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One-Pan Cheesy Mexican Beef & Rice
6
Servings
Servings
5m PT5M
Prep Time
Prep Time
10m PT10M
Cook Time
Cook Time
15m
Ready In
Ready In
Recipe: #35783
September 28, 2020
Categories: Comfort Food, Dinner, Lunch, Beans, Black Beans, Dairy, Cheese, Feta, Vegetables, Corn, Mexican, 5-Minute Prep, Budget-Friendly, Pantry/Shelf, Quick Meals, Entertaining, Weeknight Meals, Broil, Stove Top, No Eggs more
"From our weekday newspaper The West Australian."
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (564.5 g)
- Calories 1295.3
- Total Fat - 38.5 g
- Saturated Fat - 11.3 g
- Cholesterol - 26.2 mg
- Sodium - 5759.3 mg
- Total Carbohydrate - 207.4 g
- Dietary Fiber - 31.8 g
- Sugars - 55.4 g
- Protein - 39.8 g
- Calcium - 429.7 mg
- Iron - 9.3 mg
- Vitamin C - 19 mg
- Thiamin - 1.2 mg
Step 1
COOK THE BEEF Preheat a grill/broiler on high. Heat the oil in a large deep ovenproof frying pan over high heat and add beef and spice mix and cook, stirring with a wooden spoon to break up any lumps, for 3 minutes or until browned.
Step 2
ADD THE SAUCE Add salsa, chipotle, beans, corn kernels and 100 ml water and cook, stirring, for 3 minutes or until thickened slightly and then stir in rice and season. Smooth surface and spoon creamed corn over top and sprinkle with cheese.
Step 3
MELT & SERVE Cook under the grill/broiler for 2-3 minutes or until cheese is golden and then top with coriander, feta and avocado and season and serve with lime wedges.
Tips & Variations
No special items needed.
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