Mexican Beef Rice Casserole Recipes

ONE PAN MEXICAN BEEF AND RICE CASSEROLE

Steps:

• Heat the olive oil in a large lidded skillet, over medium high heat.
• Add the ground beef and cook, breaking it apart with a wooden spoon, until no longer pink, about 2 minutes. Then, stir in the taco seasoning and continue cooking until the beef is browned, 2-3 minutes.
• Add the onion and garlic, and sauté until softened and fragrant, about 2-3 minutes.
• Add the bell pepper and sauté until softened. Then, add the rice, tomato paste, fire roasted tomatoes, black beans, corn kernels and chicken broth. Give it a good stir and season with salt and pepper.
• Bring to a boil. Cover, reduce the heat to a simmer and cook for 20 minutes.
• Stir the butter and half of the cheese and top with the remaining half. Cover and continue cooking until the cheese has melted.
• Garnish with the herbs and serve immediately.

MEXICAN RICE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat, about 3 minutes.
• Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.
• Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro.

MEXICAN GROUND BEEF CASSEROLE WITH RICE (BEEF MINCE!)

Steps:

• 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.

MEXICAN BEEF & RICE CASSEROLE

Steps:

• Heat oven to 375ºF.
• Brown meat in large nonstick skillet; drain. Return meat to skillet.
• Reserve 1 cup cheese for later use. Add remaining cheese and all remaining ingredients to meat; mix well.
• Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
• Bake 40 to 50 min. or until rice is tender. Top with reserved cheese; bake, uncovered, 5 min. or until melted.

MEXICAN BEEF AND RICE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Heat a large skillet over medium-high heat. Add ground beef and start to brown, then add onion, garlic, and taco seasoning. Cook until beef is no longer pink, 5 to 7 minutes. Drain and discard any excess oil. Add beans, tomatoes, spinach, chicken broth, 1 cup Mexican blend cheese, rice, and salsa. Pour into the prepared casserole dish.
• Bake in the preheated oven until rice is cooked, 45 to 50 minutes. Take out of the oven, sprinkle with remaining cheese, and bake until cheese is melted, about 10 minutes more.

MEXICAN RICE CASSEROLE

Steps:

• Fry bacon until crisp and drain. Add onion, green pepper to drippings in pan and cook until tender. Add rice; cook until golden. Stir in beef and garlic cooking until beef is almost done. Stir in water, tomato sauce and seasonings.
• Heat to boiling reduce heat and simmer for 20 minutes. Spoon half meat unto 2-quart casserole. Sprinkle with half of the cheese and add remaining meat. Top with the rest of the cheese and bacon. Bake at 400 degrees for about 15- 20 minutes.

MEXICAN CASSEROLE

Steps:

• Be sure to cook your rice if you haven't already (if you are just reading this and just now realized you don't have any cooked rice and don't want to wait, consider switching to quinoa, which cooks much more quickly than brown rice. Instant brown rice also works in a pinch).
• Preheat the oven to 350 degrees F. Coat a large casserole dish (9x13 inch or similar) with nonstick spray and set aside.
• In a Dutch oven or large, deep skillet, heat the olive oil over medium high. Add the onion, green bell pepper, and red bell pepper. Sauté until slightly softened, about 5 minutes.
• Add the beef, chili powder, cumin, salt, black pepper, and cayenne pepper. Continue to sauté until the beef is cooked through and no longer pink, about 4 to 5 minutes. Add the garlic and cook just until fragrant, about 1 additional minute.
• Remove from the heat. Stir in the rice and Greek yogurt until evenly combined. Taste and adjust seasoning as desired.
• Assemble the casserole: Spread the beans into an even layer in the prepared baking dish.
• Sprinkle 1/4 cup cheddar cheese and 1/4 cup mozzarella cheese over the beans.
• Scatter the tomatoes with green chilis over the top.
• Spoon the rice and ground beef mixture on top of the tomatoes, spreading it into an even layer.
• Top with remaining 1/2 cup cheddar and 1/2 cupmozzarella.
• Bake the casserole, uncovered, until the cheese is melted and the casserole is hot, about 15 minutes.
• Turn the oven to broil, then continue cooking until the cheese is lightly browned, about 3 to 4 additional minutes, watching carefully so that the cheese does not burn.
• Let rest 5 minutes, sprinkle with chopped cilantro and green onions, and serve.

MEXICAN GROUND BEEF CASSEROLE WITH RICE AND BEANS

Steps:

• Select SAUTÉ/Normal on the Instant Pot. When the pot is hot, add the ground beef and onions and break up as much as you can. Cook for 3-5 minutes. Add ¼ cup of water and deglaze thoroughly, allowing the water to evaporate.
• Add taco seasoning, salt, and rice and mix thoroughly.
• Add 1 cup water. Scatter the tomatoes, peppers, and kidney beans on top of the rice and meat mixture. Do not stir.
• Secure the lid on the pot. Close the pressure-release valve. Select MANUAL/PRESSURE COOK and set the pot at HIGH pressure for 4 minutes.
• When cook time is complete, let pot release pressure naturally for 10 minutes. At the end of the cooking time, use a quick release to depressurize.
• Stir and serve.

MEXICAN RICE CASSEROLE WITH GROUND BEEF

Steps:

• Preheat the oven to 350 degrees. Prepare rice per instructions. While the rice is cooking heat the olive oil in a large skillet over medium heat. Once the skillet is hot, add the ground beef, making sure to break it up into crumbles. Cook the beef for 3-4 minutes then add the diced onion and all of the seasonings. Stir until well combined and cook for an additional 10 minutes or until the beef is cooked through and the onion is tender. Add the minced garlic and cook, stirring constantly for an additional 60 seconds. Add the cooked rice, drained and rinsed black beans, tomato sauce and a bit of cilantro (reserving some for garnishing) to the beef and onion mixture. Mix the ingredients thoroughly, taste and re-season if needed.
• Coat a large baking dish with cooking spray and pour the rice mixture into the dish, spreading it evenly. Place the tomato slices on top of the rice mixture then top with cheddar cheese.
• Spray a piece of tin foil with cooking spray (so the cheese won't stick) and cover the baking dish. Bake for 20 minutes then remove the tin foil. Bake for an additional 5-7 minutes or until the cheese is melted and golden brown. Remove from the oven and let sit for 5 minutes before slicing. Top with a dollop of sour cream and the remaining chopped cilantro. Enjoy.

TACO RICE-A-RONI CASSEROLE

Steps:

• Preheat oven to 350ºF. Lightly spray a 9x13-inch baking dish with cooking spray.
• To prepare rice, melt butter in a skillet. Add rice mixture. Sauté over medium-high heat until golden brown.
• Slowly stir in water, seasoning packet, and diced tomatoes. Bring to a boil. Cover and reduce heat to low. Simmer 15 to 20 minutes, until the rice is tender.
• While the rice is cooking, brown ground beef in another skillet. Drain. Add taco seasoning, water, and salsa. Simmer for 5 minutes, until liquid has been absorbed. Remove from heat.
• In a large mixing bowl, combine cooked rice, taco meat, cream of chicken soup, sour cream, and black beans.
• Spread mixture into prepared pan. Top with shredded cheese.
• Bake uncovered for 30 minutes.