Mexican Beef And Rice Recipes

MEXICAN BEEF AND RICE CASSEROLE

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.

ONE POT MEXICAN GROUND BEEF AND RICE

Steps:

• Place a large saute pan on the stove over medium-high heat and add a dab of butter or margarine to the pan.
• Cook the ground beef in the saute pan.
• Add diced onions to the pan while the ground beef is cooking.
• Continue cooking the ground beef and onions, being sure to crumble the ground beef well.
• Once the ground beef is fully cooked, drain the grease from the pan.
• With the pan still over medium-high heat, add the condensed chicken broth and water to the pan.
• Add the instant rice to the pan.
• Stir gently until all of the rice is submerged in the liquid.
• Leave the dish to simmer, stirring occasionally, until all of the liquid is absorbed by the rice.
• Add the salsa, chili sauce, canned corn, chopped green chilies and taco seasoning to the pan.
• Do not drain the canned corn and canned green chilies before adding them to the pan.
• Stir well.
• Leave the dish to simmer for a few minutes and then remove the pan from the heat.
• Add two cups of the shredded cheese to the pan.
• Stir until the cheese is fully combined with the ground beef and rice mixture.
• Sprinkle the remaining cup of shredded cheese on top but this time do not stir it in.
• Sprinkle the dried chives on top of the cheese.
• Leave the dish to sit for a few minutes to allow the cheese on top to melt.
• Serve and enjoy!

SPANISH STYLE BEEF AND RICE

Steps:

• Heat beef stock, water and butter to a full boil. Add rice, reduce heat and cover pot. Cook 20
• minutes, until tender and liquids are absorbed.
• Heat a large, deep skillet over medium high heat. Add oil and beef and season with salt and pepper. Brown meat, 2 or 3 minutes. Add onion, garlic, bell pepper, Worcestershire. Cook together 5 to 7 minutes, until veggies are just tender. Add tomato sauce, cloves, cumin and parsley. Bring mixture up to a bubble and reduce heat to low.
• Combine cooked rice with meat mixture and serve with Spicy Chopped Salad wit and Taco Dressing, recipe follows. Reserve 1/2 of the beef and rice and freeze for stuffed peppers for another meal. Recipe follows.
• * Please note: You can also choose to make the stuffed peppers in their entirety, then freeze and microwave when ready to serve for 12 to 15 minutes on high. Reheat with loose plastic over the dish to keep the peppers from splattering. If you do not have a carousel microwave, rotate peppers once during the reheating of your peppers.
• Stuffed Peppers with Beef, Rice, Spinach and Cheese
• Preheat a griddle or grill pan. Seed chile peppers. Drizzle peppers with a little oil and grill over medium high to high heat 3 or 4 minutes on each side, until tender. Transfer peppers to a broiler pan or baking sheet, hollow side up.
• Place a small skillet on the stove top and add 1 tablespoon, 1 turn of the pan, olive oil and a crushed clove of garlic. Heat over medium flame and add spinach in bunches until it is all wilted and is giving off liquid. Season greens with salt and pepper. Remove spinach and drain. Set aside.
• Preheat broiler to high.
• Defrost beef and rice in microwave oven. Combine 1/2 cup broth and defrosted rice in the skillet you cooked the spinach in and reheat over medium flame. Add 1 cup tomato sauce and heat through.
• Pile spinach and hot beef and tomato rice into peppers, mounding them up in the center of each pepper. Top liberally with grated cheese and melt cheese under broiler 3 to 5 minutes, then serve.
• Yield: 4 servings
• Preparation time: 10 minutes
• Cooking time: 15 to 20 minutes
• Ease of preparation: easy
• Spicy Chopped Salad with Tortillas
• Combine salad ingredients in a bowl, toss with tortilla chip pieces. In a second bowl, combine taco sauce, lime juice, cilantro or parsley. Whisk in olive oil in a slow stream until dressing is combined. Toss salad with dressing to combine and coat ingredients evenly, then serve.
• Yield: 4 servings
• Preparation time: 10 minutes
• Cooking time: none
• Ease of preparation: easy

SPANISH BEEF AND RICE BAKE RECIPE

Steps:

• Preheat oven to 375 degrees F.
• Brown the ground beef in a large skillet over medium-high heat, lower heat to medium low heat. Stir in the onion, green bell pepper, tomatoes, water, salsa, rice, chili sauce, salt, brown sugar, cumin, Worcestershire sauce, and pepper.
• Let simmer for about 30 minutes, stirring occasionally.
• Pour mixture into a 9x13-inch casserole dish sprayed with nonstick cooking spray.
• Press down firmly into the pan, then spread refried beans on the top and sprinkle with the shredded cheddar cheese.
• Bake in preheated oven for 10 to 15 minutes, or until cheese is melted and bubbly.
• Garnish with chopped fresh cilantro and diced tomatoes.

MEXICAN BEEF AND RICE

Steps:

• Place beef, bell peppers, and onion into a Dutch oven over medium heat. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Add garlic and cook for 1 minute. Add diced tomatoes with chiles, black beans, corn, chicken broth, rice, sazon, and taco seasoning. Mix into beef.
• Cover and cook over medium-low heat until rice is cooked through and tender, 20 to 25 minutes.

MEXICAN GROUND BEEF AND CHEESE BAKED RICE

Steps:

• Set oven to 350 degrees.
• Heat oil in a very large oven-proof skillet with tight fitting lid or a Dutch oven with lid over medium heat.
• Add in onions and green peppers with dryed chili pepper flakes; saute for about 3 minutes.
• Add in garlic; cook 2 minutes.
• Add in ground beef with taco seasoning mix; cook, stirring with a wooden spoon until browned.
• Season beef mixture with seasoning salt and black pepper (or cayenne pepper) then add in Parmesan cheese; mix to combine.
• Add in rice, sliced olives and mushrooms; cook 2 minutes, stirring.
• Add in broth; bring to a simmer and cook for 2-3 minutes.
• Transfer the mixture to a baking dish (large enough to hold the mixture).
• Cover with a tight-fitting lid and bake for about 30-35 minutes or until rice is desired tenderness.
• Uncover and sprinkle with grated cheddar cheese cover and return to oven to bake for about 5-10 minutes until cheese is melted.
• Delicious!