This mouthwatering Mexican rice casserole is my new go-to for any gathering!
This one-pot wonder is loaded with savory ground beef, tender rice, and a medley of veggies. It’s all simmered to perfection in a zesty tomato and salsa broth.
And let’s not forget the best part: the melty Mexican blend cheese!
This dish is easy to make, bursting with bold flavors, and so satisfying. It makes a big batch, too, so you can enjoy the leftovers for lunch the next day.
Why You’ll Love This Mexican Rice Casserole
One-Pot: This complete meal comes together in a single skillet, making cleanup a breeze!
Full of Flavor: Zesty taco seasoning, salsa, and diced tomatoes with chiles infuse this dish with a bold Mexican-inspired taste.
Crowd-Pleaser: Hearty, cheesy, and customizable with favorite toppings, this casserole is sure to satisfy.
Budget-Friendly: With affordable ingredients, this casserole is easy on the wallet.
Ingredients
- Lean Ground Beef: The protein-packed base is guaranteed to satisfy!
- Veggies: I use onion, red bell pepper, and garlic.
- Taco Seasoning Mix: The zesty blend brings the signature kick of Mexican spices.
- Uncooked Long Grain White Rice: It absorbs the vibrant flavors and creates a hearty texture.
- Black Beans: To provide an extra boost of protein and fiber.
- Frozen Corn Kernels: They add a sweet burst of flavor to balance out the savory.
- Diced Tomatoes with Green Chiles: They deliver a tangy punch!
- Salsa: It ties all the flavors together with its fiesta flair.
- Low-Sodium Chicken Broth: It simmers the rice to fluffy perfection.
- Shredded Mexican Blend Cheese: The gooey, melty topping adds a creamy, indulgent finish.
- Optional Toppings: Try chopped cilantro, sliced green onions, sour cream, and sliced avocado.
How to Make Mexican Rice Casserole
This casserole is easy enough for busy weeknights!
1. HEAT the olive oil in a large skillet over medium heat. Add beef, onion, and pepper. Cook until beef is browned, breaking it up as it cooks.
2. STIR in the garlic, tomato paste, and taco seasoning until beef is coated.
3. ADD the rice, diced tomatoes, salsa, and chicken broth. Stir, bring to a boil, then reduce the heat to low. Cover and simmer for 20 minutes.
4. MIX in the black beans and corn. Cook uncovered for 10 minutes, until rice is tender and liquid is absorbed.
5. REMOVE from the heat. Sprinkle the cheese on top, cover, and let melt for 5 minutes.
6. SERVE hot with toppings of choice. Enjoy!
Tips for the Best Mexican Rice Casserole
I’ve picked up a few tips along the way to make this casserole stand out.
- Pick the right rice. Use long-grain white rice, not instant rice, for the best texture and flavor. Be sure to rinse it first.
- Go lean. Use lean ground beef (85/15 or leaner) to reduce excess grease.
- Choose your cheese. You can use any of your favorite cheeses like Colby Jack, cheddar, or a Mexican blend.
- Cut corners. You can use fresh, frozen (defrosted), or canned corn kernels.
- Switch up the seasoning. If you have a favorite homemade taco seasoning use that instead of a store-bought packet.
- Get ahead of the game. To save time, you can cook the rice and chop the veggies a day in advance. The whole casserole can also be assembled ahead and refrigerated before baking.
- Have fun and experiment. Try swapping the ground beef for ground chicken or turkey. Replace the meat with an extra can of beans or vegetarian crumbles for a vegetarian version.
How to Store
This recipe makes for great leftovers to enjoy all week!
To Store: Place the cooled casserole in an air-tight container and refrigerate. It can be safely stored for up to 4 days.
To Freeze: Freeze the casserole in a freezer-safe container or tightly wrap in aluminum foil for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Warm the casserole in a microwave-safe dish, covered, on medium power, stirring occasionally until heated through. Or, reheat in the oven at 350°F until warm, about 20 minutes.
Mexican Rice Casserole
6
servings5
minutes25
minutes441
kcalThis Mexican rice casserole is satisfying and full of flavor! In just 30 minutes, you’ll have a restaurant-worthy dish perfect for any fiesta.
