Description
Whip up a cheesy ground beef and rice Mexican casserole in minutes—perfect for busy weeknights and crowd‑pleasing family dinners.
Ingredients
Scale
- 1 pound ground beef (80% lean)
- 1 cup long‑grain white rice
- 1 cup beef broth
- 1 cup canned diced tomatoes with green chilies (drained)
- 1 cup frozen corn kernels, thawed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey‑Jack cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup chopped fresh cilantro (for garnish)
- Salt and pepper, to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven: 375°F (190°C). Grease a 9×13 inch baking dish with a light spray of cooking oil.
- Sauté aromatics: In a large skillet, heat 1 tablespoon olive oil over medium heat. Add diced onion and cook until translucent, about 3 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
- Brown the beef: Push the onion mixture to one side of the skillet. Add the ground beef, breaking it up with a spoon. Cook until browned and no longer pink, about 5–7 minutes. Drain excess fat if needed.
- Season: Sprinkle chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper over the beef. Stir to coat evenly.
- Add rice and liquids: Stir in the uncooked rice, ensuring it’s well mixed with the seasoned beef. Pour in beef broth and diced tomatoes with green chilies. Bring to a gentle simmer.
- Simmer: Reduce heat to low, cover the skillet, and let it cook for 15 minutes, or until the rice is tender and has absorbed most of the liquid.
- Transfer to baking dish: Once the rice is cooked, pour the entire mixture into the prepared baking dish. Spread it out evenly.
- Add corn and cheese: Sprinkle thawed corn kernels over the top. Then, layer the shredded cheddar, Monterey‑Jack, and mozzarella cheeses evenly across the casserole.
- Bake: Place the dish in the preheated oven and bake for 15–20 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Finish: Remove from oven, let it rest for 5 minutes, then sprinkle chopped cilantro over the top for a fresh burst of color and flavor.
- Serve: Scoop generous portions onto plates. Pair with a side of warm tortillas or a crisp green salad for a complete meal.
Notes
- Rice choice matters: Long‑grain rice stays fluffy and doesn’t clump when baked.
- Don’t skip the aromatics: Onion and garlic build depth; sauté them until they’re golden.
- Use a good broth: Beef broth adds richness; if you prefer a lighter taste, substitute with vegetable broth.
- Cheese blend: The combination of cheddar, Monterey‑Jack, and mozzarella gives a creamy melt with a subtle tang.
- Cover while simmering: Keeps the rice moist and ensures even cooking.
- Adjust heat: If the casserole browns too quickly, lower the oven temperature slightly.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Beef
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: cheesy ground beef and rice mexican casserole