- 1 tablespoon olive oil
- 1 large onion (chopped)
- 2 cloves garlic (minced)
- 1 pound ground beef
- 1 red pepper (diced)
- 1 yellow pepper (diced)
- 1 tablespoon tomato paste
- 1 tablespoon taco seasoning
- salt & pepper (to taste)
- 1 cup rice (I used long grain white rice and the package said it cooks in 12 minutes)
- 1.5 cups broth (or more if it seems dry)
- 1 jar (16-oz) chunky salsa
- 1 can (15-oz) black beans
- 1 cup sweet corn (canned OR frozen)
- Shredded cheese, lime wedges, sour cream, chopped tomatoes, cilantro, avocado, tortilla chips…. (optional, to serve)
- Brown meat: Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 2 minutes. Add the garlic and beef and cook until browned. Stir in the diced peppers and cook for 1 more minute.
- Add remaining ingredients: Stir in the tomato paste, taco seasoning, salt and pepper. Cook for 1 minute. Add the rice, broth, salsa, black beans and corn and stir well.
- Cook: Bring to a simmer, cover the skillet with a lid, reduce the heat and gently cook for around 15 minutes, or until cooked through. Add more broth if necessary.
- Serve: Top with shredded cheese and cover for another 2 minutes, if you like. Serve with your favorite toppings.
How to serve this Mexican rice casserole:
We like topping the dish with cheese once it’s done cooking, but that’s entirely optional! But, ahem, highly encouraged.
My husband and I enjoy squeezing some lime on top, our 4 year old basically eats her lime wedge in its entirety, and the 2 year old will claim the entire avocado I chopped as a topping for herself…
Hey, we make it work somehow 😉
More easy and delicious rice recipes you’ll love:
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P.S: Check out our collection of easy dinner recipes with ground beef for more ideas!