MEXICAN GROUND BEEF CASSEROLE WITH RICE (BEEF MINCE!)
Recipe video above. A big juicy pot of beef and rice loaded with Mexican flavours! The rice is tender and perfectly cooked, and the tomato sauce is generously flavoured with a Mexican Spice mix. A quick dinner made in one pot with not much prep!
Provided by Nagi
Categories Mains
Time 30m
Number Of Ingredients 19
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.
Nutrition Facts : Calories 715 kcal, Carbohydrate 73 g, Protein 45 g, Fat 28 g, SaturatedFat 13 g, Cholesterol 109 mg, Sodium 2039 mg, Fiber 10 g, Sugar 7 g, ServingSize 1 serving
ONE POT MEXICAN GROUND BEEF AND RICE
One Pot Mexican Ground Beef and Rice is a stove top dinner recipe loaded with ground beef, rice, salsa, corn and cheese.
Provided by Erin
Categories Ground Beef Recipes
Time 30m
Number Of Ingredients 12
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!
Nutrition Facts : Calories 743 calories, Carbohydrate 60 grams carbohydrates, Cholesterol 152 milligrams cholesterol, Fat 30 grams fat, Fiber 6 grams fiber, Protein 56 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 2455 milligrams sodium, Sugar 17 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
MEXICAN BEEF & RICE CASSEROLE
Make Mexican Beef & Rice Casserole tonight: a tasty way to make a pound of ground beef serve eight. Mexican Beef & Rice Casserole also freezes well!
Provided by My Food and Family
Categories Special Occasion Recipes
Time 1h15m
Yield 8 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 18 g
MEXICAN BEEF AND RICE CASSEROLE
This Mexican casserole with beef and rice is a super easy recipe for family dinner. Garnish with your favorite toppings. I like to top with shredded lettuce and chopped cilantro! More shredded cheese is always good, too.
Provided by VMB
Categories World Cuisine Recipes Latin American Mexican
Time 1h25m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 423.5 calories, Carbohydrate 36.2 g, Cholesterol 68.2 mg, Fat 20.3 g, Fiber 6.2 g, Protein 24.8 g, SaturatedFat 11.2 g, Sodium 1034.6 mg, Sugar 2.2 g
EASY AND QUICK HAMBURGER AND RICE DINNER
This is a fast dinner. I usually have all of the ingredients on hand for a last minute supper. You can get creative and doctor this up a bit by adding green pepper or other vegetables.
Provided by Jenny Frenny
Categories White Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Brown hamburger and onion over medium heat in a large skillet (one with a lid). Drain off excess fat.
- Add the rice, tomato, water, salt and pepper. Mix well and cover pan with lid. Simmer on low for 10 minutes.
- Check halfway to see if you feel it needs a few tablespoons of water added. Stir and then sprinkle the cheese over top. Don't mix in, allow to melt over top while it finishes simmering.
HAMBURGER SPANISH RICE
Spanish rice recipes are a favorite busy-day dish for my husband and me. Even though we're retired, I often work on crafts or paint right up to mealtime. -Bernice Morris, Marshfield, Missouri
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, brown the beef, onion, green pepper and rice. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes or until the rice is tender.
Nutrition Facts :
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ONE SKILLET MEXICAN BEEF AND RICE - I WASH YOU DRY
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- Cook the onion in a large skillet over medium heat for 1 to 2 minutes, then add the ground beef, using a wooden spoon to break up and crumble. Cook until no longer pink. Drain and discard fat. Return skillet to heat.
- Add the taco seasoning, diced tomatoes, corn kernels, rice and beef broth, stir until combined. Bring to a small boil, reduce heat to a simmer and cover. Cook for 20 minutes, stirring at 10 minutes.
- Stir and top with the shredded cheese. Cover and cook on low for an additional 3 minutes or until cheese is melted. Top with the taco toppings of your choice! Enjoy!
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