ground beef rice recipes
This hearty Ground Beef and Rice Casserole is a one-dish meal that combines savory ground beef, fluffy rice, and vibrant vegetables. Perfect for a comforting dinner, this recipe is easy to prepare and budget-friendly.
Equipment
- 1 Large skillet
- 1 Measuring cups
- 1 Measuring spoons
- 1 9x13 inch baking dish
- 1 Covered pot for cooking rice
Ingredients
- 1 lb ground beef
- 2 cups cooked rice About 1 cup uncooked.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes with juice
- 1 cup frozen mixed vegetables E.g., peas, carrots, corn.
- 1 cup shredded cheddar cheese
- 2 cups beef broth
- 1 teaspoon Italian seasoning
- to taste salt
- to taste pepper
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent, about 3-5 minutes.
- Add the ground beef to the skillet. Cook until browned, breaking it apart with a spoon, for about 5-7 minutes. Drain any excess fat.
- Stir in the can of diced tomatoes (with juice), frozen mixed vegetables, beef broth, Italian seasoning, and salt and pepper. Bring the mixture to a simmer.
- Once simmering, combine the cooked rice into the skillet mixture, stirring thoroughly to mix all the ingredients well.
- Transfer the mixture into a greased 9x13 inch baking dish. Level it out with a spoon.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Cover with aluminum foil and bake in the preheated oven for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it sit for 5 minutes before serving.
Notes
Feel free to customize this casserole by adding your favorite vegetables.
For a spicier version, add diced jalapeños or a dash of hot sauce.
This dish can be stored in the fridge for up to 3 days and reheated in the oven or microwave.