Mexican Beef Casserole Recipe

Are you looking for a delicious and easy midweek dinner idea? Look no further than this flavorful Mexican Beef Casserole! 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 ideal 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.

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Mexican Beef Casserole Recipe

Mexican Beef Casserole

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5 from 3 reviews

Mexican Beef Casserole is a delicious, one-pan easy option for a satisying family midweek dinner. Only simple, low-cost ingredients are needed and it’s all ready in just 35 minutes.

  • Total Time: 35 mins
  • Yield: 4-6 1x

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 1 tsp freshly minced garlic
  • 500 g (1 lb 2 oz) minced (ground) beef
  • 1 tbsp sweet paprika
  • 1 tbsp ground cumin
  • 1 tbsp onion powder
  • 1 tsp ground coriander
  • 1 tsp dried oregano
  • 1 tsp sea salt flakes
  • 2 tbsp tomato paste (concentrated puree)
  • 400 g (14 oz) canned kidney beans (or any beans of choice)
  • ½ cup (75 g) frozen corn kernels
  • 2½ cups (625 ml) beef stock
  • 1¼ cups (230 g) jasmine or basmati rice
  • 1 cup (125 g) freshly grated cheddar

To serve

  • 1 cup (250 g) sour cream
  • ¼ red cabbage, shredded
  • 1 cup (150 g) cherry tomatoes, halved
  • ¼ bunch fresh coriander (cilantro) leaves (optional)
  • Red and green chilli, sliced (optional)
  • Lime wedges (optional)

Instructions

  1. Heat the olive oil in a large, heavy-based frying pan over high heat. Add the onion and garlic. Cook for 2 minutes until softened.
  2. Add the beef and cook for 2–4 minutes or until browned, breaking it up as you go.
  3. Add the paprika, cumin, onion powder, ground coriander, oregano and salt. Stir for 30 seconds to coat the beef and onion mixture.
  4. Stir through the tomato paste, then add the kidney beans and corn. Cook, stirring, for 1 minute.
  5. Add the beef stock and rice. Bring to the boil, then reduce to the lowest heat setting, cover with a lid and cook for 15 minutes.
  6. Once cooked, remove from the heat. Leave the lid on for 5 minutes.
  7. Stir through the 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.

  • Author: Nicole
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Category: mexican, beef, casserole
  • Method: pan
  • Cuisine: Mexican