No more boring beef mince recipes….. Kick off the week with THIS flavour packed Mexican Ground Beef Casserole!! With corn, capsicum/bell peppers and black beans, this rice casserole is juicy, cheesy, and packed with big Mexican flavours.
One pot, quick dinner idea that’s on the table in 30 minutes!
Mexican Ground Beef Casserole with rice
This is essentially the filling for the Mexican Stuffed Peppers I shared a few weeks ago. Why am I bothering?
Because when I share a pork chop recipe on Instagram, people always ask if it can be made with chicken.
When I share a chicken thigh recipe, people always ask if it can be made with breast.
And when I share Mexican Stuffed Peppers, people ask if it can be made without the peppers…… 😂😂😂
Which actually, as strange as it sounds, I thought was a very valid question because I can imagine how irritating it would be to watch that stuffed peppers video and drool when the juicy beef rice filling comes oozing out, knowing full well you have no peppers in your fridge.
So – here’s the filling recipe which is a Mexican flavoured ground beef casserole made with rice. It’s mouth-wateringly delish!!!
What you need for Mexican Ground Beef Casserole
Here’s what you need. Feel free to substitute the capsicum, born and beans with other vegetables of choice – you need about 5 to 6 cups of diced veggies in total.
How to make this Mexican Rice Casserole
This is a one pot quick dinner that will be on your table in 30 minutes!
Essentially, it starts by browning the beef with onion and garlic, then you add a ton of Mexican spices, rice and liquids then you give it a big stir and let it simmer away on the stove until the rice is tender.
To give it a good slug of extra flavour, I like to stir in cheese as well as green onion for freshness (I also like doing this because I get a kick out of watching the cheese melt into the rice 😇), top with a bit more cheese, clamp the lid on and leave it for a minute to let the residual heat to melt the cheese.
The texture of this rice casserole is like a creamy risotto – except it tastes like juicy Enchiladas.
I love the pops of flavour and texture from the corn and beans – adds extra interest!
Another quick beef mince recipe!
Regular readers know I’m a big fan of beef mince. It’s just so easy – no chopping required, highly versatile. A great flavour absorber, quick to cook.
And this Mexican Rice Casserole is the latest addition to my ground beef recipe collection. Other than Bolognese (which is, without a doubt, the recipe I make most often!), a few of my other favourites include:
-
Quick Asian Beef Bowls – there’s a lot of fans of this recipe!!
-
Salisbury Steaks – juicy seasoned beef patties smothered in mushroom gravy
-
Juicy Italian Meatballs – well, actually, all meatballs!
-
Chilli Con Carne, Beef Tacos, Baked Ziti, Baked Spaghetti, Moussaka, Meatloaf, Homemade Hamburger Helper….
I have to stop. I love them all! Of course I do. Otherwise I wouldn’t have shared the recipe!! ~ Nagi x
Watch how to make it
More easy, cosy casseroles
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Mexican Ground Beef Casserole with Rice (Beef mince!)
Ingredients
- 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)
MEXICAN SPICES:
- 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
Instructions
- 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.
Recipe Notes:
Nutrition Information:
Life of Dozer
This is where he is as I’m writing this post (ie licking his lips at the sight of the photos…):
Hi for us in the UK, how much is a Cup in grams or litres where applicable?
God Bless
One cup is 250 millilitres
This was delish. Made double quantity and can’t wait to eat the leftovers. Great way to stretch the mince out.
This was delicious Nagi! We didn’t have any tomato paste or black beans on hand, we substituted with a can of good old baked beans and it still came out perfect! I also added a side of mashed avocado mixed with yoghurt, a squirt of lemon, red onion and pepper. I hope to make this weekly now! So budget friendly 🙂 Thanks again
easy, cheap and yum. Agree with others that this would have burnt at the bottom if i left it on the large hob on low. I moved it to the smaller one and it was fine. I added guac too for some freshness. Toddler and chef hubby enjoyed it.
This recipe was just delicious, will definitely be added to our regular rotation. Added some corn chips to help dig in – truly lovely.
This is amazing! Flavours are great, was a nice quick one pot meal! Will definitely make again.
Not my favourite. But still great. Next time I would maybe add about half again the amount of spices (minus the cayenne) for more flavour. Served with sour cream, pickled jalapeños and corn, otherwise it’s very samey. Will make great burritos with some guac.
Agree that it needs black pepper.
Other than that, great and minimal washing up!
Delicious! Just made for husband dinner. Added some black pepper as I felt the recipe needed it on tasting. Will definitely be making it again.
This was fast and delicious. Only lost one star as it burnt / stuck quite badly to the base of my Dutch oven despite following the instructions. I even ended up turning the heat to the lowest setting. Everything above the burnt layer was 👌 Served with sour cream which I was surprised wasn’t recommended! 😋
Mine burnt too, but it was delicious. It still had lots of liquid; almost as if the liquid didn’t penetrate all the way to the bottom. The extra liquid evaporated as I melted the second half of the cheese.
Love Love Love this Casserole!
XXX Thank you Naji XXX
Easy and tasty!! because we are a small family I leave half the pot for later and it is transformed either into some taco or enchilada. This always taste better the following day w/avocado and fresh coriander.
Thank you Nagi! Excellent flavors. Blended all the spices together in a molcajete first then bloomed them in the oil to revive the ancient coriander. Sooo very good! Enchiladas tomorrow!
Omitted Cayenne pepper due to small people. First recipe my family has NOT requested I cook one of Nagi’s recipes again, which was a bit disappointing as they have all been a hit until now.
Nice and easy to cook, just lacking that ooomph of Nagi’s usual great recipes.
This recipe was delicious! So easy to make and so tasty. A great mid week meal!! Thank you.
A truly great easy recipe for a tasty family dinner. Kids will love it if they like Mexican Tacos. Ours did and they are parents themselves!!
There is a typo error. I believe it should be “corn”, not “born”?
This was an super easy one pot quick diner done on a Thursday night. Husband literally licked the bowl and son was in heaven!!
Another simple tasty dish. All the family loves it.
Great recipe, Nagi! Husband loved it. Only used half the amount of cayenne as ours is super hot. Next time I’ll add a side of corn chips, maybe some smashed avo on the side too as well as a little sour cream.
Thank you for sharing your wonderful recipe!
oops….forgot the stars,,,