Cheesy Beef-and-Rice Casserole

This classic kid-friendly casserole recipe is a guaranteed crowd pleaser. It's comfort food at its finest.

Yield: 4 servings (serving size: 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 442
  • Calories from fat: 26%
  • Fat: 13g
  • Saturated fat: 6.8g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 0.8g
  • Protein: 25.1g
  • Carbohydrate: 56.7g
  • Fiber: 3.9g
  • Cholesterol: 64mg
  • Iron: 5mg
  • Sodium: 394mg
  • Calcium: 290mg


  • 1/2 pound ground round
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1/4 cup water
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon dried oregano
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (4.5-ounce) can chopped green chiles, drained
  • 3 cups cooked long-grain rice
  • 1 cup fat-free sour cream
  • 1/2 cup sliced green onions
  • 1/4 cup skim milk
  • 3/4 cup (3 ounces) reduced-fat sharp cheddar cheese


  1. Preheat oven to 375°.
  2. Cook first 3 ingredients in a large nonstick skillet over medium-high heat until meat is browned, stirring to crumble. Add water and next 6 ingredients (water through chiles); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer an additional 2 minutes. Remove from heat; set aside.
  3. Combine the rice, sour cream, sliced green onions, and milk in a bowl. Spoon rice mixture into a 9-inch baking dish. Top with beef mixture; sprinkle with cheese. Bake at 375° for 10 minutes or until thoroughly heated. Let stand 5 minutes before serving.
  4. Note: The beef mixture could also be used as a filling for burritos.
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