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…):
Denise says
Hi, I just wanted to know if you think this recipe would work with cooked lentils instead of minced beef. Thanks
Nagi says
I’m sorry Denise, I haven’t tried! N x
colleen Hess says
I just love your recipes and each one has gotten lots of compliments. Dozer, please thank mom for making cooking easy and yummy.
Nagi says
Dozer doesn’t appreciate my cooking at all! He’d happily eat all the meat RAW!!
Mary Tognazzini says
500 g hamburger?
Nagi says
1 lb / 500g ground beef! N x
RAELENE WANG says
500 grams = 1.1 pounds
400 grams = 14.11 ounces
Goggle will convert measurements for you. My husband brought a cookbook to the US from Singapore. I have to convert most all of the measurements and the names of the foods.
Nagi says
😘 N xx
Debby says
500 grams is 1 pound of meat
Nagi says
Yep! Thanks Debby, I updated the recipe! N x
Doug says
Looks so yum – and easy! Would it freeze ok?
Nagi says
I haven’t tried Doug but I don’t see why not! N x
Ed says
Please convert your measurements from metric to American measurements, THX
Nagi says
Oh yup! Updated! N x
Sue says
The measurements are listed in both metric and imperial. No need to convert. Nagi has done it for you
Nagi says
I was late with it! 🙂 I forgot to include it initially, I updated it later! N xx
Marie Hoadley says
Most measurements are given in the system used by the author’s country. American cookbooks do not convert to metric. Google does all conversions quickly enough.
Nagi says
Hi Marie! I always provide both – just slipped my mind for this one! Updated! N xx
Jackie says
I’m keen to try this with turkey thigh mince and brown rice. Should just need to simmer for 10-15 minutes longer shouldn’t it, possibly a smidge more liquid… 🤔
Nagi says
Hi Jackie! Unfortunately I haven’t tried this with brown rice yet, it will take a good extra 25 minutes or so I think and will need more liquid. 🙂 N x
Geri says
Can I transfer this to a 9×13 baking pan and then add the cheese on top?
Nagi says
Yup you sure can! About 35 minutes in the oven at 180C / 350F 🙂 N x