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Mexican Beef & Rice Casserole

Ingredients

  • Cooking spray
  • 500 g extra-lean beef mince (5% fat)
  • 1 small onion, diced
  • 18 g fajita seasoning
  • 225 g white basmati rice
  • 1 large can black-eyed beans, drained
  • 100 g sweetcorn
  • 100 g mixed peppers, chopped
  • 1 large can chopped tinned tomatoes
  • 1 chicken stock cube, made up to 400 ml
  • 10 g fresh coriander, roughly chopped
  • 80 g half-fat Cheddar, grated
  • 120 ml reduced-fat soured cream
  • 1 lime, cut into wedges (to serve)

Instructions

  1. Mist a large deep nonstick pan with cooking spray and fry the beef and onion over a medium-high heat for 5 minutes, until browned and softened.
  2. Add the fajita seasoning and cook, stirring, 1 minute.
  3. Stir in the rice, beans, sweetcorn, peppers, tomatoes and stock. Season, bring to the boil, then reduce the heat and simmer, covered, 10 minutes.
  4. Remove from the heat, stir in half the coriander and scatter over the cheese. Cover and stand 3-5 minutes until the cheese melts.
  5. Scatter over the remaining coriander and serve with soured cream and lime wedges.