Cheesy Beef and Rice Casserole

Steps

1. 1

   Heat the oven to 375°F with a rack in the middle. Have a 9x13-inch baking dish ready.

2. 2

   Heat the oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned and no longer pink, about 7 minutes; it should reach 160°F. Spoon off excess fat.

3. 3

   Add the onion and bell pepper and cook, stirring, until softened, about 5 minutes. Stir in the garlic, chili powder, cumin, smoked paprika, oregano, salt and pepper and cook until fragrant, about 1 minute.

4. 4

   Stir in the rice, diced tomatoes with their juices, tomato sauce and beef stock. Bring to a simmer, then pour everything into the baking dish and spread it evenly.

5. 5

   Cover the dish tightly with foil and bake until the rice is tender and most of the liquid is absorbed, about 50 minutes. If the rice is still firm, re-cover and bake 5 to 10 minutes more.

6. 6

   Remove the foil and switch the oven to broil. Stir the casserole gently, scatter the cheddar evenly over the top and broil on the middle rack until melted, bubbling and spotted golden, 3 to 5 minutes, watching closely. If your dish is not broiler-safe (including glass), bake uncovered at 375°F until the cheese melts, 8 to 10 minutes, instead of broiling.

7. 7

   Let the casserole rest for 10 minutes so it sets, then sprinkle with green onions, if using, and serve.