Cinco de Mayo calls for a table full of food that feels festive, filling, and totally worth the effort.
Special thanks to the community member @melichambliss for sending us this recipe just in time for Cinco de Mayo. This Protein-Packed Mexican Casserole checks every single box. Loaded with seasoned ground beef, peppers, fire-roasted tomatoes, and two melty cheeses, it’s the kind of dish that brings everyone back for seconds.
We love it so much because it comes together with everyday ingredients and the whole thing can be prepped ahead of time, so you’re not stuck in the kitchen when the party starts.
The Greek yogurt mixed into the beef and rice filling adds a creamy richness you would not expect, and the refried bean base gives every bite extra staying power. It’s hearty, it’s bold, and it tastes like something that took way more effort than it actually did.
Protein-Packed Mexican Casserole
Equipment
- 9x13 baking dish or similar
Ingredients
- 1-2 tbsp olive oil
- 1 large yellow onion, diced
- 1 jalapeño pepper, diced (optional)
- 1 green pepper, diced
- 1 red pepper, diced
- 1 yellow pepper, diced
- 3 large cloves of garlic, minced
- 1 lb lean ground beef or turkey
- 2 tbsp chili powder
- 1 1/2 tsp ground cumin
- 1/2 tsp Kosher salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (optional, or use less)
- 1 cup plain Greek yogurt
- 1 15oz. can of refried beans
- 3/4 cup sharp cheddar cheese, divided
- 3/4 cup Chihuahua or mozzarella cheese, divided
- 1 14.5 oz. can of fire-roasted tomatoes, drained
- 4 oz can of green chilis, drained
- 2 cups brown or white rice, cooked
- Fresh cilantro, chopped
- Green onions, sliced
- Jalapeno, diced
Instructions
- Precook rice according to package directions and set aside.
- If making ahead, you can refrigerate the casserole until ready to heat; no preheating is needed.
- If making and eating straightaway, preheat the oven to 350 degrees.
- Heat olive oil over medium heat in a large skillet. Add the diced onions and peppers and cook until slightly soft. Add the minced garlic to the skillet and incorporate it into the peppers and onions.
- Push the cooked onions and peppers to the edges of the skillet and add the beef to the center. Break apart the beef and begin to brown. Add the spices, chili powder, cumin, salt, pepper, and cayenne on top of the beef and continue to cook and break apart the beef until it is no longer pink. Adjust heat as needed.
- Turn the heat off the burner and fold in the Greek yogurt and cooked rice. Adjust seasoning if needed.
- In a 9x13 baking dish or similar, begin by spreading the canned black beans on the bottom.
- Sprinkle ½ cup of the cheeses over the black beans, then top with the fire-roasted tomato and chili mixture.
- Spoon the beef, pepper, and rice mixture over the tomatoes, then smooth the top.
- *If making ahead, the baking dish can be covered and refrigerated up to 3 days.
- Bake in a preheated 350-degree oven for 30 minutes or until edges begin to bubble.
- Top with the remaining 1 cup of mixed cheese, return to the oven for 5-8 minutes or until the cheese is just melted.
- Remove from the oven and garnish with chopped cilantro, sliced green onion, and jalapeño if desired.
- *If making ahead, remove the chilled baking dish from the refrigerator and place it on the counter while the oven is preheating. Place the cooled baking dish in a 350-degree oven, and bake for 45-50 minutes, or until the edges begin to bubble. Remove the baking dish from the oven and top with 1 cup of the mixed cheeses, then return it to the oven for 5-8 minutes or until the cheese is just melted. Garnish and serve.
Looking for a dip to add to your Cinco de Mayo spread? Check out these WOT-Approved Dips for the special day!
Enjoy!
Making this recipe? Be sure and share it with us on the WOT Instagram or Facebook!
All photos by Lorianne DeVita
