Mexicangroundbeefandcheesebakedrice Recipes

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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.

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

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.

Nutrition Facts : Calories 423.5 calories, Carbohydrate 36.2 g, Cholesterol 68.2 mg, Fat 20.3 g, Fiber 6.2 g, Protein 24.8 g, SaturatedFat 11.2 g, Sodium 1034.6 mg, Sugar 2.2 g

MEXICAN GROUND BEEF CASSEROLE WITH RICE (BEEF MINCE!)



Mexican Ground Beef Casserole with Rice (Beef mince!) image

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!

Provided by Nagi

Categories     Mains

Time 30m

Number Of Ingredients 19

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))
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

Steps:

  • 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.

Nutrition Facts : Calories 715 kcal, Carbohydrate 73 g, Protein 45 g, Fat 28 g, SaturatedFat 13 g, Cholesterol 109 mg, Sodium 2039 mg, Fiber 10 g, Sugar 7 g, ServingSize 1 serving

MEXICAN GROUND BEEF AND CHEESE BAKED RICE



Mexican Ground Beef and Cheese Baked Rice image

Don't leave out the green olives it's what makes this dish, the more olives the better it will be LOL! I have even added in a can of drained black beans to this. Make certain to sprinkle LOTS of cheese on top! This rice dish is DELICIOUS! You will need a very large skillet for this. I use my own taco seasoning mix (#76616) to make this recipe.

Provided by Kittencalrecipezazz

Categories     Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

1/4 cup olive oil
1 large onion, chopped
2 tablespoons chopped fresh garlic
1 small green bell pepper, chopped
1/2 lb lean ground beef
1/4-1/3 cup grated parmesan cheese (or to taste)
1 (1 1/4 ounce) package taco seasoning mix (or use my Kittencal's Taco Seasoning Mix)
1/2 teaspoon dried chili pepper flakes (can use more)
seasoning salt
black pepper (or cayenne pepper)
1 (10 ounce) can sliced mushrooms, drained
1/2 cup large pimento-stuffed green olives, sliced (or to taste)
2 cups uncooked converted white rice (I use Uncle Ben's converted white rice for this)
4 cups chicken broth (use about 1/4 cup less for firmer rice)
3 -4 cups grated monterey jack cheese or 3 -4 cups cheddar cheese

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!

Nutrition Facts : Calories 823.1, Fat 48.8, SaturatedFat 21.9, Cholesterol 117.8, Sodium 1361.5, Carbohydrate 49.4, Fiber 2.6, Sugar 4.5, Protein 46

SPANISH STYLE BEEF AND RICE



Spanish Style Beef and Rice image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 36

2 cups beef stock
1 3/4 cups water
1 tablespoon butter
2 cups white enriched rice
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 2/3 pounds ground sirloin
Salt and pepper
1 large onion, finely chopped
4 cloves garlic, chopped
1 green bell pepper, seeded and finely chopped
1 tablespoon Worcestershire sauce
2 cups tomato sauce
1/4 teaspoon ground cloves
2 teaspoons ground cumin, 1/3 palmful, twice
1/4 cup chopped flat-leaf parsley, a couple of handfuls
Spicy Chopped Salad with Tortillas, recipe follows
4 long, mild to medium chile peppers, such as moderate heat poblano or mild Italian cubanelle
1 tablespoon extra-virgin olive oil, plus some for drizzling
1 clove garlic, cracked
10 ounces triple washed spinach, stems removed and coarsely chopped
Salt and pepper
1/2 cup beef broth or chicken broth
3 cups leftover Spanish style beef and rice
1 cup tomato sauce
2 cups shredded Monterey Jack, smoked cheddar or pepper jack cheese
2 hears romaine lettuce, chopped
3 tablespoons canned or jarred sliced jalapenos, drained
3 tablespoons salad olives, Manzanilla with pimento, drained
1 vine ripe tomato, seeded and chopped
1/2 red onion, chopped
1 cup broken tortilla chips, any variety
2 tablespoons taco sauce
1 lime, juiced
2 tablespoons chopped cilantro or flat-leaf parsley
1/4 cup olive oil, eyeball it
Salt and pepper

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

MEXICAN BEEF & RICE CASSEROLE



Mexican Beef & Rice Casserole image

Make Mexican Beef & Rice Casserole tonight: a tasty way to make a pound of ground beef serve eight. Mexican Beef & Rice Casserole also freezes well!

