One Pot Mexican Beef and Rice Casserole
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
4.7 out of 5 stars
(62)
Ingredients
8 servings
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 1.25-ounce package taco seasoning
- 1 cup rice
- 1 cup vegetable broth
- 1 15-ounce can black beans, drained and rinsed
- 1 10-ounce can Ro*Tel® Mild Diced Tomatoes & Green Chilies
- 1 cup corn kernels, frozen, canned or roasted
- 1 teaspoon chili powder
- ½ teaspoon cumin
- Kosher salt and freshly ground black pepper, to taste
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro leaves
- 1 ½ cups shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 1 Roma tomato, diced
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Preparation
Step 1
Heat olive oil in a large skillet over medium high heat. Add ground beef, onion, and garlic. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.
Step 2
Stir in rice, vegetable broth, beans, Ro*Tel®, corn, chili powder, and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 16-18 minutes. Stir in lime juice and cilantro.
Step 3
Remove from heat and top with cheeses. Cover until cheese has melted, about 2 minutes.
Step 4
Serve immediately, garnished with tomato, if desired.
Step 5
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