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.
Weeknight Friendly: It takes about 30 minutes, and it’s the kind of thing you can rely on on weeknights when you just want something nice and satisfying, with a minimum of fuss.
Flexible: You can amp up the spice level, load it with optional vegetables or finish with your favorite garnishes.
Key Ingredients:
Every one of the ingredients here adds to both the flavor and the texture of this comforting casserole. Here’s what to keep in mind:
Ground Beef: For the ground beef, go with lean (80–90%) to eliminate a lot of the grease. You can use ground turkey or chicken if you’d rather.
Taco Seasoning: I used a taco seasoning packet, which has all the spices you’d key in your query, 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 absorbs the flavors well. 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 big skillet, heat up 1 pound ground beef over medium-high heat and brown.
Taste: A mix of salt and pepper.
Drain: Drain the excess grease from the skillet once the browning process is complete.
Season and Mix
Rewarm: Return the skillet to the stove.
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.
Combine: Just stir it all in.
Simmer
Bring to a Boil: Increase the heat a bit and bring the mixture to a boil.
Make It Boil: Check the seasonings, then turn the heat on high until the broth comes to a boil. Lower the heat to low and cover the skillet with a lid; let the rice cook for about 18-20min or until the rice is fully cooked and tender. Stir occasionally to keep from sticking.
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 both wonderful and hearty enough on its own, but here are some sides and toppings that will push it toward over-the-top:
Tortilla chips: Make your casserole crunchier or help shovel it in with tortilla chips on the side.
Guacamole: A dollop of guacamole adds creaminess and a cool counterpoint to the warm casserole.
Mexican Street Corn: As a side dish, Mexican street corn (or elote) would be a great match.
Salad: A crunchy side salad of lettuce, tomatoes and avocado cuts through the richness of the casserole.
Toppings: You can get creative with sour cream, chopped green onions, fresh cilantro, chopped jalapeños or sliced black olives.
Storage and Reheating Tips:
Leftovers never have tasted so good as found in this Mexican Rice Cabbage Casserole!
Fridge: Leftovers can be stored in an airtight container in the refrigerator to eat within 3 days.
Freezing: This casserole freezes well. Let it cool completely, then transfer it to 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:
Make this casserole a few different ways to make it your own:
Spicy Kick: If you like things a little spicier, add diced jalapeños or a splash of hot sauce.
Vegetarian Version: Substitute the ground beef with black beans, and use vegetable broth for a hearty vegetarian option.
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 food is great make-ahead, easy to make, hearty for busy weeknights. With its punchy flavors, few ingredients and easy cleanup, it’s sure to become a regular in your dinner rotation. With seasoned beef, tender rice, and melty cheese, all served over a bed of hearty cabbage, these make the perfect comfort food!
Happy cooking — and may each 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.