Beef Enchilada Mexican Casserole 🌮

 Ingredients

• 1½ pounds ground beef (85/15 or leaner)
• 2 cups long-grain white rice, uncooked
• 2 cups beef broth (or water)
• 1 (10.5-oz) can condensed cream of mushroom soup
• 1 (10.5-oz) can condensed cheddar cheese soup (or cream of chicken if you prefer milder flavor)
• 1 (10-oz) can Rotel tomatoes with green chiles, undrained
• 1 cup chopped onion
• 1 cup chopped bell pepper (any color)
• 1 (1-oz) packet taco seasoning mix
• 1 cup shredded Mexican blend cheese (optional topping)
• Fresh cilantro or green onion, for garnish
• Lime wedges, for serving

Directions

• Preheat oven to 350°F
• In a large skillet, brown the ground beef over medium heat until fully cooked.
• Stir in half of the taco seasoning, cooking one minute longer to bloom the spices.
• In a 3-quart baking dish, combine uncooked rice, beef broth, both soups, Rotel, onion, bell pepper, and the remaining taco seasoning. Mix well.
• Fold in the cooked beef, spreading the mixture evenly in the dish.
• Cover tightly with foil and bake for 1 hour 15 minutes, or until the rice is tender.
• If the rice still looks undercooked, cover again and bake 10–15 minutes more.
• Optional: Uncover, sprinkle cheese on top, and bake 5 minutes more to melt.
• Let stand 5 minutes, then top with cilantro or green onion. Serve with lime wedges and, if you like, a dollop of sour cream or salsa.