Next, in a large mixing bowl, I combine the cooked beef, black beans, diced tomatoes with green chilies, cream of mushroom soup, cooked rice, sour cream, and corn. I like to mix it all together gently, ensuring every ingredient is well distributed but still very much intact. I can’t tell you how much joy it brings me to see all those colors mixing together! Once that’s ready, I pour the mixture into my greased 9×13 inch baking dish, spreading it out evenly.
After that, it’s time to top it off with the shredded cheddar cheese and crushed tortilla chips. I find that the crunchy topping adds such a fantastic texture to the dish. It’s like the finishing touch on a painting. Then, I cover the dish with aluminum foil, which helps to keep all those delicious flavors locked in while it bakes. I pop it in the preheated oven at 350°F for about 25 minutes, removing the foil in the last 10 minutes to let the cheese get all melty and bubbly.
Once it’s out of the oven, I let the casserole cool for a few minutes before serving. I love to sprinkle some fresh cilantro on top for a little pop of color and extra flavor. The whole house smells amazing, and I can’t wait to dive in!
Pro Tips for Best Results
When I first started making this casserole, I tested it with a variety of meats. I discovered that ground turkey is a fantastic lean alternative that still tastes great. I also try to keep a few tips in mind: using freshly cooked rice instead of day-old rice makes such a difference in texture—my family loves how fluffy it comes out!
Another tip that I live by is to play around with the toppings. The first time I made this, I used plain tortilla chips, but I’ve found that using spicy or lime-flavored chips adds an extra kick that everyone can’t get enough of. Seriously, the flavor combinations are endless here!
Lastly, don’t skimp on the cheese! You can never go wrong with a little extra cheddar on top. I’ve learned this lesson the hard way during a few casserole disasters, and now, I make cheese my best friend in any cheesy dish.
Common Mistakes to Avoid
I’ve made my fair share of mistakes while perfecting this recipe, and I want to help you avoid them! One of the biggest blunders I’ve encountered is not draining the canned beans and tomatoes enough. Trust me, excess liquid can lead to a soggy casserole, and nobody wants that! Ensure you rinse the black beans and drain the tomatoes well before mixing them in.
Another issue I faced was not allowing the casserole to cool before serving. The first time I dished it out right away, it fell apart on my plate. Giving it a few moments to set helps it hold its shape and look lovely on a plate. Plus, it’s easier to serve! (See the next page below to continue…)