Ingredients
1 tablespoon olive oil
1 pound lean ground beef
1 medium onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 (1 ounce) packet taco seasoning mix
1 cup uncooked long-grain white rice
1 diced tomatoes with green chiles, undrained
1 cup salsa
1 1/2 cups low-sodium chicken broth
1 (15 ounce) can black beans, drained and rinsed
1 cup frozen corn kernels
1 1/2 cups shredded Mexican blend cheese
Optional toppings: chopped cilantro, sliced green onions, sour cream, sliced avocado
Instructions
- In a large, deep skillet, warm the olive oil over medium heat. Add the beef, onion, and pepper and cook until the meat is no longer pink, breaking it up with a wooden spoon.
- Stir in the garlic, tomato paste, and taco seasoning and cook until the beef is well coated.
- Add the uncooked rice, diced tomatoes, salsa, and chicken broth. Stir well to combine and bring to a boil.
- Reduce the heat to low, cover, and simmer for 20 minutes. Remove the lid, stir in the black beans and corn, and cook for another 10 minutes, or until the rice is tender and liquid is absorbed.
- Remove the skillet from the heat and sprinkle the shredded cheese evenly over the top. Cover and let stand for 5 minutes so the cheese melts.
- Serve hot with any desired toppings and enjoy!
Notes
- Rinse the rice before adding it to remove excess starch. This helps prevent it from being sticky.
- Be sure to use long-grain rice, not instant rice.
- If, after 15 minutes of simmering, the dish appears dry, add another 1/2 cup of broth. This will depend on the type of salsa used and how watery it is.
Oh my gosh, this is so delicious. So many flavors – definitely making this often. Love all your recipes, keep them coming
Thanks so much, Maggi!
So happy you’re enjoying the recipes ๐
This one is a keeper!! My daughter made this for me last week and it was soooo tasty. I think Iโm going to make it tonight.๐๐ป๐๐ป
I’m a fan of this one, too, Debbie!
Do you drain the canned ingredients (corn etc?)
Hi Barb!
You’ll need to drain and rinse the black beans.
We used frozen corn, but if you use canned, you’ll need to drain that, too.
Don’t drain the tomatoes, though ๐
What size diced tomatoes
Going to make this tonight.
Thanks so much for all your wonderful recipes!!
Hi Cheryl!
You’ll need 1 (10 ounce) can of the tomatoes with chiles ๐
If you can only find regular diced tomatoes, drain a couple tablespoons of the liquid, then add the whole 14 ounce can. Then add a 4 ounce can of chiles.
Iโve made this recipe several times and we love it! I made a couple of changes though. I used 3 pouches of the already cooked rice that you microwave for 90 seconds. I used the cilantro flavored ones. So in doing that I omitted the chicken broth. I also used ground turkey instead of beef. I used diced tomatoes and added 2 cans of green chilies. I also used a jar of Mexican street corn instead of just a can of corn. Deliciously wonderful!
Oh! I like those changes, Anita! Seems like a lighter but just as flavorful version!
I made this exactly as the recipie stated. The issue i had was that the rice fid not get done. I cooked it the recommended time, and rice was still hard. I even tried cooking it longer and the rice just eould not get soft at all. We ate it but it was less than my usual great meal.
Hi there!
Sorry to hear this one didn’t work out for you.
What kind of rice did you use? They have different cooking times depending on the type and shape.
After cooking, was it saucy, or did it seem dry?
It sounds to me like the dish wasn’t cooked at a high enough temperature.
Did it come to a boil after adding all the liquid? And then, when simmering, was the pot covered?
A boil followed by a consistent simmer is crucial for even cooking. And the pot needs a lid to hold in all the moisture for the rice.
Also, if the rice wasn’t stirred well into the liquid at the start, some grains might not have been fully submerged, leaving them undercooked.
If you try this again, I suggest increasing the temperature so the liquid comes to a bubbling boil. Then, be sure the pot is covered during the simmer.
If you found it dry after 15 minutes, add another 1/2 cup of broth. That can depend on the type of salsa used – some are more watery than others.
Hope this helps!