Check out this tasty Mexican beef and rice casserole that's loaded with beef, cheese, and rice to create a delicious and filling recipe to enjoy for an evening meal.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Main Course
Cuisine: American, Mexican
Keyword: Mexican Beef and Rice Casserole Recipe
1poundground beef,lean or extra-lean
15ouncescorn kernels,drained and rinsed
15ouncesblack beans,drained and rinsed
1envelopetaco seasoning(2 tablespoons)
14ounceschunky salsa,mild or medium
1½cupslow-sodium chicken broth
2cupsshredded Mexican cheese,divided in half
Preheat the oven to 375F°F.
Spray a 9 x 13-inch baking dish and set aside.
In a large frying pan, cook white onion and garlic with olive oil over high heat until the onions have softened and the garlic is just starting to brown. Pour the onion mixture into the prepared baking dish.
Using the same frying pan, cook ground beef over high heat. Break up beef into crumbles while baking. Be careful not to overcook, it shouldn’t be crispy.
Once the meat has thoroughly cooked, drain off a bit of the grease and then pour it into the baking dish.
Add corn, black beans, taco seasoning, salsa, uncooked minute rice, and 1 cup of shredded cheese to the baking dish and stir well to mix. Leave the remaining cheese for the top.
Pour chicken broth over ingredients and mix well.
Cover baking dish with foil and bake for 35 minutes.
Remove from the oven and check that the rice has softened. If not, place it back into the oven for an additional 5 minutes and check again. If the rice has softened, remove all foil and sprinkle the remaining 1 cup of cheese over top of the casserole, and bake uncovered for an additional 5 minutes to melt the cheese.
It is very important to use minute rice for this recipe. It won't work with regular rice.
This is a great freezer meal. Double your recipe and make a second casserole dish of this delicious meal for later.
For an even quicker cooking time, the ground beef and onions can be cooked ahead of time. Store in the refrigerator for up to three days or in the freezer for up to a month.