Tex-Mex Beef & Rice Casserole
Add Your Own Photo to this Recipe
6
Servings
Servings
10m PT10M
Prep Time
Prep Time
25m PT25M
Cook Time
Cook Time
35m
Ready In
Ready In
Recipe: #25294
November 30, 2016
"Another recipe my family loved, the complete recipe is made in one skillet"
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (415.3 g)
- Calories 759.1
- Total Fat - 25.4 g
- Saturated Fat - 10 g
- Cholesterol - 96.7 mg
- Sodium - 688.8 mg
- Total Carbohydrate - 83.9 g
- Dietary Fiber - 14.4 g
- Sugars - 5 g
- Protein - 49.8 g
- Calcium - 470.1 mg
- Iron - 7 mg
- Vitamin C - 17.4 mg
- Thiamin - 0.8 mg
Step 1
Heat olive oil in a large skillet over medium high heat. Add ground beef, onion and garlic. Cook until beef has browned, about 8 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.
Step 2
Stir in rice, chicken broth, beans, RoTel, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover and reduce heat. Simmer until rice is cooked through, about 16-18 minutes. Stir in lime juice and cilantro.
Step 3
Remove from heat and top with cheeses. Cover until cheese has melted, about 2 minutes.
Step 4
Serve immediately, garnished with tomato, if desired.
Tips & Variations
No special items needed.
Related
