Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, finely diced
- 1 tsp garlic, freshly minced
- 500 g (1 lb) 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 (14 oz) canned kidney beans (or any beans of choice)
- ½ cup (70 g) frozen corn kernels
- 2.5 cups (2o fl oz) beef stock
- 1 ¼ cup (45 g) jasmine or basmati rice
- 1 cup (110 g) tasty cheese/cheddar, freshly grated
To serve
- 1 cup (240 g) sour cream
- ¼ red cabbage, shredded
- 1 cup (170 g) cherry tomatoes, halved
- ¼ 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