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
- Cook rice according to package directions until just al dente. Drain, if needed, and set aside.
- 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.
- Heat oil in the same skillet and cook peppers and onions until slightly softened, about 5 minutes; add to beef mixture.
- Add all remaining ingredients to beef mixture except cheese and stir gently to mix well.
- Pour beef mixture into a greased 13 x 9 baking dish and top with grated cheese.
- Cover and bake at 375 until bubbly throughout and cheese has melted, about 40 minutes.
- Let stand a few minutes before serving.
- 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.