
This hearty one-pot Mexican ground beef casserole is a family favorite, combining savory beef mince with fluffy rice, black beans, and vibrant spices. It's an easy weeknight dinner that's packed with flavor and topped with gooey melted cheese.
Heat the olive oil in a large pot or deep skillet over high heat. Add the chopped onion and minced garlic, then sauté for about 1.5 minutes until the onion becomes translucent.
Add the ground beef to the pot. Cook for approximately 2 minutes, breaking it up with a wooden spoon as you go, until the meat is browned and no longer pink.
Stir in the Mexican spices (cumin, coriander, onion powder, paprika, cayenne pepper, dried oregano, and salt). Cook for 30 seconds to toast the spices and release their aroma.
Add the diced bell pepper (capsicum) and cook for 1 minute, stirring frequently.
Stir in the tomato paste and chicken broth, mixing thoroughly to ensure the paste is fully incorporated into the liquid.
Add the uncooked rice, corn kernels, and black beans to the pot. Stir well to combine all ingredients.
Bring the mixture to a simmer, then cover with a tight-fitting lid. Reduce the heat to medium-low and simmer gently for 15 minutes, or until the rice is tender and the liquid is absorbed.
Remove the lid and quickly stir in the sliced green onions and half of the shredded cheese.
Smooth the top of the casserole with a spoon and sprinkle the remaining cheese over the surface. Cover the pot again and let it sit for 1 minute to allow the cheese to melt completely.
Remove from the stove and serve immediately. Garnish with extra green onions if desired.
For extra heat, add a diced jalapeño with the bell peppers. You can substitute black beans with kidney beans or pinto beans. If the rice isn't quite done after 15 minutes, add a splash more broth and cook for another 2-3 minutes. This dish also makes great leftovers for lunch the next day!




