Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 6
This easy skillet dinner is packed with a Mexican beefy taco flavour that I am pretty sure your family will ask for again and again! Incredibly delicious, super cheesy, and amazingly easy & fast to throw together. An impressive and addictive casserole perfect for busy weeknights and entertaining!
Ingredients
1 tbsp oil
1/2 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 lb ground beef
salt and pepper (to taste)
3 tbsp taco seasoning (either 1 store-bought packet or homemade)
1-1/2 c. red salsa
2 tbsp tomato paste
1 c. corn, drained
1 (16-oz.) can black beans, drained
1 (4-oz.) can green chillies
1 c. long-grain white rice (uncooked)
2 c. beef broth
2 c. shredded Mexican Blend Cheese (Cheddar, Monterrey Jack)
How to make Mexican Beef And Rice Casserole
Step 1: Heat oil in a large skillet over medium heat. Once hot, add the chopped onion, and bell pepper to the skillet and cook for approximately 5 minutes until the onion and bell pepper have softened. Then, add the minced garlic and continue to cook for another minute, stirring often.
Step 2: To the skillet, add the ground beef and cook an additional 5 minutes. Drain the excess grease once the ground beef is cooked.
Step 3: Over the cooked ground beef, sprinkle the taco seasoning. Stir well to cover the ground beef with the seasoning. Stir in the drained corn, black beans, salsa, tomato paste, and green chillies until the ingredients are incorporated. Now, add the uncooked rice along with the beef broth.
Step 4: Put the lid on and bring the rice mixture to a boil. Once boiling, adjust the heat to low and allow the mixture to simmer for approximately 18 minutes.
Step 5: Over the casserole, sprinkle the shredded Mexican cheese. Replace the lid and continue to cook for another 3 to 5 minutes until the cheese has melted.
Step 6: Remove from the heat when done and serve garnished with some chopped tomatoes, green onions, or cilantro. Enjoy hot!
Nutrition Facts:
Calories: 424kcal | Carbohydrates: 36g | Protein: 29g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 72mg | Sodium: 936mg | Potassium: 575mg | Fiber: 2g | Sugar: 4g | Vitamin A: 660IU | Vitamin C: 20.5mg | Calcium: 465mg | Iron: 2.6mg
Ingredients
- 1 tbsp oil
- 1/2 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 lb ground beef
- salt and pepper (to taste)
- 3 tbsp taco seasoning (either 1 store-bought packet or homemade)
- 1-1/2 c. red salsa
- 2 tbsp tomato paste
- 1 c. corn, drained
- 1 (16-oz.) can black beans, drained
- 1 (4-oz.) can green chillies
- 1 c. long-grain white rice (uncooked)
- 2 c. beef broth
- 2 c. shredded Mexican Blend Cheese (Cheddar, Monterrey Jack)
Instructions
Step 1: Heat oil in a large skillet over medium heat. Once hot, add the chopped onion, and bell pepper to the skillet and cook for approximately 5 minutes until the onion and bell pepper have softened. Then, add the minced garlic and continue to cook for another minute, stirring often.
Step 2: To the skillet, add the ground beef and cook an additional 5 minutes. Drain the excess grease once the ground beef is cooked.
Step 3: Over the cooked ground beef, sprinkle the taco seasoning. Stir well to cover the ground beef with the seasoning. Stir in the drained corn, black beans, salsa, tomato paste, and green chillies until the ingredients are incorporated. Now, add the uncooked rice along with the beef broth.
Step 4: Put the lid on and bring the rice mixture to a boil. Once boiling, adjust the heat to low and allow the mixture to simmer for approximately 18 minutes.
Step 5: Over the casserole, sprinkle the shredded Mexican cheese. Replace the lid and continue to cook for another 3 to 5 minutes until the cheese has melted.
Step 6: Remove from the heat when done and serve garnished with some chopped tomatoes, green onions, or cilantro. Enjoy hot!
