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Quick & Easy Mexican Ground Beef Rice Casserole

Quick & Easy Mexican Ground Beef Rice Casserole

Add your favorite taco toppings to this perfect blend of melty cheese, seasoned beef and veggies, and perfectly cooked rice!
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6 SERVINGS
Author: Kathy

Equipment

  • Large skillet
  • 9x13-inch casserole dish
  • Oven
  • Knife and cutting board

Ingredients

  • 1 lb lean ground beef
  • 1 cup onion, chopped
  • 2 garlic cloves, minced
  • 1 medium green bell pepper
  • 1- 6 oz can tomato paste
  • ½ tsp cumin
  • ½ tsp coriander
  • 1 tsp parsley flakes
  • 1 tsp chili powder
  • ½ tsp red pepper flakes
  • 1 ¼ cup long grain white rice
  • 2 ½ cups chicken broth
  • 1- 14 oz whole kernel corn, drained
  • 1- 14 oz black beans, drained and rinsed
  • 4 onions, sliced
  • 2 cups Colby Jack cheese, shredded

Instructions

  • Preheat the oven to 350 F.
  • Cook the ground beef along with the onion, garlic, and bell pepper in a large skillet over medium-high heat, until no longer pink. Add the tomato paste, cumin, coriander, parsley, chili powder, and red pepper flakes.
  • Place the rice, black beans, corn, meat mixture, green onions, and half of the shredded cheddar in the baking dish. Pour the chicken broth over everything and stir until all ingredients are well combined. Cover with foil and bake for 35 minutes. Remove the foil, add the remaining half of the cheese, and bake for 10-15 minutes or until the cheese is melted and bubbly.