The Cheesy Beef and Rice Casserole You’ll Brag About: One Pan, Mega Flavor, Zero Stress

You want a dinner that satisfies like takeout, feeds a crowd, and doesn’t make your sink cry? This Cheesy Beef and Rice Casserole is the answer. It’s rich, melty, and unapologetically comforting—the kind of dish that disappears before you’ve even sat down.

We’re talking big flavor, minimal steps, and ingredients you probably already own. Make it once, and it’ll become your Tuesday night power move.

Why You’ll Love This Recipe

• One-pan hero: Less mess, more flavor. Everything cooks together, and the rice soaks up all that beefy goodness.
• Fast and flexible: Weeknight-ready and customizable with whatever veggies and cheeses you’ve got.
• Crowd-pleaser: Kids devour it, adults ask for seconds, and leftovers taste even better.
• Budget-friendly: Ground beef, pantry staples, and zero fancy ingredients.

  Your wallet can chill.

• Comfort food, upgraded: Creamy, cheesy, savory—without needing a culinary degree.

Ingredients

• 1 pound (450 g) ground beef (85–90% lean)
• 1 small onion, diced
• 1 green bell pepper, diced (optional but awesome)
• 2 cloves garlic, minced
• 1 cup long-grain white rice, uncooked (or 1 1/4 cups if you like extra rice)
• 1 can (14.5 oz / 410 g) diced tomatoes, undrained
• 1 can (8 oz / 227 g) tomato sauce
• 2 cups beef broth (low sodium recommended)
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 cup frozen corn (optional)
• 1–1 1/2 cups shredded cheddar or Colby Jack cheese
• 2 tablespoons chopped fresh parsley or green onions (for garnish)
• 1 tablespoon olive oil or butter (if needed)

Instructions

1. Brown the beef: Heat a large oven-safe skillet or Dutch oven over medium-high. Add the ground beef and cook, breaking it up, until browned and no longer pink. If there’s excess fat, drain it.

   If the pan looks dry, add a splash of olive oil.

2. Sauté aromatics: Add the onion and bell pepper. Cook 3–4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant (not burnt—garlic goes from hero to villain fast).
3. Season like you mean it: Stir in chili powder, smoked paprika, cumin, oregano, salt, and pepper.

   Toast the spices for 30 seconds to wake them up.

4. Add rice and liquids: Pour in the uncooked rice, diced tomatoes with juices, tomato sauce, and beef broth. Stir to combine and bring to a gentle boil.
5. Simmer: Reduce heat to low, cover, and cook for 18–22 minutes, stirring once halfway through, until the rice is tender and most liquid is absorbed. If using frozen corn, stir it in during the last 5 minutes.
6. Cheese it up: Preheat the oven to 375°F (190°C).

   Uncover the skillet, taste and adjust seasoning, then sprinkle the shredded cheese evenly over the top.

7. Bake or melt: Transfer to the oven for 8–10 minutes until the cheese is melted and bubbly. No oven-safe skillet? Cover with a lid on the stovetop for a melty finish—no crust, but still great.
8. Finish and serve: Rest 5 minutes.

   Garnish with parsley or green onions. Scoop generously. Try not to burn your tongue in your enthusiasm.

How to Store

• Fridge: Store in an airtight container for up to 4 days.

  Reheat gently on the stovetop with a splash of broth or water to revive the creaminess.

• Freezer: Cool completely, then portion into freezer-safe containers. Freeze up to 3 months. Thaw overnight in the fridge, then reheat covered at 350°F (175°C) for 20–25 minutes, or microwave in short bursts.
• Meal prep tip: Store in single-serve containers for grab-and-go lunches.

  Future you will be grateful, IMO.

What’s Great About This

• Built-in starch, protein, and veg: Rice, beef, tomatoes, peppers, and corn—balanced without trying.
• Layered flavor without fuss: Toasted spices + tomato base + beef broth = depth that tastes like you tried harder than you did.
• Kid-approved but not boring: Mild enough for picky eaters, but you can kick it up with jalapeños or hot sauce for the adults.
• Scales easily: Double it for guests. Use a casserole dish if your skillet taps out.

Avoid These Mistakes

• Using the wrong rice: Long-grain white cooks evenly here. Short-grain gets gummy; brown rice needs more liquid and time (see Alternatives).
• Skipping the spice toast: Tossing in cold spices = flat flavor.

  Give them 30 seconds of heat to bloom.

• Not watching the liquid: Every stove is different. If the rice is still firm and the pan looks dry, add 1/4 cup broth and keep simmering.
• Overbaking: The oven is just to melt/bubble the cheese. If you bake too long, the rice dries out and you’ll be sad.
• Underseasoning: Taste before adding the cheese.

  Cheese is salty, but the base needs to pull its weight too.

Alternatives

• Protein swaps: Use ground turkey or chicken for a lighter version. For vegetarian, sub 2 cups cooked lentils or plant-based crumbles and use vegetable broth.
• Rice options: For brown rice, use 1 cup brown rice + 2 3/4 cups broth and simmer 35–40 minutes before adding cheese. Do not rush it; brown rice makes its own rules.
• Cheese choices: Cheddar, Monterey Jack, Pepper Jack (spicy), or a mix.

  A little mozzarella gives epic stretch but mild flavor, so blend it.

• Add-ins: Jalapeños, black beans, chopped spinach, or canned green chilies. Want smoky heat? A teaspoon of chipotle in adobo is magic.
• Top it off: Finish with sour cream, hot sauce, avocado slices, or crushed tortilla chips for crunch.

  FYI, a squeeze of lime brightens everything.

FAQ

Can I make this ahead?

Yes. Assemble through the simmer step, then cool and refrigerate up to 24 hours. Reheat gently on the stove with a splash of broth, top with cheese, and bake until bubbly.

Can I use pre-cooked rice?

You can.

Reduce broth to about 1/2 cup, skip the long simmer, and stir in 3 cups cooked rice after the beef and sauce have thickened. Heat through, then top with cheese and melt.

Is this spicy?

Not really—more “warm and cozy” than hot. For heat, add 1/2–1 teaspoon crushed red pepper or swap in Pepper Jack.

A dash of hot sauce at the table works too.

What if I don’t have an oven-safe skillet?

No problem. After the rice is done, transfer everything to a greased casserole dish, top with cheese, and bake. Or just cover the skillet and melt the cheese on low heat.

How do I keep the rice from getting mushy?

Use long-grain white rice, measure your liquid, and simmer gently with the lid on.

Stir once halfway to prevent sticking, but don’t constantly mess with it. Also, avoid overbaking after the cheese goes on.

Can I add more veggies?

Absolutely. Zucchini, mushrooms, or carrots work great.

Sauté them with the onions and peppers so they release moisture and don’t water down the casserole.

What size pan should I use?

A 12-inch oven-safe skillet or a 3-quart Dutch oven is ideal. If using a casserole dish, a 9×13-inch pan fits the batch comfortably.

How do I make it creamier?

Stir in 1/4 cup sour cream or a splash of heavy cream after the simmer, right before adding the cheese. It turns luscious fast—like, “where has this been all my life?” fast.

Final Thoughts

This Cheesy Beef and Rice Casserole hits that sweet spot: simple steps, maximal payoff, and repeat-worthy results.

It’s the definition of weeknight leverage—one pot, big flavor, everyone happy. Tweak it to your taste, keep it in rotation, and enjoy the zero-stress, all-reward dinner that actually earns its leftovers. Now go claim your easy win.