Mexican Beef and Rice Casserole

Ingredients

• 1 pound Ground Sirloin Beef (90% lean; can substitute ground chuck, turkey, chicken or pork)
• 1 tablespoon Olive Oil (Optional if using fattier meat)
• 1 cup Onion (Diced; about 1 medium onion)
• 2 cloves Garlic (Minced; can use 1 tsp garlic paste)
• 1 cup Corn (Canned, drained)
• 1 cup Black Beans (Canned, drained and rinsed)
• 1 packet Taco Seasoning (Store‑bought; about 1 oz)
• 1 cup Chunky Salsa (Mild or medium, any brand)
• 2 cups Instant (One‑Minute) Rice (Uncooked; any brand)
• 1 cup Chicken Broth (Low‑sodium; can use bouillon + water)
• 2 cups Mexican Blend Shredded Cheese (Can substitute mozzarella, Monterey Jack, or cheddar)
• 1 spray Nonstick Cooking Spray (For greasing casserole dish)

Instructions

1. Heat Skillet

   Place the cast iron skillet over medium‑high heat and drizzle 1 tablespoon of olive oil (or skip if using fattier meat).

   Time: PT2M

2. Brown Ground Beef

   Add the ground sirloin beef to the hot skillet, breaking it up with a spatula. Cook, stirring occasionally, until no pink remains, about 3 minutes.

   Time: PT3M

3. Sauté Onion and Garlic

   Push the cooked meat to the sides of the pan, creating a well in the center. Add a little more oil if needed, then add the diced onion and minced garlic. Cook, stirring, until the onion becomes semi‑translucent, about 4 minutes.

   Time: PT4M

4. Transfer to Casserole Dish

   Turn off the stovetop. Lightly spray a 9x13‑inch casserole dish with nonstick cooking spray and spread the meat mixture evenly inside.

   Time: PT2M

5. Add Remaining Ingredients

   Stir in the drained corn, drained black beans, taco seasoning packet, chunky salsa, instant rice, and half of the shredded cheese. Mix until everything is evenly incorporated.

   Time: PT5M

6. Add Chicken Broth

   Pour 1 cup of chicken broth (or bouillon‑water mixture) over the casserole contents and give a final stir to combine.

   Time: PT2M

7. Bake Covered

   Cover the casserole tightly with aluminum foil and bake in a preheated 375°F oven for 30 minutes.

   Time: PT30M

   Temperature: 375°F

8. Add Remaining Cheese and Finish Baking

   Remove the foil, sprinkle the remaining shredded cheese over the top, and return the dish to the oven uncovered for an additional 5 minutes, or until the cheese is melted and bubbly.

   Time: PT5M

   Temperature: 375°F

9. Rest and Serve

   Allow the casserole to rest for 5 minutes before serving so the flavors settle and the dish firms up slightly.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

60 g

Fat

20 g

Fiber

5 g