Mexican Ground Beef Casserole with Rice
A comforting and flavorful casserole that combines ground beef, rice, cheese, and vibrant Mexican spices, perfect for families and gatherings.
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.
Notes
To store leftovers, let the casserole cool completely and place it in an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months.