One Pan Mexican Beef and Rice Casserole
This Mexican Beef and Rice Casserole is cooked in one pan and uses basic components that you already have in your pantry and fridge.
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 tablespoon taco seasoning
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 1 red bell pepper (diced)
- 1 cup uncooked white rice
- 1 tablespoon tomato paste
- 1 15oz can fire roasted tomatoes
- 1 15oz can black beans, drained
- 1 15oz can corn kernels, drained or 1 cup frozen corn
- 2 cups chicken broth
- Salt and freshly ground black pepper (to taste)
- 2 tablespoons unsalted butter
- 1 1/2 cups shredded Mexican blend cheese (divided)
- Scallions and parsley or cilantro (to garnish)
- Heat the olive oil in a large lidded skillet, over medium high heat.
- Add the ground beef and cook, breaking it apart with a wooden spoon, until no longer pink, about 2 minutes. Then, stir in the taco seasoning and continue cooking until the beef is browned, 2-3 minutes.
- Add the onion and garlic, and sauté until softened and fragrant, about 2-3 minutes.
- Add the bell pepper and sauté until softened. Then, add the rice, tomato paste, fire roasted tomatoes, black beans, corn kernels and chicken broth. Give it a good stir and season with salt and pepper.
- Bring to a boil. Cover, reduce the heat to a simmer and cook for 20 minutes.
- Stir the butter and half of the cheese and top with the remaining half. Cover and continue cooking until the cheese has melted.
- Garnish with the herbs and serve immediately.
Add the ground beef and cook, breaking it apart with a wooden spoon, until no longer pink, about 2 minutes. Then, stir in the taco seasoning and continue preparation until the beef is browned, 2-3 minutes.
Add the onion and garlic, and sauté until softened and fragrant, about 2-3 minutes. Add the bell pepper and sauté until softened.
Then, add the rice, tomato paste, fire roasted tomatoes, black beans, corn kernels and chicken broth. Give it a good stir and season with salt and pepper.
Cover, reduce the heat to a simmer and cook for 20 minutes. Stir the butter and half of the cheese and top with the remaining half.
Cover and continue cookery until the cheese has melted. Garnish with the herbs and serve immediately.
