Cheesy Beef & Black Bean Casserole

Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 8


Cheesy rice layer:

  • 4 cups cooked rice, quinoa, or riced cauliflower (find it pre-riced in the frozen vegetable aisle)
  • ½ cup salsa
  • ¼ cup milk, I used 2%
  • 1 tsp salt
  • ½ tsp garlic powder
  • ½ tsp chili powder
  • ¼ tsp cumin
  • 1 7 oz can fire roasted green chilies
  • 8 oz American cheese

Beef and black bean layer:

  • 1 Tbsp vegetable oil
  • 1 lb 93% lean ground beef
  • 1 green bell pepper
  • 1 yellow onion
  • ½ cup salsa
  • ¼ cup taco seasoning
  • 1 tsp salt
  • 1 tsp garlic powder
  • ½ tsp cumin
  • 1 can black beans, rinsed and drained
  • 1 7 oz can fire roasted green chilies

For assembling casserole:

  • 8 oz Taco Bell mild border sauce
  • 1 cup shredded cheddar cheese


Cheesy rice layer

  1. If using riced cauliflower, add it to a pot and cook until there is no excess water. Remove cauliflower from pot and turn heat to low. 

  2. Add remaining ingredients in cheesy rice layer to pot (leaving rice, quinoa, or cauliflower to the side).

  3.  Cook on low, stirring frequently, until cheese is melted. Remove from heat and stir in your rice, quinoa, or cauliflower.

Beef & black bean layer

  1. Add oil to a separate pan or pot. Heat over medium-high heat. 

  2. Brown ground beef in the oil. It does not need to be cooked through, just browned. 

  3. Add remaining beef and bean layer ingredients. Cook, stirring occasionally 3-5 minutes until the peppers and onions are cooked and the mixture has thickened.

Assembling casserole

  1. Spray a 9x13 pan with cooking spray. Pour the cheesy rice in the pan and spread it in an even layer. Top with half of the taco bell sauce. Add the beef and bean layer and spread it evenly. Top with remaining sauce and sprinkle with the cheddar cheese. Bake at 350°F for 25 minutes.