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If you're needing a crowd-pleasing new recipe to add to your repertoire, this one's for you (and them). It is easy to make & goes a long way (hello, leftovers) which means one less meal for you to make. The kids & grown ups all love it and in my world happy family = happy wife = happy life.

My mom has been making this recipe as long as I can remember. The Mexican rice in this recipe is an authentic hand me down recipe from my mom's college roommate's mamacita who was from Mexico. So you could say it's the OG mexi-rice.

Here's what you'll need:

2 c. brown rice

2 medium onions, diced

2 jalepenos, diced

1 14.5oz can diced tomatoes

1.5 lbs. ground beef

1 pkg taco seasoning

1 can fat-free refried beans

2 c. colby jack cheese, shredded

10-12 corn tortillas

black olives (for garnish)

green onion (for garnish)

Heat oven to 350 degrees.

For the Mexican Rice:

Heat 2T olive oil in sauté pan. When hot add rice and cook (stirring frequently) until rice starts to pop. Add onions and jalepeños and cook until onions are semi-clear. Add tomatoes & two cans of water to rice/onion/pepper mixture. Bring to a boil then reduce heat, cover and simmer 30-40 mins until cooked through.

Once rice is ready, brown the meat (season with a little salt) and drain the grease once cooked. Add taco seasoning and coat the meat. Add refried beans and mix beef & beans together.

Prepare casserole dish. Spray the bottom with cooking spray to prevent sticking. Cover the bottom of the dish with 4-6 corn tortillas. Add a generous layer of mexi-rice and spread over the tortillas (you may not use all of the rice). Add a second layer of corn tortillas. Add the ground beef/bean mixture and spread over the tortillas. Top with cheese and put in oven 30 mins or until heated through.

As soon as you pull the casserole out of the oven, garnish with olives and green onions. Serve hot and save the rest for later ;)

Here's to full tummies!

Talk soon,


#recipes #mexicancasserole #food

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