Mexican Ground Beef Casserole with Rice
One-pot Mexican ground beef casserole with rice.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 onion finely chopped
- 3 garlic cloves minced
- 500 g 1 lb lean ground beef (beef mince)
- 1/3 cup tomato paste
- 1 1/4 cups long-grain white rice uncooked
- 2.5 cups low-sodium chicken broth
- 400 g canned corn kernels drained
- 400 g canned black beans drained
- 1 capsicum bell pepper, diced
- 1 cup green onions shallots, sliced
- 2 cups shredded cheese any good melting cheese
Mexican Spice Mix
- 1/2 teaspoon cayenne pepper adjust to taste
- 1 1/2 tablespoons dried oregano
- 3 teaspoons ground cumin
- 3 teaspoons ground coriander
- 3 teaspoons onion powder
- 2 teaspoons paprika
- 1 1/2 teaspoons salt
Instructions
- Heat olive oil in a large pot over high heat. Add onion and garlic, cooking for about 1 1/2 minutes until softened.
- Add ground beef and cook, breaking it up, until no longer pink.
- Stir in the Mexican spice mix and cook for 30 seconds until fragrant.
- Add diced capsicum and cook for 1 minute.
- Stir in tomato paste and chicken broth until well combined.
- Add rice, corn, and black beans. Stir well.
- Bring to a simmer, cover, and reduce heat to medium-low. Cook gently for 15 minutes.
- Remove lid, stir through green onions and half the cheese.
- Smooth the top, sprinkle with remaining cheese, cover, and let sit for 1 minute until melted.
- Serve immediately, garnished with extra green onions if desired.
Notes
- Swap black beans for kidney or pinto beans