Mexican Beef and Rice Casserole
User Reviews
4.6
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Prep Time
10 mins
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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
Description
The casserole begins by cooking ground beef with taco seasoning before adding chopped spinach, corn kernels, diced tomatoes, salsa, and half of the shredded Mexican cheese blend. Uncooked long grain rice and chicken broth are stirred in, then the mixture is transferred to a casserole dish. Covered and baked at 375°F, the dish cooks for about 45 minutes to allow the rice to absorb the flavors and broth fully. After uncovering, the remaining cheese is sprinkled on top and melted under heat for a creamy finish.
This casserole features a blend of savory beef, mild heat from taco seasoning, fresh vegetables, and creamy melted cheese that brings the components together. The combination of baked rice with meat and veggies creates a satisfying texture with pockets of melted cheese adding richness. Fresh cilantro garnish adds brightness and color at serving.
The dish is well suited as a one-pan meal for lunch or dinner and can be adjusted by swapping cheeses or adding heat through jalapeños or cayenne, depending on preference. The layers of flavor and textures make it versatile and hearty.
Allow the casserole to rest briefly after baking to let flavors meld and for easier portioning. Using fresh ingredients when possible can enhance overall taste.
Ingredients
- 1 pound ground beef
- 1 tablespoon taco seasoning
- 1 bunch spinach ends trimmed and roughly chopped
- 1 cup corn kernels frozen
- 14 ounce diced tomatoes 1 can) can substitute with regular diced tomatoes, fire roasted
- 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 cilantro chopped, fresh
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.
Notes
- Substitute Mexican 4-cheese blend with Monterey Jack or sharp cheddar for varied flavors.
- Add chopped jalapeños or cayenne pepper cautiously to adjust spice levels.
- Fresh tomatoes and corn in season improve flavor compared to canned or frozen.
- Rest casserole after baking to allow flavors to meld and enhance texture.
- Garnish with fresh cilantro for added aroma and color before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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