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Mexican Layered Beef Casserole

All the Mexican flavors you love in one casserole.
Print Recipe
Servings 8 people
Calories 483 kcal

Ingredients
  

  • 1 tbsp avocado oil
  • 3/4 cup long-grain rice
  • 1 10oz Ro-tel diced tomatoes and green chilies
  • 1/2 cup chicken broth
  • 1 pound 85 percent grass fed ground beef
  • 1 onion, chopped fine
  • 1 green bell pepper, stemmed, seeded, and chopped fine
  • 1 Tbsp chili powder
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 8oz can tomato sauce
  • 1 15oz can pinto beans, rinsed
  • 6 oz Monterey jack cheese, shredded
  • 1 cup frozen fire-roasted corn
  • 3 scallions, sliced thin

Instructions
 

  • Adjust oven rack to middle position and heat oven to 350 degrees. Grease 8 inch baking dish. Heat oil in 12 inch skillet over medium-high heat until shimmering. Add rice and cook, stirring frequently, until deep golden, about 5 minutes. Transfer rice to prepared dish. Stir tomatoes and their juice, broth, 1/2 tsp salt, and 1/4 tsp pepper into rice.
  • Wipe out now-empty skillet with paper towels. Add ground beef, onion, bell pepper, 1/2 tsp salt, 1/4 tsp pepperto skilet and cook over medium hetat until beef is no longer pink and vegetables have softened, about 5 minutes. Stir in spices and cook until fragrant, about 30 seconds. Stir in tomato sauceand cook until slightly thickendm, avbout 2 mintues.
  • Add beef mixture to dish and spread evenly over rice. Layer beans, then cheese, and finally corn. Spray aluminum foil wiht cooking spray and cover dish tightly iwth foil. Place on rimmed baking sheet and bake until liquid is absorbed and rice is tender, 60-70 mintues. Uncover, sprinkle with scallions, and let stand for 10 minutes before serving. Enjoy

Notes

Items used for recipe
Recipe adapted from Cooks Country 2014