Sometimes I need a weeknight dinner to look like this. Cheesy, comforting, Mexican casserole. Everything is cooked together in 1 skillet, then transferred to a casserole dish and finished in the oven- how easy is that?! Casseroles like this are great because they hide all those sneaky vegetables and trick picky eaters into eating their greens. What they don’t know won’t hurt em’, right? I loaded this casserole up with ground beef, brown rice, Mexican blended cheese, bell pepper, corn, onion, and my new fav- fire roasted tomatoes. Finish it off with freshly chopped cilantro, some sour cream, salsa, or guacamole.
In a large skillet, add the ground beef and brown over medium high heat. Sprinkle the taco seasoning all over the beef about halfway through browning. Cook until the meat is no longer pink, about 5 minutes. If you don’t have taco seasoning on hand, mix up 2 tablespoons worth of cumin, paprika, chili powder, oregano, salt , and black pepper.
Turn the heat down to medium low and add the corn, tomatoes, pepper, onion, and 1 cup of the cheese into the skillet. Stir and cook through for about 3 minutes.
Add in the beef broth and cooked rice to the skillet. You an always substitute in chicken or vegetable broth. Stir well.
Pour everything into a casserole dish sprayed with non stick spray and top with 1/2 of the remaining cheese. Bake for 45 minutes in a 375 degree oven.
Add the remaining 1/2 cup of cheese to the top of the casserole as soon as it comes out of the oven so it melts slightly. Garnish with cilantro and let cool 5-10 minutes before slicing and serving.
You could also top off this casserole with freshly chopped tomatoes, some sour cream, salsa, or guacamole.
Recipe adapted from Jo Cooks.