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image of fresh ground beef white rice colorful bell peppers red onions ripe tomatoes green chiles minced garlic shredded cheddar cheese fresh cilantro avocado sour cream corn black beans arranged on white marble countertop with clear glass bowls and rustic brown wooden utensils under soft daylight
adam saha

Ground Beef Fajita Rice Casserole

This hearty and comforting Ground Beef Fajita Rice Casserole combines the smoky flavors of fajitas with creamy seasoned rice, baked under melty cheese for a simple, soul-satisfying meal that's perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

The Meat
  • 1.5 lbs lean ground beef 80/20 fat ratio for best flavor
The Trinity
  • 1 large yellow onion diced
  • 2 large bell peppers mixed colors, sliced thin
The Flavor Base
  • 2 cloves garlic minced
  • 1 packet fajita seasoning mix or 3 tablespoons
  • 1 tsp smoked paprika
  • 1 tsp cumin
The Liquid & Texture
  • 1 can condensed cream of chicken soup 10.5 oz
  • 1 container diced green chilies 4 oz
  • 1 can diced tomatoes with green chilies 10 oz, such as Rotel, undrained
The Foundation
  • 2 cups cooked rice white or brown, day-old preferred
  • 1/2 cup beef or chicken broth optional for extra moisture
The Topping
  • 2 cups shredded cheese blend Colby Jack or Mexican blend
Garnishes
  • fresh cilantro chopped
  • sour cream
  • avocado or guacamole

Equipment

  • Large skillet or Dutch oven
  • 9x13-inch casserole dish

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish. Ensure the 2 cups of rice are cooked and ready.
  2. In a large skillet or Dutch oven, brown the ground beef over medium-high heat, breaking it up finely. Drain off any excess fat once cooked.
  3. Add the diced onion and sliced bell peppers to the skillet with the browned beef. Reduce heat to medium and sauté until vegetables are tender-crisp, about 5-7 minutes.
  4. Stir in the minced garlic, fajita seasoning packet, smoked paprika, and cumin. Cook for an additional minute, stirring constantly to bloom the spices.
  5. Pour in the condensed cream of chicken soup, diced green chilies, and undrained Rotel tomatoes. Add the optional broth if the mixture seems too thick. Bring to a gentle simmer and let bubble for 2 minutes.
  6. Remove from heat and gently fold in the 2 cups of cooked rice until fully coated. Adjust salt and pepper to taste, remembering the cheese will add more salinity.
  7. Transfer the mixture to the prepared casserole dish and spread evenly. Sprinkle the shredded cheese blend evenly over the top.
  8. Bake for 20-25 minutes, or until the cheese is melted, golden, and bubbly around the edges.
  9. Let the casserole rest for 5-10 minutes before serving. Garnish with fresh cilantro, sour cream, and avocado or guacamole.

Notes

This casserole is a meal prep champion – store leftovers in the refrigerator for 3-4 days or freeze (before baking if possible) for up to 3 months. Reheat in a 350°F oven covered with foil for 15-20 minutes, or microwave single portions in 60-second intervals. For extra heat, add jalapeños or cayenne. Feel free to sneak in veggies like corn or black beans when folding in the rice.
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