Cheesy Beef Fajita Dirty Rice Casserole
A flavor-packed, one-pan wonder with juicy beef, colorful fajita veggies, and gooey cheese, perfect for busy families.
Servings: 6 servings
Equipment
- Large Skillet
- Baking Dish
Ingredients
Ingredients
- 1 lb beef round, sliced thinly
- 2 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 oz green chiles, drained if canned
- 2 tablespoon taco seasoning
- 15 oz tomato sauce
- 1.5 cups water
- 1 teaspoon beef bouillon
- 4 cups cooked white rice
- 1 cup shredded cheddar cheese
- 1 bunch cilantro, chopped (for garnish)
Instructions
- 1. Start by thinly slicing the beef round, dicing the red bell pepper and onion, and mincing the garlic. Pre-cook your white rice if you haven’t already.
- 2. In a large skillet, heat olive oil over medium-high heat. Add the sliced beef and cook for about 2–3 minutes until just browned. Add the garlic, diced bell pepper, and diced onion. Sauté another 4–5 minutes until the veggies are tender and fragrant.
- 3. Sprinkle the salt, black pepper, and taco seasoning over the beef and veggies. Stir to coat everything evenly. Add the green chiles, tomato sauce, water, and beef bouillon. Stir well and bring the mixture to a gentle simmer.
- 4. Reduce the heat to medium-low. Stir in the cooked white rice and half of the shredded cheddar cheese. Mix well so every grain of rice is coated with saucy goodness.
- 5. Preheat your oven to 375°F (190°C) while the mixture simmers for 3–4 minutes in the skillet. Transfer everything into a large baking dish, sprinkle the remaining cheddar cheese evenly on top, and bake uncovered for 15–20 minutes. You want the cheese bubbling and just starting to turn golden.
- 6. Remove the casserole from the oven and let it cool slightly. Sprinkle with chopped fresh cilantro before digging in.
Notes
Store leftovers in an airtight container for up to 4 days. For longer storage, freeze individual portions for up to 2 months.