One Pot Mexican Rice and Beef Casserole

June 01, 2022 Post a Comment

This Mexican Beef and Rice Casserole is cooked in i pan and uses bones ingredients that you already have in your pantry and fridge. Ready in just 30 minutes, you will desire to put this recipe into rotation!

Tex-Mex and Mexican recipes are always a striking with my family unit! I like to make a large batch of my DIY Taco Seasoning to accept it on manus for when the Mexican food craving strikes. I highly recommend y'all bank check it out.

Two servings of Mexican beef and rice casserole.

An piece of cake dinner that you can make with basic pantry staples!

Cheesy, succulent and packed with flavour, this Mexican beef and rice goulash has go my go-to weeknight meal!

Accurate? Nope. I oasis't seen it served in Mexican restaurants or at my Mexican friend'due south houses. Merely who'due south gonna care when they get to eat something then incredibly tasty?

The ingredient list might seem like it's long, simply it's all simple ingredients that y'all probably already have at dwelling. Plus, it is easily customizable, so you can substitute or omit whatever you don't have on hand!

And the best part? It'south all made in one skillet, so cleaning up will be a breeze!

Ingredients to make Mexican Beef and Rice Skillet.

Grocery List

WHAT You lot'LL Need TO BUY:

Footing beef – 1 pound
Onion – one large
Garlic – three cloves
Blood-red bell pepper – 1 large
Fresh herbs – scallions and parsley or cilantro
Corn – fresh, frozen or canned – 1 cup or 1 (15oz) can
Fire roasted tomatoes – i (15oz) can
Black beans – one (15oz) can
Chicken goop – 1 carton or 2 cups homemade
White Long-Grain Rice – i small package
Butter
Mexican Style Cheese Blend – 1 parcel

PANTRY ESSENTIALS:

Ingredients I assume you already take at home. But, if non, make sure to grab them at the store!

Olive oil
Salt
Black pepper
Taco seasoning
Tomato paste

Cheesy beef and rice casserole, Mexican-inspired.

How to make Mexican Beefiness and Rice Casserole

I know casseroles are often baked, but I took the freedom to cook this whole recipe in a skillet, on the stove.

If we were cooking this in the oven, we'd take to prep everything in a pan and and then transfer to an oven proof casserole dish to broil. Since this is supposed to be a weeknight meal wonder, why bother? We can become the same results by cooking it on the stove!

Now, make sure you choose a large skillet, with a hat. We demand to trap the steam within the pan so the water doesn't escape and gets absorbed by the rice.

Otherwise the rice won't fully cook and there's nothing worse than eating raw grains of rice!

Recommended tools: large skillet with lid.

Step by step instructions on how to make Mexican Beef and Rice Casserole in one pan.

Here's how I make this Mexican beefiness and rice goulash recipe. Equally always, you volition find the printable (and more complete) version of the recipe at the end of this mail!

Footstep 1: Brown the beef

Heat the oil and cook the beef until no longer pink. Add the taco seasoning and go along cooking until browned.

Step 2: Cook the veggies

Add together the onions and garlic and cook until softened and fragrant. Add the pepper and cook until softened.

Footstep 3: Add together the remaining ingredients (minus cheese and butter)

Add the broth, beans, corn, tomatoes, love apple paste and rice. Flavour with salt and pepper.

Footstep 4: Cook

Cover and melt until the rice is done.

Stride 5: Add together the cheese and butter

Stir in the butter and one-half of the shredded cheese.
Top with remaining cheese.

Step 6: Cook the cheese

Embrace and continue cooking until the cheese has melted.
Garnish with herbs and serve.

Olivia'due south Tip: Stirring in a few tablespoons of butter at the cease adds creaminess and helps bind the ingredients together.

Rice with ground beef, beans, tomatoes and corn.

Substitutions

Equally I mentioned earlier, this casserole tin be easily modified to please your palate!

Hither are some suggestions:

Footing beef – Ground craven, turkey, pork or chorizo will piece of work every bit well!
Black beans – Use any kind of beans you'd like!
Fire roasted tomatoes – If you lot don't have these on hand, you lot can use regular canned diced or crushed tomatoes instead.
Veggies– Omit or add whatever veggies you love. Diced carrots can be added or used instead of the bell pepper or corn.
Chicken goop – Substitute vegetable or beef goop if that's what y'all take at home.
Cheese – Any cheese that melts well will work in this recipe!

