Meixcan pot rice casserole
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Ingredients
1 Pound Ground Beef
1 Small Onion, Diced
Salt & Pepper, To Taste
2 Tablespoons Taco Seasoning
1 Teaspoon Garlic Powder
1 Cup Long Grain White Rice
1 1/2 Cups Beef Broth
1 15 Ounce Can Corn, Drained
8 Ounces Tomato Sauce
1/2 Cup Salsa
1 Cup Shredded Cheese
Cook the ground beef and onion together with salt and pepper to taste in a large skillet over medium high heat until beef is no longer pink. 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, corn, tomato sauce, and salsa.
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.
Tips
- Additions: Feel free to add other vegetables like zucchini or jalapeños for extra flavor and nutrition.
- Cheese: Use your favorite cheese blend if you prefer different types of cheese.
- Leftovers: This casserole reheats well and makes for great leftovers.
Enjoy your hearty and flavorful Mexican Pot Rice Casserole!
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