Ground beef and rice casserole with tomato sauce

Kick off the week with THIS flavour packed Mexican Ground Beef Casserole! One pot, quick ground beef and rice casserole with tomato sauce 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. 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. 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. Mexican flavoured ground beef casserole made with rice. What you need for Mexican Ground Beef Casserole Here’s what you need. 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. Pot of Mexican Beef Mince Rice Casserole, fresh off the stove ready to be served. Regular readers know I’m a big fan of beef mince.

A great flavour absorber, quick to cook. And this Mexican Rice Casserole is the latest addition to my ground beef recipe collection. Otherwise I wouldn’t have shared the recipe! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. A big juicy pot of beef and rice loaded with Mexican flavours! The rice is tender and perfectly cooked, and the tomato sauce is generously flavoured with a Mexican Spice mix.

A quick dinner made in one pot with not much prep! 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. 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. Rice – recipe works best with long grain white rice. Cheese – use anything that melts! Cheddar, mozzarella, tasty, Monterey Jack, Colby. Cayenne adds spiciness, this amount across a vast volume of rice is barely noticeable.

Leftovers will keep for 3 days in the fridge, reheat in microwave. I haven’t tried freezing but I don’t see why it wouldn’t freeze ok! 2 packed cups, and it’s dense so very filling! I love hearing how you went with my recipes!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Join my free email list to receive THREE free cookbooks! Notify me via e-mail if anyone answers my comment.

Blended all the spices together in a molcajete first then bloomed them in the oil to revive the ancient coriander. Omitted Cayenne pepper due to small people. First recipe my family has NOT requested I cook one of Nagi’s recipes again, which was a bit disappointing as they have all been a hit until now. Nice and easy to cook, just lacking that ooomph of Nagi’s usual great recipes. A truly great easy recipe for a tasty family dinner. Kids will love it if they like Mexican Tacos.