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…):
Tracy says
I’m making this, can’t wait!! 😋
I was wondering, the quantities look similar to your jambalaya recipe (which is a favourite in our house), so could I do this in the oven for half an hour? Thanks in advance!
Jag says
I loved this! It was economical and easy to make with a wonderful flavour! Can’t beat one pot and the two cups of cheese!
Emma says
Thus recipe is really good and makes lots for leftovers! Is tomato puree the same as tomato paste?
Nagi says
Hi Emma, I’m so glad you love it! Tomato paste is concentrate, whereas tomato puree is exactly like Passata 🙂 N x
Emma says
Ah, well that does clear it up, in England tomato puree comes in a squeezy tube and is concentrated! 😊
Jan says
This recipe is so easy to make and absolutely delicious. I even had all the ingredients in my pantry.
Thanks Nagi. What would I do without you… and Dozer too of course!
Fairouz says
We had this for dinner last night, with a dollop of sour cream. It was delicious, with everyone going back for seconds. Definitely a new family favourite!
Nagi says
Wahoo, that’s great to hear Fairouz! N x
Sue says
Cooked this tonight. Absolutely delicious. Will increase cayenne next time as I like it spicy. Did add a handful of extra cheese (couldn’t help myself)
Another winner, thx Nagi
Sally says
This was absolutely delicious with turkey mince, and I sautéed the onion and capsicum for 10 minutes on low first, to avoid capsicum protests (which worked!). Will be a regular meal for us for sure.
Lucy says
I looove this recipe!! But for some reason my rice is waaaay undercooked I find I need to add heaps more stock and cook for a lot longer. Unsure why!
Kate says
Rated 10 out of 5 by one of the kids. 5 out of 5 by the other. Delicious! Will be a regular.
Kate says
This looks great but my husband hates beans! Anything I can substitute? Or just leave them out?
Nagi says
Hi Kate, you can just leave them out if you prefer 🙂 N x
Kate says
Made this tonight without the beans and it was delicious! I am tossing out my old standby ground beef/rice casserole recipe. This one is way better and much easier too!
JodieC says
Made for dinner tonight and had a sneaky taste before everyone else. OMG, this tastes so good and makes more than needed, so leftovers it will be. Recipes on this website never disappoint 💕
Marina says
Delicious. Making it for the second time tonight. Very flexible and works with many substitutions. Thank you!
Rakel says
Made this over a week ago but kept forgetting to rate, obviously a 5 star again, love one pan meals on busy days and was enough left over for dinner the next day and a little extra for a friend x
Savio Roy says
Made this yesterday for my Sunday meal prep and it’s a total winner! Will be happily chowing down for the next few work lunches!
Renee Hogoboom says
Excellent flavor! I had to simmer a little longer to get my rice completely done!
Kev says
Had this in tortillas like your quesadillas.or however its spelt.brilliant nagi. Thankyou
kevin mcmann says
absolutely loved this nagi,had it with another seasoned rice recipe of yours,thankyou for another brilliant year of recipes..have a great year.
kev
Anne says
Lots of flavor! So fast and easy to prepare. I omitted the bell pepper because I’m allergic and added a can of diced tomatoes instead. My husband has been putting it into a flour tortilla!
Meleana says
Could I make this with cauliflower rice?
Susie says
Made this per recipe as I always do the first time. Very tasty. I did have to simmer a title longer in order for the rice to be “done”. Served with plain yogurt and salsa. Easy and good, will make again!
Gina Gerena says
How long extra did u summer the rice for the be done? I’m having the same problem
Trisha Moon says
I am having the same problem. So I cooked it a little longer approx 10 minutes and add more stock. Rice is better but still not 100% cooked. But everyone still absolutely loves this dish.
Nancy Belz says
Thank you so much for this super delicious recipe! Made it this evening for dinner with a few minor variations. I used much less of all the dried spices and substituted 2 finely chopped large carrots for the capsicum, as that is what I had on hand. Can’t wait to make it again! 😊