Classic Mexican Ground Beef Rice Casserole recipe
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!
- 2 tablespoon olive oil
- 1 Onion(finely chopped)
- 3 cloves garlic (minced)
- 500 g ground beef (mince)
- 1⁄3 Cup tomato paste
- 1 Cup long grain white rice uncooked Note
- 21⁄2 cups chicken broth/stock (low sodium)
- 400 g can corn kernels
- 400 g can black beans
- 1 capsicum/bell pepper(diced)
- 1 Cup green onions/shallots
- 2 cups cheese
- 3 shredded anything that melts!
- 1⁄2 teaspoon cayenne pepper
- 11⁄2 tablespoon dried oregano
- 3 teaspoon cumin
- 3 teaspoon coriander
- 3 teaspoon onion powder
- 2 teaspoon paprika
- 11⁄2 teaspoon salt
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.