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Beef and Rice Mexican Casserole

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PREP TIME
20 min
COOKING TIME
65 min
TOTAL TIME
85 min
SERVINGS
8 servings
Dinner
Beef and Rice Mexican Casserole
Ingredients
  • nonstick cooking spray
  • 1 pound ground beef
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon taco seasoning
  • 1 (15 ounce) can black beans, drained
  • 1 (14 ounce) can fire-roasted diced tomatoes
  • 1 bunch fresh spinach, trimmed and coarsely chopped
  • 2 cups low-sodium chicken broth
  • 2 cups shredded Mexican cheese blend, divided
  • 1 cup long-grain rice
  • 1 cup red salsa
Instructions
1
Preheat the oven to its highest temperature setting, which is 375 degrees Fahrenheit. Use a cooking spray specifically designed for baking to coat the inside of a 9x13-inch rectangular dish.
2
Heat a large, heavy-bottomed pan over the medium-high heat setting on your stove. Add ground beef and initiate the browning process, then introduce diced onion and minced garlic into the pan. Sprinkle taco seasoning over the ingredients to enhance flavor, followed by a few minutes of cooking until the beef is no longer pink. Remove excess oil from the pan using a paper towel.
3
Add canned beans, diced tomatoes, fresh spinach leaves, chicken broth, 1 cup of shredded Mexican blend cheese, cooked white rice, and a spoonful of salsa to the pan. Stir everything together until well combined.
4
Pour the mixture into the prepared 9x13-inch casserole dish.
5
Bake the dish in a preheated oven for approximately 45 to 50 minutes, or until the rice is cooked and tender. Remove the dish from the oven.
6
Sprinkle the remaining 1 cup of shredded Mexican blend cheese over the top of the casserole. Return the dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.