My Favourite Tex-Mex Casserole - With a Twist!
I wanted to take a picture before we dug in, but it was too good to wait!! :)
If you’re looking for an easy Tex-Mex casserole that’s full of flavour, simple to make, and perfect for busy weeknights, this one’s for you!
A few years ago, my husband and I went fully vegan. During that time, I discovered Oh She Glows by Angela Liddon, and it quickly became one of my go-to sources for healthy recipes.
While we’re no longer completely vegan (that’s a story for another blog!), one dish inspired by that time has stuck with me: a delicious, crowd-pleasing Tex-Mex casserole.
Over the years, I’ve made a few modifications to suit the way we eat now, and it has become one of my favourite meals to make for family dinners. It’s colourful, full of flavour, easy to customize and—best of all—simple enough to throw together on a busy night.
And, like most of my favourite recipes, you really can’t mess it up! 😂
Crowd-Pleasing Tex-Mex Casserole
This casserole combines all those delicious Tex-Mex flavours with simple, wholesome ingredients like rice, colourful peppers, corn, tomatoes and plenty of spices.
You can keep it vegetarian with black beans, or do what we often do now and add ground beef or bison for a heartier version. That's one of the things I love about this recipe—it’s incredibly easy to make your own.
Tex-Mex Spice Mix
1 Tbsp chili powder
2 tsp cumin — I love cumin, so I'm generous with it!
1 tsp smoked paprika
1¼ tsp fine-grain sea salt
Other Ingredients
3 cups cooked white rice
1½ tsp coconut oil
3 cloves garlic, minced
1 red onion, diced
1 orange bell pepper, diced
1 red bell pepper, diced
1 green pepper or jalapeño, diced
Salt and pepper, to taste
1 cup frozen corn
1 (28 oz) can diced tomatoes
1 (15 oz) can black beans or 1 lb cooked ground beef or bison
1¼ cups shredded cheddar cheese, divided
Tortilla chips, for serving
How to Make It
1. Cook the rice.
Prepare your rice according to the package directions. I use white rice because I prefer its lighter texture.
2. Sauté the veggies.
Heat the coconut oil in a large pan. Add the onion and garlic and sauté until softened. Add the peppers and cook for another 5 minutes or so, until tender. Season with a little salt and pepper.
3. Add all that Tex-Mex flavour.
Stir in your spice mixture, diced tomatoes, corn and either the black beans or cooked ground beef/bison. Add ¼ cup of the cheddar cheese and stir everything together.
4. Add the rice.
Stir the cooked rice into the mixture until everything is well combined.
5. Bake.
Transfer to a casserole dish and sprinkle the remaining cheese over the top. Bake at 350°F (175°C) for 20–25 minutes, or until everything is hot and bubbly and the cheese has melted.
6. Add the good stuff!
Top with sliced avocado, a squeeze of fresh lime and crushed tortilla chips.
A Little Tip From My Kitchen
The recipe that originally inspired this casserole called for crushed tortilla chips on top before baking.
I tried that—and wasn't a fan. 😂
The chips lost that wonderful crunch and became a little soggy. I much prefer putting them on after the casserole comes out of the oven. You get that fresh crunch with every bite.
Add some avocado and lime, and you've got an easy, colourful dinner that everyone can customize exactly the way they like it.
Simple food. Real ingredients. Lots of flavour. That's my kind of weeknight dinner. 💕
This recipe was adapted over the years from a Tex-Mex casserole that I originally discovered through Angela Liddon's Oh She Glows. This is the version that has become a favourite in our home.
