Description
A hearty and flavorful Mexican Ground Beef Casserole with Rice that combines savory ground beef, aromatic spices, tender rice, and melty cheese into one comforting one-pot meal. Perfect for a quick 30-minute dinner that’s packed with protein, vegetables, and warm Mexican seasonings.
Ingredients
Primary Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 500g (1 lb) lean ground beef (mince)
- 1/3 cup tomato paste
- 1 1/4 cup long grain white rice, uncooked
- 2.5 cups (625 ml) low sodium chicken broth/stock
- 400g (14 oz) can corn kernels, drained
- 400g (14 oz) can black beans, drained
- 1 capsicum/bell pepper, diced
- 1 cup green onions/shallots, chopped
- 2 cups (200g) shredded cheese (any melting type)
Spices
- 0.5 tsp cayenne pepper
- 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 and sauté aromatics: Heat olive oil in a large pot over high heat. Add the minced garlic and finely chopped onion, cooking for about 1 1/2 minutes until the onion becomes translucent and fragrant.
- Cook ground beef: Add the lean ground beef to the pot, breaking it up with a spoon or spatula. Cook for about 2 minutes until no visible raw meat remains and the beef is nicely browned.
- Add spices: Stir in the Mexican spices—cayenne pepper, dried oregano, cumin, coriander, onion powder, paprika, and salt. Cook for 30 seconds to release their flavors.
- Cook the bell pepper: Add diced capsicum (bell pepper) to the pot and cook for 1 minute to soften slightly and incorporate into the mixture.
- Add tomato paste and broth: Stir in the tomato paste, then pour in the chicken broth. Mix well to combine all ingredients thoroughly.
- Add rice, corn, and beans: Add the uncooked long grain white rice, drained corn kernels, and drained black beans to the pot. Stir everything together evenly.
- Simmer the casserole: Bring the mixture to a simmer, then cover the pot with a lid and reduce the heat to medium-low. Let it gently simmer for 15 minutes, allowing the rice to cook and absorb the flavors.
- Incorporate green onions and cheese halfway: Remove the lid and quickly stir in the chopped green onions along with half of the shredded cheese, mixing gently to distribute.
- Top with remaining cheese and melt: Smooth the surface of the casserole, then sprinkle the remaining cheese on top. Cover the pot again and leave it off the heat for 1 minute to melt the cheese with residual heat.
- Serve and garnish: Remove the casserole from the stove and serve immediately. Garnish with additional chopped green onions if desired for a fresh finish.
Notes
- Note 1: Using long grain white rice gives a fluffy texture; you can substitute with brown rice but increase the cooking time accordingly.
- Note 2: Draining the canned corn and beans prevents excess liquid in the casserole, ensuring the rice cooks properly.
- Note 3: Use any cheese that melts well such as cheddar, Monterey Jack, or mozzarella for a gooey topping.
- Note 4: Adjust cayenne pepper to your spice preference or omit for a milder dish.