Lisa's Favorite Mexican Rice

Get the flavors of tacos in this rice and ground beef casserole with Cheddar cheese, kidney beans, frozen vegetables, and salsa.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 567 Calories

Ingredients

• 2 cloves garlic, minced
• 2 pounds ground beef
• 1 (15 ounce) can kidney beans, rinsed and drained
• 4 cups cooked rice
• cooking spray
• 2 cups shredded sharp Cheddar cheese, divided
• 1 (1 ounce) packet taco seasoning mix
• 2 teaspoons olive oil, or to taste
• 1 (16 ounce) package southwestern-style mixed frozen vegetables
• 0.5 cup salsa
• 0.25 cup sliced Kalamata olives
• 0.5 onion, chopped fine

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Prepare a casserole dish with cooking spray.

Step 2

Heat olive oil in a skillet over medium-high heat. Saute onion and garlic in hot oil until the onion is tender, about 5 minutes; add ground beef and continue to cook while breaking beef into small pieces with a wooden spoon until the beef is completely browned, 5 to 7 minutes. Season beef mixture with the taco seasoning mix.

Step 3

Stir beef mixture, rice, vegetables, kidney beans, 1 cup Cheddar cheese, salsa, and olives together in the prepared casserole dish. Sprinkle remaining cheese over the mixture.

Step 4

Bake in preheated oven until the cheese is melted and the dish is hot in the center, about 30 minutes.