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Tex-Mex ground beef casserole in a baking dish.

Tex-Mex Ground Beef Casserole

The key to this is using a lot of Rotel tomatoes and green chilies for heat and blending ingredients to make a low calorie main dish that tastes amazing.
Course Tex-Mex
Cuisine American
Keyword tex-mex ground beef casserole
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 485kcal
Author Joe Boyle


  • 1 lbs . 93% lean ground beef
  • 1/2 large onion , chopped
  • 1 1/2 medium red bell peppers , chopped
  • 1 tbsp vegetable oil
  • 8 oz . Barilla cellentani pasta
  • 2 10 oz . cans Rotel original tomatoes and green chiles
  • 3/4 cup canned black beans , rinsed
  • 1 cup frozen sweet corn
  • 6 oz . grated sharp cheddar cheese , 1 1/2 cups
  • 1/2 tsp salt
  • ground black pepper to taste
  • cooking spray


  • Preheat oven to 350°
  • Place chopped onion, red bell peppers and vegetable oil in a large skillet on medium to medium high heat and cook for 5 minutes, then save in a large mixing bowl.
  • Use the same skillet to fully brown the ground beef, 6 to 8 minutes.
  • Add the corn, black beans and Rotel to the meat to heat, 2 minutes, then place in the bowl with the vegetables.
  • Cook the pasta in boiling, salted water about 10 minutes just before it becomes al dente (Barilla recommends 11 minutes for al dente), drain and place in the mixing bowl.
  • Mix the casserole ingredients together, taste and add salt and pepper, then place in a 3 quart oven safe casserole dish that has been sprayed with cooking oil.
  • Top with grated cheddar cheese then bake for 35 minutes and the cheese has melted and the casserole has reached a temperature of 140°.


  1. The lean ground beef produces a lot of liquid when cooked which I spooned off. It's your choice to do so or not


Calories: 485kcal | Carbohydrates: 43.7g | Protein: 29.8g | Fat: 20.2g | Saturated Fat: 9.9g | Polyunsaturated Fat: 1.2g | Cholesterol: 74.9mg | Sodium: 586mg | Fiber: 4.9g | Sugar: 4.7g