Jalapeño Popper Beef and Rice Casserole
This Jalapeño Popper Beef and Rice Casserole is loaded with ground beef, melty cheeses, tender rice, and a touch of jalapeño heat.
Servings: 6 people
Calories: 716kcal
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.
Nutrition
Serving: 1portion | Calories: 716kcal