One-Pan Cheesy Mexican Beef & Rice

6
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 6 servings
OK

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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