Cheddar Crusted Ground Beef Rice (Printable Version)
# What You'll Need:
→ Casserole Base
01 -
450 g ground beef
02 -
15 ml olive oil (optional)
03 -
1 small onion, diced
04 -
1 red bell pepper, diced (optional)
05 -
3 cloves garlic, minced
06 -
1 teaspoon smoked paprika
07 -
1 teaspoon dried oregano
08 -
0.5 teaspoon salt
09 -
0.25 teaspoon ground black pepper
10 -
180 g uncooked white or brown rice
11 -
480 ml beef broth or chicken broth
12 -
240 ml canned diced tomatoes with juice
13 -
150 g frozen corn or peas (optional)
→ Topping
14 -
170 g sharp cheddar cheese, shredded
15 -
30 g panko breadcrumbs
16 -
15 ml butter, melted
# Step-by-Step Directions:
01 -
Preheat oven to 190°C. Lightly grease a 23 x 33 cm baking dish.
02 -
Heat a large skillet over medium-high heat. Add ground beef and cook, breaking into crumbles, until browned. Add olive oil if necessary to prevent sticking.
03 -
Stir in diced onion, bell pepper if using, and minced garlic. Cook for 3–4 minutes until softened. Season with smoked paprika, dried oregano, salt, and black pepper.
04 -
Stir uncooked rice into the mixture. Add broth, diced tomatoes with juice, and frozen corn or peas if using. Bring to a gentle boil.
05 -
Transfer mixture to prepared baking dish. Cover tightly with foil. Bake for 30–35 minutes until rice is tender and liquid is absorbed.
06 -
In a small bowl, combine shredded cheddar, panko breadcrumbs, and melted butter.
07 -
Remove foil and evenly sprinkle cheese mixture over casserole. Return to oven, uncovered, for 10–12 minutes until cheese is melted and topping is golden.
08 -
Allow casserole to cool for 5 minutes before serving to ensure easier portioning.
# Helpful Notes:
01 -
For a lighter dish, swap ground beef with ground turkey or chicken.
02 -
A dash of cayenne or red pepper flakes will add extra heat if desired.
03 -
Leftovers keep well refrigerated for up to 3 days; reheat gently in the oven or microwave.