Mexican-Style Beef Casserole
Created by Engrossed on January 17, 2012
- Servings: 8
- Prep Time: 15m
- Cook Time: 75m
- Recipe #4138
Ingredients
- 1 cup brown rice
- 1 beef bouillon cube
- 2 tablespoons butter (original has 1/2 cup!)
- 1 medium onion, thinly sliced
- 1 pound lean ground beef
- 1 to 2 garlic cloves, minced
- 2 teaspoons dry mustard
- 1 tablespoon chili powder
- 1 teaspoon salt (I used garlic salt)
- 1/2 teaspoon black pepper
- 1 (15 ounce) can diced tomatoes, drained (I used jarred mild salsa, rotel tomatoes with chilies would be good)
- 1 (15 ounce) can kidney beans, liquid reserved
- 1 teaspoon paprika
- 1/4 cup parmesan cheese, grated
- Sour cream, to serve (optional)
How to Make
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Step 1: Cook rice according to package directions, adding bouillon cube to cooking water.
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Step 2: When the rice is nearly done, saute onion in butter.
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Step 3: Crumble beef and add to onion with garlic, mustard, chili powder, salt and pepper. Cook until meat loses pinkness. Drain grease, if needed.
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Step 4: Layer half the meat mixture in the bottom of a 2-quart casserole. Spread cooked rice over meat. Spoon tomatoes over rice. Spoon beans with liquid over tomatoes. Put remaining meat mixture over beans.
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Step 5: Combine paprika and cheese and sprinkle over the top.
How to Make
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Step 6: Bake uncovered at 350F for 30 minutes.
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Step 7: I enjoyed this served with sour cream.