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Mexican Rice Casserole

This dish has a lot of room for improvising. First, you start browned ground beef (or chicken, or turkey) and season the meat with a mexican spice blend. Rice is added, with tomatoes and tomato sauce-- then covered with cheese and baked. What a wonderful Mexican comfort food dish. It tastes even better the next day.


½ cups of white or brown rice, prepared per instructions
1 tsp of olive oil
1 lb lean ground beef (I used 96/4)
1 small sweet yellow onion, diced
3 cloves of garlic, minced
1 bell pepper, chopped (red, orange or yellow)
½-1 tsp crushed red pepper flakes (optional)
Sea salt and fresh cracked pepper, to taste
1 15 oz can of black beans, drained and rinsed
1 15 oz. can of diced tomatoes
1 small can of tomato sauce (7.5 oz.)
1 small can of El Pato (Mexican tomato sauce)
1 small can mild green chilis
3-4 tbsp fresh cilantro, chopped (divided)
1 cup each of shredded cheddar and Monterey Jack cheese
Mexican Blend
1 Tbsp chili powder
1 Tbsp dried cumin
1 Tbsp garlic powder
1 Tbsp dried oregano
1 Tbsp paprika
Store in an air tight container. Great spices for making tacos, too.
Sour cream

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Keywords: bake, gratin, ragu, one-pot, hash, one pot, stew, covered, pot pie, goulash