This Supreme Layered Beef Casserole is full of rice, beef, beans, corn, peppers, tomato and onions! How can you go wrong? So flavorful! Perfect for any day of the week!
I stumbled upon this recipe the other day. We haven’t made this Supreme Layered Beef Casserole in so long! My late friend Marcel showed me this recipe years ago and I completely forgot about it! As soon as I saw it I knew I had to make a video! You need to see how different and delicious this recipe really is to make!
Really flavorful! This dish is always so yummy! I love the layers! This Supreme Layered Beef Casserole is definitely an old family favorite! We all love this dish. If there are any leftovers they actually taste just as good, if not better, the next day! Truth be told, I think almost everything tastes better the next day!
For those of you that prefer or can handle a little, or, in the case of my son, a lot of heat, feel free to add some to the meat mixture. Just taste it before you bake it! Make sure it tastes just the way you like it before this casserole goes into the oven!
Ingredients for Supreme Layered Beef Casserole
- long grain white rice
- diced tomatoes
- chicken broth
- salt
- pepper
- ground beef
- onion
- chili powder
- garlic
- cumin
- coriander
- tomato sauce
- black beans
- shredded cheese
- corn
- green onions
How to make Supreme Layered Beef Casserole
Place oil in a large skillet and heat.
Add uncooked rice and stir continuously until rice is a golden brown color.
Remove rice from skillet and place into your prepared pan.
Press into the bottom of the pan so the bottom is covered. Set aside.
Using the same skillet add your can of tomatoes, with all of the juice, chicken broth, salt, and pepper.
Simmer.
Next, pour tomato mixture on top of your rice. Set aside.
Grab the same skillet you have been using and wipe it out.
Place skillet over medium to medium high heat. Add beef, onion, salt, and pepper and cook until beef is no longer pink.
Add chili powder, garlic, cumin, and coriander.
Add tomato sauce and stir until combined.
Gently dump beef mixture on top of rice mixture and spread it all around.
Next, dump black beans on top of your meat mixture.
Sprinkle cheese all around the top of the beans and then the corn.
Now you have to take a piece of tinfoil that will cover your pan and spray one side with cooking spray.
Lay greased side over top of the pan and seal the tinfoil up around the edges.
Place pan on a rimmed baking sheet and bake.
You can tell when this casserole is done once the rice is done.
I literally lift the tinfoil at a corner after 60 minutes and place a spoon down the side of the casserole, just to taste the rice. You need to make sure the rice is cooked and most of the liquid is absorbed into the rice.
Remove from oven and remove the tinfoil.
Sprinkle the top with some green onions and let stand before serving.
Other Casseroles for You to Try
We love casseroles, or all in one meals, around here and I have listed some of our favorites below! I am hoping you find at least one other you would like to try! I can’t wait to hear what you think or did differently!
Chili Cheese Tater Tot Hot Dog Casserole
Cheesy Potato Sausage Casserole
Easy Creamy Potato Pork Chop Casserole
Take a peek at our video for this Supreme Layered Beef Casserole. You will be glad you did!
Supreme Layered Beef Casserole Video
Supreme Layered Beef Casserole
This Supreme Layered Beef Casserole is full of rice, beef, beans, corn, peppers, tomato and onions! How can you go wrong? So flavorful!
Ingredients
- 1 tablespoon vegetable oil
- 3/4 cup long-grain white rice
- 1 can (10 oz) diced tomatoes
- 1/2 cup chicken broth
- salt
- pepper
- 1 pound ground beef, lean
- 1 onion, chopped
- 1 tablespoon chili powder
- 2 tablespoons garlic, miinced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 8 oz can tomato sauce
- 1 can (15oz) black beans, rinsed and drained
- 1 1/2-2 cups cheese, shredded
- 1 can (15 oz) corn, drained
- 3-4 green onions, thinly sliced
- cooking spray
Instructions
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Preheat your oven to 350 degrees. Prepare an 8 or 9 inch square baking pan with cooking spray and set aside.
-
Grab a large skillet and place it over medium high heat. Place oil in skillet until it shimmers or a drop of water flicked in it dances. Add uncooked rice and stir continuously until rice is a golden brown color, no more than 5 minutes. Remove rice from skillet and place into your prepared pan. Press into the bottom of the pan so the bottom is covered. Set aside. Using the same skillet add your can of tomatoes, with all of the juice, chicken broth, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Simmer for a few minutes. Next, pour tomato mixture on top of your rice. As evenly as possible. Set aside.
-
Grab the same skillet you have been using and clean it out. I usually use paper towel to do this. Place skillet over medium to medium high heat. Add beef, onion, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until beef is no longer pink and cooked, somewhere around 5 minutes. Add chili powder, garlic, cumin, and coriander and continue to cook for another couple minutes. Add tomato sauce and stir until combined. Keep mixture over heat for a few more minutes.
-
Gently dump beef mixture on top of rice mixture and spread it all around. As evenly as possible. Next, dump black beans on top of your meat mixture. Sprinkle cheese all around the top of the beans and then the corn. Now you have to take a piece of tinfoil that will cover your pan and spray one side with cooking spray. Lay greased side over top of the pan and seal the tinfoil up around the edges. Place pan on a rimmed baking sheet and bake for between 60 and 70 minutes. You can tell when this casserole is done once the rice is done. I literally lift the tinfoil at a corner after 60 minutes and place a spoon down the side of the casserole, just to taste the rice. You need to make sure the rice is cooked and most of the liquid is absorbed into the rice.
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Remove from oven and remove the tinfoil. Sprinkle the top with some green onions and let stand for between 10 and 15 minutes before serving. Enjoy!
Recipe Notes
I believe the recipe originated at Cookscountry.com
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