Mexican Rice Casserole

Name: Mexican Rice Casserole
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 teaspoon chili powder; 454 grams ground beef; 237 milliliters long grain rice; 312 grams mexicorn; 454 grams salsa; 1 teaspoons salt; 237 milliliters cheddar cheese, shredded; 473 milliliters water

The recipe Mexican Rice Casserole is ready in roughly 50 minutes and is definitely a great gluten free option for lovers of Mexican food. This recipe serves 6. One portion of this dish contains around 22g of protein, 22g of fat, and a total of 444 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. If you have salsa, salt, cheddar cheese, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Place the 2 cups of water and long grain rice in a medium sauce pan and bring to a boil. Reduce heat to a simmer, place a lid on, set timer for 20 minutes and cook rice until done.2 Preheat oven to 350°F.3 In a skillet, brown ground beef and drain.

Ingredients you will need

Long Grain Rice

Ground Beef

Sauce

Water

Rice

Equipment you will use

Sauce Pan

Frying Pan

Kitchen Timer

Oven

Place in a large mixing bowl.4 In large mixing bowl, add the jar of salsa to the ground beef. Also add chili powder, Mexicorn, rice and salt.

Ingredients you will need

Chili Powder

Ground Beef

Mexicorn

Salsa

Rice

Salt

Equipment you will use

Mixing Bowl

Mix with a wooden spoon until combined well.5 Spray a 2 quart casserole dish. Put rice mixture into dish. Cover with a lid or foil and bake in preheated oven for 30 minutes.6 At 30 minutes, take off lid/foil.

Ingredients you will need

Rice

Equipment you will use

Casserole Dish

Wooden Spoon

Oven

Aluminum Foil

Add shredded cheddar cheese evenly over top and bake for an additional 5 minutes.7

Ingredients you will need

Shredded Cheddar Cheese

Equipment you will use

Oven

Remove from oven and serve.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

1teaspoon

chili powder 454grams

ground beef 237milliliters

long grain rice 312grams

mexicorn 454grams

salsa 1teaspoons

salt 237milliliters

cheddar cheese, shredded 473milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Francis Ford Coppolan Oregon Pinot Noir. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 21 dollars per bottle.