Ingredients
Scale
- 1 pound ground beef
- 1 cup chopped celery
- ½ cup chopped onion
- 1 (14.5 ounce) can diced tomatoes
- 1 ¼ cups water
- 1 cup uncooked long-grain rice
- 1 cup salsa
- 1 (4.5 ounce) can diced green chilies, drained
- ¼ cup sliced black olives
- 1 ½ teaspoons beef bouillon granules
- 1 teaspoon chili powder
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon ground black pepper
- ½ cup shredded Cheddar cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir ground beef, celery, and onion in the hot skillet until beef is browned and crumbly and vegetables are tender, 5 to 7 minutes. Drain and discard grease.
- Stir tomatoes, water, rice, salsa, chilies, olives, bouillon granules, chili powder, Worcestershire, and pepper into beef mixture. Bring to a boil. Transfer to a 2-quart casserole dish.
- Bake, covered, in the preheated oven until rice is tender, 45 to 50 minutes. Sprinkle with cheese. Cover and let stand for 10 minutes before serving.
Notes
- Let the casserole rest before serving for best texture.
- Adjust spice levels by varying the salsa and chili powder.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg