Description
A cozy one-dish Mexican Beef and Rice Casserole loaded with seasoned ground beef, black beans, corn, salsa, cheese, and instant rice—baked to melty, flavorful perfection in under an hour.
Ingredients
- 2 tablespoons olive oil
- 1 white onion, diced
- 4 cloves garlic, minced
- 1 pound lean or extra-lean ground beef
- 15 oz canned corn kernels, drained and rinsed
- 15 oz canned black beans, drained and rinsed
- 1 envelope (2 tablespoons) taco seasoning
- 14 oz chunky salsa (mild or medium)
- 1 cup minute rice, uncooked
- 1½ cups low-sodium chicken broth
- 2 cups shredded Mexican cheese, divided
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large skillet over high heat, sauté onion and garlic in olive oil until softened and fragrant. Transfer to the baking dish.
- In the same skillet, cook ground beef until fully browned. Drain excess fat and add to the baking dish.
- Stir in corn, black beans, taco seasoning, salsa, uncooked minute rice, and 1 cup of cheese. Pour chicken broth over the mixture and mix well.
- Cover with foil and bake for 35 minutes. Check rice for tenderness; bake an additional 5 minutes if needed.
- Remove foil, top with remaining cheese, and bake uncovered for 5 minutes until melted. Serve warm.
Notes
- Substitute mozzarella, Monterey Jack, or cheddar for the Mexican cheese blend if preferred.
- Add diced green bell peppers or green chilies for extra flavor.
- A dash of hot sauce or chili powder can increase the spice level.
- Drain and rinse canned corn and beans to avoid excess moisture.
Nutrition
- Serving Size: 1/7 of casserole
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 65mg
