Hey there, meal prep folks!
Looking for a warming dish that packs a punch? I’ve got something special for you!
Today, I’m whipping up a Mexican casserole with beef.
It’s loaded with flavor, super easy to throw together, and perfect for family dinners.
Plus, leftovers taste even better!
Let’s dive into this tasty recipe!
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-35 minutes |
| Total Time | 40-50 minutes |
| Level of Difficulty | Medium |
Ingredients
- 1/2 tsp cayenne pepper
- 2.5 cups low-sodium chicken broth (I use Swanson’s low-sodium broth)
- 2 tsp paprika
- 1 can black beans
- 1 lb lean ground beef
- 3 minced garlic cloves (freshly minced for best flavor)
- 1/3 cup tomato paste
- 3 tsp cumin
- 3 tsp onion powder
- 2 cups shredded cheese (Monterey Jack or Colby Jack work well)
- 1 1/2 tsp salt
- 1 can corn kernels
- 2 tbsp olive oil
- 1 chopped onion (finely chopped, about 1/4-inch pieces)
- 3 tsp coriander
- 1 1/4 cups long grain white rice
- 1 cup chopped green onions
- 1 1/2 tbsp dried oregano
- 1 diced bell pepper (any color, diced into 1/2-inch pieces)
Step 1: Sauté Garlic and Onion
Heat oil in a large pot over high heat.
Once the oil is hot, add minced garlic and chopped onion.
Cook for about 1 1/2 minutes until the onion becomes translucent and fragrant.
Step 2: Cook the Beef
Add ground beef to the pot.
Cook the beef, breaking it up with a spatula or wooden spoon as you go, until you no longer see any raw meat.
This should take about 2 minutes.
Step 3: Add Spices and Vegetables
Stir in a mix of your favorite Mexican spices (such as cumin, chili powder, paprika, and oregano) and cook for an additional 30 seconds to bloom the spices.
Add diced capsicum (bell pepper) and cook for another minute until slightly softened.
Step 4: Incorporate Tomato Paste and Broth
Add tomato paste and broth to the pot, stirring to mix everything well.
Ensure that the tomato paste is fully dissolved in the broth.
Step 5: Add Rice, Corn, and Beans
Stir in uncooked rice, corn, and black beans.
Bring the mixture to a simmer, then cover the pot and lower the heat to medium-low to maintain a gentle simmer.
Cook for 15 minutes, allowing the rice to absorb the liquid and flavors.
Step 6: Add Cheese and Finish Cooking
Remove the lid and quickly stir in chopped green onion and half of the shredded cheese.
Smooth the top of the mixture, then sprinkle the remaining cheese evenly over the top.
Cover the pot again and leave it for 1 more minute, just to melt the cheese.
Step 7: Serve
Remove the pot from the stove and serve immediately.
Garnish with extra green onion if desired.
Enjoy your delicious Mexican-inspired beef and rice dish!
