Ingredients
- 1 onion chopped
- 2 tsp minced garlic or about 4 cloves, minced
- 1 lb ground beef
- 1 can (15 oz) corn drained
- 1 can (15 oz) black beans drained
- 1 package taco seasoning
- 1 jar (14 oz) salsa
- 1 cup minute rice uncooked
- 1½ cups chicken broth
- 2 cups shredded cheddar cheese divided
- Salt to taste
- black pepper to taste
Don't Want to Plan? I Got You.Every Saturday I share a full week of dinners, sides, and a dessert — with the grocery list already done. Come grab this week's Weekly Meal Plans!Method Start Cooking
- Preheat oven to 350°F.
- Brown ground beef with chopped onion and garlic in a skillet over medium heat. Season with salt and pepper. Drain excess fat.
- Transfer beef mixture to a 9x13 pan. Add drained corn, drained black beans, taco seasoning, salsa, uncooked minute rice, chicken broth, and 1 cup of shredded cheddar cheese. Mix well.
- Spread evenly in the pan. Top with remaining 1 cup of shredded cheddar cheese.
- Cover tightly with aluminum foil and bake at 350°F for 45 minutes to 1 hour, until rice is cooked through and casserole is bubbly.
- Optional: Remove foil for the last 5 minutes to brown the cheese on top.
Nutrition
Video
Notes
Use any chunky salsa you like — mild, medium, or hot all work great. The taco seasoning does most of the flavor work so don't skip it.
Minute rice is required here — regular long-grain rice won't cook through. Measure the cheese with your heart. A little extra never hurts.
Four Weeks of Family-Friendly FoodWhen people gather, I cook. Four weeks of the dinners my crowd asks for — planned, tested, and shopped for. Come see what's in the cookbook →