When you're looking for an easy dinner recipe pull out this Mexican beef and rice casserole! So cheesy and delicious the whole family will love it and it takes just 30 minutes.
Course Main Dish - Ground Beef, Main Dish (Quick and Easy)
15ouncesfire roasted corn kernelsdrained and rinsed
15ouncesblack beansdrained and rinsed
2tablespoonstaco seasoning
14ounceschunky salsa
1cupMinute riceuncooked
1½cupsbeef stock
2cupsshredded cheesedivided use
Instructions
Preheat oven to 375F°F.
Spray a 9 x 13-inch baking dish with no stick cooking spray and set aside.
Cook onion oil over medium heat until they have softened and are translucent.
Add to the prepared baking dish.
Season ground beef with garlic powder and salt.
Cook ground beef over medium high heat (you can use the same pan), breaking up beef into crumbles while it cooks.
Drain off any grease and add the meat to the baking dish.
Add corn, black beans, taco seasoning, salsa, uncooked rice, and 1 cup of shredded cheese to the baking dish.
Mix well.
Pour beef stock over ingredients and mix together,
Cover with foil and bake for 35 minutes.
Remove from the oven and check that the rice has softened. If not, place it back into the oven for an additional 5 minutes and check again.
When the rice has cooked, remove the foil and sprinkle the remaining 1 cup of cheese over top of the casserole.
Return to the oven and bake uncovered for an additional 5 minutes or so to melt the cheese.
Serve hot.
Notes
Storage:Refrigerate leftovers in an airtight container or covered in plastic wrap for up to three days.You can freeze leftovers in airtight, freeze-proof containers or bags. They'll last frozen for up to three months.To reheat:Let the frozen Mexican Ground Beef Casserole thaw first in the refrigerator for a day. (Hint: if you flatten the freezer bags before freezing, they'll thaw more evenly and quickly!)Place the leftovers into an oven-proof dish and bake at 350°F until warm throughout.Tips:
Expert Tip: Before adding the beef to the baking dish, be sure to drain it well so your casserole isn't oily. However, don't put beef fat down your sink! Instead, line a drinking glass with a plastic bag or foil and pour the grease in, letting it cool before sealing and discarding it in the trash.
Carefully drain your beans and corn before adding them to the dish. A little residual moisture is fine, but too much liquid can turn your Mexican casserole into soup!
Don't pre-cook the Minute rice before adding it to the casserole. During the baking process, it will soak up the liquid and cook to al dente perfection.