Easy, cheesy and filled with southwestern flavor this Mexican Rice Casserole is a delicious dinner option for any night of the week. Super hearty and filling, the whole family will love this.
In a large skillet with deep sides over medium heat add the ground beef, bell pepper, and onion, cook until the beef is no longer pink, break it up into crumbles. Drain any excess liquid. Add the garlic and cook for 1 minute, until fragrant.
Add the taco seasoning and mix it in.
Add the black beans, corn, beef broth, salsa, and tomato sauce, stir to combine. Bring to a boil.
Lastly, add the rice and stir it in.
Reduce the heat to low, cover, and simmer for 25-30 minutes. I like to stir it about every 10 minutes to make sure nothing is sticking to the bottom. It is done when the rice is tender and most of the liquid is evaporated, it will thicken more as it cools.
Take off the heat, add half of the cheese and stir it in.
Sprinkle the rest of the cheese on top, cover, and let it melt.
Add fresh chopped parsley, serve with your favorite taco toppings.
Notes
Make sure you use long-grain white rice.
You can use any of your favorite cheese's, we like Colby Jack.
Top with any of your favorite taco toppings.
This can be frozen, see my tips above.
Try to use a lean ground beef to reduce grease, we like 85/15.