This Jalapeño Popper Beef and Rice Casserole is loaded with ground beef, melty cheeses, tender rice, and a touch of jalapeño heat! The crispy bacon and creamy cream cheese make it irresistible, and it comes together in one skillet for easy cleanup! It’s a rich dish that gives me all of the vibes of a bacon jalapeño popper appetizer in casserole form! If you love beef and rice casseroles, be sure to check out my Easy Hamburger Rice Casserole, another family favorite that’s just as comforting and simple to make!
Ingredients & Substitutions
- Bacon: Adds smoky, savory flavor. Turkey bacon or pancetta works as well.
- Yellow Onion: Sweet or white onions can be swapped in if needed.
- Ground Beef: Ground turkey or chicken is a leaner alternative.
- Jalapeño Peppers: For less heat, use 2 peppers or swap with poblano peppers.
- Cream Cheese: Full-fat gives the creamiest texture; Neufchâtel is a lighter alternative.
- Cheddar Cheese: I used sharp cheddar; it adds tangy richness. Mild cheddar works if you prefer less bite.
- Monterey Jack Cheese: Use pepper jack for an extra kick or mozzarella for a milder option.
- Cooked White Rice: Brown rice or quinoa can be used, but adjust the liquid slightly for texture.
- Chicken Broth: Adds flavor; vegetable broth is fine for a lighter taste.
- Dry Ranch Seasoning: Make your own seasoning for the most flavor! Or, you can swap for 1 teaspoon each of garlic powder, onion powder, and dried parsley if needed.
- Green Onions, thinly sliced (for garnish): Optional, but adds color and mild onion flavor.
Serving Ideas
This cheesy, slightly spicy casserole pairs beautifully with:
- Fresh Salads: A crisp green salad, like a simple side salad, helps balance the richness.
- Roasted or Steamed Vegetables: Broccoli, green beans, or a medley of seasonal vegetables add freshness and color to the plate.
- Bread Sides: Warm, easy dinner rolls or garlic breadsticks soak up any extra cheesy sauce.
- Light Sides: For a lighter meal, serve alongside sliced avocado or a simple cucumber salad.
FAQs
Can I make this casserole ahead of time?
Yes! Prepare it up to a day in advance and store it in the refrigerator. When ready to serve, reheat gently on the stove or in the oven until warmed through and the cheese is melty.
Can I make it spicier or milder?
Absolutely! Keep all the seeds in the jalapeños or add extra peppers for more heat, or use fewer peppers for a milder dish. You can also swap jalapeños with poblano peppers for a gentler kick.
Can I use different meats or a meat substitute?
Ground turkey, chicken, or even plant-based crumbles work well in place of beef. Just cook the protein fully before adding the other ingredients.
Can I make this in a casserole dish instead of a skillet?
Yes! Prepare as directed in a skillet, then transfer to a greased 9×13-inch baking dish. Bake at 350°F for 15-20 minutes until heated through and the cheese is melted.
How to Store Jalapeño Popper Beef and Rice Casserole
Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Reheat gently on the stovetop or in the microwave until warmed through.
Freezer: Portion into freezer-safe containers and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating Tips: To keep the casserole creamy, stir in a splash of milk or broth while reheating. Cover loosely in the oven or microwave to prevent drying out.
Jalapeño Popper Beef and Rice Casserole
Ingredients
- 6 slices bacon, chopped into small pieces
- 1 medium yellow onion, finely diced (about 1 cup)
- 1 teaspoon garlic, minced
- 1 pound ground beef
- 3-4 large jalapeño peppers, seeds removed, finely diced (about 1 cup)
- 1 cup (8 ounces / 240 g) chicken broth
- 1 package (8 ounces) cream cheese, softened
- 1 ½ cups (169.5 g) sharp cheddar cheese, shredded, divided
- 1 ½ cups (169.5 g) Monterey Jack cheese, shredded, divided
- 1 tablespoon dry ranch seasoning
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 cups (372 g) cooked white rice
- green onions, thinly sliced, for garnish
Instructions
- In a large skillet over medium heat, cook the chopped bacon until crisp. Transfer with a slotted spoon to a paper towel-lined plate and set aside. Drain the pan, leaving 1 tablespoon of bacon fat.
- Add the onion to the skillet and cook for 3–5 minutes, or until softened. Stir in the garlic and cook for 1 more minute.
- Add the ground beef and cook 5-8 minutes, breaking it apart, until fully browned. Drain any excess fat.
- Stir in the diced jalapeños and cook for 1–2 minutes until slightly softened.
- Reduce the heat to medium-low. Pour in the chicken broth, cream cheese, 1 cup of cheddar, and 1 cup of Monterey Jack. Stir until melted and creamy.
- Add ranch seasoning, paprika, salt, pepper, and the reserved bacon. Stir to combine evenly.
- Gently fold in the cooked rice until fully incorporated.
- Top with the remaining cheese and cover the pan until melted (about 5 minutes). For an extra golden, bubbly top, place the casserole under the broiler for 2–3 minutes, watching closely so the cheese doesn’t burn.
- Garnish with sliced green onions just before serving.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
I liked this casserole! It's nice and cheesy with a kick from the jalapeno peppers.
Elizabeth
This is rich, but it does have great flavor! I thought the spice level was spot on and if you want to turn your jalapeno poppers into a main dish, give this a try!
Stephanie
A little goes a long way with this casserole. It is made with lots of cheese, so if you love a cheesy rice casserole with a little heat in there, you will like this one.
Bella
I loved how creamy and cheesy this casserole is (like mac and cheese vibes), with just the right amount of jalapeño heat. Every bite is comforting, flavorful, and so satisfying.
