Easy Beef And Rice Casserole

MEXICAN BEEF AND RICE CASSEROLE



Mexican Beef and Rice Casserole image

This Mexican casserole with beef and rice is a super easy recipe for family dinner. Garnish with your favorite toppings. I like to top with shredded lettuce and chopped cilantro! More shredded cheese is always good, too.

Recipe From allrecipes.com

Provided by VMB

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h25m

Yield 8

Number Of Ingredients: 12

nonstick cooking spray
1 pound ground beef
1 yellow onion, diced
2 cloves garlic, minced
1 tablespoon taco seasoning
1 (15 ounce) can black beans, drained
1 (14 ounce) can fire-roasted diced tomatoes
1 bunch fresh spinach, trimmed and coarsely chopped
2 cups low-sodium chicken broth
2 cups shredded Mexican cheese blend, divided
1 cup long-grain rice
1 cup red salsa
Calories423.5 calories
Carbohydrate36.2 g
Cholesterol68.2 mg
Fat20.3 g
Fiber6.2 g
Protein24.8 g
SaturatedFat11.2 g
Sodium1034.6 mg
Sugar2.2 g

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
  • Heat a large skillet over medium-high heat. Add ground beef and start to brown, then add onion, garlic, and taco seasoning. Cook until beef is no longer pink, 5 to 7 minutes. Drain and discard any excess oil. Add beans, tomatoes, spinach, chicken broth, 1 cup Mexican blend cheese, rice, and salsa. Pour into the prepared casserole dish.
  • Bake in the preheated oven until rice is cooked, 45 to 50 minutes. Take out of the oven, sprinkle with remaining cheese, and bake until cheese is melted, about 10 minutes more.


EASY BEEF AND RICE



Easy Beef and Rice image

When time is running short at dinnertime around our house, I rely on this microwave casserole. Convenience folds like canned soup and instant rice make it a fast-to-fix meal.-Doris Gill, Sargent, Nebraska

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 25m

Number Of Ingredients: 8

1 pound ground beef
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup water
1 cup uncooked instant rice
3 tablespoons chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
Calories 438 calories
Fat21g fat (8g saturated fat)
Cholesterol84mg cholesterol
Sodium1481mg sodium
Carbohydrate32g carbohydrate (2g sugars
Fiber2g fiber)
Protein27g protein.

Steps:

  • Crumble beef into an ungreased 2-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until no longer pink; drain. Stir in the remaining ingredients. Cover and heat on high for 9-10 minutes or until rice is tender. Let stand for 5 minutes before serving.


CREAMY BEEF & RICE CASSEROLE



Creamy Beef & Rice Casserole image

This is an easy, quick and inexpensive one-skillet meal that you can easily change up to suit your family's taste, or to use up items in your freezer/pantry.

Recipe From food.com

Provided by Faux Chef Lael

Categories     White Rice

Time 1h

Yield 6 serving(s)

Number Of Ingredients: 14

1 tablespoon olive oil
1 lb lean ground beef
1 large onion, chopped (white or yellow)
1 cup carrot, sliced thin
1 tablespoon garlic, minced
1 (1 1/2 ounce) packet brown gravy mix (about 3 tablespoons)
1 (1 1/4 ounce) packet onion soup mix
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1 teaspoon black pepper
1 1/2 cups uncooked white rice (NOT minute rice)
4 cups hot water
1 (10 1/2 ounce) can cream of mushroom soup

Steps:

  • In a deep skillet (with a lid), saute the onions and carrots in the olive oil about 5 minutes.
  • Add the ground beef to the skillet and cook mixture until beef is browned. Drain any excess fat/liquid off the pan.
  • Sprinkle brown gravy dry mix, onion soup mix, soy sauce, Worcestershire, garlic salt and pepper over the beef mixture and stir well.
  • Add 4 cups of hot water and rice to the mixture, stir well. Turn heat down to medium low, cover with a lid and simmer for 15 minutes, stirring occasionally. (Depending on the kind of rice you use and your altitude, you may need to cook it a little longer and adjust the water accordingly. Rice should be firm but not crunchy.).
  • When liquid is nearly gone and rice is done, stir in cream of mushroom soup. Heat 5 more minutes with the lid on.
  • TIPS: For an Oriental flair, try adding thinly sliced celery and water chestnuts when you saute the onions and carrots. Or for a more home-style flavor, stir in a can of corn or green beans when you stir in the soup at the end.




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