Mexican Rice Cheesy Casserole

Think of this Rice Casserole as a “Naked Burrito”. Ground beef is seasoned with Mexican flavors and topped with melted cheese for a hearty dinner that reheats beautifully.

This Beef and Rice Casserole is an easy weeknight dinner you can have on the table in no time at all!

From the freezer, I thawed about 1 1/2 pounds of pre-cooked and frozen ground beef. (This is a great time saver for work night cooking).

The rest of my ingredients included El Pato Mexican tomato sauce (can pack some heat) and regular tomato sauce, olive oil, onion, garlic, an orange bell pepper (that was nearing the end of it’s life).
My cilantro is thriving in my herb garden, so I cut what I needed.  I decided to mix up a large batch of my own Mexican spices, for future use (why buy it?) so that I can use this for other quick Mexican inspired meals:

Cumin, garlic powder, paprika, chili powder and oregano… I save spice jars for my own blends.
I love the colors!

While the rice was cooking (40 minutes of time) I prepared the meat mixture:

Since the meat was pre-cooked, I shoved it off to the side of my non-stick skillet, and I cooked the onion and bell pepper with a little olive oil. Fresh garlic was added, for just 1 minute and then the meat was combined with the cooked vegetables. I added 1 Tablespoon of my Mexican Seasoning. Wow, that smelled good!

Now, for the liquids– one small can of diced green chili and then the tomato sauces were added (I like a combo if El Pato sauce and regular tomato sauce– the heat is just right). I didn’t have fresh tomatoes, so I used one can of petite diced cut tomatoes. I was so tempted to add corn and sliced black olives, but I resisted. Next time…

I added about 2 cups of brown rice, fresh cilantro, and gave this a stir…

After tasting the meat filling, it was perfect. I didn’t feel a need to add salt, pepper or red pepper flakes. Then into a baking dish (coated with olive oil spray)…

Last, a nice layer of cheddar and Monterey Jack was added. You can use any kind of cheese, but this is what I had on hand.

Coat the pan with non-stick cooking spray,  so that the cheese won’t stick.

Into the oven at 350F it went, for 20 minutes. That gave me time to tidy up the kitchen, and whip up some guacamole (I use avocado, salt and pepper, fresh lime juice and a smidgen of minced garlic (or garlic powder).

TASTING NOTES: This recipe is Mexican comfort food, and definitely one worthy of an encore.

Print Recipe

No ratings yet

Mexican Rice Cheesy Casserole

Think of this Rice Casserole as a "Naked Burrito". Ground beef is seasoned with Mexican flavors and topped with melted cheese for a hearty dinner that reheats beautifully.

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Course: Main Course

Cuisine: Mexican

Keyword: Mexican Rice Casserole

Servings: 6

Author: Debby – www.AFeastfortheEyes.net

Ingredients

• 1/2 cups white or brown rice prepared per instructions
• 1 teaspoon olive oil
• 1 pound lean ground beef
• 1 small sweet yellow onion diced
• 3 cloves garlic minced
• 1 bell pepper chopped (red, orange or yellow)
• 1/2 to 1 teaspoon crushed red pepper flakes optional
• Sea salt and fresh cracked pepper to taste
• 1 15-ounce can black beans, drained and rinsed
• 1 15-ounce can diced tomatoes
• 1 7.5-ounce small can tomato sauce
• 1 small can El Pato Mexican tomato sauce
• 1 small can mild green chilis
• 3 to 4 tablespoons fresh cilantro chopped (divided)
• 1 cup each shredded cheddar and Monterey Jack cheese

FOR THE MEXICAN SEASONING (Optional, can use taco seasoning as well):

• 1 tablespoon chili powder
• 1 tablespoon dried cumin
• 1 tablespoon garlic powder
• 1 tablespoon dried oregano
• 1 tablespoon paprika
• Store in an air tight container. Great spices for making tacos too.

GARNISHES:

• Sour cream
• Salsa
• Guacamole

Instructions

• Preheat the oven to 350°F. Prepare rice per instructions.
• While the rice is cooking heat the olive oil in a large skillet over medium heat.
• Once the skillet is hot, add the ground beef, breaking it up into crumbles.
• Cook the beef for 3 to 4 minutes, until no longer pink
• Add the diced onion and bell pepper and 1 tablespoon of the Mexican seasoning mix and red pepper flakes (if desired). NOTE: Taste for seasoning, and add more to your taste preference.
• Stir until well combined and cook for an additional 10 minutes or until the beef is cooked through and the onion and bell pepper is tender.
• Add the minced garlic and cook until fragrant– about 1 minute.
• Add the drained and rinsed black beans, tomato sauces, diced tomatoes, diced pepper and a bit of cilantro (reserving some for garnishing) to the beef and onion mixture.
• Add the cooked rice.
• Mix the ingredients thoroughly, taste and re-season if needed.
• Coat a large baking dish with cooking spray and pour the rice mixture into the dish, spreading it evenly.
• Top with cheddar and Monterey Jack cheese.
• Spray a piece of tin foil with cooking spray (so the cheese won’t stick) and cover the baking dish.
• Bake for 20 minutes then remove the tin foil.
• Bake for an additional 5 to 7 minutes or until the cheese is melted and golden brown.
• Remove from the oven and let sit for 5 minutes before slicing.
• Top with a dollop of sour cream and additional garnishes (guacamole and/or salsa) and the remaining chopped cilantro.

Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!

Share:

Pinterest

Facebook

Google

Twitter

Linkedin

Email