Ingredients
Method
Preparing the Beef and Onion Mixture
- In a large skillet, cook the ground beef and finely chopped onion over medium-high heat. Season with salt and pepper to your liking. Cook until the beef loses its pink color. Drain any excess grease if needed.
Seasoning the Mixture
- Turn the heat down slightly and add garlic powder and taco seasoning to the meat. Give it a good stir to ensure that the seasoning is well-distributed.
Incorporating Additional Ingredients
- Add the uncooked long-grain white rice, beef broth, drained corn, tomato sauce, and salsa to the skillet. Combine the ingredients thoroughly.
Cooking the Casserole
- Increase the heat and bring the mixture to a boil. Once it starts boiling, reduce the heat to low, cover the skillet and let it simmer. Cook for 18-20 minutes or until the rice is tender.
Final Touch
- Remove the lid, sprinkle a generous layer of shredded cheese over the top, and replace the lid. Let it sit for 2-3 minutes to allow the cheese to melt, completing your casserole.
Notes
While the recipe calls for long-grain white rice, you can also use instant rice if it's what you have available. Just note that instant rice requires a significantly shorter cooking time—about 5-7 minutes of simmering should do the trick.