Mexican Beef and Rice Casserole – an easy and delicious beef and rice casserole loaded with flavor and packed with some extra veggies.
Oh baby, it’s cold outside. Even on the coldest days of winter the sun is eternally bright in Alberta’s sky, always bringing joy to my heart. But during these long cold winters, even the winter wonderland around me could not bring me out of my hibernating state. All I want to do is curl up on my couch and read a good book. However, every once in a while I do get hungry and those around me get hungry so as it seems sometimes I do have to warm up my kitchen with my cooking and baking.
And on these long and cold winter days I love to make casseroles because they last long and let’s be honest, I love a good cheesy casserole. But casseroles are great because they’re a great way to hide those veggies and greens and trick those picky eaters into eating them without them knowing. What they don’t know won’t hurt them, right? I decided to load this casserole with lots of spinach, corn and an ingredient that has become a favorite of mine, wait for it…. fire roasted tomatoes.
This is a really easy casserole and although I started in a skillet and then moved everything into a casserole dish, you could probably finish this off in your skillet, if your skillet is big enough. I thought it was going to spill in the oven and I abhor cleaning my oven, so to be safe I used a casserole dish.
To start the recipe you simply start browning your ground beef until it’s no longer pink and starts to brown a bit, breaking it up as you cook it. I seasoned the ground beef with 1 tbsp of taco seasoning for that Mexican flavor. I buy my taco seasoning in a big jar at my local grocery store so this way I always have it on hand. I added a bunch of spinach to this, which I rinsed, trimmed the ends off and roughly chopped it up. I also added a cup of frozen corn, then the fire roasted tomatoes plus a bit of salsa.
You can then add some cheese, I added about a cup of shredded cheese, stir it all together, then add the rice and the broth. You can use vegetable broth, chicken broth or beef broth, doesn’t matter, whatever you have on hand. You can now top it with the remaining cheese and plop it in the oven, or move everything to a larger 9×13 inch casserole dish.
I baked this for about 45 minutes, and that should be enough time for the rice to cook. Top this with some cilantro and you’re good to go. You could also top this if you wanted with some freshly chopped tomatoes, some sour cream, salsa, guacamole, whatever you want to make a true Mexican meal like you get at restaurants.
But even if you just serve it like this it will be delicious, the rice is perfectly cooked, nice flavors and they’ll never know there’s spinach in it.
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Mexican Beef and Rice Casserole
- 1 lb ground beef
- 1 tbsp taco seasoning
- 1 bunch spinach ends trimmed and roughly chopped
- 1 cup frozen corn kernels
- 14 oz fire roasted diced tomatoes (1 can) can substitute with regular diced tomatoes
- 1/2 cup salsa store bought
- 2 cups Mexican 4 cheese blend shredded
- 1 cup long grain rice uncooked
- 2 cups chicken broth low sodium
- 2 tbsp fresh cilantro chopped
- Preheat oven to 375 F degrees. Spray a 9x13 inch casserole dish with cooking spray.
- In a large skillet add the ground beef and start browning over medium high heat. Sprinkle the taco seasoning over the beef and break it up with a wooden spoon. Cook until meat is no longer pink and has started to brown, about 5 minutes.
- Add the chopped spinach, frozen corn, fire roasted tomatoes, salsa and 1/2 the cheese to the skillet and stir.
- Add the rice and broth to the skillet and sir well.
- Spoon everything into the prepared casserole dish and top with about 1/2 of the remaining cheese. Bake for 45 minutes or until the rice is cooked.
- Top with the remaining cheese and bake for another 5 minutes or until the cheese has melted.
- Garnish with cilantro and serve.