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Mexican Beef Casserole Recipe

Mexican Beef Casserole

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5 from 3 reviews

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

Ingredients

Units Scale
  • 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

  1. Heat the olive oil on high heat in a large skillet. Add the onion and garlic. Cook for 2 minutes until softened.
  2. Add the beef mince 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 a boil and 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 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.

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