This Mexican Beef and Rice Casserole is prepared in one pan and utilizes basic components that you currently have in your kitchen and refrigerator. Ready in simply 30 minutes, you will wish to put this dish into rotation!
Tex-Mex and Mexican dishes are constantly a struck with my family! I like to make a big batch of my Do It Yourself Taco Seasoning to have it on hand for when the Mexican food craving strikes. I highly recommend you check it out.
An easy supper that you can make with basic kitchen staples!
Cheesy, delicious and jam-packed with taste, this Mexican beef and rice casserole has become my go-to weeknight meal!
Authentic? Nope. I haven’t seen it served in Mexican restaurants or at my Mexican good friend’s houses. Who’s gon na care when they get to consume something so extremely delicious?
The component list may look like it’s long, however it’s all easy components that you probably currently have at house. Plus, it is quickly customizable, so you can substitute or omit whatever you don’t have on hand!
And the best part? It’s all made in one skillet, so tidying up will be a breeze!
WHAT YOU’LL NEED TO BUY:
- Hamburger— 1 pound
- Onion— 1 big
- Garlic— 3 cloves
- Red bell pepper— 1 large
- Fresh herbs— scallions and parsley or cilantro
- Corn— fresh, frozen or canned– 1 cup or 1 (15 oz) can
- Fire roasted tomatoes— 1 (15 oz) can
- Black beans— 1 (15 oz) can
- Chicken broth— 1 container or 2 cups homemade
- White Long-Grain Rice— 1 small package
- Mexican Style Cheese Blend— 1 plan
Ingredients I presume you already have at home. But, if not, make certain to get them at the shop!
- Olive oil
- Black pepper
- Taco flavoring
- Tomato paste
How to make Mexican Beef and Rice Casserole
I understand casseroles are often baked, but I took the liberty to cook this entire recipe in a frying pan, on the stove.
If we were cooking this in the oven, we ‘d have to prep everything in a pan and after that move to an oven proof casserole meal to bake. Given that this is supposed to be a weeknight meal wonder, why bother? We can get the exact same outcomes by preparing it on the stove!
Now, make certain you pick a large skillet, with a lid. We require to trap the steam inside the pan so the water doesn’t leave and gets absorbed by the rice.
Otherwise the rice will not totally prepare and there’s absolutely nothing worse than consuming raw grains of rice!
Advised tools: big skillet with cover.
Here’s how I make this Mexican beef and rice casserole recipe. As always, you will find the (and more total) variation of the recipe at the end of this post!
Action 1: Brown the beef
- Heat the oil and cook the beef up until no longer pink. Include the taco seasoning and continue cooking till browned.
Action 2: Cook the veggies
- Include the onions and garlic and cook until softened and fragrant. Add the pepper and cook till softened.
Step 3: Add the staying active ingredients (minus cheese and butter)
- Include the broth, beans, corn, tomatoes, tomato paste and rice. Season with salt and pepper.
Action 4: Cook
- Cover and cook up until the rice is done.
Step 5: Add the cheese and butter
- Stir in the butter and half of the shredded cheese.
- Leading with remaining cheese.
Step 6: Melt the cheese
- Cover and continue cooking up until the cheese has actually melted.
- Garnish with herbs and serve.
| Olivia’s Tip: Stirring in a few tablespoons of butter at the end adds creaminess and assists bind the active ingredients together.
As I pointed out earlier, this casserole can be easily modified to please your palate!
Here are some suggestions:
- Hamburger— Ground chicken, turkey, pork or chorizo will work also!
- Black beans— Use any sort of beans you ‘d like!
- Fire roasted tomatoes— If you do not have these on hand, you can utilize routine canned diced or crushed tomatoes rather.
- Veggies — Leave out or include whatever veggies you enjoy. Diced carrots can be added or utilized rather of the bell pepper or corn.
- Chicken broth— Alternative veggie or beef broth if that’s what you have at house.
- Cheese— Any cheese that melts well will operate in this recipe!
How to serve Mexican Beef and Rice Casserole
This meal is currently a meal in itself, so you’re all set to success!
Nevertheless, you can serve it with enjoyable toppings, like sliced olives, sour cream, salsa, fresh tomatoes, avocado or guacamole. A capture of lime is also a fantastic call and adds freshness to the palate!
For how long will beef and rice casserole leftovers keep?
Store leftovers in an airtight container, in the fridge, for approximately 3 days.
Can I freeze Mexican Beef and Rice Casserole?
Yes, this casserole freezes well.
Nevertheless, rice is really absorbing, so the beef and rice casserole may dry a bit. Don’t worry, you can easily fix it by adding more broth when reheating.
To freeze, make sure that the casserole has actually cooled entirely and then freeze in an airtight container or tightly wrapped with foil. No part of the casserole must be exposed to air to avoid freezer burn.
When prepared to serve, thaw over night in the refrigerator and then reheat the casserole in the oven, adding more broth if needed. Top with more cheese in the end for that delicious melted cheese element!
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 tablespoon taco seasoning
- 1 big onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup uncooked white rice
- 1 tablespoon tomato paste
- 1 (15 oz) can fire roasted tomatoes
- 1 (15 oz) can black beans, drained
- 1 (15 oz) can corn kernels, drained or 1 cup frozen corn
- 2 cups chicken broth
- Salt and newly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 1 1/2 cups shredded Mexican blend cheese, divided
- Scallions and parsley or cilantro, to garnish
- Heat the olive oil in a large lidded frying pan, over medium high heat.
- Include the hamburger and cook, breaking it apart with a wood spoon, until no longer pink, about 2 minutes. Then, stir in the taco flavoring and continue cooking up until the beef is browned, 2-3 minutes.
- Add the onion and garlic, and sauté until softened and fragrant, about 2-3 minutes.
- Include the bell pepper and sauté until softened. Add the rice, tomato paste, fire roasted tomatoes, black beans, corn kernels and chicken broth. Provide it a good stir and season with salt and pepper.
- Bring to a boil. Cover, decrease the heat to a simmer and cook for 20 minutes.
- Stir the butter and half of the cheese and top with the staying half. Cover and continue cooking until the cheese has melted.
- Garnish with the herbs and serve right away.
Ground beef – You can utilize ground chicken, turkey or pork instead. Chorizo will likewise work!
Veggies – Other vegetables, like diced carrots, can be utilized too.
Black beans – Used whatever canned or cooked beans you have on hand.
Rice – This recipe was developed using long grain rice. You can probably get away with utilizing medium or short grain, however the texture of the dish may change. Do not use wild rice since that would require more liquid and cooking times would alter.
Cheese – Utilize whatever cheese you like that melts well. I constantly suggest grating/shredding your own cheese, but – for this dish – I like the convenience of buying the “Mexican Blend” pre-packaged shredded cheese.
Leftovers will keep well in the refrigerator, saved in an airtight container, for approximately 3 days. Simply ensure you await the beef and rice casserole to cool off entirely before refrigerating or freezing.
Reheat refrigerated leftovers in the microwave.
Freeze in an airtight container or tightly covered for as much as 3 months. Thaw over night in the fridge and reheat in the microwave or in the oven, adding more broth if needed.
You can top with more cheese to recreate the cheesy experience!
Yield: 8 Serving Size: 1
Quantity Per Serving: Calories: 447 Overall Fat: 21 g Hydrogenated Fat: 9g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 79 mg Salt: 500 mg Carbohydrates: 38 g Fiber: 4g Sugar: 4g Protein: 26 g
Nutritional worths are approximate, please utilize your own calculations if you need a special diet.