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    You are in: Home / Recipes / Mexican-Style Beef Casserole Recipe
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    Mexican-Style Beef Casserole

    Mexican-Style Beef Casserole. Photo by DuChick

    1/1 Photo of Mexican-Style Beef Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    5 mins

    1 hr 15 mins

    Engrossed's Note:

    From: "The Bean Cookbook" by Norma S. Upson (1982). Hearty and filling. Brown rice usually takes about 45 minutes so I'm including that in the cooking time. *If you would like some heat or a chile flavor consider adding tabasco, jalapenos or diced mild green chilies. I just made this with salsa instead of tomatoes and added black pepper. I was very pleased with the results. A simple flavored hearty meal. I'm used to mexican dishes having cumin and it may work with this but I liked it being different and it may appeal to people who don't like cumin. I think black olives and bell pepper would be good in it too. Some people may also want to add layers of cheese but I was really surprised at how good it was without it. To cut down the fat more you could cook the onions with the ground beef and skip the butter.

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    Units: US | Metric


    1. 1
      Cook rice according to package directions, adding bouillon cube to cooking water.
    2. 2
      When the rice is nearly done, saute onion in butter.
    3. 3
      Crumble beef and add to onion with garlic, mustard, chili powder, salt and pepper. Cook until meat loses pinkness. Drain grease if needed.
    4. 4
      Layer half the meat mixture in the bottom of a 2-quart casserole.
    5. 5
      Spread cooked rice over meat.
    6. 6
      Spoon tomatoes over rice.
    7. 7
      Spoon beans with liquid over tomatoes.
    8. 8
      Put remaining meat mixture over beans.
    9. 9
      Combine paprika and cheese and sprinkle over the top.
    10. 10
      Bake uncovered at 350F for 30 minutes.
    11. 11
      I enjoyed this with sour cream.

    Browse Our Top Brown Rice Recipes

    Ratings & Reviews:

    • on November 21, 2010


      This was good and once the rice was done took no time to get this on the table. I did use the tomatoes since DH bought a hotter than we use salsa and my dish had more liquid then I would have liked. Next time I would add mild salsa, mild green chilies, the beans and seasonings then simmer for a bit. Mix in the rice and serve with more salsa, tortillas or chips, and sour cream. Made and reviewed for Kittencal's Recipe Tag Game.

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    • on February 02, 2008


      This is true comfort food! I followed the recipe to the "T" as I usually find myself overpowering Mexican dishes with too many spices. This was just perfect! I used brown jasmine rice and once that was cooked, it all went together quickly. I served this with cornbread and a green salad. It's a definite winner! Thanks Engrossed! Made and Reviewed for Everyday is a Holiday Tag Game.

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    • on November 26, 2007


      This was good and easy to make. Next time I think I would use egg noodles instead of the rice (personal preference) and I would add cheddar cheese. Will make again.

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    Nutritional Facts for Mexican-Style Beef Casserole

    Serving Size: 1 (210 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 292.9
    Calories from Fat 98
    Total Fat 10.9 g
    Saturated Fat 4.9 g
    Cholesterol 47.3 mg
    Sodium 707.5 mg
    Total Carbohydrate 30.2 g
    Dietary Fiber 5.0 g
    Sugars 3.4 g
    Protein 18.2 g

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