Mexican Beef and Rice Casserole Recipe
Mexican Beef and Rice Casserole Recipe is a flavorful, easy-to-make dish featuring ground beef, taco seasoning, spinach, corn, fire-roasted diced tomatoes, salsa, Mexican cheese blend, and rice. Cooked to perfection with chicken broth and topped with fresh cilantro. Ideal for a quick and satisfying family meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 1 pound ground beef
- 1 tablespoon taco seasoning
- 1 bunch spinach (ends trimmed and roughly chopped)
- 1 cup frozen corn kernels
- 14 ounce fire roasted diced tomatoes (1 can, can substitute with regular diced tomatoes)
- ½ cup salsa (store bought)
- 2 cups Mexican 4 cheese blend (shredded)
- 1 cup long grain rice (uncooked)
- 2 cups chicken broth (low sodium)
- 2 tablespoons fresh cilantro (chopped)
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, cook ground beef over medium heat until browned. Drain excess fat.
- Add taco seasoning to the beef and mix well.
- Stir in spinach, corn, diced tomatoes, and salsa. Cook until spinach is wilted.
- In a large mixing bowl, combine beef mixture, uncooked rice, chicken broth, and 1 cup of cheese. Mix well.
- Transfer mixture to a greased casserole dish. Cover with foil.
- Bake for 45 minutes. Remove foil, sprinkle remaining cheese on top, and bake for an additional 10-15 minutes until cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
- For extra heat, add chopped jalapeños or a dash of hot sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg