Definitely try this budget-friendly, delicious, and hearty Mexican Casserole with savoury ground beef, rice, and beans. Baked with cheese on top and served with your favourite Tex Mex toppings like chunky guacamole, sour cream, jalapeños, and corn chips.
Ingredients
For the beef filling
- 1 tablespoon olive oil
- 1.5 cups cooked ground beef
- 1.5 teaspoon smoked paprika
- 1.5 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon chilli flakes
- 1 cup frozen sweet corn
- 1 can black beans drained (400 g / 14 oz., about 1.5 cups)
- 1 can chopped tomatoes (400 ml / 14 oz. or about 1.5 cups)
- 2 tablespoons BBQ sauce
- 2 tablespoons chopped coriander/cilantro
For baking the casserole
- 3 cups cooked rice 1 cup uncooked long-grain white rice
- 2 tablespoons BBQ sauce
- 1.25 cups cheddar cheese Tasty or other cheese, grated
For guacamole
- 1 avocado
- 6 cherry tomatoes
- 1/4 red onion
- 1/4 chopped cilantro
- Juice of 1 lime
- 1 small garlic clove
To serve
- A pinch of salt
- 1/4 cup sour cream
- Optional: Crushed corn chips for crunch.
Instructions
- Heat a heavy saucepan or pan over medium-high heat and add a splash of olive oil. Add the pre-made beef, paprika, cumin, oregano, salt, and chilli flakes and stir through.
- Add the frozen corn (no need to thaw out), drained black beans, and canned tomatoes, stir through and cook for 2 minutes or so. Then, add the BBQ sauce and stir. Finish with fresh coriander. This mixture can be frozen or stored or you can continue making the casserole.
- You will need 3 cups of cooked rice (1 cup uncooked). Add the beef filling and the rice to a casserole dish and combine. Flatten with a spatula and spread the extra BBQ sauce over the top. Sprinkle the grated cheese evenly. Bake in the 200 C / 400 F oven for 10-15 minutes, until the cheese melts and turns into a golden, brown crust.
- In the meantime, combine guacamole ingredients and set aside. Serve it on top of the cooked casserole along with a dollop of sour cream and some crushed corn chips for extra crunch.
Notes
This dish serves between 4-5 people depending on the toppings or sides. I calculated the nutrition for 4 servings with chunky guacamole and sour cream, and this would be pretty substantial portions.
Nutrition
Calories: 825kcal | Carbohydrates: 76g | Protein: 43g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 938mg | Potassium: 1288mg | Fiber: 12g | Sugar: 12g | Vitamin A: 1376IU | Vitamin C: 23mg | Calcium: 378mg | Iron: 7mg
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