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…):
This is seriously one of the most delicious Mexican dishes we have had! My husband and I road tripped across the US and had so many Mexican meals, and this was up there! It’s hard to believe something so easy could be so yummy!! I added fresh chopped tomato, coriander and sour cream! Would be awesome in burritos as well!
That’s the BEST compliment Sharyn, I’m soiled you loved it! N x
Thank you for this recipe! It tastend great!
WOOT! Thats awesome to hear Samantha! N X
A new favourite (but what isn’t on your website ) great when there is a shiftworker in the house. For third night leftovers (I made double) we rolled in tortillas topped with salsa and cheese, baked burrito style and served with guacamole and sour cream, was delish!
Perfect Helen!! N x
Thank you Nagi, all my fuss pot children ate this including all the sweetcorn, beans and pepper that they would normally turn their noses up at.
That’s the BEST compliment!! N x
Super easy and really tasty, I love it, fed the family and will be on rotation in our place.
Thank you for another fantastic recipe.
Perfect Felicity! N x
Made this as is….
no adjustments required. Honestly this is easy, quick and totally delish
Kids could be part of the process
This will become a family fav
Thanks
Love this Eleni, that’s awesome to hear! N x
Ohhh another delicious meal! This is absolutely Devine!! the flavours are amazing!! Thank you Nagi!! My boys just LOVED this Mexican dish, nice and meaty, but the flavours are amazing!
I am going through your dishes and creating delicious meals for my family – thanks to you! 👍😃
I’m so happy it was a hit Lynn, thanks for letting me know! N x
Loved this recipe. Made tonight. All the family loved it. Thank you.
Wahoo, I’m so glad it was a hit Claire! N x
thank you Nagi for yet another delicious meal. As you have stated these are definitely generous servings. I think next time I make it I may serve with some sour cream
Hey! Were I’m from we don’t have green onion on hand, which green would you recommend me to replace it: cilantro or parsley?
Love learning new things from you. Your great! However this looks more Cuban with black beans and corn.
Ooh! This was a family winner! Thanks Nagi. I ate mine straight, my son made into quesadillas and my daughter into a burrito style wrap! So versatile, so so very tasty!
Delicious and very filling -which is necessary with three teens in the house! Like some others I had to cook it an extra 15min,
This dish was easy to make and a hit with the family. Followed the directions exactly and it was perfect with the directions given. Served with warm flour tortillas, lettuce, fresh tomatoes, and sour cream. This meal will definitely be on our dinner rotation! Thanks Nagi!
I’m so glad you loved it Carolyn! N x
Delicious! This made enough for 6 portions which is great for lunches the day after. I didn’t have cayenne pepper so added a sprinkling of chilli flakes and only had about half the required coriander but it was still really tasty.
Sounds like you nailed it Emma! N x
Another great meal that tastes delicious. I love the beans and all the veggies that make this a complete and healthy meal. Thank you Nagi.
You’re so welcome Christine! N x
Erin, I experienced the same issue. Flavors were great but figuring out the broth and cook time was a little frustrating. I used long-grain white rice.
This dish was was really simple to prepare and had great flavors. My whole family enjoyed it! The rice took longer to cook than the recipe called for and I ended up adding more broth, as well, to accommodate the longer cook time. I think I’ll use instant rice next time and adjust the broth accordingly.
Hi Mary, sorry you had issues here, can I ask what rice you were using? N x
I used white long grain rice. Thanks for asking!
Me too. I used long grain rice.
Hi Nagi, dropping a note to thank you for all you have taught me! I have memorized a handful of your recipes by now, and I enjoy cooking (and my family enjoys eating) so much more. Thank you thank you thank you!
That’s so nice to hear Maressa, thanks so much ❤️