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Ingredients
Scale
- 6 slices bacon, chopped into small pieces
- 1 medium yellow onion, finely diced (about 1 cup)
- 1 teaspoon garlic, minced
- 1 pound ground beef
- 3–4 large jalapeño peppers, seeds removed, finely diced (about 1 cup)
- 1 cup (8 ounces) chicken broth
- 1 package (8 ounces) cream cheese, softened
- 1 ½ cups (169.5 g) sharp cheddar cheese, shredded, divided
- 1 ½ cups (169.5 g) Monterey Jack cheese, shredded, divided
- 1 tablespoon dry ranch seasoning
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 cups (372 g) cooked white rice
- Green onions, thinly sliced, for garnish
Instructions
- Cook bacon in a skillet until crisp, then set aside.
- Sauté onion in bacon fat until softened; add garlic and cook for an additional minute.
- Add ground beef, brown it, and drain excess fat.
- Stir in jalapeños and cook until softened.
- Mix in chicken broth, cream cheese, and half of each cheese until melted.
- Add ranch seasoning, paprika, salt, pepper, and reserved bacon; mix well.
- Fold in cooked rice until combined.
- Top with remaining cheese, bake until melted, then broil briefly for a golden finish.
- Garnish with green onions and serve.
Notes
Adjust jalapeño quantity to suit your heat preference.
Drain beef fat to avoid greasiness in the casserole.
Let the casserole rest before serving to keep it from falling apart.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 620
- Sugar: 2
- Sodium: 950
- Fat: 38
- Saturated Fat: 18
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 2
- Protein: 32
- Cholesterol: 120