Cheesy Mexican Skillet Casserole
Prep time: 
Cook time: 
Total time: 
Yield: 6 servings
  • 2 cups of cooked rice (any variety, quinoa would be great too)
  • 1 medium or large onion, diced
  • 2 bell peppers, diced
  • 1 lb. of ground beef (or turkey)
  • 1- 15 oz can of black beans, rinsed
  • 1-15 oz can of diced tomatoes
  • 1 packet of taco seasoning
  • 1 cup of sour cream or full fat greek yogurt
  • 1 cup of grated cheese, (I used cheddar)
  • 1 jalapeno pepper, sliced (optional)
  • lime wedges & tortilla chips for serving (optional)
  1. Preheat oven to 400F.
  2. In a large cast iron skillet, heat 2 tablespoons of olive oil over medium-high heat.
  3. Sauté the onion and pepper until soft. Add the beef and break apart with a spoon, stirring until browned and cooked through. Add the taco seasoning and stir well to combine.
  4. Add the beans, rice, and tomatoes, and cook for 5 minutes, stirring occasionally. Season with salt & pepper to taste.
  5. Stir in the sour cream and top with the grated cheese and jalapeños. Bake for 10-12 minutes, or until the cheese is melted and golden.
  6. Serve with a squeeze of lime and some tortilla chips on the side.
Recipe by The Baker Chick at