Monday, May 5, 2014

Southwestern Layered Beef Casserole

Happy Cinco  de Mayo

Today, I have an easy delicious casserole to make that is perfect for any Cinco de Mayo Celebration or an easy and delicious dinner.   I have made different variations of this casserole but I was anxious to try this recipe I found in Cook's Country magazine.    I was intrigued by this recipe because you started with toasted rice and added some very flavorful herbs to the casserole.   I felt this probably would kick the recipe up a bit.

Instead of putting cooked rice in the casserole, you toast the rice and then put it in the casserole dish and stir with some Ro-tel Diced Tomatoes & Green Chilies and some chicken broth.   You brown the ground beef and add some onion, bell pepper, salt, pepper, chili powder, garlic, cumin and coriander.  The beef mixture is then spooned on top of the rice layer followed by beans, Monterey Jack cheese and corn.  Cook for about 60-70 minutes.  Let the casserole cool for about 10 minutes and serve with some sliced scallions.

The taste of this casserole is delicious and full of wonderful flavors.   It is a no-fuss casserole that is easy to prepare and makes a wonderful dinner for your family.  This would also be great for pot lucks.

Southwestern Layered Beef Casserole
From Cook's Country Magazine


1 tablespoon vegetable oil
3/4 cup long-grain white rice
1 (10-ounce) can Ro-tel Tomatoes & Green Chilies
1/2 cup chicken broth
Salt and pepper
1 pound 85 percent lean ground beef
1 onion, chopped fine
1 green bell pepper, stemmed,seeded, and chopped fine
1 tablespoon chili powder
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 (8-ounce) can tomato sauce
1 (15-ounce) can pinto beans, rinsed
6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
1 cup frozen corn, thawed
3 scallions, sliced thin on  bias


1. Adjust oven rack to middle position and heat oven to 350 degrees.  Grease 8-inch square 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 teaspoon salt, and 1/4 teaspoon pepper into rice.
2. Wipe out now-empty skillet with paper towels.  Add beef, onion, bell pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper to skillet and cook over medium heat until beef is no longer pink and vegetables have softened, about 5 minutes.  Stir in chili powder, garlic, cumin, and coriander and cook until fragrant, about 30 seconds.  Stir in tomato sauce and cook until slightly thickened, about 2 minutes.
3.  Add beef mixture to dish and spread evenly over rice.  Layer beans, then Monterey Jack, and finally corn over beef.  Spray 12-inch square of aluminum foil with vegetable oil spray and cover dish tightly with foil.  Place on rimmed baking sheet and bake until liquid is absorbed and rice is tender, 60-70 minutes.  Uncover, sprinkle with scallions, and let stand for 10 minutes.  Serve.

Serves 6 to 8

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