How to serve Mexican Beef and Rice Goulash

This dish is already a meal in itself, so you're all prepare to success!

Notwithstanding, yous tin serve it with fun toppings, like sliced olives, sour foam, salsa, fresh tomatoes, avocado or guacamole. A squeeze of lime is also a corking call and adds freshness to the palate!

Cheesy One Pan Mexican Beef and Rice Casserole.

How long volition beef and rice casserole leftovers keep?

Store leftovers in an airtight container, in the fridge, for up to three days.

Can I freeze Mexican Beef and Rice Goulash?

Yes, this casserole freezes well.

However, rice is very absorbing, so the beef and rice casserole might dry out out a chip. But don't worry, you tin can easily fix information technology past adding more broth when reheating.

To freeze, make sure that the casserole has cooled completely then freeze in an airtight container or tightly wrapped with foil. No part of the casserole should exist exposed to air to prevent freezer burn down.

When set to serve, thaw overnight in the fridge and then reheat the goulash in the oven, adding more than broth if needed. Summit with more than cheese in the end for that delicious melted cheese factor!

Did yous make this recipe? I love hearing from you! Please comment and leave a five-star rating below. Yous tin can also take a photo and tag me on Instagram with #oliviascuisine.

I Pan Mexican Beef and Rice Casserole

Servings: 6 to 8

Prep Time: 5 mins

Cook Time: 25 mins

Total Fourth dimension: 30 mins

course: Main Courses

cuisine: Tex-Mex

This Mexican Beef and Rice Casserole is cooked in i pan and uses bones ingredients that you already accept in your pantry and refrigerator. Ready in just 30 minutes, you will want to put this recipe into rotation!

1 tablespoon olive oil
ane pound ground beef
i tablespoon taco seasoning
i large onion, chopped
3 cloves garlic, minced
1 red bell pepper, diced
1 cup uncooked white rice
one tablespoon tomato paste
ane 15oz can burn roasted tomatoes
1 15oz can black beans, drained
one 15oz can corn kernels, drained or 1 cup frozen corn
2 cups chicken goop
Salt and freshly ground black pepper, to gustation
2 tablespoons unsalted butter
ane 1/two cups shredded Mexican alloy cheese, divided
Scallions and parsley or cilantro, to garnish

Heat the olive oil in a big lidded skillet, over medium high heat.
Add the ground beef and cook, breaking it apart with a wooden spoon, until no longer pink, most ii minutes. And then, stir in the taco seasoning and continue cooking until the beefiness is browned, 2-3 minutes.
Add the onion and garlic, and sauté until softened and fragrant, about 2-3 minutes.
Add the bong pepper and sauté until softened. Then, add the rice, tomato plant paste, fire roasted tomatoes, black beans, corn kernels and chicken broth. Requite it a expert stir and season with salt and pepper.
Bring to a boil. Comprehend, reduce the heat to a simmer and cook for twenty minutes.
Stir the butter and half of the cheese and summit with the remaining half. Cover and continue cooking until the cheese has melted.
Garnish with the herbs and serve immediately.

Substitutions:

Ground beef – You tin use ground chicken, turkey or pork instead. Chorizo will also work!

Veggies – Other vegetables, like diced carrots, tin can be used too.

Black beans – Used whatever canned or cooked beans you take on paw.

Rice – This recipe was developed using long grain rice. You tin can probably get away with using medium or curt grain, only the texture of the dish might change. Don't use brown rice considering that would require more liquid and cooking times would change.

Cheese – Use whatever cheese you similar that melts well. I always recommend grating/shredding your ain cheese, but – for this dish – I like the convenience of buying the "Mexican Blend" pre-packaged shredded cheese.

Leftovers:

Leftovers will keep well in the fridge, stored in an airtight container, for upwards to 3 days. Just make sure you lot wait for the beef and rice casserole to cool downwards completely before refrigerating or freezing.

Reheat refrigerated leftovers in the microwave.

Freezing:

Freeze in an airtight container or tightly wrapped for upwardly to three months. Thaw overnight in the fridge and reheat in the microwave or in the oven, adding more goop if needed.

Yous can top with more cheese to recreate the cheesy experience!

Serving: i g , Calories: 447 kcal , Carbohydrates: 38 g , Protein: 26 g , Fat: 21 yard , Saturated Fat: 9 g , Polyunsaturated Fat: 9 g , Cholesterol: 79 mg , Sodium: 500 mg , Fiber: 4 grand , Saccharide: 4 k