Cajun Beef and Wild Rice Bake
A hearty Cajun-inspired ground beef and wild rice casserole baked with black beans, tomatoes, and melty cheddar cheese for a flavorful, comforting meal.
This hearty Cajun-inspired casserole combines tender wild rice, seasoned ground beef, black beans, and diced tomatoes with a colorful mix of peppers, onions, and garlic for a flavorful base. Bold spices like smoked paprika, thyme, oregano, and Cajun seasoning give it a rich, zesty kick, while a touch of hot sauce adds heat to taste. Baked under a golden layer of melted cheddar and finished with fresh green onions and parsley, it’s a comforting, crowd-pleasing dish that’s perfect for a cozy family dinner or easy meal prep.
Servings
4-6
Prep Time
20 minutes
Cook Time
65 minutes
Total Time
1 hour 25 minutes
Ingredients
Fresh
1 lb ground beef (85–90% lean)
1 large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 cloves garlic, minced
2–3 green onions, thinly sliced
2 tablespoons chopped parsley (optional)
Packaged
1 cup wild rice blend, uncooked
2 1/2 cups chicken or beef broth
1 can (14.5 oz) diced tomatoes, with juices
1 can (15 oz) black beans, drained and rinsed
2 tablespoons olive oil or butter
Cooked wild rice (from earlier step)
Seasoning
1 teaspoon smoked paprika
1 tablespoon Cajun seasoning
1/2 teaspoon dried thyme
1/2 teaspoon oregano
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons hot sauce (or to taste)
Toppings
1 1/2 cups shredded cheddar cheese (or mix of cheddar & pepper jack)
Instructions
Cook the Wild Rice
Rinse 1 cup wild rice blend. In a saucepan, combine with 2 1/2 cups chicken or beef broth. Bring to a boil, cover, and simmer on low heat for 40–45 minutes until tender and most liquid is absorbed. Fluff with a fork and set aside.
Brown the Beef & Veggies
In a large skillet, heat 2 tablespoons olive oil or butter over medium heat. Add 1 pound ground beef (85–90% lean) and cook until browned, breaking it apart with a spoon. Drain excess fat if needed. Add 1 large diced onion, 1 diced red bell pepper, 1 diced green bell pepper, and 2 minced garlic cloves. Sauté for 5–6 minutes, until softened.
Season & Combine
Stir in 1 can (14.5 oz) diced tomatoes with juices, 1 can (15 oz) black beans (drained and rinsed), 1 teaspoon smoked paprika, 1 tablespoon Cajun seasoning, 1/2 teaspoon dried thyme, 1/2 teaspoon oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 teaspoons hot sauce (or more to taste). Fold in the cooked wild rice and mix thoroughly. Taste and adjust seasoning or hot sauce as desired.
Bake
Preheat oven to 375°F (190°C). Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle evenly with 1 1/2 cups shredded cheddar cheese (or a mix of cheddar and pepper jack). Bake uncovered for 20 minutes, until the cheese is melted and bubbly.
Serve
Remove from the oven and sprinkle with 2–3 thinly sliced green onions and 2 tablespoons chopped parsley (if using). Serve hot, with extra hot sauce on the side.
Rinse 1 cup wild rice blend.
In a saucepan, combine with 2 1/2 cups chicken or beef broth. Bring to a boil, cover, and simmer on low heat for 40–45 minutes until tender and most liquid is absorbed. Fluff with a fork and set aside.
In a large skillet, heat 2 tablespoons olive oil or butter over medium heat. Add 1 pound ground beef (85–90% lean) and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
Add 1 large diced onion, 1 diced red bell pepper, 1 diced green bell pepper, and 2 minced garlic cloves. Sauté for 5–6 minutes, until softened.
Stir in 1 can (14.5 oz) diced tomatoes with juices, 1 can (15 oz) black beans (drained and rinsed), 1 teaspoon smoked paprika, 1 tablespoon Cajun seasoning, 1/2 teaspoon dried thyme, 1/2 teaspoon oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 teaspoons hot sauce (or more to taste).
Fold in the cooked wild rice and mix thoroughly. Taste and adjust seasoning or hot sauce as desired.
Preheat oven to 375°F (190°C). Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle evenly with 1 1/2 cups shredded cheddar cheese (or a mix of cheddar and pepper jack). Bake uncovered for 20 minutes, until the cheese is melted and bubbly.
Remove from the oven and sprinkle with 2–3 thinly sliced green onions and 2 tablespoons chopped parsley (if using). Serve hot, with extra hot sauce on the side.
