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Cheesy Beef Fajita Dirty Rice

Category: Dinner Ideas That Actually Work

Cheesy beef fajita dirty rice combines juicy strips of beef, sautéed onions, and bell peppers with rich Tex-Mex seasonings, green chiles, tomato sauce, and a hearty portion of cooked white rice. Topped with a generous layer of melted cheddar cheese and finished in the oven, it features a golden, bubbly crust and a deeply flavorful interior loaded with savory goodness. Perfect for busy weeknights, this one-pan casserole brings together vibrant colors and textures while the fresh cilantro garnish adds brightness. Serve straight from the oven for a hearty family meal that’s as satisfying as it is simple to prepare.

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Clare Recipes
Created By Lily Chen
Updated on Mon, 25 Aug 2025 20:25:17 GMT
A bowl of beef and rice with white cheese on top. Save
A bowl of beef and rice with white cheese on top. | lilicooks.com

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.

Cheesy Beef Fajita Dirty Rice

Cheesy beef, peppers, and rice baked for a comforting, flavor-packed Tex-Mex dish fit for weeknight dinners.

Preparation Time
15 min
Cooking Time
30 min
Overall Time
45 min
Created By: Lily Chen

Category: Main Dishes

Skill Level: Moderate

Cuisine Type: Tex-Mex

Output: 6 Serves

Dietary Options: Gluten-Free

Ingredients

01 1 lb beef round, sliced thinly
02 2 tablespoons olive oil
03 3 cloves garlic, minced
04 1 teaspoon salt
05 1 teaspoon black pepper
06 4 oz green chiles, drained if canned
07 2 tablespoons taco seasoning
08 15 oz tomato sauce
09 1.5 cups water
10 1 teaspoon beef bouillon
11 4 cups cooked white rice
12 1 cup shredded cheddar cheese
13 1 bunch cilantro, chopped (for garnish)

Steps

Step 01

Thinly slice the beef round, dice the red bell pepper and onion, and mince the garlic. Pre-cook your white rice if not already prepared.

Step 02

In a large skillet, heat olive oil over medium-high heat. Add the beef slices and cook for 2–3 minutes until just browned. Add the garlic, diced bell pepper, and diced onion. Sauté for another 4–5 minutes until the vegetables are tender and fragrant.

Step 03

Sprinkle salt, black pepper, and taco seasoning over the beef and vegetables. Stir to coat evenly. Add green chiles, tomato sauce, water, and beef bouillon. Stir thoroughly and bring to a gentle simmer.

Step 04

Reduce heat to medium-low. Stir in the cooked white rice and half the shredded cheddar cheese. Mix well to coat the rice in the sauce.

Step 05

Preheat the oven to 375°F (190°C). Transfer the mixture to a large baking dish. Sprinkle the remaining shredded cheddar cheese evenly on top and bake uncovered for 15–20 minutes until the cheese bubbles and starts to turn golden.

Step 06

Remove the casserole from the oven and allow it to cool slightly. Sprinkle with chopped fresh cilantro before serving.

Tips

  1. Store leftovers in an airtight container for up to 4 days. For longer storage, freeze individual portions for up to 2 months.

Required Tools

  • Large Skillet
  • Baking Dish

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 460
  • Fats: 15 g
  • Carbohydrates: 40 g
  • Proteins: 25 g