One-Pot Mexican Casserole

June 21, 2024

45 minutes

super easy

Serves 6-8

Hello and happy Thursday! Today’s recipe will easily go down on your routine meal rotation because of how versatile it is. You can use ground beef, fajita steak, or shredded chicken as the meat protein, and use either black beans or pinto beans, and the remaining ingredients are pantry/fridge staples: canned corn, salsa, rice, and broth. This dish is great topped with dairy-free cheese but also delicious without it.

I already have a recipe dedicated to the typical version of the recipe with ground beef and black beans but today’s recipe is a variation I made today with last-minute ingredients I already had: frozen fajita chicken and pinto beans.

This recipe can be made in 30-45 minutes on the stove or in a couple hours in the crock pot.

	1 lb ground beef, fajita steak, or shredded chicken Make sure it's gluten free
	1 cup salsa or tomato puree if you don't like spicy food
	1 15-oz canned black or pinto beans
	1 15-oz canned whole corn
	1.25 cup uncooked white rice
	2.5 cups beef, chicken, or vegetable broth
	1 white onion, chopped
	2 Tbsp avocado oil

Directions

1.

Cook the Meat

Into a large skillet or pot, warm the oil and cook the meat until thoroughly done.

Add the chopped onion and allow to become aromatic, cooking 1-2 minutes.

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2.

Add remaining ingredients

Into the skillet, add the canned beans, canned corn, rice, broth, and salsa. Cook ~20 minutes until the rice is done, stirring occasionally to prevent the food from sticking to the bottom.

Serve warm topped with dairy-free cheese, if desired.

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3.

Alternate Cooking Method:

Cook the meat on the stove until done and add the onions and allow to become aromatic, 1-2 minutes.

Add all the ingredients to a crock pot, stir, and cook ~2 hours until the rice is done. Serve warm topped with dairy-free cheese.

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One-Pot Mexican Casserole