Fresh Pico de Gallo Topped Chipotle Beef Casserole Recipe

What’s better than a home-cooked meal? A home-cooked meal with only ONE pot to clean! I live for that feeling.

If you’re like me, you love digging into something hearty and flavorful. But the mountain of dishes afterward can really kill the mood. That’s why this Fresh Pico de Gallo Topped Chipotle Beef Casserole is my new best friend. If you’re a fan of easy, comforting bakes, you should also try this ultimate ground beef and potato casserole for another family favorite.

It gives you all the bold, smoky, and zesty flavors of your favorite Mexican-style meals. And it does it all in a single skillet. From browning the beef to baking the final cheesy layer, it’s a true one-pan wonder.

Recipe Overview

Let’s get straight to the good stuff. Here’s everything you need to know at a glance.

• Cuisine: Mexican-inspired
• Category: Dinner, Casserole
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6 hearty portions

The Magic of a One-Pot (or One-Pan) Meal

I have a simple kitchen philosophy: maximum flavor, minimum cleanup. This recipe is the perfect example of that.

Recipe

Fresh Pico de Gallo Topped Chipotle Beef Casserole Recipe

Make Fresh Pico de Gallo Topped Chipotle Beef Casserole Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: [email protected]

Prep: 15 min | Cook: 35 min | Total: 50 min

Serves: - 4 + bites

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The Full Ingredient List

• 1 lb ground beef (I use 85/15 for good flavor)
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 cup long-grain white rice (uncooked)
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can fire-roasted diced tomatoes, undrained
• 2 cups beef broth
• 2-3 chipotle peppers in adobo sauce, minced (adjust for heat!)
• 1 tablespoon adobo sauce (from the can)
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 2 cups shredded Mexican cheese blend
• Salt and black pepper to taste
• For the Fresh Pico de Gallo: 3 Roma tomatoes, 1/2 red onion, 1/2 cup cilantro, 1 jalapeño (seeded), juice of 1 lime, and a pinch of salt.

My “Less Mess” Cooking Method (Step-by-Step)

1

Heat your oven to 375°F (190°C). Place your large oven-safe skillet on the stovetop over medium-high heat.

2

Add the ground beef and diced onion. Cook, breaking up the beef, until it’s browned and the onion is soft. This takes about 7-8 minutes. Spoon out any excess grease if you like.

3

Add the minced garlic, chipotle peppers, adobo sauce, chili powder, cumin, and oregano. Stir and cook for 1 minute until incredibly fragrant.

4

Now, stir in the uncooked rice. Let it toast for just 30 seconds. This little step gives the rice a nutty depth.

5

Pour in the undrained diced tomatoes, black beans, and beef broth. Give everything a good stir, scraping up any tasty bits from the bottom of the pan.

6

Bring the mixture to a simmer. Then, cover the skillet tightly with a lid or foil. Carefully transfer it to your preheated oven.

7

Bake for 25 minutes. The rice should be tender and have absorbed most of the liquid.

8

Take the skillet out (oven mitts!). Remove the lid and sprinkle the shredded cheese evenly over the top. Put it back in the oven, uncovered, for 5-7 minutes until the cheese is bubbly.

9

While the casserole bakes, make your fresh pico. Simply dice the tomatoes, onion, jalapeño, and cilantro. Mix them in a bowl with lime juice and salt.

10

Let the casserole cool for 5 minutes after baking. Then, slice it into wedges or scoop it out. Top each serving with a big spoonful of the fresh pico de gallo.

Notes

Enjoy your homemade Fresh Pico de Gallo Topped Chipotle Beef Casserole Recipe!

Nutrition Information

Calories: ~480

Protein: 28g

Carbohydrates: 45g

Fat: 20g

It’s a good source of fiber from the beans and tomatoes, and protein from the beef and cheese.:

Did You Make This?

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Every step builds in the same pan. The beef browns and gets infused with spices. Then, the rice cooks right in those amazing juices. Finally, it all bakes together into a cozy, unified dish. You get layers of flavor without layers of dirty cookware. For another fantastic one-dish wonder that’s packed with savory flavor, check out this classic hearty hobo casserole with ground beef and potatoes.

All You Need (One Pot & These Ingredients)

Gathering your gear is simple. You’ll use a large, oven-safe skillet. A cast iron or stainless steel pan about 12 inches wide is perfect.

The ingredients fall into two camps. First, the rich and smoky casserole base with chipotle and beef. Second, the bright, fresh pico de gallo that goes on top. That cool, crunchy topping is the secret weapon that makes every bite sing.

The Full Ingredient List

Here’s your shopping list. Most of these are pantry staples or easy fresh finds.

