Mexican Beef, Rice and Veggie Casserole 

This easy Mexican Casserole will be a new family favorite and an easy weeknight meal! It comes together with rice, seasoned lean ground beef and a rainbow of veggies that is baked together with a cheesy topping! It can be prepped ahead and reheats well.  It is also adaptable to your families preferences.  See below for how easy this comes together and tips/substitution ideas.

Mexican Beef, Rice and Veggie Casserole Adaptations

  • Rice: I used brown, but you can use white or pre-cooked quinoa as well
  • Lean Ground Beef can be substituted with:
    • Ground Turkey
    • Half Beef/ Half Turkey
    • Only 1 lb of beef and a can of black beans
    • Make it vegetarian and only put in beans and add some corn
  • Veggies:
    • I did shredded zucchini as a way to get my kids to eat it, since you don’t notice or really taste it
    • You can use corn or more peppers
  • Cheese: If you have someone who is dairy intolerant you can leave a section without cheese or use your favorite dairy free alternative

Let it cool 5 minutes before serving & serve with avocados and sour cream (optional). See notes for reheating instructions if you are serving this on a night when you have multiple eating times due to activities 🤪.

Mexican Beef, Rice, & Veggie Casserole

    Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 2 pounds lean ground beef (90% & 93%)
  • 1 small onion diced (about 1 cup)
  • 1 zucchini grated
  • 1 medium bell pepper, chopped
  • 6 garlic cloves, minced
  • 3 teaspoons paprika
  • 2 teaspoons dried oregano
  • 2 teaspoons salt
  • 2 tablespoons tomato paste
  • 1 (10 ounce ) package cooked brown rice
  • 1 ½ cups chicken broth
  • 1 1/2 cups shredded low-moisture part-skim mozzarella cheese and/or cheddar mixed

Prepare:

  1. Grease a 9-by-13-inch baking pan with your favorite cooking spray and preheat oven to 400 degrees if you are cooking right away.
  2. Heat oil in a large nonstick skillet over medium heat. Add beef; cook, stirring often and using the back of a spoon to break it up, until cooked through and no longer pink, about 5 minutes.
  3. Strain grease.
  4. Add onion, bell peppers, garlic, paprika, oregano, salt and pepper; cook, stirring often, until the vegetables are tender, about 8 minutes. Increase heat to medium-high and stir in tomato paste; cook, stirring constantly, until the paste darkens in color, about 1 minute. Remove from heat. Stir rice and broth.
  5. Transfer the mixture to a 9-by-13-inch baking dish; cover with foil.

Cook:

  1. If prepping ahead of time wrap with foil and place in refrigerator until you are ready to cook
  2. When ready to cook: Bake until the rice is tender and the flavors meld, about 20 minutes.
  3. Uncover and sprinkle evenly with cheese. Bake, uncovered, until the cheese is melted and beginning to bubble, about 10 minutes.
  4. Let cool for 5 minutes before serving. Option to serve with avocado and sour cream.
Reheating:
1. Take out about 1 hour before you want to eat it if possible.
2. Place in oven at 350 for about 10-15 minutes. If it is not at room temperature it may need another 10 minutes.

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