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…):
Michelle B says
Dear Nagi and family, I wish you all the best for this New Year. I hope you and your family will stay safe from all the fire going on around where you live.
I made this today and both my husband and I lovend it. I did not expect anything else then a nice delicious dinner, cause all your recipes are so wonderful. May God bless you so that you can continue spoeling us with your delicious recipes.
Greetings,
Michelle B
Nagi says
Thank you SO much Michelle ❤️
jmi says
very good!
Rhonda Barbeler says
I made this for dinner tonight & it was an absolute hit. Thanks Nagi
Linda F says
Nagi, I have tried a number of your recipes including this one. They are all packed with flavour and goodness and are consistently good not to mention easy !! I am hooked!! Thanks so much Nagi, you are the best!!
April says
Even my picky eater loved this!!!!!!
Nagi says
Wahoo, that’s the BEST news!
April says
Even my picky eater loved this
Denise Burton says
This was great. it really goes a long way. We had it the first time as bowl food then the leftovers in wraps with Spinach, Tomato
& cheese the next night.I added some hot chilli sauce to spice it up. Thanks Nagi once again.
Nagi says
Sounds great Denise!
AvButler says
Can use some chili powder instead of cayenne pepper can you use both a little of each
Nagi says
Sure can!
Kerry says
Yet another yummy meal.
You have made cooking fun and interesting for me again.
We have loved every one of your recipes that we have tried.
So look forward to receiving your emails with the new recipes.
Thank you Nagi 😘
Nagi says
That’s so nice to hear Kerry, thanks so much – N x
ted barker says
do you use ALL the Mexican spice? it seems like a lot but this looks so good cant wait to try it
Nagi says
Yes Ted – I hope you love it!
Karen says
Wow! This is so simple and amazingly awesome! My husband said it’s got to be in high rotation for our menu, I agree. This is so good with corn chips which we’ve become addicted to with your nachos recipe. I’m thinking on burritos, on a plate of nachos and dipping chips into the bowl…we’re all about this! Yum!!
Devi says
Hi Nagi, I made this today and it was an absolute hit !! Easy, one pot AND DELICIOUS !! The kids couldn’t get enough. Thanks a million. Love from Canada 😘
Nagi says
Wahoo, that’s so great to hear Devi!
Allison Robinson says
Amazing, even without the cheese. Did add it later but the smells made me hungry early.
Nagi says
I’m so happy you loved it Allison!
Cat Parkinson says
OMG YUM!! This was a hit with hubby and myself, though Miss 7 thought it was too spicy and Master 10 gave it 1.5 thumbs up, so I need to give them more spice to harden them up ;-p I omitted the onion (as always) and replaced with onion flakes. Also realised at the last minute had no black beans, so substituted with refried beans and OMG!!!! Delicious! Thank you (again again!!) x x
Nagi says
I’m so glad you loved it Cat!!
Cat Parkinson says
Also everyone said next time they want corn chips with it, so I’ve bought some today in anticipation (and for the leftovers) x x
Janet says
This was dinner tonight. Absolutely delicious! For the rice I just used Knorr Spanish Rice packets. My family loved It!! I will definitely be adding this to my recipes.
Nagi says
Sounds great Janet!
leisa says
Another great recipe enjoyed by all the family. Served with avocado salsa.
Nagi says
YES! That’s great to hear Leisa!
Nita says
Can you make this with small pieces of been instead of minced?
Nagi says
Do you mean beef Nita?
Monita Somaroo-Salls says
Yes sorry…typo
Helen says
Loved this recipe although I had to make some changes. As I didn’t have enough oregano I used Masterfoods Mexican Chilli Powder from Woolies and I only had brown rice but I was confident it would cook up ok in my cast iron pot, just cooked it for 30 minutes. Will follow your recipe next time.
Nagi says
Hi Helen, yes this recipe as written won’t work with brown rice unfortunately- N x
E J Pasco says
Enjoyed this dish – had to cook it longer than 15 mins to get the rice tender. Left overs make wonderful quesadillas.
Jade says
This meal is so easy and super tasty! It was a little bit too spicy for my 4 year old, but the big kids and hubby loved it. I’ll definitely be making this one again. It would be perfect if you’re having a couple of extras over for dinner too!
Nagi says
I’m so glad you enjoyed it E J!!
Rose says
I made this vegetarian with using Quorn Mince. Very pleased with the results.
Had to leave the capsicum out so used a courgette and would definitely do this all the time.
Nagi says
Good to know Rose, I’m so happy you enjoyed it 🙂
Rose says
Forgot the 5 stars 🙂