Mexican Beef Casserole

from ButterYum
makes one 9x13 pan


  • 1 tablespoon vegetable oil
  • 3/4 cup converted rice
  • 1/2 cup chicken stock
  • 1 10-ounce can Ro-tel tomatoes
  • 1 tablespoon vegetable oil
  • 1 1/2 pounds ground beef (80/20)
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 5 cloves garlic, minced
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dried ground coriander
  • 1 tablespoon dried ground cumin
  • 1 15-ounce can tomato sauce (not pasta sauce or pizza sauce)
  • 1 15-ounce can black beans, rinsed and drained
  • 1 15-ounce can pinto beans, rinsed and drained
  • 1 1/2 cups frozen corn kernels
  • 8 ounces shredded Mexican blend cheese
  • 1 1/2 cups diced red bell pepper
  • 5 scallions, sliced (white and green parts)
  • 1 teaspoon dried parsley, crushed in the palm of your hand
  • 1/2 cup sliced black olives (optional)


  1. Preheat oven to 350F.
  2. In a small skillet, toast rice in 1 tablespoon of oil until golden brown; about 5 minutes.
  3. Put toasted rice in the bottom of a 9x13 casserole dish; add chicken stock and Ro-tel tomatoes and stir to combine.
  4. In a very large skillet, heat 1 tablespoon ofoil.  Cook ground beef, onions, garlic, green peppers, salt, and pepper until beef is cooked through.  
  5. Remove from heat and stir in coriander, cumin, and canned tomato sauce.
  6. Layer meat mixture on top of rice mixture in casserole dish.
  7. Spread beans and corn evenly over meat mixture
  8. Spread cheese evenly over beans and corn.
  9. Sprinkle cheese with minced red bell pepper, chopped scallions, crushed parsley, and optional black olives.
  10. Cover casserole dish tightly with non-stick foil
  11. Bake for 1 hour, rest for 10-15 minutes before serving.

Note: casserole can be assembled and refrigerated for several days before baking. Just place cold casserole dish (covered) in cold oven, set the oven temp to 350F and bake for a total of 90 minutes.