Southwestern Layered Beef Casserole
By Christie MorrisonPublished on February 6, 2014
Time
2 hours
Yield
Serves 6 to 8
Ingredients
1 tablespoon vegetable oil ¾ cup long-grain white rice 1 (10-ounce) can Ro-Tel Original Diced Tomatoes & Green Chilies ½ cup chicken broth Salt and pepper 1 pound 85 percent lean ground beef 1 onion, chopped fine1 green bell pepper, stemmed, seeded, and chopped fine1 tablespoon chili powder 2 garlic cloves, minced1 teaspoon ground cumin 1 teaspoon ground coriander 1 (8-ounce) can tomato sauce 1 (15-ounce) can pinto beans, rinsed6 ounces Monterey Jack cheese, shredded (1 ½ cups)1 cup frozen corn, thawed3 scallions, sliced thin on bias
Before You Begin
To test the rice for doneness in step 3, scoop a small amount from the side of the casserole to sample. Serve with sour cream and lime wedges.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease 8-inch square baking dish. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add rice and cook, stirring frequently, until deep golden, about 5 minutes. Transfer rice to prepared dish. Stir tomatoes and their juice, broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper into rice.
- Wipe out now-empty skillet with paper towels. Add beef, onion, bell pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper to skillet and cook over medium heat until beef is no longer pink and vegetables have softened, about 5 minutes. Stir in chili powder, garlic, cumin, and coriander and cook until fragrant, about 30 seconds. Stir in tomato sauce and cook until slightly thickened, about 2 minutes.
- Add beef mixture to dish and spread evenly over rice. Layer beans, then Monterey Jack, and finally corn over beef. Spray 12-inch square of aluminum foil with vegetable oil spray and cover dish tightly with foil. Place on rimmed baking sheet and bake until liquid is absorbed and rice is tender, 60 to 70 minutes. Uncover, sprinkle with scallions, and let stand for 10 minutes. Serve.
Time
2 hoursYield
Serves 6 to 8Ingredients
1 tablespoon vegetable oil
¾ cup long-grain white rice
1 (10-ounce) can Ro-Tel Original Diced Tomatoes & Green Chilies
½ cup chicken broth
Salt and pepper
1 pound 85 percent lean ground beef
1 onion, chopped fine
1 green bell pepper, stemmed, seeded, and chopped fine
1 tablespoon chili powder
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 (8-ounce) can tomato sauce
1 (15-ounce) can pinto beans, rinsed
6 ounces Monterey Jack cheese, shredded (1 ½ cups)
1 cup frozen corn, thawed
3 scallions, sliced thin on bias
Test Kitchen Techniques
Ingredients
1 tablespoon vegetable oil
¾ cup long-grain white rice
1 (10-ounce) can Ro-Tel Original Diced Tomatoes & Green Chilies
½ cup chicken broth
Salt and pepper
1 pound 85 percent lean ground beef
1 onion, chopped fine
1 green bell pepper, stemmed, seeded, and chopped fine
1 tablespoon chili powder
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 (8-ounce) can tomato sauce
1 (15-ounce) can pinto beans, rinsed
6 ounces Monterey Jack cheese, shredded (1 ½ cups)
1 cup frozen corn, thawed
3 scallions, sliced thin on bias
Test Kitchen Techniques
Ingredients
1 tablespoon vegetable oil
¾ cup long-grain white rice
1 (10-ounce) can Ro-Tel Original Diced Tomatoes & Green Chilies
½ cup chicken broth
Salt and pepper
1 pound 85 percent lean ground beef
1 onion, chopped fine
1 green bell pepper, stemmed, seeded, and chopped fine
1 tablespoon chili powder
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 (8-ounce) can tomato sauce
1 (15-ounce) can pinto beans, rinsed
6 ounces Monterey Jack cheese, shredded (1 ½ cups)
1 cup frozen corn, thawed
3 scallions, sliced thin on bias
Test Kitchen Techniques
Why This Recipe Works
To add flavor to convenience, we put a southwestern spin on traditional layered beef casserole. While adding the ground beef raw may be easy, browning it in a skillet first eliminates excess grease, and adding onions, bell pepper, a handful of spices, and tomato sauce keeps the meat moist and flavorful in the oven. Toasting the rice before adding it to the dish helps the grains cook through in the acidic tomato mixture. Canned pinto beans, Monterey Jack cheese, and frozen corn keep the casserole convenient and hearty, and a final sprinkling of scallions finishes it off.
Before You Begin
To test the rice for doneness in step 3, scoop a small amount from the side of the casserole to sample. Serve with sour cream and lime wedges.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease 8-inch square baking dish. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add rice and cook, stirring frequently, until deep golden, about 5 minutes. Transfer rice to prepared dish. Stir tomatoes and their juice, broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper into rice.
- Wipe out now-empty skillet with paper towels. Add beef, onion, bell pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper to skillet and cook over medium heat until beef is no longer pink and vegetables have softened, about 5 minutes. Stir in chili powder, garlic, cumin, and coriander and cook until fragrant, about 30 seconds. Stir in tomato sauce and cook until slightly thickened, about 2 minutes.
- Add beef mixture to dish and spread evenly over rice. Layer beans, then Monterey Jack, and finally corn over beef. Spray 12-inch square of aluminum foil with vegetable oil spray and cover dish tightly with foil. Place on rimmed baking sheet and bake until liquid is absorbed and rice is tender, 60 to 70 minutes. Uncover, sprinkle with scallions, and let stand for 10 minutes. Serve.
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