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    You are in: Home / Recipes / Mexican Rice and Beef Casserole Recipe
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    Mexican Rice and Beef Casserole

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    riflchik's Note:

    My husband and I sort of made this up tonight for dinner. We were planning on having enchiladas, but had no enchilada sauce. Then we decided a casserole was in order! This casserole is fluffy and flavorful... Hope you enjoy it!

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Rinse rice in a mesh strainer for a minute or so to remove excess starch. Drain well.
    3. 3
      In an oven safe dutch oven, heat oil on the stove-top until a few grains of rice thrown in sizzle. Add rice and saute for 4-5 minutes until rice begins to toast and turn translucent.
    4. 4
      While rice sautes, brown ground beef and drain excess fat.
    5. 5
      Add tomato sauce, broth, chile powder, onion powder, salt and pepper, beef, corn and salsa. (note:if you want to use fresh onion or garlic, saute with ground beef before adding all to the rice.).
    6. 6
      Bring mixture to a boil, then cover and move into pre-heated oven.
    7. 7
      Bake for 30-45 minutes (depending on your oven) stirring about 20 minutes in to ensure even cooking of the rice.
    8. 8
      Remove from oven, remove lid and sprinkle with shredded cheese, if desired.
    9. 9

    Ratings & Reviews:


    Nutritional Facts for Mexican Rice and Beef Casserole

    Serving Size: 1 (322 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 597.3
    Calories from Fat 200
    Total Fat 22.2 g
    Saturated Fat 7.5 g
    Cholesterol 77.1 mg
    Sodium 1288.0 mg
    Total Carbohydrate 69.8 g
    Dietary Fiber 5.5 g
    Sugars 6.9 g
    Protein 31.0 g

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