Cheesy Beef Fajita Dirty Rice

If you need a super-satisfying dinner that comes together in one pan and is always a hit with the family, this cheesy beef fajita dirty rice casserole delivers bold Tex Mex flavors and maximum comfort with minimal fuss. It is perfect on a busy weeknight and pairs tender beef with peppers, onions, and an irresistible layer of melted cheese.

I whipped this up the first time when we were craving fajitas but short on time for multi-pan dinners. The whole family dove in and it has become our go-to when we need something that feels both special and easy.

• Beef round: sliced thinly for juicy texture and beefy flavor Look for marbling and bright red color for tenderness
• Olive oil: helps brown the beef and adds richness Use extra virgin for full flavor
• Garlic: brings aromatic warmth Use fresh cloves for the biggest punch
• Salt and black pepper: balance and heighten all other flavors
• Green chiles: add a gentle kick and bright pop of flavor Opt for fire-roasted if available for a little smokiness
• Taco seasoning: delivers classic Tex Mex spices Choose a salt-free blend if you want to control your sodium
• Tomato sauce: creates the saucy base Pick a brand with simple ingredients and no added sugar
• Water: binds the sauce and rice together
• Beef bouillon: deepens the savory dimension Low sodium cubes or paste help you adjust to taste
• White rice: cooked and cooled before adding so it stays fluffy Day-old rice is especially great for texture
• Cheddar cheese: melty goodness on top and inside A sharp cheddar gives the most flavor
• Cilantro: for garnish adding freshness and a clean finish Use only the leaves for best presentation

Step-by-Step Instructions

Prep the Ingredients:

Slice the beef thinly against the grain for tenderness Dice your red bell pepper and onion as evenly as possible and mince the garlic If you have not cooked your white rice yet get that going first so everything is ready to combine

Brown the Beef and Veggies:

Heat olive oil in a large skillet over medium high until shimmering Add sliced beef and let it sizzle for two to three minutes until just browned Stir in the minced garlic diced pepper and onion Cook for four to five more minutes until the vegetables are soft and fragrant and the beef is nearly cooked through

Season Everything:

Sprinkle salt black pepper and taco seasoning evenly over the beef and veggies Stir well to coat each bite with spice Add the green chiles tomato sauce water and beef bouillon Stir again and bring everything to a gentle simmer This is where all those flavors start mingling

Mix in the Rice and Cheese:

Lower your heat to medium low Add all your cooked white rice and half the shredded cheddar cheese Stir thoroughly and make sure the rice is fully coated with the saucy mixture Every spoonful should look creamy not dry

Bake to Finish:

While the mixture simmers for three to four minutes preheat your oven to 375 degrees Fahrenheit Transfer the contents from the skillet to a large baking dish Spread it out evenly Top with the rest of the shredded cheddar Bake uncovered for fifteen to twenty minutes until the cheese is gooey and bubbling and just beginning to turn a delicious golden brown

Garnish and Serve:

Let the casserole cool for about five minutes after pulling it from the oven before slicing Sprinkle with a generous amount of chopped fresh cilantro for brightness and color Serve hot and enjoy those melty pockets of cheese

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My favorite ingredient here is the green chile It adds just enough kick and a wonderful depth You can practically taste the fun Tex Mex nights we have had gathered around this dish loading our servings with extra cheese

Storage Tips

Once cooled leftovers keep well in an airtight container for up to four days The cheese stays melty and the rice holds its texture beautifully For longer storage portion into freezer safe bags or containers Freeze for up to two months Reheat individual servings in the microwave or oven right from the fridge or freezer

Ingredient Substitutions

No beef round on hand Swap in chicken breast or thighs sliced thin You can go vegetarian by using black beans or a plant based crumble instead Bell peppers in any color or a mix work fantastic Monterey Jack or pepper jack can substitute for cheddar if you want extra creaminess or a touch of heat

Serving Suggestions

Pile casserole into bowls and serve with dollops of sour cream for creamy tangy contrast Fresh lime wedges squeezed over the top cut the richness and lift the flavors Tortilla chips are a fun crunchy side and kids especially love scooping up bites

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A Touch of History

Dirty rice has roots in Louisiana cuisine where long grain rice is cooked with bits of meat bell peppers and Cajun flavors Blending that Southern comfort with Tex Mex fajita inspiration makes this casserole a modern weeknight classic in our kitchen

Recipe FAQs

→ Can I use a different cut of beef?

Yes, flank steak or sirloin also works well. Choose a tender cut and slice it thinly for the best texture.

→ How can I add more heat to the dish?

Include sliced jalapeños, extra green chiles, or a pinch of cayenne pepper to suit your spice preferences.

→ Is it possible to make this meal ahead?

Absolutely! Prepare through step 5, cover, and refrigerate. Bake when ready to serve for fresh, melty cheese.

→ Can I substitute brown rice for white rice?

Yes, cooked brown rice can be used for extra fiber and a nuttier flavor. Follow standard measurements for best results.

→ What toppings work well with this dish?

Try sour cream, avocado slices, extra chopped cilantro, or a squeeze of lime to brighten each serving.

→ How should leftovers be stored?

Store cooled portions in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.