• Home
  • Services/Classes
  • Food Writing
  • Cookbooks
  • Travel
  • Sources/Links
  • Contact

Mexican Casserole with Beef and Rice

April 13, 2011 | Meat & Poultry, One Dish Meals

How many readers out there ever had a dish called Texas Hash from the Betty Crocker cookbook? This was my mom’s version of Tex-Mex food when we were kids, yet the recipe includes only 1 teaspoon of chili powder, no cumin or cilantro or coriander, and no chiles. It’s a reminder of how much bolder cooking has become over the years. Well this recipe is a 2011 version of that Texas Hash, but amped up for today’s palates.I decided on using a hearty rice blend instead of plain white or brown rice, but you can choose what suits you – just cook the rice first to al dente before mixing it in with the other ingredients.You can use either ground beef or bison for this recipe – or ground turkey or pork for that matter, although that will change the flavor profile a bit. Brown it up well in a pan and drain off excess fat. Add both the cooked beef and rice to a large bowl along with a can of pinto or black beans……and add a can of diced tomatoes along with the juice. I used up the last of my frozen ones and if you use frozen ones, drain off the tomato water liquid, add the tomatoes themselves, and add in about a cup of tomato sauce.Add in a cup of green chile – either from a can or jar like I had in the fridge, or dice roasted green chiles. You can add more or less chiles depending on the heat you want in the dish.Dice up two peppers (any color will do)……and a large onion, and saute them together with a little olive oil just to get the slightly soft. Add them to the bowl with everything else.Finally add in about 3 scallions sliced up along with the spices – chili powder, cumin, coriander, salt and pepper. You can also add in some fresh chopped cilantro if you’d like.Mix everything together gently and pour it into a 13 x 9 baking dish that you have sprayed with cooking spray.I love this mixture of meat, beans, and veggies, and if you don’t feel like making a casserole, this could easily be a filling to stuff peppers or for burritos or enchiladas.But if you’re making a casserole you’ll want to top it with grated cheese – I like sharp cheddar because it adds more flavor (so you don’t feel you need to eat as much of it), but use jack cheese or something else if you prefer.When it comes out of the oven all hot an cheesy like this, let it sit for a few minutes before trying to serve it up. The casserole that I made is loose – if you want it to hold together more, add about 1/4 cup flour to the mixture before you pour it into the casserole dish, or increase the amount of rice a bit. This will freeze well, which is why I made enough for eight people even though there are only two of us home!

Mexican Casserole with Beef and Rice
 
Prep time
Cook time
Total time
 
Recipe type: Entree
Serves: 8
Ingredients
  • 1 cup rice (any variety)
  • 2 pounds ground beef (or bison)
  • 1 can pinto or black beans
  • 1 tablespoon extra virgin olive oil
  • 2 peppers, and color, diced
  • 1 large onion, diced
  • 1 can diced tomatoes
  • 4 green onions, sliced thin
  • 1 cup green chile
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • ½ cup minced cilantro, optional
  • 4 ounces shredded cheddar cheese (or jack)
Instructions
  1. Cook rice according to package directions until just al dente. Drain, if needed, and set aside.
  2. Brown beef or bison in a large skillet until no pink remains; drain excess fat and add to rice in a large bowl along with beans.
  3. Heat oil in the same skillet and cook peppers and onions until slightly softened, about 5 minutes; add to beef mixture.
  4. Add all remaining ingredients to beef mixture except cheese and stir gently to mix well.
  5. Pour beef mixture into a greased 13 x 9 baking dish and top with grated cheese.
  6. Cover and bake at 375 until bubbly throughout and cheese has melted, about 40 minutes.
  7. Let stand a few minutes before serving.
  8. Top with fresh cilantro and avocado if desired.
Notes
If you desire a casserole that holds together more when serving, add ¼ cup of flour to the meat and vegetable mixture before pouring it into the baking dish.

 

Leave a Reply

Rate this recipe:  



Restaurant Reviews

  • chinese takeout
  • earls kitchen
  • row 14 grilled avocado vegetarian entree
  • linger denver ceviche with taro chips and avocado
  • mustard's chili dog with a taste of fries
  • acorn denver saffron risotto with tomatoes basil-1
  • atticus BLT

My Cookbooks

TASTING_COLORADO_FRONTCOVER

Taste_of_Washington_FRONTCOVER

Search by Ingredient

almonds apples arugula Asian asparagus avocado bacon balsamic basil beans beef beets bison braising broccoli brunch butter cabbage cake carrots celery cheese chicken chiles chili chocolate cilantro coconut cookbook cookies corn cranberries CSA cucumber curry dips eggplant eggs fennel feta cheese gardens garlic giveaway goat cheese grains grilling herbs ice cream Italian kale lamb leeks leftovers lemon lime Mexican mint muffins mushrooms nuts oats olive oil onions orange pancetta parsley peppers pesto pickles pine nuts pizza plums pork potatoes quinoa rice ricotta roasting salmon sausage shrimp soy spaghetti spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar yogurt zucchini

About Michele



Chef Profile - CO Homes & Lifestyles

CHL with books 7-2014
Get the Cooking with Michele ® Newsletter
Email:

International Food Blogger Conference 2014 Seattle

Get Involved


Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.


my foodgawker gallery




Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School



MyFreeCopyright.com Registered & Protected

Archives