Mexican-Style Beef Casserole

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

Recipe: #4138

January 17, 2012

Categories: Beef Casseroles



"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 is 8 servings

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 by Step Method

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


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.


  • For a spicier flavor, consider adding tabasco, jalapenos, or diced mild green chilies.
  • To reduce fat content, cook the onions with the ground beef and skip the butter.

  • Substitute the butter with olive oil. The benefit of this substitution is that it will reduce the fat content of the dish, making it a healthier option.
  • Substitute the ground beef with ground turkey. The benefit of this substitution is that it will also reduce the fat content of the dish, while still providing a hearty and flavorful meal.

Vegetarian Variation Substitute the ground beef with 1 (15 ounce) can of black beans, drained, and 2 cups of cooked vegetable of choice (such as mushrooms, bell peppers, etc.). Saute the vegetables with the onion in the butter. Omit the beef bouillon cube and proceed with the recipe as directed.


Mexican Variation Substitute the ground beef with 1 (15 ounce) can of black beans, drained, and 2 cups of cooked Mexican-style vegetables of choice (such as bell peppers, corn, and onions). Saute the vegetables with the onion in the butter. Add 1 teaspoon of chili powder and 1/2 teaspoon of cumin to the beef mixture. Omit the beef bouillon cube and proceed with the recipe as directed.


Mexican Street Corn Salad: This Mexican-style side dish is the perfect accompaniment to the Mexican-Style Beef Casserole. It's a delicious combination of sweet corn, creamy mayonnaise, salty Cotija cheese, and a hint of lime juice and chili powder. The flavors of the salad will complement the casserole, making it a complete meal.


Mexican Rice: This Mexican-style side dish is the perfect accompaniment to the Mexican-Style Beef Casserole. It's a simple yet flavorful combination of long-grain white rice, tomato sauce, garlic, onion, and spices. The flavors of the rice will pair perfectly with the casserole, making it a complete meal.




FAQ

Q: What can I use instead of tomatoes in this recipe?

A: You can use jarred mild salsa, Rotel tomatoes with chilies, or other ingredients like black olives and bell pepper for added flavor.



Q: What is the best way to store potatoes?

A: Potatoes should be stored in a cool, dark, and dry place. Avoid storing them near onions, as this will cause them to spoil quickly. Additionally, make sure to keep them in a well-ventilated container with a loose lid.

3 Reviews

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

5.0

(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.

5.0

review by:
(26 Apr 2012)

Derf

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!!

5.0

review by:
(12 Mar 2012)

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Fun facts:

The original recipe for Mexican-Style Beef Casserole comes from "The Bean Cookbook" by Norma S. Upson, published in 1982. Upson was a renowned cookbook author, who wrote several books on Mexican cuisine.

The dish itself has a long history, and it is believed to have been served in Mexico since the 16th century. It is thought to have been served to conquistadors and other visitors to the country, and has been a staple of Mexican cuisine ever since.