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Mexican Gratin with Rice and Ground Beef

A warm, cheesy dish layered with savory ground beef, fluffy rice, black beans, and sweet corn, topped with melted cheese. Perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice Any type of rice can be used.
  • 1 pound ground beef (halal) Can substitute with plant-based ground meat for a vegetarian option.
  • 1 can black beans, rinsed and drained
  • 1 cup corn kernels Fresh, frozen, or canned corn can be used.
  • 1 cup diced tomatoes
  • 1 cup shredded cheese (cheddar or Mexican blend) For a richer flavor.
  • 1 tablespoon taco seasoning
  • to taste Salt and pepper Adjust according to preference.
  • to taste Chopped cilantro (for garnish) Adds freshness to the dish.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet over medium heat, brown the ground beef, breaking it up as it cooks. Season with taco seasoning, salt, and pepper.
  3. In a mixing bowl, combine the cooked rice, black beans, corn, diced tomatoes, and the cooked beef mixture. Mix well.
  4. Transfer the mixture into a greased baking dish, spreading it evenly. Top with shredded cheese.
  5. Bake for about 20-25 minutes or until the cheese is golden and bubbly.
  6. Remove from the oven, let it cool slightly, and garnish with chopped cilantro before serving.

Notes

For vegetarian options, swap out ground beef for plant-based meat. Store leftovers in an airtight container for 3-4 days in the fridge or freeze for up to 3 months. Reheat in an oven at 350°F (175°C) for best results.