This Mexican casserole is on my short list of go-to’s when I am craving healthy comfort food and want dinner on the table in under an hour. Packed with beef, hearty beans and flavorful spices.
The meat is simmered with chili powder, salsa, black beans and corn. Steamed rice is folded into the mix and topped with cheese. I like to cook my rice in the instant pot with bone broth for extra flavor and the nourishing benefits.
This recipe can be made almost completely in advance- reheat and then top with cheese and return to the oven until is nice and melty. And dairy free friends- feel free to skip the cheese. This casserole is so flavor packed on it’s own.
Notes
This recipe is perfect for food prep and busy days as it can be made completely in advance- just add the cheese after you reheat the dish and return to the oven until its nice and melty.
my favorite way to make this is with bone broth rice. I cook it up in the instant pot ahead of time and set it aside until I am ready to start cooking.
I love using buy ranch beef with liver in this recipe. Its a wonderful way to sneak in more organ meats.
Mexican Casserole
Description
This Mexican casserole is on my short list of go-to’s when I am craving healthy comfort food and want dinner on the table in under an hour. Packed with beef, hearty beans and flavorful spices.
The meat is simmered with chili powder, salsa, black beans and corn. Steamed rice is folded into the mix and topped with cheese. I like to cook my rice in the instant pot with bone broth for extra flavor and the nourishing benefits.
This recipe can be made almost completely in advance- reheat and then top with cheese and return to the oven until is nice and melty. And dairy free friends- feel free to skip the cheese. This casserole is so flavor packed on it’s own.
Ingredients
1 small onion, diced
2 cloves of garlic
2 avocado oil
1 lb ground beef
1 cup salsa
3 cups cooked rice (I like to cook it in bone broth)
1.5 cups black beans
1 cup corn *
1 tsp chili powder
1.5 cups shredded cheddar or jack
for serving: chips (Masa are my favorite!), avocado, pickled onions or radish, creme fraiche or sour cream, cilantro
Instructions
- Preheat the oven to 350.
- Heat avocado oil, Add the onion and cook for about 8 minutes. Add the garlic and cook for an additional 2 minutes.
- Add ground beef, 2 teaspoons of salt and chili powder, stir and cook until slightly browned. Add in the salsa, beans and corn and cook until beef is done.
- Mix in the rice and stir to combined. Smooth out the mixture into baking dish and topp with cheese. Bake for 10-15 minutes or until the cheese is bubbly.
*When corn is in season I always go for fresh. Bring a large pot of water to boil- add the husked corn and cook for 5 minutes. Drain and run under cold water to cool. Alternatively you can use frozen.
Notes
This recipe is perfect for food prep and busy days as it can be made completely in advance- just add the cheese after you reheat the dish and return to the oven until its nice and melty.
my favorite way to make this is with bone broth rice. I cook it up in the instant pot ahead of time and set it aside until I am ready to start cooking.
I love using buy ranch beef with liver in this recipe. Its a wonderful way to sneak in more organ meats.
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