MEXICAN BEEF AND RICE CASSEROLE
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
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
ONE PAN MEXICAN BEEF AND RICE CASSEROLE
This Mexican Beef and Rice Casserole is cooked in one pan and uses basic ingredients that you already have in your pantry and fridge. Ready in just 30 minutes, you will want to put this recipe into rotation!
Provided by Olivia Mesquita
Categories Main Courses
Time 30m
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large lidded skillet, over medium high heat.
- Add the ground beef and cook, breaking it apart with a wooden spoon, until no longer pink, about 2 minutes. Then, stir in the taco seasoning and continue cooking until the beef is browned, 2-3 minutes.
- Add the onion and garlic, and sauté until softened and fragrant, about 2-3 minutes.
- Add the bell pepper and sauté until softened. Then, add the rice, tomato paste, fire roasted tomatoes, black beans, corn kernels and chicken broth. Give it a good stir and season with salt and pepper.
- Bring to a boil. Cover, reduce the heat to a simmer and cook for 20 minutes.
- Stir the butter and half of the cheese and top with the remaining half. Cover and continue cooking until the cheese has melted.
- Garnish with the herbs and serve immediately.
Nutrition Facts : ServingSize 1 g, Calories 447 kcal, Carbohydrate 38 g, Protein 26 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 79 mg, Sodium 500 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 9 g
SPANISH BEEF AND RICE BAKE RECIPE
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
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
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