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    You are in: Home / Mexican / Mexican Rice Casserole With Ground Beef Recipe
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    Mexican Rice Casserole With Ground Beef

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on April 29, 2014

      I made this recipe last night for my family of 6...It was wonderful!!! The only changes I made was omitting the cilantro and I didn't top it with tomatoes. I don't really like the taste of cilantro and I didn't have any tomatoes. I used one bag of "Boil in Bag" rice which was the perfect serving for the recipe and I used a mexican blend cheese. I served it with garlic toast and a green salad. There was no leftovers at all. I will definitely make this casserole again and again. Thank you for a great recipe.

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    • on January 14, 2014

      Made it with brown rice and 2% cheese, this is both tasty and low calorie. The boys enjoyed it very much, as did I

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    • on February 17, 2012

      Spicy and flavourful, this recipe is also quite healthy when using extra lean ground beef, skipping the oil and using low fat cheese. We all really liked this and found that it wasn't bland at all. We topped our servings with some diced avocado and a dollop of sour cream. Made for PRMR tag game. Thanks MarraMamba! :)

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    • on December 14, 2011

      This was good, but kind of bland as is. I altered it by adding 2 lbs. ground beef (we have a family of 6), and it made it a little more hardy. It also helped not to cook the rice completely or it ends up too mush after the casserole is cooked. I also used 2 TBS each chili powder and cumin, 2 tsp oregano, 2 tsp paprika, a can of mild green chiles, a can of diced tomatoes, 8 oz. can (instead of 15 oz) of tomato sauce. Top w/ chopped green onions, crushed tortilla chips and guacamole and sour cream.

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    • on September 08, 2011

      This was really good and nice and simple. I doubled the spices as suggested by the other review and I used ground turkey (just because that's what we prefer to eat). I served it to my family with taco shells and we just stuffed the tacos with the casserole and topped with sour cream, guac, and salsa. Delicious meal :)

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    • on September 06, 2009

      We enjoyed this casserole very much. The fat is relatively low and it has lots of fiber for such a tasty, filling and comforting meal. I didn't have black beans and had to use the white beans I had in the pantry. I also used some fresh Roma tomatoes with a little water, crushed, instead of the tomato sauce. I subbed brown rice for white rice. The only thing I would do differently next time is to double the spices to kick up the flavor more - there's a lot of rice and beans in this recipe to be flavored. (Also, living in Texas, we're used to bold flavors!) We did serve it with salsa, but chose not to garnish with the higher calorie sour cream and guacamole. If serving company, I would add them. Made for PAC Fall 2009.

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    Nutritional Facts for Mexican Rice Casserole With Ground Beef

    Serving Size: 1 (338 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 418.6
     
    Calories from Fat 83
    20%
    Total Fat 9.3 g
    14%
    Saturated Fat 3.3 g
    16%
    Cholesterol 49.1 mg
    16%
    Sodium 440.5 mg
    18%
    Total Carbohydrate 58.6 g
    19%
    Dietary Fiber 8.2 g
    32%
    Sugars 5.1 g
    20%
    Protein 24.7 g
    49%

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