Are you looking for a delicious and easy midweek dinner idea? Look no further than this flavourful Mexican Beef Casserole! Rice is perfectly cooked with beef, kidney beans and fragrant Mexican spices, all in one pot! Stir through cheese and add your favourite toppings right before serving. This hearty casserole is the perfect meal to satisfy your craving for delicious Mexican food, and since everyone can customise their plate with their toppings of choice, this is sure to become a family favourite. I’ve included my ideal topping suggestions in the recipe, but feel free to get creative with this one.
Can you make Mexican Beef Casserole ahead of time?
Yes, you can refrigerate the cooked Mexican Beef Casserole for up to 3 days or freeze for up to 2 months. Thaw completely overnight in the fridge to use.
Is Mexican Beef Casserole suitable for leftovers?
Yes, Mexican Beef Casserole is great for leftovers. Refrigerate for up to 3 days. Reheat in the microwave.
Mexican Beef Casserole
“This was soooooo good!! Very customizable which my family loved!” Share PrintClick to change the servings
Ingredients
- 2 tbsp olive oil
- 1 onion, finely diced
- 1 tsp freshly minced garlic
- 500 g (1.1 lb) minced (ground) beef
- 1 tbsp sweet paprika
- 1 tbsp ground cumin
- 1 tbsp onion powder
- 1 tsp ground coriander
- 1 tsp dried oregano
- 1 tsp sea salt flakes
- 2 tbsp tomato paste (concentrated puree)
- 400 g (14 oz) canned kidney beans (or any beans of choice)
- 75 g (½ cup) frozen corn kernels
- 625 ml (2½ cups) beef stock (see note 1 about gluten-free)
- 230 g (1¼ cups) jasmine or basmati rice
- 125 g (1 cups) freshly grated cheddar
- 250 g (1 cups) sour cream
- ¼ red cabbage, shredded
- 150 g (1 cup) cherry tomatoes, halved
- ¼ (¼ bunch) bunch fresh coriander (cilantro) leaves (optional)
- red and green chilli, sliced (optional)
- lime wedges (optional)
Instructions
- Heat the olive oil in a large, heavy-based frying pan over high heat. Add the onion and garlic. Cook for 2 minutes until softened.
- Add the beef and cook for 2–4 minutes or until browned, breaking it up as you go.
- Add the paprika, cumin, onion powder, ground coriander, oregano and salt. Stir for 30 seconds to coat the beef and onion mixture.
- Stir through the tomato paste, then add the kidney beans and corn. Cook, stirring, for 1 minute.
- Add the beef stock and rice. Bring to the boil, then reduce to the lowest heat setting, cover with a lid and cook for 15 minutes.
- Once cooked, remove from the heat. Leave the lid on for 5 minutes.
- Stir through the cheese and sprinkle with your favourite toppings!
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Try it! says:
This was soooooo good!! Very customizable which my family loved! It did need quite a bit more beef stock tho and made probably close to 8 servings.
Nicole says:
Really glad you enjoyed this! Thanks so much for the rating, too. Nic x
lkschneider47 says:
Not sure why I have never thought to make this as a one pot meal before since I make the components separately pretty often and then make bowls. The one pot makes it so much easier and it takes even better. Yum!
aliesha_sarno says:
This is so yummy! I have tried so many of your recipes in the last 3 weeks and none of which have disappointed! Thank you for sharing 🙂
melissa says:
This has become a regular meal for us, and we can usually make it stretch two meals for our family.
soniagarreffa says:
My family loves this! However I made it even simpler i used brisket and threw everything in a cast iron pot and cooked in the oven on 150 for 4 hours – shred it up then let it rest for 30 mins before severing.