Mexican Beef and Rice Casserole is a hearty, flavorful dish that’s easy to make and perfect for a weeknight dinner. With seasoned beef, rice, cheese, and plenty of Mexican-inspired flavors, it’s sure to be a family favorite! Here’s a simple recipe:
Mexican Beef and Rice Casserole
Ingredients:
- 1 lb ground beef (or ground turkey)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning (or homemade taco seasoning)
- 1 cup long-grain white rice (uncooked)
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (4 oz) diced green chilies (optional for added heat)
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups beef broth (or chicken broth)
- 1 cup frozen corn kernels
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese (optional for extra cheese pull)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Sour cream and salsa (for serving)
Instructions:
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Cook the Ground Beef:
- In a large skillet, heat a little bit of oil over medium heat.
- Add the ground beef and cook until browned, breaking it apart as it cooks (about 5-7 minutes).
- Add the chopped onion and garlic, and cook for another 2-3 minutes, until softened.
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Season the Meat:
- Stir in the taco seasoning (or homemade seasoning) and cook for 1-2 minutes to allow the flavors to blend.
- Season with salt and pepper to taste.
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Prepare the Rice:
- Add the uncooked rice to the skillet with the beef mixture and stir to combine.
- Pour in the beef broth, diced tomatoes, green chilies, black beans, and corn. Stir everything together.
- Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and cook for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Check occasionally to make sure the rice doesn’t stick to the bottom of the pan; add a little more broth or water if necessary.
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Assemble the Casserole:
- Preheat your oven to 350°F (175°C).
- Once the rice is cooked and the mixture is fully combined, transfer it to a lightly greased 9×13-inch casserole dish.
- Top the casserole with the shredded cheddar cheese and mozzarella cheese.
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Bake:
- Bake the casserole uncovered for 15-20 minutes, or until the cheese is melted and bubbly.
- If you want a golden, slightly crispy top, you can broil it for the last 2-3 minutes (keep an eye on it to avoid burning).
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Serve:
- Remove from the oven and let the casserole sit for 5 minutes before serving.
- Garnish with fresh chopped cilantro.
- Serve with a dollop of sour cream and a side of salsa.
This Mexican Beef and Rice Casserole is a full meal in one dish, packed with flavor from the seasoned beef, beans, corn, and melty cheese. It’s perfect for a cozy dinner, and leftovers (if you have any!) taste even better the next day. Enjoy!