Ingredients
1 Pound Ground Beef
1 Small Onion, Diced
Salt & Pepper, To Taste
2 Tablespoons Taco Seasoning
1 Teaspoon Garlic Powder
1 Cup Long Grain White Rice
1 1/2 Cups Beef Broth
1 15 Ounce Can Corn, Drained
8 Ounces Tomato Sauce
1/2 Cup Salsa
1 Cup Shredded Cheese
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How To Make ONE POT MEXICAN RICE CASSEROLE
Cook the ground beef and onion together with salt and pepper to taste in a large skillet over medium high heat until beef is no longer pink. Drain grease if necessary.
Return the pan to the stove and sprinkle the beef with the garlic powder and taco seasoning.
Stir in the rice, broth, corn, tomato sauce, and salsa.
Bring mixture to a boil. Cover, reduce heat and simmer for 18-20 minutes until rice is tender.
Top with cheese and return the lid to the pan for 2-3 minutes until cheese is melted.
FAQs
Q: What kind of beef should I use for this recipe?
A: It’s recommended to use ground beef with a lower fat content to reduce the amount of grease you’ll need to drain. However, any ground beef will work.
Q: Can I use a different type of rice?
A: Long grain white rice is ideal for its texture and cooking time. Substituting with another type of rice, like brown rice, may require adjustments to the liquid amount and cooking time.
Q: Is it possible to make this casserole vegetarian?
A: Yes, you can make it vegetarian by substituting the ground beef with a plant-based meat alternative or extra beans. Use vegetable broth in place of beef broth.
Q: Can I add beans to this casserole?
A: Absolutely! Adding a can of drained and rinsed black beans or kidney beans is a great way to add extra protein and fiber.
Q: What type of cheese works best for this recipe?
A: Shredded cheddar, Monterey Jack, or a Mexican blend cheese works well for melting and flavor. Feel free to use your favorite or a combination.
Q: Can I prepare this dish ahead of time?
A: Yes, you can cook the casserole up to the point before adding cheese, then cool, cover, and refrigerate. When ready to serve, reheat on the stove, add cheese, and melt as directed.