ONE-POT MEXICAN RICE CASSEROLE

No more boring recipes for ground beef….. Start the week off right with this very flavorful Mexican casserole made with ground beef! This rice casserole is rich, cheesy, and stuffed to the brim with huge Mexican flavors thanks to the corn, capsicum/bell peppers, and black beans that it contains.

You could serve this meal on its alone, or you could add some crispy tortillas, which are usually a hit with my children. If you do not consume dairy products, you do not need to include the cheese in the dish since it is not necessary. You may also use vegan cheese that has been shredded in its place.

The only thing you really need to watch out for when following this recipe is making sure the rice is cooked for the appropriate period.

HERE’S WHAT I USED FOR MAKING THIS MEXICAN CASSEROLE WITH RICE:

450 grams.Of ground beef.
1 small diced onion.
Salt and pepper, to taste
2 small spoons.Of taco season.
1 small spoon.Of garlic powder.
White rice, I prefer the one with Long grain; I used 1 cup.
1 1/2 Cup.Of beef broth.
Canned corn, I used a medium can – drained.
Tomato sauce; I used 1 medium can.
1/2 Cup.Of salsa.
1 Cup.Of grated cheese.

PREPARATION:

1st Step – In a large pan over medium-high heat, cook the ground beef and onion together while seasoning with salt and pepper to taste until the meat is no longer pink. Whenever it’s required, drain the grease.

2nd Step – Now put the pan back on the burner and season the steak with garlic powder and taco seasoning while it cooks.

3rd Step – Start a boil with the ingredients. Rice should be cooked for 18 to 20 minutes with the lid on, the heat turned down, and the rice simmering.