Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 6
This cheesy and crazy delicious Mexican Beef and Rice Casserole is incredibly easy to throw together using only a few simple ingredients. It’s loaded with all our favourite Mexican flavours that are to die for!
INGREDIENTS :
- 1 lb ground beef
- 1 tbsp oil
- 2 cloves garlic, minced
- 1/2 onion, chopped
- 1 green bell pepper, chopped
- 1 c. long-grain white rice (uncooked)
- 1-1/2 c. red salsa
- 1 c. corn, drained
- 2 tbsp tomato paste
- 1 (4-oz.) can green chillies
- 1 (16-oz.) can black beans, drained
- 2 c. beef broth
- 3 tbsp taco seasoning (either 1 store-bought packet or homemade)
- 2 c. shredded Mexican Blend Cheese (Cheddar, Monterrey Jack)
- salt and pepper (to taste)
DIRECTIONS :
Step 1: Heat the oil in a large skillet over medium heat. Add the chopped onion and bell pepper to the hot oil and cook for about 5 minutes or until both have softened. Add the garlic and continue to cook for a minute more, stirring to make sure the garlic doesn’t burn.
Step 2: To the skillet, add the ground beef and cook for additional 5 minutes. Drain the excess grease from the cooked ground beef.
Step 3: Over the ground beef, sprinkle the taco seasoning. Stir well until the ground beef is completely coated with the seasoning.
Step 4: Add the drained corn to the ground beef along with the black beans, salsa, tomato paste, and green chillies. Stir to evenly distribute the ingredients. Now, add the uncooked rice and pour in the beef broth.
Step 5: Put the lid on and bring everything to a boil. Adjust the heat to low once boiling and simmer the dish for about 18 minutes.
Step 6: Over the casserole, sprinkle the shredded Mexican cheese. Replace the lid and continue to cook for another 3 to 5 minutes until the cheese has melted.
Step 7: Serve the casserole hot garnished with some chopped tomatoes, green onions, or cilantro. Enjoy!
Nutrition Facts:
Calories: 424kcal | Carbohydrates: 36g | Protein: 29g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 72mg | Sodium: 936mg | Potassium: 575mg | Fiber: 2g | Sugar: 4g | Vitamin A: 660IU | Vitamin C: 20.5mg | Calcium: 465mg | Iron: 2.6mg
MEXICAN BEEF AND RICE CASSEROLE
Ingredients
- 1 lb ground beef
- 1 tbsp oil
- 2 cloves garlic, minced
- 1/2 onion, chopped
- 1 green bell pepper, chopped
- 1 c. long-grain white rice (uncooked)
- 1-1/2 c. red salsa
- 1 c. corn, drained
- 2 tbsp tomato paste
- 1 (4-oz.) can green chillies
- 1 (16-oz.) can black beans, drained
- 2 c. beef broth
- 3 tbsp taco seasoning (either 1 store-bought packet or homemade)
- 2 c. shredded Mexican Blend Cheese (Cheddar, Monterrey Jack)
- salt and pepper (to taste)
Instructions
Step 1: Heat the oil in a large skillet over medium heat. Add the chopped onion and bell pepper to the hot oil and cook for about 5 minutes or until both have softened. Add the garlic and continue to cook for a minute more, stirring to make sure the garlic doesn’t burn.
Step 2: To the skillet, add the ground beef and cook for additional 5 minutes. Drain the excess grease from the cooked ground beef.
Step 3: Over the ground beef, sprinkle the taco seasoning. Stir well until the ground beef is completely coated with the seasoning.
Step 4: Add the drained corn to the ground beef along with the black beans, salsa, tomato paste, and green chillies. Stir to evenly distribute the ingredients. Now, add the uncooked rice and pour in the beef broth.
Step 5: Put the lid on and bring everything to a boil. Adjust the heat to low once boiling and simmer the dish for about 18 minutes.
Step 6: Over the casserole, sprinkle the shredded Mexican cheese. Replace the lid and continue to cook for another 3 to 5 minutes until the cheese has melted.
Step 7: Serve the casserole hot garnished with some chopped tomatoes, green onions, or cilantro. Enjoy!