Provided by My Food and Family

Categories     Special Occasion Recipes

Time 1h15m

Yield 8 servings

Number Of Ingredients 8

1 lb. extra-lean ground beef
1-1/2 cups KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1 cup long-grain white rice, uncooked
1 cup frozen mixed vegetables (carrots, corn, peas)
1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
1 cup TACO BELL® Thick & Chunky Medium Salsa
1 cup fat-free reduced-sodium chicken broth

Steps:

  • Heat oven to 375ºF.
  • Brown meat in large nonstick skillet; drain. Return meat to skillet.
  • Reserve 1 cup cheese for later use. Add remaining cheese and all remaining ingredients to meat; mix well.
  • Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
  • Bake 40 to 50 min. or until rice is tender. Top with reserved cheese; bake, uncovered, 5 min. or until melted.

Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 18 g

MEXICAN CASSEROLE



Mexican Casserole image

Born out of a need to rid the fridge of extras, this Mexican casserole recipe is flexible. Add more corn to make it sweeter, if you like. You can also spice it up as hot or mild as you want. -David Mills, Indianapolis, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 9

1-1/2 pounds ground beef
1 envelope taco seasoning
3/4 cup water
1 can (16 ounces) refried beans
1/2 cup salsa
6 flour tortillas (6 inches)
2 cups frozen corn, thawed
2 cups shredded cheddar cheese
Optional: Shredded lettuce, chopped tomatoes, sliced ripe olives and sour cream

Steps:

  • Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. , Meanwhile, in a microwave-safe bowl, combine beans and salsa. Cover and microwave 1-2 minutes or until spreadable., Place three tortillas in a greased round 2-1/2-qt. baking dish. Layer with half the beef, bean mixture, corn and cheese; repeat layers. , Bake, uncovered, until cheese is melted, 40-45 minutes. Let stand 5 minutes. If desired, serve with lettuce, tomatoes, olives and sour cream.

Nutrition Facts : Calories 546 calories, Fat 25g fat (13g saturated fat), Cholesterol 102mg cholesterol, Sodium 1368mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 5g fiber), Protein 37g protein.

MEXICAN GROUND BEEF CASSEROLE



Mexican Ground Beef Casserole image

I created this Mexican ground beef casserole when I wanted something different that I could make ahead if I wanted to. Double the recipe for company!

Provided by AndreaF.

Categories     Main Dish Recipes     Casserole Recipes

Time 55m

Yield 6

Number Of Ingredients 12

1 pound ground beef
1 small onion, finely chopped
1 ½ cups water
¼ cup salted butter
1 (6 ounce) package cornbread stuffing mix (such as Kraft® Stove Top®)
1 (14.5 ounce) can diced tomatoes with jalapeno
1 (10 ounce) can diced tomatoes with green chile peppers
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon hot pepper sauce (such as Tabasco®), or more to taste
1 (8.75 ounce) can sweet corn, drained
1 cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • While the beef is cooking, make stuffing. Bring water and butter to a boil in a medium saucepan. Stir in stuffing mix; cover. Remove from heat. Let stand for 5 minutes. Fluff with a fork.
  • Stir diced tomatoes, chili powder, cumin, and hot sauce into the beef mixture. Simmer for 2 minutes. Add corn and Cheddar cheese. Simmer until cheese is melted completely, about 1 minute. Transfer mixture to a casserole dish. Spread cornbread stuffing evenly over the top.
  • Bake in the preheated oven until browned, 20 to 30 minutes.

Nutrition Facts : Calories 455.5 calories, Carbohydrate 32.9 g, Cholesterol 92 mg, Fat 25.8 g, Fiber 3.6 g, Protein 23.8 g, SaturatedFat 13.5 g, Sodium 1306.8 mg, Sugar 3.6 g

SPANISH BEEF AND RICE BAKE RECIPE



Spanish Beef and Rice Bake Recipe image

This Spanish Beef and Rice Bake is one of the best Mexican dishes that comes together quickly on a busy night! It's one of our favorite family dinner recipes.

Provided by Camille Beckstrand

Categories     Main Course

Time 1h20m

Number Of Ingredients 17

1 pound lean ground beef ((can also use ground turkey))
1/2 onion (minced)
1 green bell pepper (minced)
1 can diced tomatoes, undrained ((14.5 ounces))
1 cup water
1/2 cup salsa
3/4 cup uncooked long grain rice
1/2 cup chili sauce
1 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon Worcestershire sauce
ground black pepper (to taste)
1 can refried beans ((15 ounce))
1/2 cup shredded cheddar cheese
2 Tablespoons chopped fresh cilantro
1/2 cup sliced cherry tomatoes

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.

