Tex-Mex Beef & Rice Casserole

6
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"Another recipe my family loved, the complete recipe is made in one skillet"

Original recipe yields 6 servings
OK

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.

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