Mexican-Style Beef Casserole

8
Servings
15m
Prep Time
75m
Cook Time
1h 30m
Ready In


"From: "The Bean Cookbook" by Norma S. Upson (1982). Hearty and filling. Brown rice usually takes about 45 minutes so I'm including that in the cooking time. *If you would like some heat or a chile flavor consider adding tabasco, jalapenos or diced mild green chilies. I just made this with salsa instead of tomatoes and added black pepper. I was very pleased with the results. A simply flavored hearty meal. I'm used to Mexican dishes having cumin and it may work with this but I liked it being different and it may appeal to people who don't like cumin. I think black olives and bell pepper would be good in it too. Some people may also want to add layers of cheese but I was really surprised at how good it was without it. To cut down the fat more you could cook the onions with the ground beef and skip the butter."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (209.9 g)
  • Calories 612.5
  • Total Fat - 44.3 g
  • Saturated Fat - 19.3 g
  • Cholesterol - 84.4 mg
  • Sodium - 618.2 mg
  • Total Carbohydrate - 37.2 g
  • Dietary Fiber - 11.2 g
  • Sugars - 0.8 g
  • Protein - 34.6 g
  • Calcium - 78 mg
  • Iron - 5.5 mg
  • Vitamin C - 1.2 mg
  • Thiamin - 0.2 mg

Step 1

Cook rice according to package directions, adding bouillon cube to cooking water.

Step 2

When the rice is nearly done, saute onion in butter.

Step 3

Crumble beef and add to onion with garlic, mustard, chili powder, salt and pepper. Cook until meat loses pinkness. Drain grease, if needed.

Step 4

Layer half the meat mixture in the bottom of a 2-quart casserole. Spread cooked rice over meat. Spoon tomatoes over rice. Spoon beans with liquid over tomatoes. Put remaining meat mixture over beans.

Step 5

Combine paprika and cheese and sprinkle over the top.

Step 6

Bake uncovered at 350F for 30 minutes.

Step 7

I enjoyed this served with sour cream.

Tips & Variations


No special items needed.

Related

LindasBusyKitchen

I used olive oil but otherwise made as instructed. I halved the recipe and shared it with my son for dinner. This would be great in stuffed peppers, but it was excellent as is. I liked making this because it was easy to assemble and tasted great! Thanks for another winner T! Linda

(21 Sep 2012)

QueenBea

I thoroughly enjoyed this dish, very satisfying. Made with ground venison instead of ground beef and olive oil instead of butter and it turned out perfectly. Made for the Billboard Recipe Tag Game.

review by:
(26 Apr 2012)

Derf "RIP" Forever in our Kitchen

WOW this is good !! I was looking for a filling for some sweet peppers , this was perfect and has a wonderful bite to it, we loved it. I did cook the brown rice in some beef broth just because i had some available. I used the salsa and am very glad i did, also had to use sharp old cheddar to top it, the whole thing was just soooo tasty!! I have lots of leftovers I will freeze. Because i was using it as a filling, i did not layer it, used it mixed together except for the cheese/patrika topping, so it kind of looks like a chili mix and that will be how i serve the leftovers when I use them. Thanks for posting a real keeper!!

(12 Mar 2012)