Description
This Mexican Ground Beef Casserole with Rice is a cheesy and flavorful one pot dish. Perfect for a quick dinner, it combines tender rice, juicy beef, and vibrant veggies in a Cheesy Mexican Beef Rice Taco Casserole. Enjoy an Easy One Pot Mexican Beef Rice Skillet loaded with black beans and corn.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion finely chopped
- 3 garlic cloves minced
- 500g 1 lb ground beef mince lean
- 1/3 cup tomato paste
- 1 1/4 cup long grain white rice uncooked
- 2.5 cups 625 ml chicken broth stock low sodium
- 400g 14oz can corn kernels drained
- 400g 14oz can black beans drained or other beans
- 1 capsicum bell pepper diced
- 1 cup green onions shallots
- 2 cups 200g cheese shredded anything that melts
- 0.5 tsp cayenne pepper
- 1.5 tbsp dried oregano
- 3 tsp cumin
- 3 tsp coriander
- 3 tsp onion powder
- 2 tsp paprika
- 1.5 tsp salt
Instructions
- Warm the oil in a large pot over high heat then add the minced garlic and chopped onion, cooking until the onion turns translucent, about one and a half minutes.
- Introduce the ground beef, breaking it apart and cooking it until no raw meat remains, approximately two minutes.
- Sprinkle in all the Mexican spices and sauté for 30 seconds to release their flavors.
- Toss in the diced capsicum and cook it for an additional minute.
- Stir in the tomato paste and chicken broth, mixing well to combine.
- Add the rice, corn, and black beans, stirring again before bringing the mixture to a simmer. Cover, reduce heat to medium-low, and let it cook gently for 15 minutes.
- Remove the lid and fold in the green onions plus half of the shredded cheese. Spread the mixture flat and sprinkle the remaining cheese on top.
- Cover once more and let sit off the heat for one minute to melt the cheese completely. Serve immediately, optionally garnished with extra green onions.
Notes
- 1
- Rice – recipe works best with long grain white rice
- Will also work with medium or short white rice grain standard white rice jasmine or basmati rice
- Recipe as written won’t work with brown rice wild rice risotto paella rice quinoa
- 2
- Corn – can also use frozen 1 3/4 cups
- 3
- Cheese – use anything that melts Cheddar mozzarella tasty Monterey Jack Colby
- 4
- Cayenne adds spiciness this amount across a vast volume of rice is barely noticeable Increase or eliminate if desired
- 5
- Leftovers will keep for 3 days in the fridge reheat in microwave
- I haven’t tried freezing but I don’t see why it wouldn’t freeze ok
- 6
- Nutrition per serving this is quite a generous serving about 2 packed cups and it’s dense so very filling Every cup of cheese adds 100 calories per serving so if you want to cut back on calories halve the cheese don’t skip completely
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Mains
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Calories: 715cal
- Sugar: 7g
- Sodium: 2039mg
- Fat: 28g
- Saturated Fat: 13g
- Carbohydrates: 73g
- Fiber: 10g
- Protein: 45g
- Cholesterol: 109mg