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Mexican Beef And Rice Casserole Recipe

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This Mexican Beef and Rice Casserole recipe is packed with flavors from ground beef, rice, beans, corn, and cheese. Ideal for a hearty family meal, this dish is seasoned with taco spices and topped with fresh cilantro and optional jalapeรฑos for extra zest. It's an easy, all-in-one casserole perfect for any night of the week.

Ingredients

Scale
  • 1 pound ground beef
  • 1 cup uncooked white rice
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) corn, drained
  • 1 can (15 ounces) diced tomatoes with green chilies
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, chopped
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 cups beef broth
  • 2 tablespoons olive oil
  • 2 tablespoons taco seasoning
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Sliced jalapeรฑos (optional, for garnish)
  • Lime wedges (for serving)

Instructions

  • Preheat oven to 375ยฐF (190ยฐC).
  • In a large skillet, heat olive oil over medium heat. Add chopped onion and bell pepper, cook until softened.
  • Add garlic and ground beef, cook until browned. Drain excess fat.
  • Stir in taco seasoning, ground cumin, chili powder, salt, and pepper.
  • Add rice, black beans, corn, diced tomatoes with green chilies, and beef broth. Mix well.
  • Bring to a boil, then reduce heat and simmer for 15 minutes, or until rice is cooked.
  • Transfer mixture to a greased casserole dish. Top with shredded cheddar and Monterey Jack cheeses.
  • Bake in preheated oven for 20 minutes, or until cheese is melted and bubbly.
  • Garnish with chopped cilantro and sliced jalapeรฑos if desired. Serve with lime wedges.

Notes

  • You can substitute ground turkey or chicken for ground beef.
  • Adjust the amount of taco seasoning and chili powder to your taste preference.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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