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One Pan Mexican Beef and Rice Casserole
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
1 pound ground beef
1 small onion, diced
salt and pepper, to taste
2 tablespoons taco seasoning
1 teaspoon garlic powder
1 cup long grain white rice, uncooked
1-1/2 cups beef broth
1/2 cup salsa
1 (15 ounce) can corn, drained
1 (8 ounces) can tomato sauce
1 cup shredded cheese
In a large skillet over medium-high heat, cook the ground beef and onion together, breaking up the beef with a wooden spoon, until beef is no longer pink. Season the beef with salt and pepper, to taste. Drain grease if necessary.
Return the pan to the stove and sprinkle the beef with the garlic powder and taco seasoning.
Stir in the rice, broth, salsa, corn, and tomato sauce.
Bring mixture to a boil. Cover, reduce heat and simmer for 18-20 minutes until rice is tender.
Top with cheese and return the lid to the pan for 2-3 minutes until cheese is melted.
Serving: Calories: 346kcal (1 cup)
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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