Description
This casserole is the ultimate comfort food, perfect for cozy family dinners or turning leftover prime rib into a delicious, cheesy feast. With layers of tender beef, taco-seasoned vegetables, tortillas, and gooey cheese, every bite is packed with flavor and warmth. It’s easy to make, crowd-pleasing, and ideal for weeknight meals or special occasions.
Ingredients
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2 cups cooked prime rib, chopped into bite-sized pieces
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1 tablespoon olive oil
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1 small onion, finely diced
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1 red bell pepper, diced
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1 green bell pepper, diced
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2 cloves garlic, minced
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1 can (15 oz) black beans, drained and rinsed
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1 can (15 oz) corn kernels, drained
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1 can (10 oz) diced tomatoes with green chilies
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1 packet taco seasoning (or homemade: 1 tsp chili powder, 1 tsp cumin, ½ tsp smoked paprika, ½ tsp garlic powder, ¼ tsp cayenne, salt and pepper to taste)
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1 cup sour cream
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1 cup cream cheese, softened
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2 cups shredded cheddar cheese, divided
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1 cup shredded Monterey Jack cheese
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8–10 small flour tortillas, cut into strips or torn into pieces
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¼ cup chopped fresh cilantro, optional
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Salt and pepper, to taste
Instructions
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Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
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Heat olive oil in a large skillet over medium heat. Add diced onions and bell peppers, cooking for 4–5 minutes until softened. Add garlic and cook for another minute.
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Stir in black beans, corn, and diced tomatoes with green chilies. Add taco seasoning and simmer for 3–4 minutes.
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In a medium bowl, combine sour cream, cream cheese, and 1 cup cheddar cheese. Mix until smooth, seasoning with salt and pepper.
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In the prepared baking dish, layer a thin portion of the vegetable mixture, then tortilla pieces, prime rib, and half of the creamy cheese mixture. Repeat layers with remaining vegetables, tortillas, prime rib, and cheese mixture.
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Sprinkle remaining 1 cup cheddar cheese and Monterey Jack cheese on top.
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Bake for 25–30 minutes until cheese is melted and bubbly, edges golden.
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Let rest 5 minutes, garnish with cilantro if desired, and serve warm.
Notes
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Use leftover prime rib for best flavor, or sear fresh prime rib pieces briefly.
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Vegetables should remain slightly crisp to maintain texture.
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Customize cheese types or add jalapeños for extra heat.
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Assembled casserole can be made ahead and refrigerated up to 24 hours before baking.
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To freeze, wrap tightly and store up to 3 months; thaw overnight before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes