Mexican cheeses: Southeast Dairy Association - mexican beef bake

Mexican Beef and Cheese Bake

The best part about this recipe, besides the melted cheesy goodness, is that it's a cinch to prepare because everything gets mixed in a large bowl together, then poured into a baking dish. Also, it can be adjusted for desired heat level, from mild to spicy, depending on what type of salsa you prefer.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 10


  • 1 pound ground beef
  • 2 cups cooked farro
  • 1 (14-ounce) can black beans, drained
  • 1 (14-ounce) diced fire roasted tomatoes, drained
  • 2 cups shredded Cheddar cheese, divided
  • 1 cup shredded Monterey Jack cheese, divided
  • 1 (8-ounce) container sour cream
  • 1 cup jarred chunky salsa, any variety
  • 12 cup chopped cilantro, divided
  • 2 tablespoons paprika
  • 2 tablespoons ground cumin
  • 2 tablespoons garlic powder
  • 1 tablespoon kosher salt
  • 1 teaspoon dried oregano
  • 12 teaspoon ground chipotle powder
  • 12 teaspoon black pepper
  • 1 lime, cut into 10 wedges for serving


  1. In medium skillet, brown ground beef; drain excess oil and set aside.
  2. Cook farro according to package directions.
  3. In a large mixing bowl combine black beans, tomatoes, 1 cup cheddar cheese and 1/2 cup Monterey Jack cheese, and remaining nine ingredients mix until well combined. Add in ground beef and farro, stir until mixed thoroughly. Pour mixture into 13- x 9-inch baking dish. Top with remaining cheeses and extra cilantro. Bake at 350˚ for 30-35 minutes or until cheese is bubbly. Let stand for approximately 5 minutes. Serve with fresh lime wedges.

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