South of the Border Casserole

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This easy South of the Border Casserole is a one-pan dinner packed with Tex-Mex flavor, ground beef, rice, and melted cheese! Perfect for busy weeknights and always family-approved.

Prep Time10

Cook Time35

Total Time45

Course: Main Dishes

Cuisine: Mexican

Keyword: hamburger and rice casserole, mexican casserole, south of the border casserole

Servings: servings

Calories: 449kcal

Author: Lois

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

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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.

Video

Notes

Try It in the Oven: Prefer to bake it? After combining all ingredients, transfer everything to a greased 9x13-inch casserole dish. Cover with foil and bake at 350°F for 40–45 minutes, or until the rice is tender. Uncover, top with cheese, and return to the oven for 5–10 more minutes to melt.

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