Cheesy Ground Beef and Rice Casserole loaded with vegetables, a hearty meal that is super nutritious and delicious. It’s an easy dinner idea that is always a big hit with us. You can use any fresh or frozen vegetables you have around, plus any beans or pulses too for a filling dish. It’s a great way to use up canned products you have in the cupboard, and it tastes absolutely delicious.
I think it’s the very first time when I don’t throw my New Year’s resolutions right out the window after only a few days. It’s been over one month now of eating healthier, paying more attention to food labels, and cutting down on sweets and junk in general.
I was a hardcore snacker, munching on crisps and crackers all the time, and having something sweet way too often. And I realised where I was going wrong. It was mainly my lack of proper meals that had me peckish all the time. While I’m not religious about the whole low carb diet, I do limit my carb intake. And I can honestly say that I’ve never felt better about myself.
Take this casserole: it’s got everything you need: ground beef, that’s super high in protein, a nice and colourful mix of veggies, beans, and rice. Plus, some cheese to add some extra goodness, and take this casserole to the very next level.
Yup, that’s definitely my idea of comfort food! If you’d rather have it with chicken, why not check my Rice Casserole with Chicken and Broccoli?
How TO make ground beef and rice casserole
It’s might looks like the ingredients list is way too long, and the process of making the casserole is a long and complicated one.But it’s actually super easy, and the wait is well worth it.
- start by sauteeing the onion and garlic
- add the ground beef and stir to break the meat until no longer pink and the liquiD released is absorbed
- add the rice, carrots, sweetcorn, and black beans together with the beef broth
- leave to cook for about 10 minutes, then add the broccoli and cook until all the liquid has been absorbed
- transfer everything to an oven-proof dish, top with grated cheese and chopped fresh tomatoes
- bake for 10-15 minutes until the cheese has melted
Can you make the cheesy casserole without an oven?
Yes, absolutely! Although having the dish in the oven really gives that lovely gooey melted cheese taste that is so satisfyingly divine. But, if you are in rush and would rather finish the dish sooner, you can add the tomatoes and cheese once the liquid is absorbed, and give it a good stir. The cheese will melt nicely, and you’ll still have a lovely cheesy casserole.
spices to use
You can keep the dish simple by just seasoning it lightly, or you can give it a Mexican kick by adding taco seasoning. The beans and sweetcorn are a staple in the Mexican cuisine anyway, so the dish definitely fits into that category. And there you have, a fantastic dish that the whole family will love. Do give it a try!
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Cheesy Ground Beef and Rice Casserole loaded with vegetables, a hearty meal that is super nutritious and delicious. It's an easy dinner idea that is always a big hit with us. You can use any fresh or frozen vegetables you have around, plus any beans or pulses too for a filling dish. It's a great way to use up canned products you have in the cupboard, and it tastes absolutely delicious. Comfort food at its best!
- 750 g ground beef (beef mince)
- 1 large onion
- 3 cloves of garlic
- 2 carrots
- 1/2 cup sweetcorn
- 1/2 cup cooked black beans
- 1 cup broccoli florets
- 4 cups beef stock (broth)
- 1/2 cup grated cheddar cheese
- 1 cup chopped fresh tomatoes
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tbsp vegetable oil
- fresh parsley to garnish
- 1/2 cup rice
Peel and chop the onion and garlic.
Heat up the oil, add the onion and garlic, and fry gently until soft.
Add the ground beef, and use a wooden spoon to break it, and stir until no longer pink and the water released is evaporated.
Add the rice, beans, chopped carrots and sweetcorn, pour over the beef broth, and leave to cook for 10 minutes.
Add the broccoli florets, and leave to cook again until all the liquid is absorbed.
Season to taste and transfer to an oven-proof dish.
Top with cheese and chopped tomatoes and bake in the oven at 180 degrees Celsius (360 Fahrenheit) for about 15 minutes or until the cheese had melted.
Garnish with freshly chopped parsley.
If you would like to see the measurements in cups and ounces, please click on the US CUSTOMARY link.