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Queso Beef and Rice Casserole

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  • Prep 25 min
  • Total 1 hr 15 min
  • Servings 8
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It’s everything you love about burritos, plus an extra-cheesy twist, in a crowd-sized casserole instead of tortillas. Seasoned ground beef, rice and creamy queso sauce combine to create a dish that’ll have everyone asking for seconds.
By Betty Crocker Kitchens
Updated Nov 9, 2018
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Ingredients

  • 1 lb lean (at least 80%) ground beef
  • 1 cup chopped onions
  • 1 medium red bell pepper, chopped (1 cup)
  • 1 medium jalapeño chile, finely chopped
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1/2 teaspoon salt
  • 2 cups milk
  • 8 oz Kraft™ Velveeta™ original cheese product, cut into cubes
  • 3 cups shredded Cheddar cheese (12 oz)
  • 4 cups cooked white rice
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
Make With
Gold Medal Flour

Steps

  • 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 chile 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 Velveeta™ cheese and 2 cups of the Cheddar cheese; stir until melted. Stir in rice and green chiles.
  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Chopped cilantro and tomatoes make a lovely fresh garnish for this hearty casserole.
  • tip 2
    Serve with tortilla chips on the side, if desired.
  • tip 3
    We like a little bit of heat in this casserole, so we didn’t remove the seeds in the jalapeño for this recipe. If you like things on the mild side, removing the seeds should do the trick.

Nutrition

510 Calories, 28g Total Fat, 29g Protein, 37g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: About 1 Cup
Calories
510
Calories from Fat
250
Total Fat
28g
43%
Saturated Fat
15g
75%
Trans Fat
1g
Cholesterol
105mg
35%
Sodium
1480mg
62%
Potassium
380mg
11%
Total Carbohydrate
37g
12%
Dietary Fiber
1g
5%
Sugars
8g
Protein
29g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
20%
20%
Calcium
50%
50%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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