Ah, Mexican Beef and Rice Casserole 🌮🍚—hearty, cheesy, and full of bold flavors. It’s like a taco and casserole had the perfect dinner baby. Here’s a simple, family-friendly recipe:
Mexican Beef and Rice Casserole
Ingredients (Serves 4–6)
- 1 lb ground beef
- 1 cup uncooked long-grain rice
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 packet taco seasoning (or homemade: chili powder, cumin, paprika, garlic powder, salt)
- 1½ cups shredded cheese (cheddar, Mexican blend, or Monterey Jack)
- 1 ½ cups beef or chicken broth
- Optional toppings: sour cream, chopped cilantro, sliced jalapeños, avocado
Instructions
- Preheat oven
- 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook beef
- In a skillet, brown ground beef with onion and garlic over medium heat. Drain excess fat.
- Stir in taco seasoning.
- Combine casserole ingredients
- In a large bowl, mix cooked beef, uncooked rice, diced tomatoes, black beans, corn, and half the cheese.
- Pour in broth and stir to combine.
- Bake
- Transfer mixture to prepared baking dish.
- Cover with foil and bake 35–40 minutes until rice is tender.
- Remove foil, sprinkle remaining cheese on top, and bake 5–10 minutes more until melted and bubbly.
- Serve
- Top with sour cream, avocado, jalapeños, or fresh cilantro if desired.
Tips
- Add vegetables like bell peppers or zucchini for extra nutrition.
- Use instant rice to reduce baking time by 10–15 minutes.
- For a spicy kick, stir in ½ tsp crushed red pepper or a splash of hot sauce.
I can also give you a slow cooker version that’s perfect for a busy day—everything cooks together and the flavors get even better.
Do you want me to do that?
