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Mexican Beef Casserole

Mexican Beef Casserole

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Welcome to our kitchen, where we celebrate the rich flavors of Mexican cuisine with our signature Black Bean and Rice Casserole recipe. Dive into the heart of Tex-Mex comfort food with this easy-to-follow dish that combines seasoned ground beef, black beans, fluffy rice, and zesty spices. Whether you're seeking a wholesome family dinner or a crowd-pleasing fiesta favorite, our Mexican casserole recipe delivers the perfect blend of flavors and textures. Explore our step-by-step guide, and treat your guests to the warmth and goodness of this delicious, crowd-pleasing casserole.

You Will Need

For the Casserole:

  • 2 pounds ground beef or ground turkey

  • 1 onion, diced

  • 2 cloves garlic, minced

  • 1 bell pepper, diced (any color you prefer)

  • 1 can (15 oz) black beans, drained and rinsed

  • 1 can (15 oz) corn, drained

  • 1 can (15 oz) diced tomatoes

  • 1 cup cooked jasmine rice

  • 2 cups shredded cheddar or Mexican cheese blend

  • 3 teaspoons chili powder

  • 1 teaspoon cumin

  • 1/2 teaspoon paprika

  • 2 1/2 teaspoons salt (or to taste)

  • 1/2 teaspoon pepper (or to taste)

 

For the Toppings:

  • Chopped fresh cilantro

  • Sliced green onions

  • Sliced black olives

  • Sour cream

  • Salsa

  • Sliced avocado

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Mexican Dishes

Take your casserole experience to new heights by adding a spicy twist. Drizzle our creamy buffalo sauce and dollop sour cream atop our delicious Mexican casserole. Elevate the flavors with this zesty combo that's sure to satisfy your cravings for a bold and spicy sensation.

How to make Instant Pot
Beef Mexican Casserole

  1. Set your Instant Pot to the "Sauté" function. Once it's hot, add the ground beef or turkey and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat.

  2. Add the diced onion and minced garlic to the Instant Pot with the cooked meat. Sauté for a few minutes until the onions become translucent.

  3. Stir in the diced bell pepper, 3 teaspoons chili powder, cumin, 2 1/2 teaspoons salt (or to taste), paprika, and 1/2 teaspoon pepper (or to taste). Sauté for an additional 2-3 minutes until the bell pepper starts to soften.

  4. Add the black beans, corn, diced tomatoes (undrained), and cooked jasmine rice to the Instant Pot. Mix well to combine all the ingredients.

  5. Cancel the "Sauté" function on your Instant Pot. Place the lid on the Instant Pot and set it to "Manual" or "Pressure Cook" mode. Cook on high pressure for 5 minutes.

  6. Once the cooking time is complete, allow for a natural release of pressure for 10 minutes, and then carefully release any remaining pressure.

  7. After the pressure has been released, carefully open the Instant Pot and stir in the 1 cup of shredded cheese.

  8. Sprinkle the remaining 1 cup of shredded cheese evenly over the casserole in the Instant Pot.

  9. Close the lid for a few minutes to allow the cheese to melt.

  10. After the cheese has melted, you can serve the casserole directly from the Instant Pot.

  11. Garnish with chopped cilantro, sliced green onions, sliced black olives, and any other desired toppings.

  12. Serve portions of the Mexican casserole with a dollop of sour cream, salsa, and sliced avocado on the side.

Note:

The Instant Pot version of this Mexican casserole doesn't require additional water because the ingredients like canned tomatoes, cooked rice, and other liquids from the vegetables provide enough moisture for pressure cooking. However, make sure you have enough liquid content from these ingredients to avoid a burn notice on your Instant Pot.

If you find that your Instant Pot is having difficulty coming to pressure or you receive a burn notice, you can add a small amount of water (about 1/4 to 1/2 cup) to ensure there's sufficient liquid for the pressure cooking process.

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How to make Baked
Beef Mexican Casserole

Preheat your oven to 375°F (190°C).

  1. In a large skillet, brown the ground beef or turkey over medium-high heat until fully cooked. Drain any excess fat.

  2. Add the diced onion and minced garlic to the skillet with the cooked meat. Sauté for a few minutes until the onions become translucent.

  3. Stir in the diced bell pepper, 3 teaspoons chili powder, cumin, 2 1/2 teaspoons salt (or to taste), paprika, and 1/2 teaspoon pepper (or to taste). Cook for an additional 2-3 minutes until the bell pepper starts to soften.

  4. Add the black beans, corn, and diced tomatoes (undrained) to the skillet. Mix well and let it simmer for about 5 minutes.

  5. In a greased 9x13 inch baking pan or casserole dish, start by layering half of the rice and meat mixture.

  6. Sprinkle 1 cup of shredded cheese evenly over the first layer.

  7. Add the remaining rice and meat mixture evenly on top of the first layer.

  8. Finally, sprinkle the remaining 1 cup of shredded cheese evenly on top of the casserole.

  9. Cover the baking pan with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the casserole is heated through and the cheese is melted and bubbly.

  10. Remove the foil and bake for an additional 5-10 minutes until the cheese is golden and slightly crispy on top.

  11. Once the casserole is done, remove it from the oven and let it cool for a few minutes.

  12. Garnish with chopped cilantro, sliced green onions, sliced black olives, and any other desired toppings.

  13. Serve portions of the Mexican casserole with a dollop of sour cream, salsa, and sliced avocado on the side.

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Mexican Beef Casserole Tips:

  • Prep Ingredients in Advance: Chop all your vegetables, cook the rice, and have everything ready before you start cooking. This makes the process smoother and prevents any overcooking.

  • Use Quality Spices: Good quality chili powder, cumin, and paprika can make a significant difference in flavor. Consider using fresh garlic and onion for added depth of flavor.

  • Variety of Cheese: Experiment with different cheese blends or types for unique flavor profiles. Monterey Jack, pepper jack, or cotija cheese can be great alternatives.

  • Customize Spice Level: Adjust the amount of chili powder and pepper to control the spice level. If you prefer milder flavors, use less spice.

  • Layering: When layering the casserole, ensure even distribution of ingredients. This helps create a balanced flavor in every bite.

  • Toppings: Don't skip the toppings! Fresh cilantro, green onions, and avocado can really elevate the dish. Sour cream, salsa, and sliced olives are also great choices.

  • Cooking Time: Keep an eye on the casserole when it's baking. If the cheese is browning too quickly, tent it with aluminum foil to prevent burning.

  • Versatile Proteins: Feel free to use different proteins like ground chicken, pork, or even shredded rotisserie chicken for variety.

  • Make-Ahead: You can prepare the casserole ahead of time and refrigerate it. Just bake it when you're ready to serve, adding a few extra minutes to the baking time if needed.

  • Leftovers: Mexican casserole leftovers are often just as delicious. Reheat them in the oven or microwave for a quick and tasty meal. This makes an excellent burrito!

  • Serving Size: Consider the number of servings you need and adjust the recipe accordingly. This casserole is great for potlucks and gatherings.

  • Add Fresh Ingredients: While canned ingredients are convenient, consider adding fresh corn kernels, diced tomatoes, or even roasted peppers for extra freshness and texture.

  • Clean as You Go: To make cleanup easier, wash dishes and utensils as you cook or place them in the dishwasher if they're dishwasher-safe. I did this, and dinner was so easy! So was clean up!~

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