Mexican Ground Beef Casserole Recipe

Name: Mexican Ground Beef Casserole Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 people
Ingredients: 1 tablespoon vegetable oil; 1 pounds 90/10 ground beef; 2 tablespoons taco seasoning; 1/2 cup white onion; 2 cloves garlic; 3/4 cup low sodium chicken stock; 3/4 cup jasmine rice; 15 ounces black beans; 14.5 ounce can fire roasted diced tomatoes; 8 ounces diced green chiles; 1 tablespoon hot sauce; 1 cup corn; 1 1/2 cups Colby jack cheese; sour cream; scallions; avocado; cilantro

User Reviews

4.6

78 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
8 people
Calories
442 kcal
Course
Main Course
Cuisine
Mexican

Mexican Ground Beef Casserole Recipe

Opal Carpenter

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Mexican Beef and Rice Casserole is an easy weeknight recipe using ground beef, taco seasoning and other easy ingredients for a one dish meal your whole family will love!

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Ingredients

Servings

1 tablespoon vegetable oil
1 pounds 90/10 ground beef
2 tablespoons taco seasoning
1/2 cup white onion , diced
2 cloves garlic , minced
3/4 cup low sodium chicken stock , or vegetable stock
3/4 cup jasmine rice
15 ounces black beans , rinsed and drained
14.5 ounce can fire roasted diced tomatoes , with juice
8 ounces diced green chiles
1 tablespoon hot sauce
1 cup corn
1 1/2 cups Colby jack cheese , shredded

Topping Ideas:

sour cream , optional
scallions , optional
avocado , optional
cilantro , optional

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Instructions

In an extra large skillet or cast iron pan, heat the vegetable oil over medium heat. Add the ground beef, breaking up pieces as it cooks. Cook until there is no pink. If you use anything above 90/10 mix, drain the grease after meat has cooked.
Stir in the taco seasoning, white onion and garlic, continuing to cook for 2 minutes.
Add the chicken stock, jasmine rice, black beans, diced tomatoes with juice, green chiles and hot sauce, toss to combine.
Cover and allow the casserole to cook for 15-20 minutes. Stir halfway through to prevent rice from sticking to the bottom of the pan.
When the rice is done (taste test), stir in the corn and cook for an additional 2 minutes.
Toss with the colby jack cheese until melted.
Serve with optional garnishes including sour cream, scallions, avocado and cilantro.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Equipments used:

Notes

I always keep instant rice in the pantry. The amount of liquid can vary greatly from one batch to the next and if the called for amount of rice isn't soaking up all the liquid, I can add 1-2 tablespoons of instant rice to compensate without ruining the recipe.

Nutrition Information

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Calories 442kcal (22%) Carbohydrates 29g (10%) Protein 40g (80%) Fat 19g (29%) Saturated Fat 10g (50%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 0.4g Cholesterol 102mg (34%) Sodium 903mg (38%) Potassium 794mg (23%) Fiber 7g (28%) Sugar 3g (6%) Vitamin A 660IU (13%) Vitamin C 10mg (11%) Calcium 273mg (27%) Iron 5mg (28%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 442 kcal

% Daily Value*

Calories	442kcal	22%
Carbohydrates	29g	10%
Protein	40g	80%
Fat	19g	29%
Saturated Fat	10g	50%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	6g	30%
Trans Fat	0.4g	20%
Cholesterol	102mg	34%
Sodium	903mg	38%
Potassium	794mg	17%
Fiber	7g	28%
Sugar	3g	6%
Vitamin A	660IU	13%
Vitamin C	10mg	11%
Calcium	273mg	27%
Iron	5mg	28%