Servings
Font
Back
0 from 684 votes

Mexican Ground Beef Casserole with Rice (Beef mince!)

Recipe video above. A big juicy pot of beef and rice loaded with Mexican flavours! The rice is tender and perfectly cooked, and the tomato sauce is generously flavoured with a Mexican Spice mix. A quick dinner made in one pot with not much prep!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 5
Calories: 715 kcal
Course: Main Course
Cuisine: American , Tex-Mex

Ingredients

  • 2 tbsp olive oil
  • 1 onion , finely chopped
  • 3 garlic cloves , minced
  • 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/stock , low sodium
  • 400g (14oz) can corn kernels , drained (Note 2)
  • 400g (14oz) can black beans , drained (or other beans)
  • 1 capsicum/bell pepper , diced
  • 1 cup green onions/shallots
  • 2 cups (200g) cheese , shredded (anything that melts! Note 3)
MEXICAN SPICES:
  • 0.5 tsp cayenne pepper (Note 4)
  • 1.5 tbsp dried oregano
  • 3 tsp cumin
  • 3 tsp Coriander
  • 3 tsp onion powder
  • 2 tsp paprika
  • 1.5 tsp salt

Instructions

    Cup of Yum
  1. Heat oil in a large pot over high heat. Add garlic and onion, cook 1 1/2 minutes until onion is translucent.
  2. Add beef and cook, breaking it up as you go, until you no longer see raw meat (about 2 minutes).
  3. Add Mexican Spices and cook for 30 seconds.
  4. Add capsicum and cook for 1 minute.
  5. Add tomato paste and broth, stir to mix in.
  6. Add rice, corn and black beans.
  7. Stir, bring to simmer then cover and lower heat to medium low (simmering gently). Cook 15 minutes.
  8. Remove lid, quickly stir through green onion and HALF the cheese.
  9. Smooth top then sprinkle on remaining cheese. Cover and leave for 1 minute just to melt cheese.
  10. Remove from stove and serve immediately, garnished with more green onion if desired.

Notes

  • Rice - recipe works best with long grain white rice. Will also work with medium or short white rice grain, "standard" (unspecified) white rice, jasmine* or basmati rice*. Recipe as written won't work with: brown rice, wild rice, risotto, paella rice, quinoa.
  • Corn - can also use frozen, 1 3/4 cups.
  • Cheese - use anything that melts! Cheddar, mozzarella, tasty, Monterey Jack, Colby.
  • Cayenne adds spiciness, this amount across a vast volume of rice is barely noticeable. Increase or eliminate if desired.
  • Leftovers will keep for 3 days in the fridge, reheat in microwave. I haven't tried freezing but I don't see why it wouldn't freeze ok!
  • Nutrition per serving, this is quite a generous serving (about 2 packed cups, and it's dense so very filling!). Every cup of cheese adds 100 calories per serving, so if you want to cut back on calories, halve the cheese (don't skip completely!).

Nutrition Information

Calories 715cal (36%) Carbohydrates 73g (24%) Protein 45g (90%) Fat 28g (43%) Saturated Fat 13g (65%) Cholesterol 109mg (36%) Sodium 2039mg (85%) Potassium 1258mg (36%) Fiber 10g (40%) Sugar 7g (14%) Vitamin A 2254IU (45%) Vitamin C 54mg (60%) Calcium 437mg (44%) Iron 7mg (39%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 715

% 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.