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–+ servings

Ground Beef and Rice Casserole

A hearty and comforting family-friendly beef and rice casserole that's easy to make, customizable, and perfect for busy weeknights. With a rich tomato-based sauce, fluffy rice, and a gooey cheese topping, it's a one-pan wonder that brings everyone to the table.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: dinner, Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tbsp Olive Oil
  • 1 lb Lean Ground Beef (90/10)
  • 1 large Yellow Onion diced
  • 2 cloves Garlic minced
  • 1 (15 oz) can Diced Tomatoes undrained
  • 1 (10 oz) can Tomato Sauce
  • 2 cups Beef Broth low sodium
  • 1 cup Long Grain White Rice uncooked
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 1/2 tsp Cumin
  • Salt to taste
  • Black Pepper to taste
  • 1 cup Cheddar Cheese shredded
  • 1/2 cup Mozzarella Cheese shredded
  • 2 tbsp Fresh Parsley chopped (for garnish)

Equipment

  • Oven-safe skillet or 9x13 inch baking dish
  • Large saucepan or pot
  • Wooden spoon
  • - Measuring cups and spoons

Method
 

  1. Preheat the oven to 375°F (190°C). Grab a large, deep, oven-safe skillet. If you don’t have one, you can use a regular skillet and transfer everything to a 9x13 inch baking dish later.
  2. Warm the olive oil in your skillet over medium-high heat. Once it shimmers just a little, add the diced yellow onion. Let it cook, stirring occasionally, for about 4–5 minutes until it becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant. Be careful not to let the garlic burn!
  3. Add the ground beef to the skillet. Use a wooden spoon or spatula to break it apart as it cooks. Continue cooking until it's completely browned and no longer pink. Drain off any excess grease.
  4. Pour the undrained diced tomatoes, tomato sauce, and beef broth directly into the skillet with the beef. Sprinkle in the uncooked rice, smoked paprika, oregano, and cumin. Give everything a good, thorough stir to make sure the rice is fully submerged in the liquid and all the seasonings are well distributed.
  5. Bring the mixture to a gentle simmer. Once you see bubbles breaking the surface, reduce the heat to low, cover the skillet with a lid, and let it cook for about 15–20 minutes. The goal here is to let the rice absorb most of that delicious liquid and become tender.
  6. After the initial simmer, remove the lid and give it a taste. Now is the time to season with salt and pepper. Adjust until the flavors sing.
  7. Sprinkle the shredded cheddar and mozzarella cheeses evenly over the top of the casserole. Let it cover the surface from edge to edge. Carefully transfer the skillet to your preheated oven. Bake for 15–20 minutes, or until the cheese is completely melted, bubbly, and just beginning to turn a beautiful golden brown.
  8. Let the casserole rest for about 5–10 minutes after you take it out of the oven. This allows it to set up, making it easier to serve and allowing the flavors to meld together perfectly. Just before serving, sprinkle with fresh parsley.

Nutrition

Calories: 385kcalCarbohydrates: 25gProtein: 28gFat: 18gSaturated Fat: 8gCholesterol: 65mgSodium: 580mgPotassium: 420mgFiber: 2gSugar: 6gVitamin A: 350IUVitamin C: 8mgCalcium: 180mgIron: 3.2mg

Notes

Substitutions & Notes: Feel free to use ground turkey or chicken instead of beef. For a healthier version, consider using brown rice (you may need to increase the liquid and baking time) and loading it up with vegetables like diced carrots or peas.
Make Ahead: This casserole can be assembled completely, covered, and refrigerated for up to two days before baking. When ready to bake, add about 10 minutes to the initial baking time since you're starting from cold.
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