Name: Mexican-style ground pork and rice casserole
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Latin American
Ingredients: 0.5 kg Ground pork; 250 g Rice; to taste Vegeta (vegetable seasoning); 350 g Mexican-style frozen vegetable mix (smaller package); 1 tsp Butter (plus more for greasing the dish); 1 packet Mexican seasoning; 375 g Sour cream; 1 Onion; 100 g Cheese; to taste Salt and pepper; to taste Sweet paprika (ground)

Instructions

Tip: tap a step to mark it as done.

Cook the rice as usual, adding Vegeta to the cooking water. Meanwhile, cook the vegetables gently in 1 tsp butter until tender, and cook the ground pork with the onion in a separate pot.
Season the meat with Mexican seasoning, salt, paprika, and pepper. Add 150 ml water and let simmer.
Grease a glass baking dish with butter, add the cooked rice, and sprinkle with black pepper. Reserve 2 tbsp of the cooked vegetables, then layer the remaining vegetables over the rice, followed by the meat. Mix the reserved vegetables with the sour cream and season with salt and pepper. Spread this mixture over the top and sprinkle with shredded cheese.
Bake in an oven preheated to 180 °C (350 °F) for about 25–30 minutes, until the top is golden brown.

Tip: Packaged Mexican seasoning often contains salt, so taste the meat before adding more salt. Spread the sour cream mixture all the way to the edges of the dish to keep the meat underneath from drying out.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 597 kcal
Protein: 25 g
Carbohydrates: 48 g
of which sugars: 3.6 g
Fat: 32 g
of which saturates: 16 g
Fiber: 3.8 g
Salt: 1.9 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Prekladané mleté mäso s ryžou na mexický spôsob