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Steak Fajita Rice Casserole

Steak Fajita Rice Casserole

Easy steak fajita rice casserole recipe ready in 45 minutes. A one-pan, cheesy Tex-Mex dinner perfect for using leftovers on busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb steak (like flank or sirloin), sliced thinly against the grain
  • 2 cups cooked rice (white or brown)
  • 1 each bell pepper, sliced (a mix of colors)
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 can diced tomatoes with green chiles (like Rotel) (10 oz)
  • 1 cup beef or chicken broth
  • 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
  • 2 tbsp fajita seasoning (store-bought or homemade)
  • 1 tbsp olive oil
  • q.s. salt and black pepper to taste
  • q.s. fresh cilantro or green onions for garnish (optional)

Equipment

  • Oven Safe Skillet
  • Sharp Chef’s Knife
  • Cutting Board
  • Measuring Cups and Spoons
  • Mixing Spoon or Spatula

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Sear the steak slices in a large, oven-safe skillet with olive oil over medium-high heat for 2-3 minutes.
  3. Remove the steak and sauté sliced onions and bell peppers in the same skillet for 5-6 minutes, then add minced garlic for 1 more minute.
  4. Stir in cooked rice, diced tomatoes, beef broth, and fajita seasoning, mixing well.
  5. Return the seared steak and any juices to the skillet and stir gently.
  6. Sprinkle shredded cheese over the top and bake in the preheated oven for 15-20 minutes.
  7. Garnish with fresh chopped cilantro or green onions and serve.

Nutrition

Calories: 410kcalCarbohydrates: 37gProtein: 30gFat: 17gSaturated Fat: 7gCholesterol: 70mgSodium: 650mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 250mgIron: 3mg

Notes

Feel free to swap the steak for chicken or make it vegetarian by using mushrooms or extra-firm tofu. The casserole can be made ahead of time; just refrigerate before baking. Use day-old rice for best texture and avoid overcrowding the skillet when searing the steak to achieve a great crust. This dish is perfect for potlucks and casual dinners, and leftovers can be stored in an airtight container for 3-4 days in the fridge. Enjoy!
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