Prepare the Casserole Dish

• Preheat the oven to 375°F.

• Lightly grease a 9×13-inch baking dish with nonstick cooking spray.

Cook the Ground Beef

• Heat a large skillet over medium-high heat.

• Add the ground beef and cook, breaking it into crumbles, until browned and fully cooked.

• Drain any excess grease.

Add the Vegetables & Seasonings

• Add the diced onion and minced garlic to the skillet.

• Cook for 3–4 minutes, stirring occasionally, until the onion is soft and translucent.

• Stir in the diced bell pepper, chili powder, cumin, paprika, salt, and black pepper.

• Cook for another 2–3 minutes, just until the bell pepper begins to soften.

Add the Beans, Corn & Tomatoes

• Stir in the black beans, corn, and undrained diced tomatoes.

• Simmer for about 5 minutes, stirring occasionally, to allow the flavors to blend.

• Add the cooked jasmine rice and gently stir until everything is evenly combined.

Assemble the Casserole

• Spread half of the beef and rice mixture evenly into the prepared baking dish.

• Sprinkle 1 cup shredded cheese over the first layer.

• Add the remaining beef and rice mixture and spread it evenly over the cheese.

• Sprinkle the remaining 1 cup shredded cheese over the top.

Bake

• Cover the baking dish with aluminum foil.

• Bake at 375°F for 20–25 minutes, or until the casserole is hot and the cheese has melted.

• Remove the foil and bake uncovered for another 5–10 minutes, until the cheese is bubbly and lightly golden.

Rest & Serve

• Remove the casserole from the oven and let it rest for 5–10 minutes before serving.

• Garnish with your choice of cilantro, green onions, black olives, sour cream, salsa, or avocado.

• Serve warm with tortilla chips or flour tortillas, if desired.