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Homemade Pasteln de Arroz (Cheesy Beef and Rice Casserole) recipe photo

Pasteln de Arroz (Cheesy Beef and Rice Casserole)

This Pasteln de Arroz is a cheesy, hearty casserole that combines layers of beef, rice, and gooey cheese!
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 tablespoons salted butter (plus extra for greasing the pan)
  • 1 tablespoon all-purpose flour
  • 2 cups evaporated milk (or whole milk)
  • 2 cups shredded mozzarella (divided)
  • 6 cups cooked white rice (arroz blanco, measured cooked)
  • 1 cup minced spinach (blanched or thawed from frozen)
  • 2 cups tomato sauce (warm and chunky, seasoned with salt and pepper)
  • Filling ingredients (as per your preference)

Equipment

  • Large pan
  • Mixing bowls
  • Baking dish
  • Whisk
  • Spatula

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). This ensures your casserole cooks evenly.
  2. Grease a 9x13 inch baking dish with a little butter to prevent sticking.
  3. In a large pan, melt a tablespoon of butter over medium heat. Add your choice of minced beef and cook until browned. Season with salt and pepper to taste. Once cooked, set aside.
  4. In the same pan, add another tablespoon of butter and sauté the blanched or thawed spinach until heated through. Combine the spinach with the beef mixture.
  5. In a saucepan, melt the remaining butter over medium heat. Whisk in the flour until well combined. Gradually pour in the evaporated milk, whisking continuously until the mixture thickens and bubbles. Stir in one cup of shredded mozzarella until melted and smooth.
  6. In your greased baking dish, spread half of the cooked rice on the bottom. Top with the beef and spinach mixture, followed by half of the creamy cheese sauce. Repeat the layers with the remaining rice, beef mixture, and finish with the rest of the cheese sauce.
  7. Pour the warm, chunky tomato sauce over the top layer. Season with additional salt and pepper if desired.
  8. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and sprinkle the remaining mozzarella cheese on top. Bake uncovered for an additional 15 minutes, or until the cheese is bubbly and golden.
  9. Allow the casserole to cool for a few minutes before serving. This will help the layers set and make it easier to scoop out portions.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to three days.
  • Add a splash of milk when reheating to keep it moist.
  • You can freeze individual portions for up to three months.