In the Kitchen: Southern Beef Rice Casserole

by | In the Kitchen, Meals, Recipes

Stuffed Artichoke Bottoms

Southern Beef Rice Casserole

By Earlene Steger


I’ve been making it for about 40 years. It’s a family favorite. Originally, I was looking for easy quick recipes that I could make when I got home from work. This was perfect. — Earlene Steger

It is always helpful to check all of your ingredients before you start. I didn’t notice my chili powder was empty!



Set 1

1 Lb. ground beef
1 medium onion chopped
1 green pepper chopped


Set 2

1-16 oz. canned diced tomatoes
1/2 tsp. garlic powder — adjust to taste
1 tsp. salt — adjust to taste
1/4 tsp. pepper
1 tsp. chili powder (To kick it up, make it more Mexican, add more chili powder.)


Set 3

1 Cup cooked rice
1-16 oz. canned corn
1/2 Cup grated cheese (sharp cheddar or combo of)



Sauté the ground beef, onion, and green pepper (set 1 ingredients) in small amount of olive oil.










Add tomatoes and seasonings (set 2 ingredients) to meat mixture. Bring to boil. Simmer uncovered 15 mins.

(For best results, add your seasonings first and mix while on the heat. You’ll smell the spices “bloom”. Then add the tomatoes.—EH Stafford)











Add rice and corn (set 3 ingredients). Pour into casserole dish. Sprinkle with cheese.  Bake covered 350F for 30 minutes.




Easy and Delicious! Enjoy!


Preparation and photos by EH Stafford






Printed version of this recipe

In the Kitchen series – Southern Beef Rice Casserole





Click here to explore LKNConnect’s Cookbook. See all of our published recipes.




The views, thoughts and opinions expressed by our writers belong solely to them
and do not represent, its publisher or its staff.



Use the Connect Buttons below to connect to this featured business!