Thursday, May 18, 2017
Mexican Beef and Rice Casserole
Mexican Beef and Rice Casserole 1 lb ground beef 1 tbsp taco seasoning 1 bunch spinach ends trimmed and roughly chopped 1 cup frozen corn kernels 14 oz can fire roasted diced tomatoes, can substitute with regular diced tomatoes 1/2 cup salsa store bought 2 cups Mexican 4 cheese blend shredded 1 cup long grain rice uncooked 2 cups chicken broth 2 tbsp fresh cilantro chopped Preheat oven to 375 F degrees. Spray a 9x13 inch casserole dish with cooking spray. In a large skillet add the ground beef and start browning over medium high heat. Sprinkle the taco seasoning over the beef and break it up with a wooden spoon. Cook until meat is no longer pink and has started to brown, about 5 minutes. Add the chopped spinach, frozen corn, fire roasted tomatoes, salsa and 1/2 the cheese to the skillet and stir. Add the rice and broth to the skillet and sir well. Spoon everything into the prepared casserole dish and top with about 1/2 of the remaining cheese. Bake for 45 minutes or until the rice is cooked. Top with the remaining cheese and bake for another 5 minutes or until the cheese has melted. Garnish with cilantro and serve.