Ground beef, rice, and all of the flavors of classic Mexican standbys come together in this One Pot Mexican Rice Casserole, cooked all in one vessel for an easy and filling dinner. Ideal for busy weeknights, this casserole is a warm and cheesy comfort food that comes together in under 30 minutes, making it simple and delicious enough to be a family go-to!
Why You’ll Love This One-Pot Mexican Rice Casserole:
And Fast: Prepared in one skillet, so there’s little cleanup and most ease.
Packed with Flavor: Stuffed with bold spices, savory beef, and melty cheese for a dish everyone will go crazy for.
Great for Busy Weeknights: It comes together in about 30 minutes, making it perfect for those evenings when you want something good to eat without all the fuss.
Versatile: You can make it spicier, pack it with veggies, or top it with your favorite garnishes.
Key Ingredients:
Each ingredient here contributes to the flavor and texture of this comforting casserole. Here’s what to keep in mind:
Ground Beef: Use lean ground beef (80-90%) to cut out on a lot of the grease. You could use ground turkey or chicken if preferred.
Taco Seasoning: I used a taco seasoning packet, which has all the spices you need, but you can also make your own with chili powder, cumin, paprika and oregano.
Long-Grain White Rice: Long-grain white rice fluffs up well and takes on the flavors beautifully. For brown rice, use longer cooking times and add more liquid as necessary.
Beef Broth: Adds to the savory flavor, but chicken or vegetable broth is fine in a pinch.
Corn: Sweetens and adds texture to the dish. Frozen, or drained canned, corn.
Tomato Sauce and Salsa: These add a saucy base and a little bit of spice. Use a salsa suitable for your spice level — mild, medium, hot.
Cheese: Cheddar or a Mexican blend cheese melts nicely and puts a nice touch on it. Monterey Jack or pepper jack would also work well — the latter if you want extra heat.
Full ingredient quantities and method available in the recipe card below
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Instructions:
Cook the Beef
Brown the Meat: In a large skillet, heat 1 pound ground beef over medium-high heat and brown.
Seasoning: Add salt and pepper while cooking for taste.
Drain: After browning, drain excess grease from the skillet.
Season and Mix
Return to Stove: Add the skillet back to the heat.
Season the beef: Add garlic powder (1 teaspoon) and taco seasoning (1 pack) to the beef. Mix well season and coat the beef with the mix.
Add Ingredients
Mix in other components: To the pan, combine 1 cup of uncooked rice, 1 1/2 cups of beef broth, 1 cup of corn (frozen or canned and drained), 1 can (8 ounces) of tomato sauce and 1/2 cup of salsa.
Mix Well: Combine everything by stirring it together.
Simmer
Bring to a Boil: Turn the heat up a little and bring the mixture to a boil.
Bring to a Boil: Check the seasonings and heat the skillet over high until the broth comes to a boil. Reduce the heat to low, cover the skillet with a lid, and let it simmer for about 18-20 minutes, until the rice is fully cooked and tender. From sticking, stir occasionally.
Add Cheese
Sprinkle Cheese: After preparing the rice, sprinkle 1 cup of shredded cheese (cheddar or Mexican be blended) on top of the casserole.
Melt the Cheese: Cover again and let it melt, about 2-3 minutes.
Serve
Serve hot: When the cheese has melted (it will also be hot, of course), the casserole is done. Serve it hot from the skillet and enjoy!
Serving Suggestions:
This casserole is wonderful and filling on its own, but here are some sides and toppings to make it even heartier:
Tortilla chips: Serve alongside tortilla chips for added crunch or to shovel in the casserole.
Guacamole: A scoop of guacamole brings creaminess and cool contrast to the warm casserole.
Mexican Street Corn: Mexican street corn (also known as elote) would be a fine pairing as a side.
Salad: A crisp side salad with lettuce, tomatoes and avocado balances the richness of the casserole.
Toppings: Get creative with sour cream, green onions, fresh cilantro, diced jalapeños or sliced black olives.
Storage and Reheating Tips:
This Mexican Rice Cabbage Casserole is the perfect recipe for leftovers!
Refrigeration: Leftovers can be placed in a sealed container in the fridge and consumed within 3 days.
Freezing: This casserole freezes nicely. Cool it completely, then place it in a freezer-safe container. Freeze for up to 2 months. Defrost in the refrigerator overnight and then reheat.
To reheat: In a skillet over medium heat, adding a splash of broth or water if you need it. Or microwave individual servings on medium power until hot throughout.
Variations to Try:
Do this casserole a few ways to make it your own:
Spicy Kick: If you like a bit more spice, toss in diced jalapeños or a splash of hot sauce.
Vegetarian Version: Use black beans in place of the ground beef, and vegetable broth to make a delicious vegetarian alternative.
Add Bell Peppers: Diced bell peppers will give your dish some color, flavor, just sauté along with the onions.
Chicken: Substitute precooked, shredded chicken for ground beef and beef broth for chicken broth for a lighter version.
Taco Bake: Add crushed tortilla chips to the top of the assembled casserole, before the layer of cheese, for extra crunch.
Creamy Up: Add a smear of sour cream or cream cheese before other shredded cheese to make it creamier.
Conclusion:
This One-Pot Mexican Rice Casserole is a great make-ahead, easy-to-make, hearty dish perfect for busy weeknights. With its punchy flavors, minimal ingredients and easy cleanup, it’s bound to make regular appearances on your dinner rotation. These seasoned beef, tender rice, and melty cheese are perfect comfort food!
Happy cooking — and may every bite be delicious!
One Pot Mexican Rice Casserole
Ingredients
- 1 lb ground beef
- 1 small onion diced
- 2 tbsp taco seasoning
- 1 tsp garlic powder
- 1 cup long-grain white rice uncooked
- 1 1/2 cups beef broth
- 15 oz canned corn drained
- 8 oz tomato sauce
- 1/2 cup salsa
- 1 cup shredded cheese cheddar or Mexican blend
- to taste salt and pepper
Instructions
- In a large skillet over medium-high heat, cook 1 lb of ground beef until browned. Season with salt and pepper. Drain excess grease.
- Return the skillet to the stove, add 2 tbsp of taco seasoning and 1 tsp of garlic powder to the beef. Stir well to coat the beef.
- Add 1 cup of uncooked rice, 1 1/2 cups of beef broth, 1 can (15 oz) of corn, 8 oz tomato sauce, and 1/2 cup of salsa to the skillet. Stir to combine.
- Bring to a boil, then cover, reduce heat to low, and let simmer for 18-20 minutes, stirring occasionally, until the rice is cooked and tender.
- Once the rice is cooked, sprinkle 1 cup of shredded cheese over the top. Cover and cook until cheese is melted, about 2-3 minutes.
- Serve the casserole hot, straight from the skillet.