One-Pan Cheesy Mexican Beef & Rice

Prep Time
Cook Time
Ready In

Recipe: #35783

September 28, 2020

"From our weekday newspaper The West Australian."

Original is 6 servings


  • 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 by Step Method

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.


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 salsa, make sure to choose a chunky mild tomato salsa for the best flavor.
  • For the cheese, pre-grated pizza cheese is recommended for the best texture and flavor.

  • Substitute beef mince for ground turkey - this is a healthier option as turkey is lower in fat than beef.
  • Substitute black beans for kidney beans - this will add a different texture and flavor to the dish, making it more interesting.

Vegetarian Version Replace the beef mince with 1 kilogram of cooked lentils and omit the chipotle peppers in adobo sauce. Add 1 teaspoon of smoked paprika to the spice mix. Replace the feta with vegan cheese.

Mexican Street Corn Salad: A delicious and easy side dish made with fresh corn, bell peppers, jalapeños, cilantro, and a creamy lime dressing. The sweetness of the corn and peppers balances the spiciness of the beef and rice dish, making it the perfect accompaniment.

Cilantro Lime Rice: A flavorful and easy side dish made with white rice, cilantro, lime juice, and garlic. The bright and citrusy flavors of the cilantro and lime pair perfectly with the Mexican Street Corn Salad, creating a vibrant and delicious meal. The rice also adds the perfect amount of texture to the dish, making it a great accompaniment.


Q: What type of cheese is used in this recipe?

A: This recipe calls for cheddar cheese, however pre-grated pizza cheese can also be used.

Q: Can I use a different type of cheese?

A: Yes, you can use any type of cheese you prefer. Just make sure it melts easily and that it complements the other ingredients in the recipe.

0 Reviews

You'll Also Love

Fun facts:

FUN FACT 1: Chipotle peppers in adobo sauce, a key ingredient in this recipe, are a traditional Mexican dish that has been around since the Aztecs. They were popularized in the US by celebrity chef Rick Bayless in the 1980s.

FUN FACT 2: Avocado, another key ingredient in this recipe, has been a staple of Mexican cuisine since the time of the Aztecs. It was introduced to the US in 1871 by the famous horticulturist, Luther Burbank.