No more boring beef mince recipes….. Kick off the week with THIS flavour packed Mexican Ground Beef Casserole!! With corn, capsicum/bell peppers and black beans, this rice casserole is juicy, cheesy, and packed with big Mexican flavours.
One pot, quick dinner idea that’s on the table in 30 minutes!
Mexican Ground Beef Casserole with rice
This is essentially the filling for the Mexican Stuffed Peppers I shared a few weeks ago. Why am I bothering?
Because when I share a pork chop recipe on Instagram, people always ask if it can be made with chicken.
When I share a chicken thigh recipe, people always ask if it can be made with breast.
And when I share Mexican Stuffed Peppers, people ask if it can be made without the peppers…… 😂😂😂
Which actually, as strange as it sounds, I thought was a very valid question because I can imagine how irritating it would be to watch that stuffed peppers video and drool when the juicy beef rice filling comes oozing out, knowing full well you have no peppers in your fridge.
So – here’s the filling recipe which is a Mexican flavoured ground beef casserole made with rice. It’s mouth-wateringly delish!!!
What you need for Mexican Ground Beef Casserole
Here’s what you need. Feel free to substitute the capsicum, born and beans with other vegetables of choice – you need about 5 to 6 cups of diced veggies in total.
How to make this Mexican Rice Casserole
This is a one pot quick dinner that will be on your table in 30 minutes!
Essentially, it starts by browning the beef with onion and garlic, then you add a ton of Mexican spices, rice and liquids then you give it a big stir and let it simmer away on the stove until the rice is tender.
To give it a good slug of extra flavour, I like to stir in cheese as well as green onion for freshness (I also like doing this because I get a kick out of watching the cheese melt into the rice 😇), top with a bit more cheese, clamp the lid on and leave it for a minute to let the residual heat to melt the cheese.
The texture of this rice casserole is like a creamy risotto – except it tastes like juicy Enchiladas.
I love the pops of flavour and texture from the corn and beans – adds extra interest!
Another quick beef mince recipe!
Regular readers know I’m a big fan of beef mince. It’s just so easy – no chopping required, highly versatile. A great flavour absorber, quick to cook.
And this Mexican Rice Casserole is the latest addition to my ground beef recipe collection. Other than Bolognese (which is, without a doubt, the recipe I make most often!), a few of my other favourites include:
Quick Asian Beef Bowls – there’s a lot of fans of this recipe!!
Salisbury Steaks – juicy seasoned beef patties smothered in mushroom gravy
Juicy Italian Meatballs – well, actually, all meatballs!
Chilli Con Carne, Beef Tacos, Baked Ziti, Baked Spaghetti, Moussaka, Meatloaf, Homemade Hamburger Helper….
I have to stop. I love them all! Of course I do. Otherwise I wouldn’t have shared the recipe!! ~ Nagi x
Watch how to make it
More easy, cosy casseroles
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Mexican Ground Beef Casserole with Rice (Beef mince!)
Ingredients
- 2 tbsp olive oil
- 1 onion , finely chopped
- 3 garlic cloves , minced
- 500g (1 lb) ground beef (mince), lean
- 1/3 cup tomato paste
- 1 1/4 cup long grain white rice , uncooked (Note 1)
- 2.5 cups (625 ml) chicken broth/stock , low sodium
- 400g (14oz) can corn kernels , drained (Note 2)
- 400g (14oz) can black beans , drained (or other beans)
- 1 capsicum/bell pepper , diced
- 1 cup green onions/shallots
- 2 cups (200g) cheese , shredded (anything that melts! Note 3)
MEXICAN SPICES:
- 0.5 tsp cayenne pepper (Note 4)
- 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 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.
Recipe Notes:
Nutrition Information:
Life of Dozer
This is where he is as I’m writing this post (ie licking his lips at the sight of the photos…):
Made this last night. My husband and 1 yo daughter loved it! I super loved it too! Craving for some Mexican dish and it was perfect! Can’t go wrong with Nagi’s recipes! 🙂
You are very creative and produce such good recipes. You are so brilliant and have such an adorable dog, Dozer! Love him so much. Muack! Cheers🥂
Thanks so much Theresa!! N x
Seems every one of your recipes we try they become a favorite! Great flavor and I’m thinking 🤔 leftovers will be awesome on nachos!! Win!
