Mexican Ground Beef Casserole Recipe
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
8 people
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Calories
442 kcal
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Course
Main Course
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Cuisine
Mexican
Mexican Ground Beef Casserole Recipe
Description
The Mexican Ground Beef Casserole starts by browning ground beef with vegetable oil, then seasoning it with taco seasoning, diced white onion, and minced garlic. Chicken or vegetable stock is added along with jasmine rice, rinsed black beans, fire-roasted diced tomatoes with their juice, diced green chiles, and hot sauce. The mixture simmers covered, allowing the rice to cook and absorb the flavorful liquid.
Once the rice is tender, corn is stirred in and cooked briefly before the entire mixture is topped with shredded Colby jack cheese, which melts into the casserole. Common garnishes include sour cream, scallions, avocado, and cilantro, enhancing freshness and creaminess.
This casserole is filling and balanced, blending the warmth of taco seasoning and heat from hot sauce with the creamy texture of melted cheese and the heartiness of beans and rice. It can be served as a standalone meal and reflects Mexican-inspired flavors.
The recipe notes suggest adjusting rice and liquid ratios by adding extra instant rice if needed to achieve desired consistency.
Ingredients
- 1 tablespoon vegetable oil
- 1 pounds ground beef 90/10 lean to fat ratio
- 2 tablespoons taco seasoning
- 1/2 cup white onion , diced
- 2 cloves garlic , minced
- 3/4 cup chicken stock or vegetable stock, low sodium
- 3/4 cup jasmine rice
- 15 ounces black beans , rinsed and drained
- 14.5 ounce can diced tomatoes with juice, fire roasted
- 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
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.
Notes
- Keep instant rice on hand to adjust liquid absorption during cooking without compromising the recipe's texture.
- Adding 1-2 tablespoons of instant rice can help if the rice isn't absorbing all the liquid as expected.
- Optional garnishes like sour cream, scallions, avocado, and cilantro add fresh contrast to the casserole's richness.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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