The Mexican Pot Casserole is a super flavorful, quick and easy ground beef recipe! Your whole family will love this delicious casserole with beef, rice, corn and lots of taco flavor!
This casserole tastes like rice from your favorite Mexican restaurant. Except that it turns into a full, filling meal in 30 minutes or less! This rice casserole has always been a staple at my house, we can all agree.It was something I folded and baked. Until I realized I could make a kitchen utensil out of it. No wonder I’m a bit obsessed with one-dish meals. Then there’s my other love affair with Mexican food. Then you know I couldn’t resist icing my two loves together in one pot for the ultimate Mexican casserole.
INGREDIENTS
- 1 kg minced meat
- 1 small onion, diced
- Salt &
paprika to taste • 2 tablespoons taco seasoning
- 1 teaspoon garlic powder
- 1 cup white long grain rice
- 1 1/2 cups beef broth
- 1 15 ounce can corn, drained
- 8 ounces
tomato sauce • 1/ 2 cup
sauce • 1 cup grated
cheese TO MAKE A POT OF UNCOOKED
MEXICAN RICE 1. In a large skillet, cook ground beef and onions over medium-high heat, with salt and pepper to taste, until meat is no longer pink . Drain fat if necessary.
- Return the pan to the oven and sprinkle the beef with the garlic powder and taco seasoning.
- Combine rice, broth, corn, tomato sauce and salsa.
- Bring the mixture to a boil. Cover, reduce heat, and simmer until rice is tender, 18 to 20 minutes.
- Sprinkle with cheese and put the lid back on the pan and let sit for 2-3 minutes until cheese melts.
