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Mexican Rice Casserole
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Mexican Rice Casserole

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 8
Course: Main Course
Cuisine: Mexican

Ingredients

Casserole:
  • 1 ½ cups white rice prepared per instructions
  • 1 tsp olive oil
  • 1 lb ground beef
  • ½ yellow onion diced
  • 3 cloves garlic minced
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 tsp cumin dried
  • 1 tsp garlic powder
  • 1 tsp oregano dried
  • 1/2-1 tsp red pepper flakes crushed
  • black pepper to taste, sea salt and freshly cracked
  • salt to taste, sea salt and freshly cracked
  • 1 (15 oz) black beans canned, drained and rinsed
  • 1 (15 oz) tomato sauce can
  • 3-4 tbsp cilantro chopped (divided, fresh
  • 1-2 cups cheddar cheese to taste, shredded
  • 3-4 tomato sliced thickly
Serving:
  • sour cream
  • salsa
  • guacamole

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees.
  2. Prepare rice in a small saucepan per instructions.
  3. While the rice is cooking heat the olive oil in a large skillet over medium heat. Once the skillet is hot, add the ground beef, making sure to break it up into crumbles.
  4. Cook the beef for 3-4 minutes then add the diced onion and all of the seasonings. Stir until well combined and cook for an additional 10 minutes or until the beef is cooked through and the onion is tender. Add the minced garlic and cook, stirring constantly for an additional 60 seconds.
  5. Add the cooked rice, drained and rinsed black beans, tomato sauce, and a bit of cilantro (reserving some for garnishing) to the beef and onion mixture. Mix the ingredients thoroughly, taste, and re-season if needed.
  6. Coat a large baking dish with cooking spray and pour the rice mixture into the dish, spreading it evenly. Place the tomato slices on top of the rice mixture then top with cheddar cheese.
  7. Spray a piece of tin foil with cooking spray (so the cheese won't stick) and cover the baking dish. Bake for 20 minutes then remove the tin foil.
  8. Bake for an additional 5-7 minutes or until the cheese is melted and golden brown. Remove from the oven and let sit for 5 minutes before slicing.
  9. Top with a dollop of sour cream and the remaining chopped cilantro. Enjoy.