Kittencals Mexi Ground Beef And Rice Food

EASY MEXICAN GROUND BEEF AND RICE

Steps:

• Brown the ground beef and onions in a large skillet by cooking over medium high heat for 4-5 minutes. Once done, drain any excess grease.
• Add the green bell pepper, corn, black beans, ROTEL, broth, taco seasoning, and rice to the skillet and mix well. Turn the heat to high and bring to a boil, then cover and reduce the heat to low. Simmer for 20-25 minutes or until the rice is tender.
• Remove from the heat, then sprinkle the cheddar cheese over the top. Place the lid back on for 1-2 minutes or until the cheese melts.
• Garnish with your choice of fresh chopped cilantro, pico de gallo, sour cream, and fresh lime. Serve warm and enjoy!

MEXICAN GROUND BEEF CASSEROLE WITH RICE (BEEF MINCE!)

Steps:

• Heat oil in a large pot over high heat. Add garlic and onion, cook 1 1/2 minutes until onion is translucent.
• Add beef and cook, breaking it up as you go, until you no longer see raw meat (about 2 minutes).
• Add Mexican Spices and cook for 30 seconds.
• Add capsicum and cook for 1 minute.
• Add tomato paste and broth, stir to mix in.
• Add rice, corn and black beans.
• Stir, bring to simmer then cover and lower heat to medium low (simmering gently). Cook 15 minutes.
• Remove lid, quickly stir through green onion and HALF the cheese.
• Smooth top then sprinkle on remaining cheese. Cover and leave for 1 minute just to melt cheese.
• Remove from stove and serve immediately, garnished with more green onion if desired.

MEXICAN BEEF & RICE CASSEROLE

Steps:

• Heat oven to 375ºF.
• Brown meat in large nonstick skillet; drain. Return meat to skillet.
• Reserve 1 cup cheese for later use. Add remaining cheese and all remaining ingredients to meat; mix well.
• Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
• Bake 40 to 50 min. or until rice is tender. Top with reserved cheese; bake, uncovered, 5 min. or until melted.

MEXICAN BEEF AND RICE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Heat a large skillet over medium-high heat. Add ground beef and start to brown, then add onion, garlic, and taco seasoning. Cook until beef is no longer pink, 5 to 7 minutes. Drain and discard any excess oil. Add beans, tomatoes, spinach, chicken broth, 1 cup Mexican blend cheese, rice, and salsa. Pour into the prepared casserole dish.
• Bake in the preheated oven until rice is cooked, 45 to 50 minutes. Take out of the oven, sprinkle with remaining cheese, and bake until cheese is melted, about 10 minutes more.

MEXICAN GROUND BEEF AND RICE TORTILLA CASSEROLE

Steps:

• Preheat the oven to 400 degrees F/200 degrees C.
• Heat the vegetable oil in a skillet and braise the onion until soft and translucent.
• Add the garlic, chili, garlic powder, and ground beef.
• Stir, add salt and pepper and cook until the beef is brown and cooked through.
• Add the chicken stock, tomato sauce, and salsa sauce. Mix and simmer.
• Add the white beans, then mix and cook for 2-3 more minutes.
• Divide the cooked mixture into three equal parts. Put one-third of it in a round baking dish and spread it in an even layer, then lay one tortilla wrap over it. Add 1/2 cup (125 grams) of cooked rice and spread it in an even layer.
• Continue with one more layer of beef mixture, tortilla wrap, and cooked rice.
• Add the last part of beef mixture and spread it all over.
• Top with shredded mozzarella.
• Bake for 30 minutes.

MEXICAN BEEF AND RICE SKILLET

Steps:

• Brown meat:Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 2 minutes. Add the garlic and beef and cook until browned. Stir in the diced peppers and cook for 1 more minute.
• Add remaining ingredients:Stir in the tomato paste, taco seasoning, salt and pepper. Cook for 1 minute. Add the rice, broth, salsa, black beans and corn and stir well.
• Cook:Bring to a simmer, cover the skillet with a lid, reduce the heat and gently cook for around 15 minutes, or until cooked through. Add more broth if necessary.
• Serve:Top with shredded cheese and cover for another 2 minutes, if you like. Serve with your favorite toppings.

KITTENCAL'S SPICY MEXI SAUSAGE AND RICE CASSEROLE

Steps:

• Set oven to 350 degrees F (set oven to second-lowest rack).
• Generously grease a 13 x 9-inch baking dish.
• In a large skillet cook the sausage meat with onion, bell pepper and garlic until the meat is lightly browned; mix in all remaining ingredients except the shredded cheddar cheese.
• Transfer to prepared baking dish.
• Bake uncovered for 30 minutes.
• Remove and toss with a fork; cover with foil and continue baking for 1 hour or until the rice is soft.
• Sprinkle the top with cheddar cheese is desired.

KITTENCAL'S MEXI GROUND BEEF AND RICE

Steps:

• Heat the oil in a Dutch oven over medium-high heat; add in ground beef with onion, bell pepper, garlic and chili flakes until no longer pink; drain fat, then continue cooking until the meat is browned (this may take 10-12 minutes, the beef must be browned!).
• Mix in the taco seasoning mix until combined.
• Add in all remaining ingredients including the juice from the canned tomatoes; bring to a boil over medium heat stirring constantly.
• Reduce heat to low cover and simmer for about 30-35 minutes or until the rice is tender.

MEXICAN BEEF AND RICE CASSEROLE

Steps:

• In a large skillet, over medium heat, cook the chopped onion, and bell pepper in oil for about 5 minutes or until the onion and bell pepper are softened.
• Add the minced garlic and cook for about 1 minute stirring frequently to prevent the garlic from burning.
• Add the ground beef and cook for another 5 minutes. After the ground beef is cooked, drain the extra grease.
• Sprinkle taco seasoning over the cooked ground beef and stir until the ground beef is covered with the taco seasoning.
• After the ground beef is seasoned and cooked, add the drained corn, black beans, salsa, tomato paste, and green chilies and stir until all ingredients are evenly distributed throughout the dish.
• Add the uncooked rice and beef broth.
• Cover and bring the rice mixture to a boil and then reduce the heat to low and simmer for about 18 minutes.
• Sprinkle shredded Mexican Cheese over the casserole. Cover for about 3 to 5 minutes to allow the cheese to melt.
• Garnish with chopped tomatoes, green onions, or cilantro. Serve hot!

QUICK AND EASY TEX-MEX BEEF AND RICE BAKE

Steps:

• Cook the rice as directed on the package; set aside.
• Preheat the oven to 350 F.
• Lightly grease a 2-quart casserole.
• In a skillet over medium heat, cook the ground beef and onion until beef is no longer pink; add bell pepper and cook, stirring, for 2 minutes longer.
• To the beef, add the beans, tomato sauce, corn, salt and pepper, chili powder, garlic powder, and cumin. Stir in the 2 tablespoons of chopped cilantro. Add the cooked rice and blend well.
• Spoon the mixture into the prepared casserole.
• Bake for 25 minutes.
• Top with the shredded cheese and cook for 5 minutes longer, or until cheese is melted.
• Garnish with more chopped cilantro or chopped green onions, if desired.

GROUND BEEF FRIED RICE

Steps:

• In a large bowl, beat eggs and pepper until blended. In a large skillet, heat 1 tablespoon oil over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. , When eggs are completely cooked, remove from the skillet; cut into strips; return to pan. Stir in the remaining ingredients. Cook and stir over medium-low heat in remaining oil for 5 minutes or until heated through.,