Mexican Ground Beef And Rice Food

BEEF TACO RICE SKILLET

Steps:

• In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
• Stir in taco seasoning mix, water, salsa and corn. Heat to boiling; stir in rice. Boil 1 minute; remove from heat. Cover; let stand 8 minutes.
• Fluff rice mixture with fork; sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted. Sprinkle lettuce around edge of skillet; sprinkle tomato in circle next to lettuce. Serve with sour cream.

MEXICAN RICE

Steps:

• In a medium stock pot, brown the ground beef over medium heat. Drain any fat. Add onion and green pepper. Cook until onion is tender.
• Stir in the beef broth, corn, tomatoes with green chile peppers and tomato sauce. Add salsa, chili powder, paprika, garlic powder, salt, pepper and cilantro. Mix thoroughly. Bring to a boil and stir in rice.
• Cover and cook until rice is done, about 25 minutes.
• Sprinkle Cheddar cheese over the mixture and continue cooking 10 minutes, or until cheese is melted.

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.

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 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.

ONE POT MEXICAN BEEF AND RICE CASSEROLE

Steps:

• Heat olive oil in a large skillet over medium high heat. Add ground beef, onion and garlic. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat. Stir in rice, vegetable broth, beans, Ro*Tel®, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 16-18 minutes. Stir in lime juice and cilantro. Remove from heat and top with cheeses. Cover until cheese has melted, about 2 minutes. Serve immediately, garnished with tomato, if desired.

ONE POT MEXICAN GROUND BEEF AND RICE

Steps:

• Place a large saute pan on the stove over medium-high heat and add a dab of butter or margarine to the pan.
• Cook the ground beef in the saute pan.
• Add diced onions to the pan while the ground beef is cooking.
• Continue cooking the ground beef and onions, being sure to crumble the ground beef well.
• Once the ground beef is fully cooked, drain the grease from the pan.
• With the pan still over medium-high heat, add the condensed chicken broth and water to the pan.
• Add the instant rice to the pan.
• Stir gently until all of the rice is submerged in the liquid.
• Leave the dish to simmer, stirring occasionally, until all of the liquid is absorbed by the rice.
• Add the salsa, chili sauce, canned corn, chopped green chilies and taco seasoning to the pan.
• Do not drain the canned corn and canned green chilies before adding them to the pan.
• Stir well.
• Leave the dish to simmer for a few minutes and then remove the pan from the heat.
• Add two cups of the shredded cheese to the pan.
• Stir until the cheese is fully combined with the ground beef and rice mixture.
• Sprinkle the remaining cup of shredded cheese on top but this time do not stir it in.
• Sprinkle the dried chives on top of the cheese.
• Leave the dish to sit for a few minutes to allow the cheese on top to melt.
• Serve and enjoy!

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 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.

MEXICAN BEEF AND RICE CASSEROLE

Steps:

• Preheat the oven to 375F°F.
• Spray a 9 x 13-inch baking dish and set aside.
• In a large frying pan, cook white onion and garlic with olive oil over high heat until the onions have softened and the garlic is just starting to brown. Pour the onion mixture into the prepared baking dish.
• Using the same frying pan, cook ground beef over high heat. Break up beef into crumbles while baking. Be careful not to overcook, it shouldn't be crispy.
• Once the meat has thoroughly cooked, drain off a bit of the grease and then pour it into the baking dish.
• Add corn, black beans, taco seasoning, salsa, uncooked minute rice, and 1 cup of shredded cheese to the baking dish and stir well to mix. Leave the remaining cheese for the top.
• Pour chicken broth over ingredients and mix well.
• Cover baking dish with foil and bake for 35 minutes.
• Remove from the oven and check that the rice has softened. If not, place it back into the oven for an additional 5 minutes and check again. If the rice has softened, remove all foil and sprinkle the remaining 1 cup of cheese over top of the casserole, and bake uncovered for an additional 5 minutes to melt the cheese.
• Serve hot.

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!

