Mexican Beef and Rice Casserole -- Throwback Thursday
Mexican Beef and Rice Casserole -- Throwback Thursday
Mexican Beef and Rice Casserole
Ingredients
⦁ 1 Tablespoon oil
⦁ 1/2 onion , chopped
⦁ 1 green bell pepper , chopped
⦁ 2 cloves garlic , minced
⦁ 1 pound ground beef
⦁ salt and pepper (to taste)
⦁ 3 Tablespoons taco seasoning (either 1 store-bought packet or homemade)
⦁ 1-1/2 cups red salsa
⦁ 2 Tablespoons tomato paste
⦁ 1 cup ⦁ corn , drained
⦁ 1 (16-ounce) can black beans , drained
⦁ 1 (4-ounce) can green chilies
⦁ 1 cup ⦁ long grain white rice (uncooked)
⦁ 2 cups ⦁ beef broth
⦁ 2 cups shredded Mexican Blend Cheese (Cheddar, Monterrey Jack)
Instructions
0. 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.
1. Add the minced garlic and cook for about 1 minute stirring frequently to prevent the garlic from burning.
2. Add the ground beef and cook for another 5 minutes. After the ground beef is cooked, drain the extra grease.
3. Sprinkle taco seasoning over the cooked ground beef and stir until the ground beef is covered with the taco seasoning.
4. 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.
5. Add the uncooked rice and beef broth.
6. Cover and bring the rice mixture to a boil and then reduce the heat to low and simmer for about 18 to 22 minutes until rice is done.
7. Sprinkle shredded Mexican Cheese over the casserole. Cover for about 3 to 5 minutes to allow the cheese to melt.
8. Garnish with chopped tomatoes, green onions, or cilantro. Serve hot!
How to make MEXICAN RICE | REFRIED BEANS | Carne con Chile!
Green enameled cast iron:
Orange enameled Dutch oven:
INGREDIENTS
Mexican Rice:
1/4 cup of oil
1/4 of an onion
2 cloves of garlic
2 cups of rice
2 tomatoes blended or 8oz can of tomato sauce
4 cups of chicken stock or 4 cups of water + 2tbsps chicken bullion
Refried Beans:
1/4 cup of bacon fat or oil
1/2 of an onion
2 cloves of garlic
1 corn tortilla
2 Chile de arbol
1lb of cooked pinto beans
2 cups of bean broth or stock
Carne con Chile:
Sauce
12 small Roma or 6 regular size Roma
1 Chile negro
1 Chile chipotle
1/2 of an onion
6 cloves of garlic
Salt and pepper
Meat
2 lbs of round roast
2 tsps cumin powder
1 tbsp garlic powder
2 tsps dry oregano
2 tbsps of oil
My Amazon wishlist:
I got the blue enameled Dutch oven at Aldi for $25 and it’s one of those things that comes and goes at ALDIs so I don’t know when they will have it again but here’s their website link for it:
My clay pot is from Mexico so I don’t have links for that!
Cheesy Mexican Beef and Bean Casserole
Molten bubbly pan of beefy Mexican goodness. Scoop with corn chips, wrap in tortillas DIY burrito form, or use as a taco stuffing. SO GOOD!
PRINT RECIPE:
My Mom Teaches Me How to Make MEXICAN / SPANISH RICE (Traditional & Easy Recipe)
Getcha Some APC BBQ Rubs Here:
Join the Pitmaster Class for 25% OFF:
///
Spanish / Mexican rice is one of the best side dishes to serve with homemade meals and barbecue…especially right out of a (nearly) hundred year old dutch oven. In this video my Mom teaches us how she makes her beloved rice recipe for our catering gigs and at home eats. All ingredients included and be sure to stay tuned to the very end for a huge pro-tip about cooking this dish consistently every single time.
HOW TO MAKE PERFECT MEXICAN RICE EVERY TIME: Easy Recipe and Tips for Cooking Delicious Mexican Rice
For years, I struggled to make good Mexican Rice. It was dry or mushy, and always inconsistent...until I learned HOW TO MAKE PERFECT RICE EVERY TIME. In this video, I share my easy recipe, as well as some tips for cooking delicious Mexican Rice. Some of you may call it Spanish Rice. What's funny is, when I was growing up, we just called this, rice. At any rate, read on for the recipe.
Mexican Rice
1 cup long grain rice
2 cups hot water
2 tsp. chicken bouillon
1/4 of an onion, chopped small
1/2 an 8oz. can of tomato sauce
1 tsp. cumin
salt to taste
*You can also add peas, carrots, and corn to Mexican rice, if you choose.
Place skillet on stove over medium high heat and coat the bottom of the pan with oil. Add in rice and brown, stirring continuously to ensure it doesn't burn. As rice begins to turn a light golden color, add in chopped onion and continue stirring until onion is soft and rice is golden. Next, add in the tomato sauce, the salt, the cumin, the hot water, and the chicken bouillon and mix well. (This is the last time you will stir.) When it comes to a boil, reduce the heat to low, cover pan with lid, and let cook untouched for 15 minutes. (Do not remove the lid during this time.) After 15 minutes, remove from stove, but leave lid on, and let sit for 5 to 10 minutes. Then remove lid and fluff rice with a fork. It should be cooked to perfection.
Thanks so much for checking out this video. If it was helpful, be sure to give it a Thumbs Up, and Subscribe to this channel so you don't miss another recipe like it. You can also follow Marcy Inspired on Instagram at or on Facebook at
*All music in this video used with rights from Storyblocks:
1:27 Adventures in Fine Dining