Thanks so much Karen – yes nachos is a great idea! N x
Thanks Nagi, this has become a new favourite in our house!!
I love hearing this Sam – thanks so much! N x
Hi Nagi!
I want to make a bulk portion of this (I have a big pot). Will I need to double the cook time? Thanks 🙂
Hi Michelle, no as the rice should only take 15 minutes to cook over a low simmer 🙂 N x
Hi, just found your website via google and its wonderful 🙂 im gonna try this recipe saturday. Will jasmine rice definitely work for this recipe? Im asking because sometimes i find its very soft and turns to much when cooked. Or would i be better off just using long grain white rice? Thanks and keep up the great work 🙂
Hi Alan, yes I mention this in the recipe notes 🙂 N x
Delicious and easy. Quality recipe. Thanks Nagi!
You’re so welcome Philippa! N x
First time making this one & we all liked it. The kids found it a little too spicy but extra cheese helped, might knock back the cayenne a little next time
Hi Rebecca, you can always reduce the cayenne and then add hot sauce to your own dish at the end if you prefer more spice 🙂 N x
Tried your recipe and loved it. Simple, fast & delicious meal. 👍🏽
Thanks so much Judy!! N x
This was a hit with the family! We love your recipes Nagi. Thank you for taking the time and care to share them with us 😋
Nagi, instead of using the spice mix, could I super super cheeky and use a taco spice I already made up? Let me know your thoughts!
100% yes! Add up the spice quantity in the recipe and sub with yours 🙂 N x
Help! I am not a fan of white rice and made it with brown rice. I added the brown rice BEFORE I read the footnotes that it works better with white rice. What is the cooking time if I added brown rice?!! p/s I am starving and this smells so good so I am ready to dive it…
Hi Gloria – the recipe as written wont work with brown sorry, it needs more liquid and a longer cook time – N x
Hi Gloria – I wondered how your dish ended up with the brown rice? Did you add more liquid? Did it work out okay? I much prefer brown rice & would like to try with this recipe.
Easy to follow and super tasty. Plenty leftovers and turn into wraps
Hi – you say 1 cup of scallions/shallots. But those aren’t the same thing. Did you mean scallions/green onions (which are the same thing) or did you mean shallots? Recipe sounds great and I’m hoping to try it tomorrow. I’ve plenty of shallots but not many green onions. Thanks!
Hi Victoria, what you call scallions we in Australia call shallots – the same item just a different name. N x
Thank you for your quick response. I did make it and it is a winner! My husband had some more of it last night (leftovers) and again said “this is SO delicious!”. I did serve it with sour cream alongside and that was very nice. Thank you so much.
Girl, I am diving into your recipes during this quarantine and what a delight! I’m usually eclipsed by my amazing cook husband but you are helping me up my game! Thank you from Austin, Texas. Stay safe
That’s so awesome to hear Kristee! N x
I’ve always used a rice cooker to cook rice and so I’m unsure of trying to double up this recipe. Will it still fit in your casserole pot? (I have the same one as yours)
If I cook this in a multicooker/intsant pot, would the liquid ratio stay the same?
Excellent and with a dollop of sour cream on the side, put it over the top!
YESSSSS! Sour cream is a MUST! N x
SERIOUSLY AMAZING!! I added 2 roasted poblano peppers, a can of green chilies, and some minced cilantro stems…topped with a tiny bit of cilantro and sour cream…SOOO GOOD!!
That sounds fabulous Barbara!! N x
Another cracker of a recipe thanks Nagi. Super tasty and super easy. Looking forward to the left overs for lunch tomorrow.
That’s great to hear Sherry! Thanks so much for letting me know ❤️
Hi Nagi,
Yet another outstanding meal, I said to my partner Mexican night tonight and I picked this one with your guacamole recipe. OMG absolutely divine!
YUM! Sounds like you nailed it Montserrat! N x