Description

This Ground Beef Rice Casserole is a hearty and flavorful one-pan meal combining lean ground beef, instant rice, and a blend of cheesy salsa. It’s quick to prepare, making it an ideal comfort food for busy weeknights. The dish features tender rice simmered in chicken broth with spicy Rotel tomatoes, and a creamy mix of salsa con queso and nacho cheese that melts into every bite.

Ingredients

Scale

Meat and Aromatics

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
10.5 oz can Rotel tomatoes (diced tomatoes and green chilies)

Cheese and Sauces

1 cup salsa con queso
2 cups shredded nacho cheese

Seasonings

Salt to taste
Pepper to taste
Onion powder to taste

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Instructions

Brown the Beef and Sauté Aromatics: Heat a skillet over medium-high heat. Add the lean ground beef, diced yellow onion, and minced garlic. Cook and stir until the beef is browned and the onions are soft, about 8 minutes. Drain any excess fat from the skillet to keep the casserole light.
Add Seasonings and Liquids: Season the beef mixture with salt, pepper, and onion powder to your taste. Pour in the canned Rotel tomatoes with their juices and the chicken broth. Stir well and bring the mixture to a boil, which should take about 3 minutes.
Cook the Instant Rice: Once boiling, add the instant rice to the skillet and stir to combine. Cover the pan with a lid and reduce the heat to low. Let the rice simmer undisturbed for 10 minutes to absorb the liquid and cook fully. Avoid lifting the lid during this step to ensure tender rice.
Incorporate Cheeses and Finish: After the rice is tender, stir in the salsa con queso and the shredded nacho cheese. Continue to cook and stir for about 4 minutes until all the cheese melts and the casserole becomes creamy. Serve immediately while hot.

Notes

For a spicier dish, use a hot salsa con queso or add extra diced jalapeños.
To reduce fat, choose leaner ground beef or use ground turkey as a substitute.
Leftovers can be refrigerated for up to 3 days and reheated in a microwave or stovetop skillet.
If you prefer, substitute chicken broth with vegetable broth to make it suitable for vegetarians, but omit the beef.
Be careful not to lift the lid while simmering the rice to ensure proper cooking and texture.