Nutrition Facts : Calories 230 kcal, Carbohydrate 26 g, Protein 18 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 42 mg, Sodium 904 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 3 g, ServingSize 1 serving

MEXICAN RICE CASSEROLE WITH GROUND BEEF



Mexican Rice Casserole With Ground Beef image

What a delicious casserole or taco bake! It takes the standard ones to even better heights! This comes from the site "For the love of cooking" which showcases wonderful recipes and photographs. Luckily she is happy if we share them! http://fortheloveofcooking-recipes.blogspot.com/

Provided by MarraMamba

Categories     Rice

Time 1h

Yield 6 serving(s)

Number Of Ingredients 20

1 1/2 cups white rice, prepared per instructions
1 teaspoon olive oil
1 lb lean ground beef (I used 96/4)
1/2 yellow sweet onion, diced
3 garlic cloves, minced
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2-1 teaspoon crushed red pepper flakes
sea salt & fresh ground pepper, to taste
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can tomato sauce
3 -4 tablespoons fresh cilantro, chopped (divided)
1 -2 cup shredded cheddar cheese
3 -4 tomatoes, sliced thickly
sour cream (topping)
salsa (topping)
guacamole (topping)

Steps:

  • Preheat the oven to 350 degrees. Prepare rice per instructions. 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. 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. 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.
  • 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.
  • 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. 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. Top with a dollop of sour cream and the remaining chopped cilantro. Enjoy.

Nutrition Facts : Calories 418.6, Fat 9.3, SaturatedFat 3.4, Cholesterol 49.1, Sodium 440.5, Carbohydrate 58.6, Fiber 8.2, Sugar 5.2, Protein 24.8

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2021-10-28 Instructions. Select SAUTÉ/Normal on the Instant Pot. When the pot is hot, add the ground beef and onions and break up as much as you can. Cook for 3-5 minutes. Add ¼ cup of water and deglaze thoroughly, allowing the water to evaporate. Add taco seasoning, salt, and rice and mix thoroughly. Add 1 cup water.
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MEXICAN BEEF AND CHEESE BAKE - THE DAIRY ALLIANCE
Cook farro according to package directions. In a large mixing bowl combine black beans, tomatoes, 1 cup cheddar cheese and 1/2 cup Monterey Jack cheese, and remaining nine ingredients mix until well combined. Add in ground beef and farro, stir until mixed thoroughly. Pour mixture into 13- x 9-inch baking dish.
From thedairyalliance.com


BEST MEXICAN BEEF 'N RICE SKILLET RECIPE - DELISH
2016-06-08 Drain fat. Move beef to one side of skillet and add white rice to other side. Cook 2 minutes, then add fire-roasted tomatoes, black beans, corn, …
From delish.com


MEXICAN BEEF AND RICE CASSEROLE - JO COOKS
Instructions. Preheat oven: To 375 degrees and spray a 9 x 13-inch casserole dish with cooking spray; set aside. Cook the beef: In a large skillet, cook the ground beef for about 5 minutes, breaking it into crumbles, over medium-high heat. Stir in taco seasoning and continue to cook until the beef starts to brown and is no longer pink.
From jocooks.com


MEXICAN BEEF AND RICE CASSEROLE - SPACESHIPS AND LASER BEAMS
2022-06-14 STEP ONE: Preheat the oven to 375°F. Spray a 9 x 13-inch baking dish and set it aside. STEP TWO: In a large skillet, cook the white onion and garlic with olive oil over high heat until the onions have softened and the garlic is just starting to brown. Pour the onion mixture into the prepared baking dish.
From spaceshipsandlaserbeams.com


SPANISH RICE WITH GROUND BEEF - CRAVING HOME COOKED
2019-03-31 Add rice, tomatoes and broth: Stir in the rice, diced tomatoes and chicken broth. Bring to a boil then reduce heat. Cook: Cover the skillet with a lid and simmer for 20 minutes, stirring occasionally, to avoid the rice from sticking. When the rice is cooked there should still be a bit of liquid left in the skillet.
From cravinghomecooked.com


