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…):
Johanna says
I have made this recipe every week since I found it, about a month ago. Absolutely love it! Thank you, Nagi😍
Nagi says
Gotta love that ground beef!! N x
Cheryl says
YUMMMMM. That is all x
TC says
Cooked this tonight- super easy. Didn’t have corn- didn’t matter. A tiny bit salty (might have been the tasty cheese I used that tipped it over) Definitely took loner than 15 minutes to cook and I had to add at least another cup of stock/water. I thought it was tasty- the family rated it BIG TIME. One said put it in the Top Ten rotation and another said it could even be on her Birthday Dinner wish list- that’s BIG. Thanks Nagi for ANOTHER great recipe xx
Nagi says
Gotta love the ground beef!! N x
Bev says
I made this tonight and it was delicious. The only thing is the rice does not cook in 15 minutes. It took nearly an hour. It was worth the wait but next time I’ll consider pre-cooking the rice or using minute rice.
Nagi says
Thanks for that feedback Bev – I will check it out! N x
Sarah says
Really delicious! Made a double batch and freaked out at the amount of liquid in the pot but the rice absorbed it. Would make this again.
Colin Egleton says
Hi Nagi. Can this be cooked in a slow cooker?
Nagi says
Sorry Colin, not this one unfortunately!
Colin Egleton says
Thanks, hopefully get all my timings right!!
Suzanne King says
Absolutely delicious!! The G-Man gave it 10 stars out of 5!! We loved it!! Thanks Nagi for another wonderful recipe!! Will be making this again for sure!
Nagi says
Glad you enjoyed it Suzanne! N x
Nancy says
I made the stuffed peppers and my family loved them! I didn’t have peppers today but my teenage son kept asking for a repeat of the meal, I was so excited to find it can be done without the peppers! Delicious! Definitely going to be a regular in our home
Nagi says
What’s not to like? It’s ground beef!! N x
Maristela says
Family favourite: by itself, with tortillas and lettuces.
Casey says
When I went to serve the dish the rice was not cooked through. This must be because I used jasmine rice; though I did read the note saying it was ok to use in place of regular long grain white. I’m going to try cooking it an additional 15 min with some extra broth and see if it turns out alright. I did already add half the cheese and the green onion though, which I wish I hadn’t done.
Angela says
This was an amazing recipe! My 4 year old had 4 kids size helping! Your recipes are so on point!! Thank you!!!
Laura says
I followed the recipe exactly, and oh wow, yum!! The green onions at the end add a really great flavor. So happy with this recipe, definitely a keeper
Mary Andreotta says
An easy recipe that makes a good quantity. I prepared it during the day and reheated in the oven at dinner time. Delicious!!!!
Steven Ogilvie says
I used basmati rice, and after the 15 minutes I had to add another cup of chicken broth and cook it for another 15 minutes for my rice to become cooked and not hard/raw 🙁
Even then some of the rice was not fully cooked.
Jennifer says
Solid recipe, it’s basically like having a burrito without the tortilla!
Accidentally ended up subbing corn kernels for creamed corn (really need to learn to read labels more closely), and while it probably made the casserole a little looser than it should be, it still turned out great!
barbara says
I cooked this few times and never been able to cook the rice in 15 minutes. It takes an hours if not longer to have rice cooked. Nice but the rice just doesn’t cook that quick.
Helen says
Hi Nagi, could you possibly convert the ingredients in your recipe which states cups to metric please. Many thanks if you could do this for me.
Nagi says
HI Helen – there is a toggle button at the top of most of my recipes which does this! N x
Anna says
Hi Nagi, I’m prepping this for tonight’s dinner. Just wondering whether I should rinse the rice, before adding to the casserole?
Nagi says
Not necessary! N x
Laurel says
This is almost exactly what my mom makes for stuffed bell peppers! I love the filling but never thought of as a casserole!
Nagi says
Multi-purpose recipes are ALWAYS good! N x
Mia says
Hi! I am about to make this recipe. What is the difference in Capsium and Red Bell pepper. I notice your video shows a lot of red bell pepper. No tiny capsium. Or maybe you use done of each? I tiny capsium (hot) AND 1 red bell pepper sweet).
Kindly clarify.
ari says
hey mia, capsicum is just what we call bell pepper in australia 🙂
Geoff says
Hi Mia, in Australia (where this site is from), what you call bell pepper we call capsicum. So yes, use bell peppers!