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 Time20 mins
Cook Time30 mins
Total Time50 mins
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
  • 1/2 cup chopped cilantro, divided
  • 2 tablespoons paprika
  • 2 tablespoons ground cumin
  • 2 tablespoons garlic powder
  • 1 tablespoon kosher salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground chipotle powder
  • 1/2 teaspoon black pepper
  • 1 lime, cut into 10 wedges for serving


  • In medium skillet, brown ground beef; drain excess oil and set aside.
  • Cook farro according to package directions.
  • 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.


Source of recipe: Rebecca Egsieker, The Dairy Chef
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