Mexican Beef Casserole
Servings: 4 servings
Calories: 933kcal
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.
Ingredients
- 2 tbsp olive oil
- 1 brown onion, finely diced
- 1 tsp freshly grated garlic
- 500 g 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
- 400 g canned kidney beans (or any beans of choice)
- 75 g frozen corn kernels
- 625 ml beef stock
- 230 g jasmine or basmati rice
- 125 g freshly grated cheddar
To serve
- 250 g sour cream
- ¼ red cabbage, shredded
- 150 g cherry tomatoes, halved
- ¼ bunch fresh coriander (cilantro), leaves picked (optional)
- Red and green chilli, sliced (optional)
- Lime wedges (optional)
Instructions
- Cook the base veggies – 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.
- Add the beef – Add the beef and cook for 2–4 minutes or until browned, breaking it up as you go.
- Add the seasonings – Add the paprika, cumin, onion powder, ground coriander, oregano and salt. Stir for 30 seconds to coat the beef and onion mixture.
- Add the tomato paste and veggies – Stir through the tomato paste, then add the kidney beans and corn. Cook, stirring, for 1 minute.
- Cook – 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.
- Rest – Once cooked, remove from the heat. Leave the lid on for 5 minutes.
- Serve – 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, or freeze for up to 2 months. Thaw completely overnight in the fridge to use. Reheat in the microwave.Nutrition Facts
Mexican Beef Casserole
Amount per Serving
Calories
933
% Daily Value*
Fat
57
g
88
%
Saturated Fat
28
g
175
%
Trans Fat
2
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
19
g
Cholesterol
184
mg
61
%
Sodium
1851
mg
80
%
Potassium
1496
mg
43
%
Carbohydrates
49
g
16
%
Fiber
14
g
58
%
Sugar
13
g
14
%
Protein
50
g
100
%
Calcium
440
mg
44
%
Iron
10
mg
56
%
* Percent Daily Values are based on a 2000 calorie diet.
Scan for full recipe:
