Texas-Style Ground Beef and Rice Casserole
- 1 1/2 pounds ground beef
- 2 to 3 medium onions, sliced
- 1 clove garlic, minced, or 1/2 teaspoon garlic powder
- 1 green bell pepper, seeded, chopped
- 1 (14.5-ounce) can diced tomatoes, with juice
- 2 to 3 tablespoons tomato paste
- 1 cup long-grain rice, cooked
- 2 teaspoons chili powder
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground black pepper
- 1/2 cup shredded cheddar cheese, optional
Gather the ingredients.
Heat the oven to 350 F. Lightly grease a 2-quart casserole dish.
Place a large skillet over medium-high heat. Add the ground beef and cook, stirring, for about 2 minutes. Add the sliced onions and continue cooking until the onions are softened and the ground beef is no longer pink. Drain and discard the excess fat.
Add the garlic and bell pepper to the ground beef mixture and cook for 2 minutes longer.
To the skillet, add the tomatoes, tomato paste, cooked rice, chili powder, salt, and pepper. Stir to blend the ingredients thoroughly. Transfer the beef and rice mixture to the prepared baking dish and bake in the preheated oven for 20 minutes.
If desired, sprinkle shredded cheese over the top of the casserole. Return the casserole to the oven for about 5 to 10 minutes longer.
Remove the casserole to a rack and divide among 4 plates.
Serve with beans, if desired, along with your favorite toppings.
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