MEXICAN GROUND BEEF AND RICE SKILLET, All in One Pot Recipe Easy Weeknight Meal Recipe
MEXICAN GROUND BEEF AND RICE SKILLET, All in One Pot Recipe Easy Weeknight Meal
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Tasty Ground Beef And Rice Casserole | Quick And Easy Weeknight Recipe | Ground Beef Casserole
Tasty Mexican Ground Beef And Rice Casserole One Pot Quick And Easy Weeknight Recipe! Scroll to the bottom for the full recipe!!
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Mexican Beef And Rice Casserole Recipe
oil
1 pound ground beef
1 onion diced
1/2 tsp garlic paste 3 garlic cloves minced
15 oz canned corn
15 oz canned black beans
1 packet taco seasoning
14 oz jar chunky salsa
1 1/2 cup chicken broth
1 cup minute rice
2 cups Mexican cheese
Preheat oven to 375F
Spray a 9x13 casserole dish with non-stick spray
Cook the onions and garlic. Brown the meat.
Combine all the above ingredients in the prepared casserole dish.
Cover with foil and bake for 20-25 minutes
Add the remaining cheese and bake uncovered for 5 minutes.
Cheesy Ground Beef Quesadillas
More recipes like this in my debut cookbook 'Comfy' and you can pre-order HERE: ☺️
These Cheesy Ground Beef Quesadillas are made with a homemade spice mix, two different cheeses and bulked out with black beans and red pepper. Better still, they're SO easy to make! Makes 6 bulky folded quesadillas. I recommend serving one of these each with a side (fries/wedges). Chris x
FULL RECIPE POST:
Cheesy Ground Beef Quesadillas | Serves 6
????INGREDIENTS????
6 8 Flour Tortillas
2 tbsp Olive Oil, or as needed
Beef:
1lb / 500g Lean Ground Beef
1/2 cup / 125ml Water or Low Sodium Beef Stock
1 heaped tbsp Tomato Puree (Tomato Paste in US)
2 tsp each: Paprika, Cumin
1 tsp each: Garlic Powder, Oregano, Salt
1/2 tsp each: Onion Powder, Cayenne Pepper, Cornstarch/Cornflour (see notes)
1/4 tsp Black Pepper
Olive Oil, as needed
Fillings:
1.5 cups / 150g Monterey Jack, shredded
1/5 cups / 150g Cheddar, shredded
1 small Red Pepper (bell pepper), finely diced
1 small White Onion, finely diced
1/2 can Black Beans, rinsed
1 cup Pickled Jalapenos, sliced (optional)
????METHOD????
In a small bowl, combine 2 tsp paprika & cumin, 1 tsp garlic powder, oregano & salt, 1/2 tsp onion powder & cayenne pepper and 1/4 tsp black pepper. Place to one side.
Add a drizzle of olive oil to a pan over medium heat and add your onion and red pepper. Fry until softened, then scrape to the outside of the pan. Add in your beef and break up with a wooden spoon. Once browned, incorporate your onion/pepper, then mix in your spices.
Add 1 tbsp tomato puree/paste and fry with the beef for a few mins. Deglaze the pan with 1/2 cup water/beef stock, then stir in 1/2 tsp cornstarch/cornflour (or 2-3 tbsp liquid and no cornstarch/cornflour). Add 1/2 can black beans and allow to simmer and reduce for 5mins, stirring occasionally.
Once fully reduced (beef should be juicy, with no liquid in pan) take off heat and pour into a bowl. Allow the beef to rest until it stops steaming (important).
Meanwhile, wipe out pan with a paper towel.
Brush one side of each of your tortilla wraps and place one oil side down in the pan with the heat off. Sprinkle over 1/4 cup of cheese, then around 1/2 cup beef (or 1/6th of the mixture) top with a few jalapenos (optional) then finish with another 1/4 cup of cheese. Fold over and repeat with another one next to it. Switch on heat a medium and fry for a few mins each side, or until golden and hollow to tap.
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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