Instructions:
Cook the Beef
Brown the Meat: In a big skillet, heat up 1 pound ground beef over medium-high heat and brown.
Taste: A mix of salt and pepper.
Drain: Drain the excess grease from the skillet once the browning process is complete.
Season and Mix
Rewarm: Return the skillet to the stove.
Season the beef: Add garlic powder (1 teaspoon) and taco seasoning (1 pack) to the beef. Mix well season and coat the beef with the mix.
Add Ingredients
Mix in other components: To the pan, combine 1 cup of uncooked rice, 1 1/2 cups of beef broth, 1 cup of corn (frozen or canned and drained), 1 can (8 ounces) of tomato sauce and 1/2 cup of salsa.
Combine: Just stir it all in.
Simmer
Bring to a Boil: Increase the heat a bit and bring the mixture to a boil.
Make It Boil: Check the seasonings, then turn the heat on high until the broth comes to a boil. Lower the heat to low and cover the skillet with a lid; let the rice cook for about 18-20min or until the rice is fully cooked and tender. Stir occasionally to keep from sticking.
Add Cheese
Sprinkle Cheese: After preparing the rice, sprinkle 1 cup of shredded cheese (cheddar or Mexican be blended) on top of the casserole.
Melt the Cheese: Cover again and let it melt, about 2-3 minutes.
Serve
Serve hot: When the cheese has melted (it will also be hot, of course), the casserole is done. Serve it hot from the skillet and enjoy!
Serving Suggestions:
This casserole is both wonderful and hearty enough on its own, but here are some sides and toppings that will push it toward over-the-top:
Tortilla chips: Make your casserole crunchier or help shovel it in with tortilla chips on the side.
Guacamole: A dollop of guacamole adds creaminess and a cool counterpoint to the warm casserole.
Mexican Street Corn: As a side dish, Mexican street corn (or elote) would be a great match.
Salad: A crunchy side salad of lettuce, tomatoes and avocado cuts through the richness of the casserole.
Toppings: You can get creative with sour cream, chopped green onions, fresh cilantro, chopped jalapeños or sliced black olives.
Storage and Reheating Tips:
Leftovers never have tasted so good as found in this Mexican Rice Cabbage Casserole!
Fridge: Leftovers can be stored in an airtight container in the refrigerator to eat within 3 days.
Freezing: This casserole freezes well. Let it cool completely, then transfer it to a freezer-safe container. Freeze for up to 2 months. Defrost in the refrigerator overnight and then reheat.
To reheat: In a skillet over medium heat, adding a splash of broth or water if you need it. Or microwave individual servings on medium power until hot throughout.
Variations to Try:
Make this casserole a few different ways to make it your own:
Spicy Kick: If you like things a little spicier, add diced jalapeños or a splash of hot sauce.
Vegetarian Version: Substitute the ground beef with black beans, and use vegetable broth for a hearty vegetarian option.
Add Bell Peppers: Diced bell peppers will give your dish some color, flavor, just sauté along with the onions.
Chicken: Substitute precooked, shredded chicken for ground beef and beef broth for chicken broth for a lighter version.
Taco Bake: Add crushed tortilla chips to the top of the assembled casserole, before the layer of cheese, for extra crunch.
Creamy Up: Add a smear of sour cream or cream cheese before other shredded cheese to make it creamier.
Conclusion:
This One-Pot Mexican Rice Casserole food is great make-ahead, easy to make, hearty for busy weeknights. With its punchy flavors, few ingredients and easy cleanup, it’s sure to become a regular in your dinner rotation. With seasoned beef, tender rice, and melty cheese, all served over a bed of hearty cabbage, these make the perfect comfort food!
Happy cooking — and may each bite be delicious!
