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Mexican Beef and Rice Casserole

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"Mexican Beef and Rice Casserole - an easy and delicious beef and rice casserole loaded with flavor and packed with some extra veggies."

Serves 8 | Prep Time - 10 mins | Cook Time - 60 mins

Why I Love This Recipe

Calories: 383 kcal

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Ingredients You'll Need

1 lb ground beef
1 tbsp taco seasoning
1 bunch spinach ends trimmed and roughly chopped
1 cup frozen corn kernels
14 oz can fire roasted diced tomatoes, 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
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.

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