Mexican Ground Beef Casserole with Rice is a comforting, flavorful dish that combines the heartiness of beef and rice with vibrant Mexican flavors. It’s perfect for feeding families or serving at gatherings. This casserole is not only delicious but also easy to prepare, making it a great choice for busy weeknights.
Why Make This Recipe
This recipe is a wonderful way to enjoy classic Mexican flavors in an easy-to-make casserole. It includes wholesome ingredients like ground beef, rice, beans, and vegetables, providing a complete meal in one dish. Not only is it filling and satisfying, but it also allows for some customization based on your preference. Plus, it’s a great way to reuse leftovers!
How to Make Mexican Ground Beef Casserole with Rice
Making this casserole is a breeze! Follow these simple steps to create a delicious meal.
Ingredients:
- 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 (Note 1)
- 2.5 cups (625 ml) chicken broth/stock, low sodium
- 400g (14oz) can corn kernels, drained (Note 2)
- 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! Note 3)
- 0.5 tsp cayenne pepper (Note 4)
- 1.5 tbsp dried oregano
- 3 tsp cumin
- 3 tsp coriander
- 3 tsp onion powder
- 2 tsp paprika
- 1.5 tsp salt
Directions:
- Heat olive oil in a large pot over high heat.
- Add garlic and onion, cooking for 1.5 minutes until the onion is translucent.
- Add ground beef, breaking it up while cooking until all the meat is browned (about 2 minutes).
- Stir in Mexican spices and cook for another 30 seconds.
- Add diced bell pepper and cook for 1 minute.
- Mix in tomato paste and chicken broth, stirring well.
- Add uncooked rice, corn, and black beans. Stir everything together and bring it to a simmer.
- Cover the pot and lower the heat to medium-low. Let it gently simmer for 15 minutes.
- Remove the lid, quickly stir in green onions and HALF of the cheese.
- Smooth the top, then sprinkle the remaining cheese on top. Cover for 1 minute just to melt the cheese.
- Remove from the stove and serve immediately, garnished with more green onions if desired.
How to Serve Mexican Ground Beef Casserole with Rice
Serve this delicious casserole warm, directly from the pot. You can garnish it with extra green onions, cilantro, or even a dollop of sour cream. It pairs well with a side of salad or tortilla chips for added texture.
How to Store Mexican Ground Beef Casserole with Rice
To store leftovers, let the casserole cool completely. Place it in an airtight container and refrigerate for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months. Just thaw it in the refrigerator overnight before reheating.
Tips to Make Mexican Ground Beef Casserole with Rice
- Choose your cheese: Use any cheese that melts well; cheddar, Monterey Jack, or a blend works great.
- Spice Level: Adjust the cayenne pepper depending on your taste; you can reduce it for a milder flavor.
- Add Veggies: Feel free to add any additional vegetables you like, such as zucchini or spinach.
Variation
You can turn this casserole into a vegetarian dish by replacing the ground beef with lentils or additional beans. Also, you can use quinoa instead of rice for a different texture and flavor.
FAQs
1. Can I make this casserole ahead of time?
Yes, you can prepare the casserole ahead of time and refrigerate it. Bake when you are ready to serve.
2. How do I know when the rice is done cooking?
The rice is done when it is tender and has absorbed most of the chicken broth. If necessary, add a little water and simmer longer.
3. Can I freeze the casserole?
Yes, this casserole freezes well. Make sure it’s completely cooled before transferring it to a freezer-safe container. Reheat thoroughly after thawing.
Mexican Ground Beef Casserole with Rice
Ingredients
Main ingredients
- 500 g ground beef (mince, lean) Can substitute with lentils for a vegetarian option.
- 1 cup long grain white rice, uncooked Use quinoa for a different texture.
- 2.5 cups chicken broth/stock, low sodium
- 400 g canned corn kernels, drained
- 400 g canned black beans, drained Can use other beans.
- 1 cup green onions/shallots
- 2 cups cheese, shredded Any cheese that melts well.
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 medium capsicum/bell pepper, diced
Spices
- 0.5 tsp cayenne pepper Adjust based on desired spice level.
- 1.5 tbsp dried oregano
- 3 tsp cumin
- 3 tsp coriander
- 3 tsp onion powder
- 2 tsp paprika
- 1.5 tsp salt
Instructions
Preparation
- Heat olive oil in a large pot over high heat.
- Add garlic and onion, cooking for 1.5 minutes until the onion is translucent.
Cooking
- Add ground beef, breaking it up while cooking until all the meat is browned (about 2 minutes).
- Stir in Mexican spices and cook for another 30 seconds.
- Add diced bell pepper and cook for 1 minute.
- Mix in tomato paste and chicken broth, stirring well.
- Add uncooked rice, corn, and black beans. Stir everything together and bring it to a simmer.
- Cover the pot and lower the heat to medium-low. Let it gently simmer for 15 minutes.
- Remove the lid, quickly stir in green onions and HALF of the cheese.
- Smooth the top, then sprinkle the remaining cheese on top. Cover for 1 minute just to melt the cheese.
- Remove from the stove and serve immediately, garnished with more green onions if desired.
