Mexican Beef and Rice Casserole
User Reviews
4.6
558 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
8
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Calories
268 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
Mexican Beef and Rice Casserole
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Get ready to be transported straight to a cozy Mexican kitchen with this hearty Mexican Beef and Rice Casserole. Packed with robust flavors from the beef, fire-roasted tomatoes, and a cheesy topping, this one-dish wonder is your ticket to a quick, satisfying, and flavor-packed meal!
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Ingredients
- 1 pound ground beef
- 1 tablespoon taco seasoning
- 1 bunch spinach ends trimmed and roughly chopped
- 1 cup frozen corn kernels
- 14 ounce fire roasted diced tomatoes (1 can) can substitute with regular diced tomatoes
- ½ cup salsa store bought
- 2 cups Mexican 4 cheese blend shredded
- 1 cup long grain rice uncooked
- 2 cups chicken broth low sodium
- 2 tablespoons fresh cilantro chopped
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Instructions
- Preheat the oven to 375℉ and spray a 9 x 13-inch casserole dish with cooking spray; set aside.
- In a large skillet, cook the ground beef for about 5 minutes, breaking it into crumbles, over medium-high heat. Stir in taco seasoning and continue to cook until the beef starts to brown and is no longer pink.
- Add the spinach, corn, roasted tomatoes, salsa, and ½ of the shredded cheese to the skillet and stir. Finally, add the rice and broth, and stir until ingredients are well incorporated.
- Spoon the contents of the skillet into the prepared casserole dish, cover with aluminum foil. Place the casserole dish into the oven and bake for 45 minutes, or until the rice is cooked. When finished, remove the foil and top with remaining cheese. Bake for another 5 minutes or until cheese has melted.
- Once removed from the oven, garnish with cilantro and serve hot.
Equipments used:
Notes
- Cheese Choice: While the recipe calls for a Mexican 4-cheese blend, feel free to experiment with other types of cheese like Monterey Jack or sharp cheddar for different flavor profiles.
- Spice it Up: If you enjoy heat, add some chopped jalapeños or a dash of cayenne pepper to the mix. Remember, it's easier to add more spice than to take it away, so start small!
- Use Fresh Ingredients When Possible: While the recipe allows for canned tomatoes and frozen corn, using fresh ingredients when they are in season can enhance the flavors of the casserole.
- Let It Rest: Allow the casserole to rest for a few minutes after taking it out of the oven. This helps the flavors meld together and makes the dish even more delicious.
- Garnish: Don't forget the fresh cilantro garnish before serving! It adds a burst of fresh flavor and vibrant color that really sets this dish off.
Nutrition Information
Show Details
Serving
1serving
Calories
268kcal
(13%)
Carbohydrates
14g
(5%)
Protein
21g
(42%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.4g
Cholesterol
63mg
(21%)
Sodium
437mg
(18%)
Potassium
358mg
(10%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
548IU
(11%)
Vitamin C
3mg
(3%)
Calcium
216mg
(22%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 268kcal | 13% |
| Carbohydrates | 14g | 5% |
| Protein | 21g | 42% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 63mg | 21% |
| Sodium | 437mg | 18% |
| Potassium | 358mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 548IU | 11% |
| Vitamin C | 3mg | 3% |
| Calcium | 216mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
558 reviews
Excellent
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