Description
This Mexican Ground Beef Casserole with Rice is a hearty and flavorful one-pot meal combining lean ground beef with aromatic Mexican spices, vegetables, rice, and melty cheese. Perfect for a comforting family dinner, it cooks quickly on the stovetop, delivering a delicious balance of savory, spicy, and cheesy notes in a nutritious casserole.
Ingredients
Scale
Meat and Vegetables
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 500g (1 lb) lean ground beef (mince)
- 1 capsicum/bell pepper, diced
- 1 cup green onions/shallots, chopped
Dried Goods and Canned Items
- 1/3 cup tomato paste
- 1 1/4 cup long grain white rice, uncooked
- 2.5 cups (625 ml) low sodium chicken broth/stock
- 400g (14 oz) can corn kernels, drained
- 400g (14 oz) can black beans, drained
- 2 cups (200g) shredded cheese (any cheese that melts well)
Spices
- 0.5 tsp cayenne pepper
- 1.5 tbsp dried oregano
- 3 tsp cumin
- 3 tsp coriander
- 3 tsp onion powder
- 2 tsp paprika
- 1.5 tsp salt
Instructions
- Prepare Aromatics: Heat olive oil in a large pot over high heat. Add minced garlic and finely chopped onion, cooking for 1 1/2 minutes until the onion becomes translucent, which releases the flavor and aroma.
- Brown the Beef: Add the lean ground beef to the pot. Cook it by breaking it apart with a spoon, stirring continuously until no raw meat remains, about 2 minutes, ensuring the beef is evenly browned.
- Add Spices: Incorporate the Mexican spices—cayenne pepper, dried oregano, cumin, coriander, onion powder, paprika, and salt. Cook for 30 seconds while stirring to toast the spices and deepen their flavors.
- Cook the Bell Pepper: Add the diced capsicum (bell pepper) and cook for 1 minute to soften it slightly, blending its sweetness with the spices and beef.
- Mix in Tomato Paste and Broth: Stir in the tomato paste and pour in the chicken broth/stock. Mix everything thoroughly to combine the ingredients evenly.
- Add Rice, Corn, and Beans: Add the uncooked rice, drained corn kernels, and black beans to the pot. Stir well to distribute these ingredients.
- Simmer: Bring the mixture to a simmer, then cover the pot and reduce the heat to medium-low. Let it simmer gently for 15 minutes, allowing the rice to cook and the flavors to meld.
- Incorporate Green Onions and Cheese: Remove the lid and quickly stir in half of the chopped green onions and half of the shredded cheese. Smooth the top of the casserole evenly.
- Add Remaining Cheese and Melt: Sprinkle the remaining cheese on top, cover the pot, and leave it for 1 minute just until the cheese melts, creating a gooey, cheesy crust.
- Serve: Remove from heat and serve immediately. Garnish with the remaining green onions if desired for a fresh crunch and added color.
Notes
- Use low sodium chicken broth to control saltiness in the dish.
- This dish can be easily customized by swapping black beans for other beans if preferred.
- Choose cheeses like cheddar, Monterey Jack, or a Mexican blend for best melting results.
- Adjust cayenne pepper to reduce or increase spiciness according to taste.
- Leftovers store well in the refrigerator for up to 3 days; reheat thoroughly before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Casserole
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican casserole, ground beef recipe, one-pot meal, beef mince, rice casserole, easy dinner, quick Mexican dinner
