MEXICAN BEEF AND RICE CASSEROLE

MEXICAN BEEF AND RICE CASSEROLE | Dinner instant pot, Dinner forone, fish Dinner, breakfast for Dinner, Dinner videos, Dinner party, Dinner for kids, simple Dinner, Dinner meals, fast Dinner, Dinner ona budget, whole 30 Dinner, clean eating Dinner, gluten free Dinner, Dinner salad, Dinner potatoes, salmon Dinner, Christmas Dinner, Dinner pork, seafood Dinner, #Dinnerchickenrecipes, #Dinnertablesettings, #Dinnerglutenfree, #Dinnerhealthy, #Dinnereasyrecipes, #Dinnerglutenfree, #Dinnerglutenfree,

MEXICAN BEEF AND RICE CASSEROLE

Husband liked very much and he is not a fan of rice like I am. Did add a tablespoon of dried minced onions because I seem to have lots. Thank you!

INGREDIENTS

• 2 cups chicken broth low sodium
• 2 tbsp fresh cilantro chopped
• 1 lb ground beef
• 1 cup frozen corn kernels
• 14 oz fire roasted diced tomatoes (1 can) can substitute with regular diced tomatoes
• 1/2 cup salsa store bought
• 2 cups Mexican 4 cheese blend shredded
• 1 tbsp taco seasoning
• 1 bunch spinach ends trimmed and roughly chopped
• 1 cup long grain rice uncooked

INSTRUCTIONS

1. Frist, Preheat oven to 375 F degrees. Spray a 9x13 inch casserole dish with cooking spray.
2. In a large skillet add the ground beef and start browning over medium high heat. 
3. Then Sprinkle the taco seasoning over the beef and break it up with a wooden spoon. 
4. Cook until meat is no longer pink and has started to brown, about 5 minutes.
5. Then Add the chopped spinach, frozen corn, fire roasted tomatoes, salsa and 1/2 the cheese to the skillet and stir.
6. Then Add the rice and broth to the skillet and sir well.
7. Spoon everything into the prepared casserole dish and top with about 1/2 of the remaining cheese. 
8. Then Bake for 45 minutes or until the rice is cooked.
9. Top with the remaining cheese and bake for another 5 minutes or until the cheese has melted.
10. Garnish with cilantro and serve.

Recipes adapted from : alamy.com