South of the Border Casserole is one of those recipes that everyone needs to use when life is too busy you think you don't have time to cook. This recipe comes together fast and makes a lot! Enough for leftovers for my family or enough to feed a pretty large family.
South of the Border Casserole
Every now and then you come across a recipe that is perfect for every type of family....large families and small families. This South of the Border Casserole recipe makes a lot, so you can feed a family of 6 dinner for one night. Or you can make it for a family of 2 and have leftovers that are perfect for lunch the next day or another night of the week.
If you do have leftovers, you can even get creative with them and use the leftovers for stuffed peppers. That's what I did and it was delicious! Or you could serve the leftovers with a western omelette for brunch over the weekend.
However you choose to use this recipe, you'll be thankful you found it...it's that delicious and easy to make!
I served ours with a salad and some corn chips on the side.
South of the Border Casserole
📖 Recipe Card
South of the Border Casserole
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 10 ounce can Rotel Diced Tomatoes & Green Chilies, do not drain
- 1 ½ cups beef broth or stock
- 1 cup long grain rice
- 1 tablespoon Worcestershire sauce
- 1 ½ cups shredded Cheddar cheese
- chopped fresh parsley for garnish if desired
Instructions
- In a large skillet, brown ground beef, garlic, salt and pepper over medium heat. Drain and return to the stove at medium heat.
- Stir in the garlic, onion, and peppers. Continue to cook for another 3 to 4 minutes to soften the onions and peppers.
- Add the beef broth, rice, undrained Rotel, and Worcestershire Sauce to the skillet and stir until well combined.
- Bring everything to a boil, reduce heat and cover. Simmer for another 20 minutes or until the rice is tender.
- Remove from the heat and sprinkle generously with the cheese. Cover the skillet and let the mixture rest for 5 minutes or until the cheese melts and gets nice and gooey.
- Garnish with chopped parsley if desired.
Emily @ The Benson Street says
I love casseroles! Can't wait to try this one. Thanks for stopping by and linking up at the Monday Funday Party!
Allison Miller says
This looks great! I'd love this cookbook! I have a slight obsession with Mexican recipes lately and this is just making my mouth water! I'd love for you to come link up with us over at Throwback Thursday link party
Joanne DiPalo says
This is a delicious recipe. I love all the spiciness and it's quick & easy prep all in one pan. YUM! Thanks for sharing with Foodie Friends Friday party. Pinning and sharing for all those moms who need a delicious meal on hectic days. They also might enjoy the wonderful Cookbook.