This one-pot Mexican Rice Casserole combines ground beef, rice, and classic Mexican flavors, all cooked together for a quick and satisfying dish. Perfect for busy evenings, this casserole is a warm, cheesy comfort food that’s ready in under 30 minutes, making it a family favorite that’s both simple and delicious!
Why You’ll Love This One-Pot Mexican Rice Casserole:
Quick and Convenient: Made in a single skillet, which means minimal cleanup and maximum ease.
Full of Flavor: Loaded with bold spices, savory beef, and melty cheese for a dish that everyone will love.
Perfect for Busy Weeknights: Ready in around 30 minutes, making it ideal for those nights when you want something tasty without a lot of effort.
Customizable: Easily adjust the spice level, add extra veggies, or top with your favorite garnishes.
Key Ingredients:
Each ingredient here plays a role in building up the flavor and texture of this comforting casserole. Here’s what to keep in mind:
Ground Beef: Use lean ground beef (80-90%) to reduce excess grease. You could also substitute with ground turkey or chicken if preferred.
Taco Seasoning: A taco seasoning packet adds all the necessary spices, but you can also make your own with a mix of chili powder, cumin, paprika, and oregano.
Long-Grain White Rice: Long-grain white rice cooks up fluffy and absorbs the flavors beautifully. For brown rice, extend the cooking time and adjust the liquid as needed.
Beef Broth: This enhances the savory flavor, but chicken or vegetable broth can work in a pinch.
Corn: Adds a touch of sweetness and texture to the dish. Use frozen or canned (drained) corn.
Tomato Sauce and Salsa: These provide a saucy base and a bit of spice. Use a salsa that matches your spice preference—mild, medium, or hot.
Cheese: Cheddar or a Mexican blend cheese melts beautifully and gives a satisfying finish. Feel free to use Monterey Jack or pepper jack for extra heat.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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Instructions:
1. Cook the Beef
Heat the Skillet: In a large skillet, cook 1 pound of ground beef over medium-high heat until it’s browned.
Season: Season with salt and pepper during cooking for flavor.
Drain: Once browned, drain any excess grease from the skillet.
2. Season and Mix
Return to Stove: Place the skillet back on the heat.
Add Seasonings: Add 1 teaspoon of garlic powder and 1 packet of taco seasoning to the beef. Stir well to combine and evenly coat the beef with the seasoning.
3. Add Ingredients
Combine Ingredients: Add 1 cup of uncooked rice, 1 1/2 cups of beef broth, 1 cup of corn (frozen or canned, drained), 1 can (8 ounces) of tomato sauce, and 1/2 cup of salsa to the pan.
Mix Thoroughly: Stir everything together until well combined.
4. Simmer
Bring to a Boil: Increase the heat slightly and bring the mixture to a boil.
Simmer and Cover: Once boiling, cover the skillet with a lid, reduce the heat to low, and let it simmer for about 18-20 minutes, or until the rice is fully cooked and tender. Stir occasionally to prevent sticking.
5. Add Cheese
Sprinkle Cheese: Once the rice is cooked, sprinkle 1 cup of shredded cheese (cheddar or Mexican blend) over the top of the casserole.
Melt Cheese: Cover the skillet again and allow the cheese to melt, about 2-3 minutes.
6. Serve
Serve Hot: Once the cheese is melted, the casserole is ready. Serve it hot, straight from the skillet, and enjoy!
Serving Suggestions:
This casserole is delicious and filling on its own, but here are some sides and toppings to make it even more satisfying:
Tortilla Chips: Serve with tortilla chips for extra crunch or to scoop up the casserole.
Guacamole: A side of guacamole adds creaminess and a cool contrast to the warm casserole.
Mexican Street Corn: Pair it with elote or Mexican street corn for a complementary side.
Salad: A fresh side salad with lettuce, tomatoes, and avocado complements the richness of the casserole.
Toppings: Customize with sour cream, green onions, fresh cilantro, diced jalapeños, or sliced black olives.
Storage and Reheating Tips:
One-Pot Mexican Rice Casserole is great for leftovers and easy to store.
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: This casserole freezes well. Allow it to cool completely, then transfer it to a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat in a skillet over medium heat, adding a splash of broth or water if needed. Alternatively, microwave single servings on medium power until warmed through.
Variations to Try:
Make this casserole your own with some fun and easy variations:
Spicy Kick: Add diced jalapeños or a splash of hot sauce if you like extra heat.
Vegetarian Version: Substitute black beans for the ground beef and use vegetable broth for a delicious vegetarian option.
Add Bell Peppers: Diced bell peppers add color and flavor—just sauté them along with the onions.
Chicken Option: Use cooked, shredded chicken in place of ground beef and swap beef broth for chicken broth for a lighter version.
Taco Bake: Top the finished casserole with crushed tortilla chips before adding the cheese for extra crunch.
Creamy Twist: Stir in a dollop of sour cream or cream cheese before adding the shredded cheese for a creamier texture.
Conclusion:
This One-Pot Mexican Rice Casserole is a tasty, satisfying dish that’s perfect for busy weeknights. With its bold flavors, simple ingredients, and easy cleanup, it’s sure to become a regular on your dinner rotation. The combination of seasoned beef, tender rice, and melty cheese is comfort food at its best!
Happy cooking, and enjoy every flavorful bite!
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.