What’s better than a home-cooked meal? A home-cooked meal with only ONE pot to clean! I love food, but I have a serious relationship with my dishwasher. It’s complicated. I’m always looking for ways to cut down on the mess without cutting down on flavor.
That’s why this Fresh Pico de Gallo Topped Chipotle Beef Casserole is my new best friend. It’s a hearty, family-pleasing dinner that packs a huge punch of taste. And the best part? We make it all in one skillet, from the beef to the beans to the melty cheese. If you love easy ground beef dinners, you have to try this Ultimate Ground Beef & Potato Casserole for another comforting classic.
No transferring to a baking dish. No juggling three different pans. You get layers of smoky chipotle beef, gooey cheese, and a bright, fresh pico de gallo finish. It’s a total win for your taste buds and your sink.
Recipe Overview
Here’s the quick snapshot of what you’re in for. This is the kind of recipe you’ll come back to on busy nights.
- Cuisine: Mexican-inspired
- Category: One-Pot Dinner, Casserole
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6 hearty portions
The Magic of a One-Pot (or One-Pan) Meal
I need to sing the praises of one-pot cooking for a second. It’s not just about fewer dishes, though that’s a huge perk. It’s about building flavor.
When you cook everything in the same pan, the juices from the beef mingle with the onions and spices. That tasty fond on the bottom gets picked up by the tomatoes and beans. Nothing gets left behind. Every bit of flavor stays right in the dish where it belongs.
It also means less active time for you. You’re not running between the stove, the oven, and the counter. Everything happens in one spot. It’s efficient cooking at its finest. For another fantastic one-pan meal, this Hobo Casserole with Ground Beef & Potatoes is a hearty and delicious option.
All You Need (One Pot & These Ingredients)
Your equipment list is wonderfully short. You’ll need a large, oven-safe skillet. I use a 12-inch cast iron or stainless steel skillet. Make sure it has deep sides.
If you don’t have an oven-safe skillet, you can cook everything in a regular pot and transfer it to a greased baking dish. But trust me, keeping it in one pan is the dream.
Fresh Pico de Gallo Topped Chipotle Beef Casserole Recipe
The Full Ingredient List
My “Less Mess” Cooking Method (Step-by-Step)
Notes
Enjoy your homemade Fresh Pico de Gallo Topped Chipotle Beef Casserole Recipe!
Nutrition Information
The ingredients are simple, too. We’re talking pantry staples and a few fresh items for the pico. The chipotle is the secret weapon that gives the beef its deep, smoky heat.
The Full Ingredient List
- 1 lb lean ground beef
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1-2 chipotle peppers in adobo sauce, minced (start with 1 for mild heat)
- 1 tbsp adobo sauce (from the can)
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can fire-roasted diced tomatoes, undrained
- 1 cup frozen corn kernels
- 1 cup beef or chicken broth
- 2 cups shredded Mexican blend cheese
- Salt and black pepper to taste
- For the Fresh Pico de Gallo: 3 Roma tomatoes, 1/4 cup diced red onion, 1/4 cup chopped cilantro, juice of 1 lime, salt.
My “Less Mess” Cooking Method (Step-by-Step)
Follow these steps and you’ll keep the splatter to a minimum. I even have a trick for the pico de gallo.
- Prep your pico first. Dice your tomatoes and onion, chop the cilantro, and mix it all with lime juice and salt in a small bowl. Set it aside. Doing this first means you’re not cross-contaminating cutting boards later.
- Preheat your oven to 375°F (190°C). Place your large oven-safe skillet over medium-high heat. Add the ground beef and diced onion. Cook, breaking up the beef, until it’s no longer pink. This takes about 6-7 minutes.
- Drain any excess fat if you like, but leave a little for flavor. Add the minced garlic, chipotle peppers, adobo sauce, chili powder, cumin, and oregano. Stir and cook for 1 minute until fragrant.
- Pour in the undrained diced tomatoes, black beans, corn, and broth. Stir everything to combine, scraping up any browned bits from the bottom of the pan. Let it simmer for 5 minutes to thicken slightly.
- Season the mixture well with salt and pepper. Turn off the heat. Sprinkle the shredded cheese evenly over the entire surface.
- Carefully transfer the skillet to the preheated oven. Bake for 10-15 minutes, just until the cheese is bubbly and melted.
- Remove the skillet from the oven (remember the handle is hot!). Let it cool for 5 minutes. Then, spoon the fresh pico de gallo all over the top. Serve right from the pan!
Pro-Tips for Perfect One-Pot Cooking
I’ve learned a few things from my one-pot experiments. These tips will make sure your casserole turns out great every time.
First, use the right size pan. A 12-inch skillet is perfect. If your pan is too small, the mixture will be too deep and won’t cook evenly. If it’s too big, the sauce might reduce too fast.
Don’t stir after you add the cheese. Just let it blanket the top and melt in the oven. This gives you that perfect, gooey layer.
Let the casserole rest for 5 minutes after baking. This lets the flavors settle and makes it easier to scoop. It also gives you time to gather everyone at the table.
Storing & Reheating (Easy!)
This meal is fantastic for leftovers. The flavors get even better the next day.
Let the casserole cool completely. Store it in an airtight container in the fridge for up to 4 days. I store the pico separately to keep it fresh and crisp.
To reheat, you can microwave single portions. For the best texture, reheat larger amounts in a covered oven-safe dish at 350°F until warm. You can add a little extra cheese on top if you’re feeling fancy.
Nutrition Notes
This is a hearty, balanced meal. Here’s a basic look at what you’re getting per serving (estimated).
- High in Protein: Thanks to the ground beef and black beans.
- Good Fiber: From the beans, corn, and tomatoes.
- Vitamin C: The fresh pico de gallo adds a bright boost.
- To make it lighter, you can use ground turkey and reduced-fat cheese. The flavor will still be amazing.
Your One-Pot Questions, Answered
I get asked these questions a lot. Here are my quick answers to help you out.
Can I make this ahead of time?
Absolutely! You can cook the beef mixture (through step 4) up to two days ahead. Store it covered in the fridge. When you’re ready, reheat it on the stove, add the cheese, and bake as directed. Make the pico fresh that day.
What if I don’t have an oven-safe skillet?
No problem! Just cook everything in a regular large pot or Dutch oven. Then, transfer the mixture to a greased 9×13 inch baking dish. Top with cheese and bake. You’ll have one extra dish, but the result is the same.
How can I adjust the spice level?
You have full control. Start with just one chipotle pepper and the adobo sauce. You can always add more. For a very mild dish, use just a teaspoon of the adobo sauce and skip the whole pepper. For more heat, add two peppers or a pinch of cayenne.
So there you have it. A dinner that delivers maximum flavor with minimum cleanup. It’s the kind of meal that makes everyone happy—the cook included.
You get a filling, cheesy, smoky casserole topped with a burst of freshness. And your kitchen stays peaceful. That’s what I call a successful night. If you’re a fan of rich, savory flavors, you’ll adore this Garlic Butter Ground Beef & Potato Casserole for your next cozy dinner.
I hope this recipe becomes a regular in your rotation. It’s saved me on more than one hectic weeknight. Enjoy all that flavor (and your clean kitchen!). Let me know how it went by leaving a comment and rating below!
