Mexican Ground Beef Casserole with Rice
A one pot dish of seasoned ground beef, rice, black beans, and corn simmered in broth and finished with melted cheese.
Equipment
- Large pot with lid
- Wooden spoon
- Box grater
- Meat thermometer
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 1 medium bell pepper diced
- 1 lb lean ground beef
- ½ tsp cayenne pepper adjust to taste
- 1 ½ tbsp dried oregano
- 3 tsp ground cumin
- 3 tsp ground coriander
- 3 tsp onion powder
- 2 tsp paprika
- ½ tsp kosher salt
- 2 tbsp tomato paste
- 2 ½ cup low sodium chicken broth
- 1 cup long grain white rice uncooked
- 1 can corn kernels 14 oz, drained
- 1 can black beans 14 oz, drained and rinsed
- 1 cup green onions sliced, divided
- 2 cup shredded cheddar or Monterey Jack cheese divided
Instructions
Cooking
- Start the base. Cook the onion and garlic in hot oil for 1 1/2 minutes, then brown the beef for 2 to 3 minutes until no pink remains and it reaches 160 degrees F.
- Season. Stir in the spices and salt for 30 seconds, then add the bell pepper for 1 minute.
- Add liquid. Mix in the tomato paste and broth, scraping the bottom of the pot.
- Simmer the rice. Add the rice, corn, and beans, bring to a simmer, cover, and cook over medium low heat for 15 to 18 minutes until tender.
- Finish with cheese. Stir in half the green onions and half the cheese, top with the rest, cover 1 minute, and serve.
Notes
Substitutions: Ground turkey or lentils can replace the beef. Any melting cheese works.
Tips: Keep the lid on while the rice cooks and measure the broth carefully.
Storage: Refrigerate up to 3 days or freeze up to 1 month. Reheat to 165 degrees F.