Mexican Rice Casserole (Print Version)
# Ingredients:
01 -
1 Pound Ground Beef.
02 -
1 Small Onion, Diced.
03 -
Salt & Pepper, To Taste.
04 -
2 Tablespoons Taco Seasoning.
05 -
1 Teaspoon Garlic Powder.
06 -
1 Cup Long Grain White Rice.
07 -
1 1/2 Cups Beef Broth.
08 -
1 15 Ounce Can Corn, Drained.
09 -
8 Ounces Tomato Sauce.
10 -
1/2 Cup Salsa.
11 -
1 Cup Shredded Cheese.
# Instructions:
01 -
In a large skillet over medium-high heat, cook the ground beef and diced onion together with salt and pepper to taste until the beef is no longer pink. If needed, drain any excess grease.
02 -
Return the pan to the stove and sprinkle the cooked beef with garlic powder and taco seasoning, stirring well to coat the meat evenly.
03 -
Stir in the uncooked rice, beef broth, drained corn, tomato sauce, and salsa, ensuring all ingredients are well combined.
04 -
Bring the mixture to a boil. Once boiling, cover the skillet, reduce the heat to low, and let it simmer for 18-20 minutes, or until the rice is tender and fully cooked.
05 -
Remove the lid, sprinkle the casserole with shredded cheese, and then cover the pan again for an additional 2-3 minutes, or until the cheese is melted and bubbly.
06 -
Serve the One Pot Mexican Rice Casserole hot, garnished with your favorite toppings such as chopped cilantro, sour cream, or sliced jalapeños if desired.