BeefCuisineMainsMeatMexicanQuick & Easy

Mexican Ground Beef Casserole with Rice (beef mince!)

30 mins Cook
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NomNom Recipes 23

No boring ground beef recipes…start the week with this delicious Mexican ground beef casserole! ! Juicy, cheesy, and full of Mexican flavors, this stew is made with corn, chili/bell pepper, and black beans.
Quick meal ideas that are on your table in 30 minutes in one bowl!

Beef Casserole
Mexican Ground Beef Casserole with Rice (beef mince!) NomNomWow

Mexican Ground Beef Casserole with rice

This is the starting point of the chipotle peppers I shared a few weeks ago. Why should I be bothered?

Because when I post a pork recipe on Instagram, people keep asking if it’s made with chicken.

When I show chicken thighs, people ask if they can be made with chicken breasts. When I post

Jalapeños, people ask if it can be made without cayenne pepper… chili video, drooling as the beef filling oozes out and good thing you don’t have chili in your freezer.
Here is the Mexican-inspired rice mince casserole recipe. That’s great to hear! ! !

What you need for Mexican Ground Beef Casserole

This is what you need. Feel free to replace the peppers, beans, and peas with any other vegetables you like—you’ll need about 5 to 6 cups of vegetables in total.

How to make this Mexican Rice Casserole

A quick pot that’s on the table in 30 minutes!

It basically starts by browning the beef with onions and garlic, then adding more Mexican seasoning, rice and juice, stirring frequently, and then baking until the rice is tender.

For added flavor, I like to add cheese and scallions to keep it fresh (and I love doing this because I enjoy watching the cheese melt in rice), add some more cheese on top, cover and leave for a minute to release the heat to melt the cheese. wait.

The texture of this casserole is similar to creamy risotto—except that it tastes like runny enchiladas.

I love the taste and texture of corn and beans – more fun!

Another quick beef mince recipe!

Regular readers know that I’m a big fan of ground beef. It’s easy – no chopping required and lots of it. It is a good flavor absorber for quick cooking.

This Mexican Rice Casserole is the newest addition to my earthenware recipes. Except for the bolognese (this is without a doubt my favorite recipe!
), some of my favorites are:

  • Quick Asian Beef Bowls – this recipe has a lot of fans! !
  • Salisbury Steak – juicy meatballs with mushroom sauce
  • Juicy Italian Meatballs – all meatballs, really!
  • Chili con carne, beef tacos, baked penne, baked pasta, moussaka, meatballs, homemade hamburger service….

I have to stop.
I love them! Of course I am. Otherwise I wouldn’t have shared the recipe! !

Mexican Ground Beef Casserole with Rice (beef mince!)

Mexican Ground Beef Casserole with Rice (beef mince!)

No boring ground beef recipes…start the week with this delicious Mexican ground beef casserole! ! Juicy, cheesy, and full of Mexican flavors, this stew is made with corn, chili/bell pepper, and black beans. Quick meal ideas that are on your table in 30 minutes in one bowl!
prep time
5 mins
cooking time
30 mins
total time
35 mins



  • 2 tbsp olive oil

  • 1 onion , finely chopped

  • 3 garlic cloves , minced

  • 500g (1 lb) ground beef (mince), lean

  • 1/3 cup tomato paste

  • 1 1/4 cup long grain white rice , uncooked (Note 1)

  • 2.5 cups (625 ml) chicken broth/stock , low sodium

  • 400g (14oz) can corn kernels , drained (Note 2)

  • 400g (14oz) can black beans , drained (or other beans)

  • 1 capsicum/bell pepper , diced

  • 1 cup green onions/shallots

  • 2 cups (200g) cheese , shredded (anything that melts! Note 3)


  • 0.5 tsp cayenne pepper (Note 4)

  • 1.5 tbsp dried oregano

  • 3 tsp cumin

  • 3 tsp coriander

  • 3 tsp onion powder

  • 2 tsp paprika

  • 1.5 tsp salt


Heat the oil in a large saucepan over high heat. Add the garlic and onion and cook for 1 1/2 minutes until the onion is translucent.
Add the beef and cook, breaking apart as it cooks, until no raw meat is visible (approximately 2 minutes). Add
Mexican seasonings and cook for 30 seconds.
Add pepper and cook for 1 minute.
Add the tomato paste and broth and stir to combine.
Add rice, corn and black beans.
Stir and bring to a boil, then cover and reduce heat to medium-low (simmer). Bake for 15 minutes.
Remove the lid and gently stir in the onion and half of the cheese.
Flatten the top and sprinkle with more cheese. Cover and let stand 1 minute for cheese to melt.
Remove from oven and serve immediately, garnish with more scallions if desired.


Rice - This recipe works best with long white rice. Also suitable for medium or short grain white rice, "standard" (unspecified) white rice, jasmine * or basmati *. The recipe as written will not work with: brown rice, wild rice, risotto, paella, quinoa. 2 one. Corn - also available frozen, 1 3/4 cups. Cheese - use anything that melts! Cheddar, Mozzarella, Salty, Monterey Jack, Colby. 4 one. Cayenne adds a barely visible amount of spiciness in a large amount of rice. Add or subtract as needed. Leftovers can be stored in the refrigerator for up to 3 days, then reheated in the microwave. I haven't tried freezing but I don't understand why it doesn't freeze! Each serving is nutritious and the serving is large (about 2 cups and so rich and filling!). Each bowl of cheese adds 100 calories per serving, so if you want to cut back on calories, cut the cheese in half (don't skip it entirely!).
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