Cheesy Beef Fajita Dirty Rice (Print Format)
Cheesy beef, peppers, and rice baked for a comforting, flavor-packed Tex-Mex dish fit for weeknight dinners.
# 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:
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.
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.
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.
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.
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.
06 -
Remove the casserole from the oven and allow it to cool slightly. Sprinkle with chopped fresh cilantro before serving.
# Tips:
01 -
Store leftovers in an airtight container for up to 4 days. For longer storage, freeze individual portions for up to 2 months.