Mexican Ground Beef Casserole with Rice (Beef mince!)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
5
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Calories
715 kcal
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Course
Main Course
Mexican Ground Beef Casserole with Rice (Beef mince!)
Description
Mexican Ground Beef Casserole with Rice features browned ground beef cooked with onions and garlic, then spiced with a blend including cayenne pepper, oregano, cumin, coriander, onion powder, paprika, and salt. The addition of diced bell pepper and tomato paste introduces sweetness and depth, while the chicken broth simmers the uncooked long grain rice with canned corn and black beans until tender. After simmering, chopped green onion and half the shredded cheese are stirred in before the remaining cheese tops the dish and melts under a cover, creating a creamy, cheesy crust.
The spices provide a warm, earthy flavor with a subtle spiciness, balanced by sweet corn and bell pepper. The texture combines tender meat and beans with soft rice and melted cheese throughout. This casserole can be served on its own as a filling main dish or with simple sides like a salad to complement the hearty flavors.
Use long grain white rice for best results; varieties like jasmine or basmati also work. For corn, canned or frozen (about 1.75 cups) can be used. Cheese can be any kind that melts well, like cheddar or mozzarella. The recipe’s mild cayenne level is subtle but adjustable. Leftovers store well refrigerated for up to three days and reheat in a microwave.
Ingredients
- 2 tbsp olive oil
- 1 onion , finely chopped
- 3 garlic minced, cloves
- 500g (1 lb) ground beef (mince), lean
- 1/3 cup tomato paste
- 1 1/4 cup long grain white rice , uncooked (Note 1)
- 2.5 cups (625 ml) chicken broth low sodium, or chicken stock
- 400g (14oz) corn kernel drained (Note 2, canned
- 400g (14oz) black beans drained (or other beans, canned
- 1 bell pepper diced
- 1 cup green onion or shallots
- 2 cups (200g) cheese , shredded (anything that melts! Note 3)
MEXICAN SPICES:
- 0.5 tsp cayenne pepper (Note 4)
- 1.5 tbsp oregano dried
- 3 tsp cumin
- 3 tsp Coriander
- 3 tsp onion powder
- 2 tsp paprika
- 1.5 tsp salt
Instructions
- Heat oil in a large pot over high heat. Add garlic and onion, cook 1 1/2 minutes until onion is translucent.
- Add beef and cook, breaking it up as you go, until you no longer see raw meat (about 2 minutes).
- Add Mexican Spices and cook for 30 seconds.
- Add capsicum and cook for 1 minute.
- Add tomato paste and broth, stir to mix in.
- Add rice, corn and black beans.
- Stir, bring to simmer then cover and lower heat to medium low (simmering gently). Cook 15 minutes.
- Remove lid, quickly stir through green onion and HALF the cheese.
- Smooth top then sprinkle on remaining cheese. Cover and leave for 1 minute just to melt cheese.
- Remove from stove and serve immediately, garnished with more green onion if desired.
Notes
- This recipe works best with long grain white rice but can also use jasmine or basmati rice.
- Frozen or canned corn can be used interchangeably; use about 1 3/4 cups.
- Choose any cheese that melts well, such as cheddar, mozzarella, or Monterey Jack.
- The amount of cayenne pepper is mild; adjust up or down to taste.
- Leftovers keep in the refrigerator for up to 3 days and reheat well in the microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 715 kcal
% Daily Value*
| Calories | 715cal | 36% |
| Carbohydrates | 73g | 24% |
| Protein | 45g | 90% |
| Fat | 28g | 43% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 109mg | 36% |
| Sodium | 2039mg | 85% |
| Potassium | 1258mg | 27% |
| Fiber | 10g | 40% |
| Sugar | 7g | 14% |
| Vitamin A | 2254IU | 45% |
| Vitamin C | 54mg | 60% |
| Calcium | 437mg | 44% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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