Mexican Rice and Beef Casserole |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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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! Ingredients:
2 cups basmati rice |
1 tablespoon olive oil |
2 cups tomato sauce |
2 cups chicken broth |
2 teaspoons dried ancho chile powder |
1/2 teaspoon onion powder |
1/2 teaspoon garlic powder |
salt and pepper |
1 1/2 lbs ground beef |
1 (16 ounce) can kernel corn, drained |
1/3 cup hot sauce or 1/3 cup salsa |
shredded cheese (optional) |
Directions:
1. Preheat oven to 350 degrees.
2. Rinse rice in a mesh strainer for a minute or so to remove excess starch. Drain well.
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. While rice sautes, brown ground beef and drain excess fat.
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. Bring mixture to a boil, then cover and move into pre-heated oven.
7. Bake for 30-45 minutes (depending on your oven) stirring about 20 minutes in to ensure even cooking of the rice.
8. Remove from oven, remove lid and sprinkle with shredded cheese, if desired.
9. Enjoy!
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