Fajita Steak, Bell Peppers, Beans and Brown Rice Topped Off with Cheese! It’s like Stuffed Bell Peppers but in a Casserole! 

Our delicious Fajita Casserole is inspired buy our TexMex cooking! Casseroles are a great way to feed a crowd or whip up for a Home cooked Easy Meal! The steps we take in making our casseroles is for Flavor! Cooking everything separately then mixing it in to one pan gives the casserole marinated flavors throughout the meal! Our TexMex Stuffed Bell Peppers and Rice and Cheesy Chicken Casserole inspired this casserole!

Make This Recipe!

For More Detailed Recipe Instructions, Just Scroll!

Marinating Steak: 30 Minutes
Brown Rice Cooking Time: 40 Minutes
Steak Cooking Time in Oven: 35 Minutes
Bell Pepper Cooking Time in Oven: 25 Minutes
Oven Temperature: 375 Degrees Fahrenheit
Casserole Bake Time: 25 Minute
Serves: 4-6 People

Fajita Black Bean Rice Casserole Ingredients:

1 Pound Thin Steak (Cheaper the Better, or use Cheap Beef Roast!)
2 Cups Brown Rice (TIP: this is before the rice is cooked, 2 Cup Brown Rice to 5 Cups Water)
1 1/2 Cups Dry Black Beans (TIP: this makes about 2 – 15 Ounce Cans of Black Beans)
2 Bell Peppers
2 Tablespoons Fresh Minced Garlic
4 Teaspoons Chicken Better Than Bullion (TIP: this is for Cooking the Rice, You may Substitute Chicken Bullion for the Water!)
3 Teaspoons Ground Cumin
1 Teaspoon Chili Pepper
1 Teaspoon Black Pepper
2 Teaspoons Salt
1 Tablespoon Lemon Juice
4 Tablespoons Extra Virgin Olive Oil
1 Cup Water
2 Cups Cheddar Cheese

Fajita Black Bean Rice Casserole Instructions:

1. If You are Using Canned Black Beans, Drain them, then Skip to Instructions #2!
For Dry Black Beans, Put them in a Large Pan of Water and Simmer on LOW For 1-2 Hours until Soft But Still Whole Beans. When they are done, Drain and Set Aside!

2. Next is, Marinating the Beef. Slice up the Thin Steak or Beef into Thin Strips like Fajita Meat. In a Oven Pan, add Steak Strips, 1 Tablespoon Minced Garlic, 2 Teaspoons Cumin, 1/2 Teaspoon Chili Powder, 1/2 Teaspoon Black Pepper, 1 Teaspoon Salt, 1 Tablespoon Lemon Juice and 2 Tablespoons Olive Oil. Set aside to Marinate for at least 30 Minutes (You can marinate longer if desired!)

3. For Brown Rice, In a Stovetop Pan add 2 Cups Brown Rice, 5 Cups of Water, 1 Tablespoon Minced Garlic, 4 Teaspoons Better Than Bullion, 1 Teaspoon Ground Cumin, 1/2 Teaspoon Chili Pepper. Mix Ingredients then Cook rice with a LID at Medium/Low on the Stovetop for about 40 Minutes or until Brown Rice is Soft.

TIP: If you are using Chicken Bullion Instead, then add 4 Cups of Bullion and 1 Cup of Water to the Brown Rice!

4. Now that The Rice is cooking and the Steak is Marinating, Chop up the Bell Peppers, put them in a Oven safe Pan, add 2 Tablespoons of Olive Oil, 1 Teaspoon Salt and 1/2 Teaspoon Black Pepper, Set Aside.

TIP: We separate the Bell Peppers and Fajita Meat during cooking, the liquid from the peppers makes too much liquid for the Steak and the peppers get mushy!

5. When the Brown Rice is about halfway through cooking, PreHeat the Oven at 375 Degrees Fahrenheit.
Put the Marinated Fajita Steak in the Oven, Cook for 35 Minutes.
After 10 Minutes, Put the Seasoned Bell Peppers in the Oven and Cook those for 25 Minutes (this way the peppers don’t get too Mushy!) 
When they are done, Take out of Oven and Set aside!

6. Now it’s time to put all the ingredients together. You will need a big Bowl or Pan to thoroughly mix all ingredients.
Add Black Beans, Seasoned cooked Brown Rice, Fajita Meat and the Bell Peppers then mix.

7. PreHeat Oven at 375 Degrees F.
Take all the mixed ingredients and put it in a Pan for the Oven. (We like to use our Huge Calphalon Pan for Casseroles but any Oven pan will work!)
Add 1 Cup of Water to the Casserole, Do Not Mix! (We think this is an important step, the water keeps everything moist in the oven!)
Sprinkle 2 Cups of Cheddar Cheese over the top of the casserole.

Bake for 25 Minutes, then take out and let the casserole cool for 5-10 Minutes before serving!