Savory Ground Beef and Corn Rice Casserole

1Preheat your oven to 350°F (175°C).

2In a large skillet, heat the olive oil (1 tablespoon) over medium heat. Add the chopped onion (1 medium) and minced garlic (2 cloves), sautéing until the onion (1 medium) is translucent, about 3-4 minutes.

3Add the ground beef (1 pound) to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Drain any excess fat.

4Stir in the paprika (1 teaspoon), cumin (1 teaspoon), chili powder (1 teaspoon), salt, and pepper, mixing well to combine the spices with the beef.

5Add the uncooked rice (1 cup) and drained corn to the skillet, stirring to combine all the ingredients evenly.

6Pour in the beef broth (2 cups), bringing the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the skillet. Let it simmer for about 15 minutes, or until the rice is tender and has absorbed most of the liquid.

7Once the rice is cooked, remove the skillet from heat and stir in half of the shredded cheddar cheese (1 cup) until melted and well combined.

8Transfer the mixture to a greased 9x13 inch baking dish, spreading it evenly. Top with the remaining cheddar cheese.

9Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.

10Remove from the oven and let it cool for a few minutes before serving.