• 1 lb ground beef (I use 85/15 for good flavor)
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 cup long-grain white rice (uncooked)
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can fire-roasted diced tomatoes, undrained
• 2 cups beef broth
• 2-3 chipotle peppers in adobo sauce, minced (adjust for heat!)
• 1 tablespoon adobo sauce (from the can)
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 2 cups shredded Mexican cheese blend
• Salt and black pepper to taste
• For the Fresh Pico de Gallo: 3 Roma tomatoes, 1/2 red onion, 1/2 cup cilantro, 1 jalapeño (seeded), juice of 1 lime, and a pinch of salt.

My “Less Mess” Cooking Method (Step-by-Step)

Follow these steps, and you’ll keep the mess contained to that one beautiful pan.

1. Heat your oven to 375°F (190°C). Place your large oven-safe skillet on the stovetop over medium-high heat.
2. Add the ground beef and diced onion. Cook, breaking up the beef, until it’s browned and the onion is soft. This takes about 7-8 minutes. Spoon out any excess grease if you like.
3. Add the minced garlic, chipotle peppers, adobo sauce, chili powder, cumin, and oregano. Stir and cook for 1 minute until incredibly fragrant.
4. Now, stir in the uncooked rice. Let it toast for just 30 seconds. This little step gives the rice a nutty depth.
5. Pour in the undrained diced tomatoes, black beans, and beef broth. Give everything a good stir, scraping up any tasty bits from the bottom of the pan.
6. Bring the mixture to a simmer. Then, cover the skillet tightly with a lid or foil. Carefully transfer it to your preheated oven.
7. Bake for 25 minutes. The rice should be tender and have absorbed most of the liquid.
8. Take the skillet out (oven mitts!). Remove the lid and sprinkle the shredded cheese evenly over the top. Put it back in the oven, uncovered, for 5-7 minutes until the cheese is bubbly.
9. While the casserole bakes, make your fresh pico. Simply dice the tomatoes, onion, jalapeño, and cilantro. Mix them in a bowl with lime juice and salt.
10. Let the casserole cool for 5 minutes after baking. Then, slice it into wedges or scoop it out. Top each serving with a big spoonful of the fresh pico de gallo.

Pro-Tips for Perfect One-Pot Cooking

A few small tricks make a huge difference in your results and your cleanup.

First, use the right size pan. Too small, and it will bubble over. Too big, and the liquid will evaporate too fast. Your 12-inch skillet is the sweet spot.

Don’t stir after you put it in the oven! Let the heat work its magic evenly. Trust the process.

When you make the pico, let it sit while the casserole bakes. Those few minutes let the flavors marry and get even better.

Storing & Reheating (Easy!)

This casserole is fantastic for leftovers, making your future self very happy.

Store any leftovers in an airtight container in the fridge for up to 4 days. Keep the pico de gallo in a separate container.

To reheat, just microwave a portion until warm. You can also reheat a larger amount in a covered oven-safe dish at 350°F until hot. I love adding a little extra fresh pico on top to brighten it up again.

Nutrition Notes

This is a hearty, balanced meal. Here’s a basic look at what you’re getting per serving (without extra toppings).

• Calories: ~480
• Protein: 28g
• Carbohydrates: 45g
• Fat: 20g
• It’s a good source of fiber from the beans and tomatoes, and protein from the beef and cheese.

Your One-Pot Questions, Answered

I get a few common questions about this dish. Here are the quick answers.

Can I make this with chicken instead of beef?

Absolutely! Just swap the ground beef for a pound of ground chicken or turkey. You might want to add a tiny splash of oil to the pan since poultry is leaner.

My rice is still hard. What happened?

This usually means the liquid simmered away too quickly. Next time, make sure your skillet is tightly covered with foil. Also, check that you’re using standard long-grain white rice, not a quick-cooking or parboiled variety.

Can I prepare any part of this ahead of time?

Yes! You can brown the beef with the onions and spices a day ahead. Store it covered in the fridge. When you’re ready, just warm it up in the pan and pick up from step 4. The pico de gallo also tastes great made a few hours ahead.

So there you have it. A dinner that fills your belly and doesn’t bury your sink. It’s the kind of meal that makes weeknights feel special and weekends feel relaxed.

This chipotle beef casserole has become a star in my rotation of hearty family meals. It’s packed with flavor, incredibly satisfying, and so simple to put together. If you love the combination of beef, potatoes, and plenty of vegetables, you’ll adore this loaded ground beef and potato casserole with veggies for another complete meal in one dish. I know you and your crew are going to love it.

Enjoy all that flavor (and your clean kitchen!). Let me know how it went by leaving a comment and rating below!