Mexican Rice Casserole With Ground Beef
"What a delicious casserole or taco bake! It takes the standard ones to even better heights! This comes from the site "For the love of cooking" which showcases wonderful recipes and photographs. Luckily she is happy if we share them! fortheloveofcooking"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (313.4 g)
- Calories 616.2
- Total Fat - 20.1 g
- Saturated Fat - 7.4 g
- Cholesterol - 77.8 mg
- Sodium - 848.6 mg
- Total Carbohydrate - 66.6 g
- Dietary Fiber - 13.2 g
- Sugars - 5.5 g
- Protein - 43.4 g
- Calcium - 305.7 mg
- Iron - 7.6 mg
- Vitamin C - 6.6 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Preheat the oven to 350 degrees. Prepare rice per instructions. While the rice is cooking heat the olive oil in a large skillet over medium heat. Once the skillet is hot, add the ground beef, making sure to break it up into crumbles. Cook the beef for 3-4 minutes then add the diced onion and all of the seasonings. Stir until well combined and cook for an additional 10 minutes or until the beef is cooked through and the onion is tender. Add the minced garlic and cook, stirring constantly for an additional 60 seconds. Add the cooked rice, drained and rinsed black beans, tomato sauce and a bit of cilantro (reserving some for garnishing) to the beef and onion mixture. Mix the ingredients thoroughly, taste and re-season if needed.
Step 2
Coat a large baking dish with cooking spray and pour the rice mixture into the dish, spreading it evenly. Place the tomato slices on top of the rice mixture then top with cheddar cheese.
Step 3
Spray a piece of tin foil with cooking spray (so the cheese won't stick) and cover the baking dish. Bake for 20 minutes then remove the tin foil. Bake for an additional 5-7 minutes or until the cheese is melted and golden brown. Remove from the oven and let sit for 5 minutes before slicing. Top with a dollop of sour cream and the remaining chopped cilantro. Enjoy
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the ground beef, choose a leaner variety for a healthier dish.
- For a spicier dish, increase the amount of crushed red pepper flakes.
- Ground turkey instead of ground beef: Ground turkey is a leaner alternative to ground beef, which is beneficial for reducing fat and calorie intake. Additionally, it is a healthier choice as it is lower in saturated fat and cholesterol.
- Brown rice instead of white rice: Brown rice is a whole grain, meaning it contains more fiber and nutrients than white rice. This makes it a more nutritious option and can help to promote better digestion and a healthy gut.
Vegetarian Mexican Rice Casserole Replace the ground beef with 1 1/2 cups cooked black beans and 1 cup cooked corn. Add 1/2 cup diced bell peppers to the onion and garlic before adding the seasonings. Omit the cheese and top with vegan sour cream.
Mexican Street Corn Salad: This delicious salad is the perfect side dish to the Mexican Rice Casserole with Ground Beef. It has a creamy, spicy, and sweet flavor that complements the casserole perfectly. The combination of the sweet corn, creamy mayo, and spicy chili powder makes it a flavorful and delicious dish that will have everyone coming back for seconds!
Black Bean and Avocado Enchiladas: These enchiladas are the perfect accompaniment to the Mexican Rice Casserole with Ground Beef. The combination of the creamy black beans, tangy enchilada sauce, and creamy avocado make for a delicious and flavorful dish. The addition of the avocado provides a rich, creamy texture that complements the Mexican Rice Casserole perfectly. Plus, they are easy to make and can be prepped ahead of time for a convenient meal.
FAQ
Q: Can I use other types of beans in this recipe?
A: Yes, you can use other types of beans in this recipe. You can use pinto beans, kidney beans, or any other type of beans you prefer. Just make sure to drain and rinse the beans before adding them to the recipe.
Q: Can I make this recipe ahead of time?
A: Yes, you can make this recipe ahead of time. Simply prepare the ingredients and store them in an airtight container in the refrigerator for up to 3 days. When you're ready to cook, simply follow the instructions in the recipe.
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Fun facts:
The cumin used in this recipe is native to the Mediterranean region and was used as early as the 5th century BC by the Ancient Egyptians. It was also used by the ancient Romans, who believed it had medicinal properties.
The dish is similar to the Mexican dish Chilaquiles, which is said to have been served to the Aztec emperor Moctezuma II when the Spanish conquistador Hernan Cortes arrived in 1519.