Cheesy Beef and Veggie Family Casserole

• 1 pound ground beef
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 cup diced bell peppers (red or green)
• 1 cup frozen corn, thawed
• 1 cup chopped zucchini
• 1 can (14.5 oz) diced tomatoes, drained
• 2 cups cooked rice
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
2. In a large skillet over medium-high heat, cook the ground beef until fully browned, breaking it apart with a spoon. Drain excess fat.
3. Add the chopped onion and garlic to the beef, cooking for 3-4 minutes until the onion softens and becomes translucent.
4. Stir in the diced bell peppers, corn, zucchini, diced tomatoes, oregano, smoked paprika, salt, and pepper. Cook for another 5 minutes until vegetables are tender and flavors meld.
5. Remove skillet from heat and mix in the cooked rice until evenly combined.
6. Spread half of the beef and veggie mixture evenly into the prepared baking dish. Sprinkle with half of the cheddar cheese.
7. Add the remaining beef mixture in an even layer on top, then cover everything with the remaining cheddar and mozzarella cheeses.
8. Bake uncovered for 25-30 minutes until the casserole is bubbly and the cheese is golden and melted.
9. Let rest for 5 minutes before serving to allow casserole to set.

Chef tips

• To make this dish gluten-free, ensure your rice and canned tomatoes are gluten-free labeled.
• For a lower-fat option, use lean ground beef or ground turkey and reduce cheese quantities.
• If you prefer a spicier casserole, add 1/4 teaspoon red pepper flakes when adding spices.
• You can swap the rice with cooked quinoa for a different texture and added protein.
• Make ahead: assemble the casserole and refrigerate for up to 24 hours before baking. Increase bake time by 10 minutes if baking directly from cold.