Are you looking for a delicious and easy midweek dinner idea? Look no further than this flavorful Mexican Beef Casserole recipe! Rice is perfectly cooked with beef, kidney beans and fragrant Mexican spices, all in one pot! Stir through cheese and add your favourite toppings right before serving. This hearty casserole is the perfect meal to satisfy your craving for delicious Mexican food, and since everyone can customise their plate with their toppings of choice, this is sure to become a family favourite. I’ve included my favourite topping suggestions in the recipe, but feel free to get creative with this one.
Can you make Mexican Beef Casserole ahead of time?
Yes, you can refrigerate the cooked Mexican Beef Casserole for up to 3 days or freeze for up to 2 months. Thaw completely overnight in the fridge to use.
Is Mexican Beef Casserole suitable for leftovers?
Yes, Mexican Beef Casserole is great for leftovers. Refrigerate for up to 3 days. Reheat in the microwave.
PrintMexican Beef Casserole
- Total Time: 35 mins
- Yield: 4-6 1x
Ingredients
- 2 tbsp olive oil
- 1 onion, finely diced
- 1 tsp garlic, freshly minced
- 500 g regular beef mince/ground beef
- 1 tbsp paprika
- 1 tbsp ground cumin
- 1 tbsp onion powder
- 1 tsp ground coriander
- 1 tsp dried oregano
- 1 tsp salt
- 2 tbsp tomato paste
- 400 g canned kidney beans (or any beans of choice)
- 1/2 cup frozen corn kernels
- 2.5 cups beef stock
- 1 1/4 cup jasmine or basmati rice
- 1 cup tasty cheese/cheddar, freshly grated
To serve
- 1 cup sour cream
- 1/4 red cabbage, shredded
- 1 cup cherry tomatoes, halved
- 1/4 fresh coriander/cilantro leaves (optional)
- Red and green chilli, sliced (optional)
- Lime wedges (optional)
Instructions
- Heat the olive oil on high heat in a large skillet. Add the onion and garlic. Cook for 2 minutes until softened.
- Add the beef mince and cook for 2-4 minutes or until browned, breaking it up as you go.
- Add the paprika, cumin, onion powder, ground coriander, oregano and salt. Stir for 30 seconds to coat the beef and onion mixture.
- Stir through the tomato paste, then add the kidney beans and corn. Cook, stirring for 1 minute.
- Add the beef stock and rice. Bring to a boil and then reduce to the lowest heat setting, cover with a lid and cook for 15 minutes.
- Once cooked, remove from the heat. Leave the lid on for 5 minutes.
- Stir through the tasty cheese and sprinkle with your favourite toppings!
Notes
MAKE AHEAD
Refrigerate the cooked Mexican Beef Casserole for up to 3 days or freeze for up to 2 months. Thaw completely overnight in the fridge to use. Reheat in the microwave.
LEFTOVERS
Refrigerate the cooked Mexican Beef Casserole for up to 3 days and reheat in the microwave.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: mexican, beef, casserole
- Method: pan
- Cuisine: Mexican
lkschneider47 says:
Not sure why I have never thought to make this as a one pot meal before since I make the components separately pretty often and then make bowls. The one pot makes it so much easier and it takes even better. Yum!
aliesha_sarno says:
This is so yummy! I have tried so many of your recipes in the last 3 weeks and none of which have disappointed! Thank you for sharing 🙂
melissa says:
This has become a regular meal for us, and we can usually make it stretch two meals for our family.
soniagarreffa says:
My family loves this! However I made it even simpler i used brisket and threw everything in a cast iron pot and cooked in the oven on 150 for 4 hours – shred it up then let it rest for 30 mins before severing.