In a large frying pan, cook white onion and garlic with olive oil over high heat until onions have softened and garlic is just starting to brown. Pour onion mixture into the prepared baking dish.
Using the same frying pan, cook ground beef over high heat. Break up beef into crumbles while baking. Be careful not to overcook, it shouldn’t be crispy.
Once the meat has thoroughly cooked, drain off a bit of the grease and then pour it into the baking dish.
Add corn, black beans, taco seasoning, salsa, uncooked Minute Rice, and 1 cup of shredded cheese to the baking dish and stir well to mix. Leave the remaining cheese for the top.
Pour chicken broth over ingredients and mix well.
Cover baking dish with foil and bake for 35 minutes.
Remove from the oven and check that rice has softened. If not, place back into the oven for an additional 5 minutes and check again. If the rice has softened, remove all foil and sprinkle remaining 1 cup of cheese over top of casserole and bake (uncovered) for an additional 5 minutes to melt the cheese.
Add Jalapenos to this recipe to give it a bit of extra spice, or use your favorite type of salsa with your preferred heat level.Make this recipe vegetarian/vegan by substituting the ground beef with tofu or a vegetable like zucchini. Also, use vegetable broth instead of chicken broth.Make sure to use uncooked rice in this dish. While it seems like cooking the rice before heating up the casserole would be faster, you would end up with mush instead of rice and it wouldn’t hold up very well.This recipe could easily be used as a dip recipe too if you are cooking this for a potluck. Grab some scooping chips and dig in!