and cheese you use.
- Calories: 560
- Protein: 32 g
- Carbs: 48 g
- Fats: 27 g
Cheesy Ground Beef and Rice Casserole
Ingredients
- 1 pound ground beef (450 g), preferably 85 percent lean
- 1 cup long grain white rice (190 g), uncooked
- 1 can diced tomatoes with juices, 14.5 ounces (411 g)
- 2 cups beef broth (480 ml)
- 1 medium yellow onion (150 g), diced
- 1 medium bell pepper (150 g), diced
- 3 garlic cloves (9 g), minced
- 1 tablespoon Worcestershire sauce (15 ml)
- 1 teaspoon paprika (2 g)
- 1 teaspoon kosher salt (6 g), or to taste
- 1 half teaspoon black pepper (1 g)
- 1 and 1 half cups shredded cheddar cheese (170 g)
Instructions
- 1. Heat The Oven And Prepare The Dish. Heat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9 by 13 inch baking dish. Set it close to the stove so you can transfer the hot beef and rice mixture without a mess.
- 2. Brown The Beef With Onion And Bell Pepper. Place a large skillet over medium high heat. Add the ground beef, onion, and bell pepper. Break the beef into small crumbles with a spoon. Cook for 7 to 9 minutes, until the beef loses its pink color and the onion turns glossy. The pepper should soften, and the pan should smell savory and sweet.
- 3. Add Garlic And Seasonings. Stir in the garlic, paprika, salt, black pepper, and Worcestershire sauce. Cook for 1 minute. The garlic should smell warm and fragrant, not sharp or raw. If you see excess grease in the skillet, spoon off most of it before moving on.
- 4. Stir In Rice, Tomatoes, And Broth. Add the uncooked rice, diced tomatoes with their juices, and beef broth. Stir well so the rice spreads evenly through the beef mixture. Scrape the bottom of the skillet to lift any browned bits, because those little bits add deep flavor to the casserole.
- 5. Transfer And Bake Until Tender. Pour the mixture into the prepared baking dish. Spread it into an even layer and cover the dish tightly with foil. Bake for 40 to 45 minutes, until the rice is tender and most of the liquid has been absorbed. When you lift the foil, the casserole should steam and smell like tomato, garlic, and beef broth.
- 6. Add The Cheddar Cheese. Remove the foil and sprinkle the shredded cheddar over the top. Return the dish to the oven for 5 to 8 minutes, until the cheese melts and turns bubbly at the edges. Let the casserole rest for 5 minutes before serving so the rice settles and each scoop holds together.
