Description
A quick and flavorful Ground Beef Rice Casserole combining seasoned ground beef, instant rice, zesty Rotel tomatoes, and plenty of melty cheese for a comforting weeknight meal ready in under 30 minutes.
Ingredients
Scale
Meat and Vegetables
- 1 pound lean ground beef (90/10)
- 1 cup diced yellow onion
- 1 tablespoon minced garlic
Grains and Liquids
- 2 cups instant rice
- 2 cups chicken broth
Flavorings and Dairy
- 1 cup salsa con queso
- 2 cups shredded nacho cheese
- 10.5 oz can Rotel tomatoes
- Salt to taste
- Pepper to taste
- Onion powder to taste
Instructions
- Prep & Brown: Heat a skillet over medium-high heat and add the lean ground beef, diced yellow onion, and minced garlic. Cook until the beef is browned and fully cooked through, about 8 minutes. Drain any excess fat from the skillet.
- Season & Add: Add salt, pepper, and onion powder to taste along with the Rotel tomatoes and chicken broth. Stir everything together and bring the mixture to a boil, continuing to stir for about 3 minutes to combine flavors.
- Rice Cooking: Stir in the instant rice, cover the skillet, reduce the heat to low, and simmer without lifting the lid for 10 minutes until the rice is tender and has absorbed the liquid.
- Cheese Finish: Remove the lid and stir in the salsa con queso and shredded nacho cheese until the cheeses melt completely and the casserole is creamy, about 4 minutes. Serve the casserole hot.
Notes
- Use 90/10 lean ground beef to reduce grease and keep the dish flavorful.
- Do not lift the lid while the rice cooks to ensure it steams properly.
- Adjust the amount of cheese and salsa queso based on your preference for creaminess and spice level.
- This dish can be doubled for larger families or meal prep.
- Leftovers store well and can be reheated in the microwave or on the stovetop.
