Mexican Beef Casserole Recipe

Name: Mexican Beef Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Converted Or Par-boiled Rice; 1 Tablespoon Vegetable Oil; 1/2 cups Chicken Stock; 1 can (10 Oz. Size) Ro-tel Diced Green Chilies And Tomatoes; 1 Tablespoon Vegetable Oil; 1- 1/2 pound Ground Beef, 80/20; 1 whole Large Onion, Chopped; 5 cloves Garlic, Minced; 1 whole Large Green Bell Pepper, Stem And Seeds Removed, Chopped; 1 teaspoon Kosher Salt; 1/2 teaspoons Ground Black Pepper; 1 teaspoon Dried Ground Coriander; 1 Tablespoon Dried Ground Cumin; 1 can (15 Oz. Size) Tomato Sauce (not Pizza Or Pasta Sauce); 1 can (15 Oz. Size) Black Beans, Rinsed And Drained; 1 can (15 Oz. Size) Pinto Beans, Rinsed And Drained; 1- 1/2 cup Frozen Corn Kernels; 8 ounces, weight Shredded Mexican Blend Cheese; 1- 1/2 cup Diced Red Bell Pepper; 5 whole Scallions, Sliced (white And Green Parts); 1 teaspoon Dried Parsley, Crushed In The Palm Of Your Hand; 1/2 cups Sliced Black Olives, Optional

Servings: persons

3/4 cups Converted Or Par-boiled Rice
1 Tablespoon Vegetable Oil
1/2 cups Chicken Stock
1 can (10 Oz. Size) Ro-tel Diced Green Chilies And Tomatoes
1 Tablespoon Vegetable Oil
1- 1/2 pound Ground Beef, 80/20
1 whole Large Onion, Chopped
5 cloves Garlic, Minced
1 whole Large Green Bell Pepper, Stem And Seeds Removed, Chopped
1 teaspoon Kosher Salt
1/2 teaspoons Ground Black Pepper
1 teaspoon Dried Ground Coriander
1 Tablespoon Dried Ground Cumin
1 can (15 Oz. Size) Tomato Sauce (not Pizza Or Pasta Sauce)
1 can (15 Oz. Size) Black Beans, Rinsed And Drained
1 can (15 Oz. Size) Pinto Beans, Rinsed And Drained
1- 1/2 cup Frozen Corn Kernels
8 ounces, weight Shredded Mexican Blend Cheese
1- 1/2 cup Diced Red Bell Pepper
5 whole Scallions, Sliced (white And Green Parts)
1 teaspoon Dried Parsley, Crushed In The Palm Of Your Hand
1/2 cups Sliced Black Olives, Optional

1
Preheat oven to 350 F. In a small skillet over medium heat, toast rice in the first amount of oil until golden brown; about 5 minutes.
2
Put toasted rice in the bottom of a 9x13 casserole dish; add chicken stock and Ro-tel tomatoes and stir to combine.
3
In a very large skillet over medium heat, heat the second amount of oil.
4
Cook ground beef, onions, garlic, green peppers, salt and pepper until beef is cooked through.
5
Remove from heat and stir in coriander, cumin, and canned tomato sauce.
6
Layer meat mixture on top of rice mixture in the casserole dish.
7
Spread beans and corn evenly over meat mixture.
8
Spread cheese evenly over beans and corn.
9
Sprinkle cheese with minced red bell pepper, chopped scallions, crushed parsley, and optional black olives.
10
Cover casserole dish tightly with non-stick foil.
11
Bake for 1 hour.
12
Remove from oven and allow it to rest for 10-15 minutes before serving.
13
Note: Casserole can be assembled and refrigerated for several days before baking.
14
Just place cold casserole dish (covered) in cold oven, set the oven temp to 350 F and bake for a total of 90 minutes.

894

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 22 ingredients. The key ingredients include: 3/4 cups Converted Or Par-boiled Rice, 1 Tablespoon Vegetable Oil, 1/2 cups Chicken Stock, 1 can (10 Oz. Size) Ro-tel Diced Green Chilies And Tomatoes, and more.

Yes, Mexican Beef Casserole falls under the Meat & Poultry 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.

Mexican Beef Casserole

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