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Photo of Mexican beef & rice casserole by WW

Mexican beef & rice casserole

15
Point(s)
Total Time
30 min
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy
A brilliant all-in-one dish that’s great for family dinners. Using frozen and tinned veg makes this a great standby if you’re looking for a last-minute meal solution.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Extra lean beef mince (5% fat), raw

500 g

Onion(s)

1 small, diced

Schwartz Fajita Seasoning

18 g

White basmati rice, dry

225 g

Black eyed beans, cooked

1 can(s), large, drained

Sweetcorn, frozen, boiled

100 g

Peppers, all types

100 g, frozen, chopped

Tinned Tomatoes

1 can(s), large

Chicken stock cube(s)

1 cube(s), to make 400ml

Coriander, fresh

10 g, roughly chopped

Half Fat Cheddar Cheese

80 g, grated

Reduced Fat Soured Cream

120 ml

Lime(s)

1 medium, 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 the beef is browned all over and the onion is soft. Add the fajita seasoning and cook, stirring, for a further minute.
  2. Stir in the rice, black beans, sweetcorn, peppers, tomatoes and stock. Season and bring to the boil. Reduce the heat and simmer, covered, for 10 minutes.
  3. Remove from the heat, stir in half the coriander and scatter over the cheese. Cover and let stand for 3-5 minutes, until the cheese has melted.
  4. Scatter over the remaining coriander and serve with the soured cream and lime wedges on the side.

Notes

Got some time on your hands? Whip up a quick salsa to go with this tasty meal. Combine 4 finely diced tomatoes with 1⁄2 small, finely diced onion, 1 finely chopped red chilli and the juice of 1 lime.

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