Mexican Casserole
This Mexican casserole packs in ground beef, rice, peppers, onions, pinto beans, and Mexican flavors for an easy one-pan meal.
Servings: 6
Ingredients
- 1 lb. ground beef we used 93/7% fat
- 1 tablespoon minced garlic
- 1 large green pepper diced
- 1 large red pepper diced
- 1/2 large white onion diced
- 1.5 cups minute white/brown rice* THIS is the brand we used. Either white or brown will work
- 2 cups beef broth chicken broth works too
- 1 15-oz. can tomato sauce
- 1 4-oz. can green chiles
- 1 15-oz. can pinto beans drained and rinsed
- 1 15-oz. can sweet corn drained and rinsed
- 2 tablespoons chili powder
- 2 teaspoons garlic powder
- 1/2 tablespoon ground cumin
- 1/2 teaspoon salt
- 1 cup shredded Mexican cheddar cheese
Instructions
- Prep: First, preheat the oven to 375ºF and spray a 9x13-inch casserole dish with nonstick cooking spray.
- Brown Ground Beef: Place ground beef in a frying pan and cook over medium/high heat until fully cooked. It will take around 7-10 minutes. If you used a fattier beef, drain the excess fat from the beef.
- Mix: Transfer cooked meat into the casserole dish and add the rest of the ingredients (minus the cheese) into the casserole dish and mix to combine.
- Bake: Cover casserole dish with tin foil and bake at 375ºF for 45 minutes. Remove from oven, mix, and sprinkle on cheese and bake for an additional 5 minutes, uncovered.
- Let the casserole sit on the stovetop for 10-15 minutes to further thicken up.
Video
[adthrive-in-post-video-player video-id="U1Lo07gj" upload-date="2021-02-27T10:00:00.000Z" name="Mexican Casserole" description="This Mexican casserole packs in ground beef, rice, peppers, onions, pinto beans, and Mexican flavors for an easy one-pan meal. "]
Notes
- As your leftover casserole sits in the fridge overnight, it will thicken.
- On March 26, 2020, we slightly reduced the amount of beef broth from the feedback we received from readers.
Nutrition
Calories: 349kcal | Carbohydrates: 41g | Protein: 22g | Fat: 13g | Fiber: 5g | Sugar: 3g