Mexican Ground Beef Casserole with Rice (Beef mince!)
Recipe video above. A big juicy pot of beef and rice loaded with Mexican flavours! The rice is tender and perfectly cooked, and the tomato sauce is generously flavoured with a Mexican Spice mix. A quick dinner made in one pot with not much prep!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tbsp olive oil
- 1 onion (, finely chopped)
- 3 garlic cloves (, minced)
- 500g (1 lb) ground beef ((mince), lean)
- 1/3 cup tomato paste
- 1 1/4 cup long grain white rice (, uncooked (Note 1))
- 2.5 cups (625 ml) chicken broth/stock (, low sodium)
- 400g (14oz) can corn kernels (, drained (Note 2))
- 400g (14oz) can black beans (, drained (or other beans))
- 1 capsicum/bell pepper (, diced)
- 1 cup green onions/shallots
- 2 cups (200g) cheese (, shredded (anything that melts! Note 3))
- 0.5 tsp cayenne pepper ((Note 4))
- 1.5 tbsp dried oregano
- 3 tsp cumin
- 3 tsp coriander
- 3 tsp onion powder
- 2 tsp paprika
- 1.5 tsp salt
Instructions
- 1
Heat oil in a large pot over high heat. Add garlic and onion, cook 1 1/2 minutes until onion is translucent.
- 2
Add beef and cook, breaking it up as you go, until you no longer see raw meat (about 2 minutes).
- 3
Add Mexican Spices and cook for 30 seconds.
- 4
Add capsicum and cook for 1 minute.
- 5
Add tomato paste and broth, stir to mix in.
- 6
Add rice, corn and black beans.
- 7
Stir, bring to simmer then cover and lower heat to medium low (simmering gently). Cook 15 minutes.
- 8
Remove lid, quickly stir through green onion and HALF the cheese.
- 9
Smooth top then sprinkle on remaining cheese. Cover and leave for 1 minute just to melt cheese.
- 10
Remove from stove and serve immediately, garnished with more green onion if desired.