Name: Cheesy Ground Beef and Rice Casserole Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 tbsp olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 green bell pepper, diced; 1 lb ground beef; 1 cup long-grain white rice; 2 cups beef broth; 1 (14.5 oz) can diced tomatoes, undrained; 2 tbsp tomato paste; 1 tbsp Worcestershire sauce; 1 tsp salt; 1/2 tsp black pepper; 1 tsp dried oregano; 1 1/2 cups shredded sharp cheddar cheese

This Cheesy Ground Beef and Rice Casserole is a no-fuss one-dish meal that comes together with pantry staples and a few minutes of stovetop work.

The rice cooks right in the beefy, tomato-based sauce, soaking up flavor while the cheese melts into a golden top. It’s the kind of dinner you want on a Tuesday night when you need something warm and satisfying without a pile of dishes.

Why This Casserole Stays in Rotation

The rice absorbs all the savory beef broth and tomato flavor as it bakes, ending up tender and deeply seasoned.

A blanket of melted cheddar on top gives it just enough richness, while the ground beef and onion keep it hearty. Leftovers reheat beautifully, so I count on it for lunch the next day.

Ingredients

1 tbsp olive oil: for sautéing
1 medium onion, chopped: yellow or white onion works
2 cloves garlic, minced: fresh garlic for the best punch
1 green bell pepper, diced: any color bell pepper is fine
1 lb ground beef: 85% lean gives flavor without too much grease
1 cup long-grain white rice: do not use instant rice
2 cups beef broth: low-sodium lets you control the salt
1 (14.5 oz) can diced tomatoes: undrained, fire-roasted add a nice smokiness
2 tbsp tomato paste: deepens the tomato flavor
1 tbsp Worcestershire sauce: adds savory depth
1 tsp salt: plus more to taste
1/2 tsp black pepper: freshly ground if you have it
1 tsp dried oregano: or swap dried Italian seasoning
1 1/2 cups shredded sharp cheddar cheese: shred it from a block for the smoothest melt

Variations / Substitutions

Swap the protein: ground turkey or chicken work, just add a small drizzle of oil to the pan because they are leaner.
Use brown rice: it needs more liquid and time, so plan for 2 1/4 cups broth and bake about 45 minutes covered.
Add heat: stir in 1/4 tsp red pepper flakes with the oregano or top with pickled jalapeños before serving.
Go dairy-free: skip the cheese on top, or use your favorite shredded plant-based cheese alternative.
Change the cheese: Monterey Jack, Colby, or a Mexican blend all melt well and bring a different flavor.

If you like this style of meal, you will probably enjoy our One-Pot Mexican Beef and Rice too.

How to Make Cheesy Ground Beef and Rice Casserole

Step 1: Sauté the Aromatics and Brown the Beef

Preheat your oven to 375°F (190°C). Set a large oven-safe skillet or Dutch oven over medium-high heat and add the 1 tbsp olive oil. Toss in the chopped onion and cook for about 3 minutes, until softened. Stir in the 2 cloves minced garlic and diced bell pepper, cooking for 1 more minute. Crumble in the 1 lb ground beef and cook, breaking it up with a spoon, until browned and no longer pink, 5 to 7 minutes. Drain off any excess fat if the skillet looks greasy.

The beef should be deeply crumbled with some browned bits starting to stick to the bottom of the pan. That browning builds the savory base for the whole dish, so let it sit a moment before stirring if you want extra flavor.

Step 2: Toast the Rice and Add the Liquids

Sprinkle the 1 cup long-grain white rice over the beef and stir for 1 to 2 minutes, until the grains look slightly translucent and smell nutty. Pour in the 2 cups beef broth, the entire can of diced tomatoes with their juices, 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano. Stir well, scraping up any stuck bits from the bottom of the pan, and bring the mixture to a boil.

The liquid will look thin and soupy at this point, that is exactly what you want. The rice will absorb it all in the oven, and the deep red color from the tomato paste tells you the flavor is already building.

Step 3: Simmer and Bake the Casserole

Once the liquid boils, reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer for about 5 minutes. After that short simmer, transfer the covered skillet to the preheated oven. Bake for 20 to 25 minutes, until the rice is tender and most of the liquid has been absorbed.

After 20 minutes, carefully lift the lid. The rice should be puffed and the mixture thick and saucy, not soupy. If it still looks a bit wet, bake uncovered for another 5 minutes before moving on.

Step 4: Top with Cheese and Bake Uncovered

Remove the skillet from the oven and take off the lid. Sprinkle the 1 1/2 cups shredded cheddar cheese evenly over the top. Return the skillet to the oven, this time uncovered, and bake for 8 to 10 minutes more, until the cheese is melted, bubbly, and starting to get golden spots in a few places.

That gooey cheese layer transforms the casserole into something you want to dig into immediately. If you like a browner, crispier cheese top, switch the oven to broil for the last 1 to 2 minutes and watch it closely.

Step 5: Scoop and Serve

Let the casserole rest off the heat for 5 minutes so it sets up a little. Then scoop generous portions onto plates or into shallow bowls and serve it hot.

The rice will be tender and packed with beefy tomato flavor, covered in that stretchy melted cheese. A sprinkle of fresh parsley or a crack of black pepper on top adds a nice bit of color, but it is ready to eat as is.

A Few Notes Before You Start

Shred your own cheese from a block. Pre-shredded cheese is coated with starch that can make the melt grainy instead of smooth.
Toasting the rice in the skillet before adding liquids is a small step that gives the grains a subtle nutty flavor and helps them stay distinct.
Make sure your skillet or Dutch oven is oven-safe up to at least 400°F (200°C). If yours is not, transfer the beef and rice mixture to a greased 9×13 baking dish before it goes into the oven.

Bake times can shift a few minutes depending on your baking dish:

Baking Dish	Covered Bake	Uncovered Cheese Bake
Oven-safe skillet (cast iron or stainless)	20–25 mins	8–10 mins
Enameled cast iron Dutch oven	22–27 mins	10–12 mins
9×13 glass baking dish	25–30 mins	10–12 mins

Storing Leftovers

Refrigerate: Cool the casserole completely, then transfer to an airtight container and store up to 4 days in the fridge.
Reheating: Microwave individual portions until hot, or warm a larger portion in a 350°F (175°C) oven for 15 to 20 minutes. You can add a splash of broth if the rice seems dry.

What to Serve With Cheesy Ground Beef and Rice Casserole

A crisp green salad with a sharp vinaigrette cuts through the richness of the cheese and beef. Steamed green beans or roasted broccoli also work well, adding color and a little crunch. If you want to keep it ultra simple, a slice of crusty bread on the side is all you need.

Frequently Asked Questions

Can I use brown rice instead of white?

Yes. Use 2 1/4 cups broth and increase the covered bake time to 40 to 45 minutes. Check the rice for tenderness before uncovering.

Can I make this casserole vegetarian?

Absolutely. Swap the ground beef for a plant-based crumble and use vegetable broth instead of beef broth. The rest stays the same.

Can I freeze leftovers?

You can. Let the casserole cool fully, portion it into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

What other vegetables can I add?

Frozen peas, corn, or chopped spinach all work. Stir them in right before you add the cheese on top, so they just warm through in the oven.

Why did my cheese turn out grainy?

It is likely the cheese got too hot too fast. Shredding from a block and baking at a moderate 375°F helps it melt smoothly. Avoid pre-shredded cheese and watch the broil step closely.