Mexi-Bake Recipe – Eats Now

Name: Mexi-Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
Ingredients: 1 tablespoon oil; 1 onion, finely chopped; 1 red capsicum, seeded and diced; 1 (440 g) can corn kernels; 1 (430 g) can 3 bean mix; 1 (180 g) jar mushroom pieces; 1 (500 g) jar pasta sauce; 1 (35 g) packet taco seasoning mix; 500 g rice, cooked and drained; 1 (2 ml) container sour cream; 2 cups grated tasty cheese; 500 g beef mince

Servings: persons

1 tablespoon oil
1 onion, finely chopped
1 red capsicum, seeded and diced
1 (440 g) can corn kernels
1 (430 g) can 3 bean mix
1 (180 g) jar mushroom pieces
1 (500 g) jar pasta sauce
1 (35 g) packet taco seasoning mix
500 g rice, cooked and drained
1 (2 ml) container sour cream
2 cups grated tasty cheese
500 g beef mince

1
Heat oil in a large frying pan.
2
Saute onion and capsicum for 3 minutes.
3
Drain remaining vegetables, then stir through capsicum mixture.
4
Saute for 2 minutes.
5
Remove from pan.
6
Brown mince in same pan breaking up with a spoon as it cooks.
7
Stir in Vegetables.
8
Add sauce and seasoning mix.
9
Simmer for 20 minutes.
10
Spoon rice into a greased baking dish.
11
Top with mince, sour cream and cheese.
12
Bake in a moderate oven (180C) for 15 to 20 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon oil, 1 onion, finely chopped, 1 red capsicum, seeded and diced, 1 (440 g) can corn kernels, and more.

Yes, Mexi-Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexi-Bake

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