MEXICAN RICE CASSEROLE WITH GROUND BEEF

Steps:

• Preheat the oven to 350 degrees. Prepare rice per instructions. While the rice is cooking heat the olive oil in a large skillet over medium heat. Once the skillet is hot, add the ground beef, making sure to break it up into crumbles. Cook the beef for 3-4 minutes then add the diced onion and all of the seasonings. Stir until well combined and cook for an additional 10 minutes or until the beef is cooked through and the onion is tender. Add the minced garlic and cook, stirring constantly for an additional 60 seconds. Add the cooked rice, drained and rinsed black beans, tomato sauce and a bit of cilantro (reserving some for garnishing) to the beef and onion mixture. Mix the ingredients thoroughly, taste and re-season if needed.
• Coat a large baking dish with cooking spray and pour the rice mixture into the dish, spreading it evenly. Place the tomato slices on top of the rice mixture then top with cheddar cheese.
• Spray a piece of tin foil with cooking spray (so the cheese won't stick) and cover the baking dish. Bake for 20 minutes then remove the tin foil. Bake for an additional 5-7 minutes or until the cheese is melted and golden brown. Remove from the oven and let sit for 5 minutes before slicing. Top with a dollop of sour cream and the remaining chopped cilantro. Enjoy.

MEXICAN GROUND BEEF AND CHEESE BAKED RICE

Steps:

• Set oven to 350 degrees.
• Heat oil in a very large oven-proof skillet with tight fitting lid or a Dutch oven with lid over medium heat.
• Add in onions and green peppers with dryed chili pepper flakes; saute for about 3 minutes.
• Add in garlic; cook 2 minutes.
• Add in ground beef with taco seasoning mix; cook, stirring with a wooden spoon until browned.
• Season beef mixture with seasoning salt and black pepper (or cayenne pepper) then add in Parmesan cheese; mix to combine.
• Add in rice, sliced olives and mushrooms; cook 2 minutes, stirring.
• Add in broth; bring to a simmer and cook for 2-3 minutes.
• Transfer the mixture to a baking dish (large enough to hold the mixture).
• Cover with a tight-fitting lid and bake for about 30-35 minutes or until rice is desired tenderness.
• Uncover and sprinkle with grated cheddar cheese cover and return to oven to bake for about 5-10 minutes until cheese is melted.
• Delicious!

MEXICAN GROUND BEEF CASSEROLE

Steps:

• Preheat the oven to 350°F. Coat a 9×13-inch pan or 2-quart baking dish with nonstick spray and set aside.
• Meanwhile, in a very large skillet, heat the oil over medium heat. Add the beef and, using a spatula, press the beef into an even, flat layer in the pan. Let cook untouched for 4 minutes.
• Stir the beef, breaking it up, and continue cooking until the meat is cooked through, about 3 minutes.
• Stir in the salsa and bring to a boil. Cook, stirring occasionally, until the liquid is cooked off, about 20 minutes.
• Add the beans and cook until heated through, about 3 minutes. Remove from the heat.
• Add the tortilla chips to the prepared pan or baking dish. Top with the beef mixture and cheese.
• Bake until heated through, about 20 minutes.

MEXICAN GROUND BEEF AND RICE

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients (oops, no photo, my bad).
• 3. Add the stock or water to a skillet over medium heat.
• 4. When the liquid begins to simmer, add the ground beef.
• 5. Cook until the beef has browned and the water has evaporated.
• 6. Chef's Note: Use a wooden spoon to break up the ground beef.
• 7. Add 1/4 cup of the enchilada sauce to the beef, and stir to combine.
• 8. Place a rack in the middle position, and preheat the oven to 390f (200c).
• 9. Add the rice to the remaining enchilada sauce. and then add to an ovenproof serving dish.
• 10. Chef's Tip: In order for the rice to cook properly the sauce should be boiling hot when you add the rice.
• 11. Add the beef mixture over the top.
• 12. Cover with the two cheeses.
• 13. Place in the preheated oven and bake for 20 to 25 minutes, or until the cheese is nice and bubbly.
• 14. PLATE/PRESENT
• 15. Remove from the oven.
• 16. Add the sliced black olives to the top.
• 17. Serve with some nice warm tortillas, and sour cream. Enjoy
• 18. Keep the Faith, and keep cooking.