MEXICAN CASSEROLE {THE BEST HEALTHY MEXICAN CASSEROLE} – WELL …
Instant brown rice also works in a pinch). Preheat the oven to 350 degrees F. Coat a large casserole dish (9×13 inch or similar) with nonstick spray and set aside. In a Dutch oven or large, deep skillet, heat the olive oil over medium high. Add the …
From wellplated.com


10 BEST MEXICAN RICE GROUND BEEF RECIPES | YUMMLY
2022-06-06 198,276 suggested recipes. Mexican Rice with Ground Beef Nerdy Millenial. pinto beans, bone broth, white rice, sour cream, roast beef, Garnish: and 2 more. Mexican Rice & Beef Tacos Knorr. knorr fiesta sides - mexican rice, red onion, medium tomato, taco shells and 4 more. Guided. Easy Ground Beef Enchiladas Yummly. yellow onion, soft corn tortillas, salt, bell …
From yummly.com


MACARONI AND CHEESE CASSEROLE WITH GROUND BEEF RECIPE
2022-05-21 Preheat oven to 350 F. Butter a 2-quart baking dish or casserole dish. In a large saucepan, combine 1/4 teaspoon salt, onion, green pepper, garlic, butter, black pepper, and ground beef. Cook, stirring frequently until the beef is browned. Add the bay leaf and tomatoes, and simmer over low heat for 20 minutes; stir in 1 1/2 cups of the Cheddar ...
From thespruceeats.com


MEXICAN BEEF AND RICE CASSEROLE - THE BEST BLOG RECIPES
2021-02-13 How to Make Mexican Beef and Rice Casserole. FIRST STEP: Preheat oven to 375F. SECOND STEP: Spray a 9 x 13 baking dish and set aside. THIRD STEP: In a large frying pan, cook white onion and garlic with olive oil over high heat until onions have softened and garlic is just starting to brown.
From thebestblogrecipes.com


CHEESY GROUND BEEF AND RICE CASSEROLE - THE COZY COOK
2020-04-22 Preheat oven to 350 degrees. Brown the ground beef in a large pot over medium-high heat. Mix in salt, pepper, and Italian seasonings as the beef cooks. Drain grease, transfer to a plate, and cover with foil. Melt 2 TBS butter in the same pot. Add the diced onions and cook for 5 minutes, until softened.
From thecozycook.com


MEXICAN BEEF AND RICE CASSEROLE - ONE DISH GROUND BEEF RECIPE
2017-12-12 Cover and allow to cook for 15-20 minutes. Stir half way through to prevent rice from sticking to the bottom of the pan. When nearly done, add frozen corn, cook for an additional 2 minutes. Toss with colby jack cheese. Serve with optional garnishes including sour cream, scallions, avocado and cilantro.
From savoryexperiments.com


EASY MEXICAN GROUND BEEF CASSEROLE - BEST BEEF RECIPES
2022-02-01 Preheat oven to 350°F. Grease a skillet with cooking oil and place over medium heat on the stove. When hot, add 2 lbs. ground beef and cook until all beef is broken up and browned. Combine ground beef with 1¼ oz. packet taco seasoning, ¾ cup water, and 1 cup chopped green onions.
From bestbeefrecipes.com


23 DELICIOUS MEXICAN GROUND BEEF RECIPES TO SATISFY YOUR …
2019-03-25 Spicy Green Chile Mexican Casserole with Ground Beef, Black Beans, and Tomatoes. Beef and Potato Tacos. Cheesy Zucchini Bake with Corn and Ground Beef. Mexican Pizza. Sour Cream Enchiladas. Ground Beef Tortilla Soup. Ground Beef Lettuce Wrap with Cilantro. Taco Bubble-Up Bake. Ground Beef Tacos.
From recipesforyoutwo.com


KIDNEY BEANS AND GROUND BEEF - THERESCIPES.INFO
The Ultimate Chili Recipe | Allrecipes great www.allrecipes.com. In a large skillet over medium-high heat, cook ground beef until evenly browned. Drain off grease, and season to taste with salt and pepper. In a slow cooker, combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper, and red wine vinegar. Season with chili powder, cumin, parsley, basil and …
From therecipes.info


BACKPACKING RECIPE MEXICAN BEEF RICE
On the Trail: Combine all ingredients except cheese, milk, and taco powders with water in pot and soak five minutes. Light stove, bring to boil, and cook for one more minute. Remove from stove, stir in cheese, milk, and taco powders. Insulate pot and wait ten minutes.
From backpackingchef.com


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