Queso Beef and Rice Casserole

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1 lb lean (at least 80%) ground beef

1 cup chopped onions

1 medium red bell pepper, chopped (1 cup)

1 medium jalapeño chili, finely chopped

2 tablespoons all-purpose flour

1 package (1 oz) original taco seasoning mix

½ teaspoon salt

2 cups milk

8 oz original cheese product, cut into cubes

3 cups shredded cheddar cheese (12 oz)

4 cups cooked white rice

1 can (4.5 oz) chopped green chilies


1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

2. In 5-quart Dutch oven, cook beef, onions, bell pepper and jalapeño chili over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Add flour, taco seasoning mix and salt; cook and stir 2 minutes. Gradually stir in milk, scraping bottom of pan. Heat to boiling; cook and stir 2 to 3 minutes or until slightly thickened. Remove from heat; add cheese and 2 cups of the Cheddar cheese; stir until melted. Stir in rice and green chilies.

3. Pour rice mixture into baking dish; spread evenly. Bake 20 to 25 minutes or until heated through. Sprinkle with remaining 1 cup cheese; bake 5 to 10 minutes or until cheese is melted. Let stand 10 minutes before serving.

Bon Appetit!

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