Mexican Ground Beef Casserole with Rice
Mexican ground beef casserole with rice is made with seasoned beef, rice, beans, corn, and cheese cooked together in one pot.
Ingredients
- 2 tablespoons olive oil
- 1 onion finely chopped
- 3 garlic cloves minced
- 500 g 1 lb ground beef
- 1/3 cup tomato paste
- 1 1/4 cup long grain white rice uncooked
- 2.5 cups chicken broth low sodium
- 1 14 oz can corn kernels, drained
- 1 14 oz can black beans, drained
- 1 bell pepper capsicum, diced
- 1 cup green onions chopped
- 2 cups shredded cheese
Mexican Spices
- ½ teaspoon cayenne pepper
- 1½ tablespoons dried oregano
- 3 teaspoons cumin
- 3 teaspoons coriander
- 3 teaspoons onion powder
- 2 teaspoons paprika
- 1½ teaspoons salt
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add the chopped onion and minced garlic. Cook for about 1–2 minutes until the onion becomes soft and translucent.
- Add the ground beef and cook while breaking it apart with a spoon until browned and no longer pink.
- Stir in the Mexican spices and cook for about 30 seconds to release the aroma.
- Add the diced bell pepper and cook for another minute.
- Stir in the tomato paste and chicken broth until fully combined.
- Add the uncooked rice, corn, and black beans. Mix well.
- Bring the mixture to a simmer, then cover the pot and reduce heat to medium-low.
- Cook for about 15 minutes until the rice is tender and the liquid is absorbed.
- Remove the lid and stir in the green onions and half of the shredded cheese.
- Smooth the surface and sprinkle the remaining cheese evenly on top.
- Cover the pot again for about 1 minute to melt the cheese.
- Serve the Mexican Ground Beef Casserole with Rice hot, garnished with extra green onions if desired.
Notes
You can substitute ground turkey or chicken for a lighter version.