Cheesy Ground Beef and Rice Casserole
A comforting one-skillet meal featuring ground beef, rice, and melted mozzarella, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound ground beef 80/20 gives good flavor; leaner beef works, but drain more grease
- 1 can cream of mushroom soup (10.75 ounce) substitute cream of chicken or celery for a flavor shift
- 1 can diced tomatoes with juice (14.5 ounce) fire-roasted adds smokiness
- 1/2 cup long grain white rice not instant; see variations for brown rice
- 3/4 cup shredded mozzarella cheese or a melty blend like provolone/mozzarella
- to taste salt for seasoning
- to taste pepper for seasoning
Instructions
Preparation
- Heat a large skillet over medium-high heat. Add the ground beef and crumble it with a spatula. Cook, stirring occasionally, until evenly browned and the pan shows browned bits. Drain excess grease.
- Reduce heat to medium. Stir in the cream of mushroom soup and the entire can of diced tomatoes with their juice. Scrape the browned bits from the pan into the sauce so the flavor is incorporated.
- Add the uncooked long-grain white rice and stir to combine. Lower heat to low, cover the skillet, and simmer gently until the rice is tender, about 15 minutes. Check halfway to ensure the rice isn’t sticking; add a splash of water if needed.
- While the rice finishes, preheat your oven broiler. If your skillet isn’t broiler-safe, transfer the mixture to a casserole dish. Sprinkle the shredded mozzarella evenly over the top.
- Broil until the cheese is melted and bubbling, about 2–4 minutes. Watch closely to avoid burning. Season with salt and pepper to taste and serve hot.
Notes
Serve with a crisp green salad or roasted vegetables. Refrigerate leftovers and reheat properly. Adjust ingredients for dietary preferences.