Mexican Beef and Rice Casserole
  • Cooking Time: - 60 mins
  • Servings: 8
  • Preparation Time: - 10 mins
  • 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
  1. Preheat oven to 375 F degrees. Spray a 9x13 inch casserole dish with cooking spray.
  2. 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.
  3. Add the chopped spinach, frozen corn, fire roasted tomatoes, salsa and 1/2 the cheese to the skillet and stir.
  4. Add the rice and broth to the skillet and sir well.
  5. 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.
  6. Top with the remaining cheese and bake for another 5 minutes or until the cheese has melted.
  7. Garnish with cilantro and serve.
Calories: 383 kcal Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.