Name: One Pot Mexican Rice Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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

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Some nights you just want dinner to feel like a cozy hug—no fuss, no mountain of dirty dishes, just good food that makes everyone pause and smile. I know the feeling. After chasing deadlines or kids all afternoon, the last thing I crave is a pile of pots in the sink.

I first tossed this one-skillet Mexican rice casserole together on a hectic weeknight when my cast-iron pan was the only dish I wouldn’t mind scrubbing later. Since then, it’s become my secret weapon for everything from impromptu potlucks to those “Oops, I forgot to defrost” dinners. You can swap ground beef for turkey, sneak in extra peppers, or dial up the heat with jalapeños—this recipe practically begs you to make it your own.

Why You’ll Love It

Picture a single pan that delivers meat, rice, beans, veggies, and gooey cheese all in one glorious layer of comfort. Sound good? Here’s what really seals the deal:
• Minimal cleanup—just one skillet means fewer dishes and more chill time.
• Ready in about 30 minutes—perfect when you’re racing the clock.
• Fully customizable—use what’s in your pantry (hello, black beans and leftover shredded chicken).
• Crowd-pleasing flavors—taco seasoning, salsa, corn, and melted cheese hit all the right notes.

Honestly, it’s like the Swiss Army knife of dinner, but tastier.

Timing and Servings

This recipe clocks in at roughly 30 minutes from start to finish. It easily feeds 4 to 6 people (depending on appetites—teenagers will eat you out of house and home). Hosting a fall bonfire or outdoor movie night? Doubling the batch in a heavy-duty skillet or Dutch oven is a breeze. Bonus: you can keep it warm over low heat if guests wander in late.

Ingredients

Here’s what you’ll need. Feel free to swap or stretch—rice, protein, and cheese are the holy trinity here:
• 1 lb lean ground beef (or turkey/chicken)
• 1 small onion, diced
• 1 tsp garlic powder
• 1 packet mild taco seasoning (or a mix of chili powder, cumin, paprika, dried oregano)
• 1 cup long-grain white rice, rinsed
• 1½ cups beef broth (or chicken/vegetable broth)
• 1 cup corn (frozen or canned, drained)
• 8 oz tomato sauce
• ½ cup salsa (mild, medium, or hot—your call)
• 1 cup shredded cheese (cheddar, Mexican blend, or pepper jack)
• Salt and pepper, to taste
• Optional garnishes: sour cream, green onions, fresh cilantro, sliced jalapeños

Directions

1. Heat a large skillet over medium-high. Add the ground beef and onion, season with salt and pepper, and cook until the meat browns and the onions soften (5–7 minutes). Drain excess fat, leaving a bit for flavor.
2. Sprinkle in garlic powder and taco seasoning. Stir to coat and let the spices toast for about 30 seconds—you’ll smell that toasty aroma.
3. Add rice, broth, corn, tomato sauce, and salsa. Stir so the rice sits just under the liquid. If you’re feeling frisky, swirl in a teaspoon of hot sauce.
4. Bring to a simmer, cover, then reduce to low. Let cook—stirring once or twice—until rice is tender and most liquid is absorbed (18–20 minutes).
5. Sprinkle cheese on top, cover, and let it melt into a bubbly blanket (2–3 minutes). For extra flair, pop the skillet under a hot broiler for a minute to crisp the edges.
6. Serve straight from the pan with your favorite garnishes. I love a squeeze of lime and a handful of cilantro.

Variations

Here’s where the fun really begins:
• Veggie boost: toss in diced peppers, zucchini, or mushrooms with the onions.
• Smoky heat: stir in chipotles in adobo or add sliced jalapeños.
• Chicken twist: swap in shredded rotisserie chicken and use chicken broth.
• Vegetarian: skip meat; stir in a can of black beans or pinto beans.
• Crunch factor: layer crushed tortilla chips or panko under the cheese.

Storage & Reheating Tips

Leftovers keep up to 3 days in the fridge—just tuck into an airtight container. When reheating, add a splash of broth or water to bring back moisture. Microwave on medium power or warm gently in a skillet. You can also freeze single portions for up to 2 months; thaw overnight and heat as usual.

FAQs

Q: Can I use brown rice instead of white?
A: Absolutely. Use 1 cup brown rice and bump the broth to 2 cups. You’ll need about 35–40 minutes of simmer time—check for tenderness.

Q: My rice sticks—how do I fix that?
A: Keep heat low once it simmers and stir once or twice. A nonstick or well-seasoned cast-iron skillet also helps.

Q: What’s the best cheese for melting?
A: Cheddar or a Mexican blend is spot on. For extra cream, try Monterey Jack or pepper jack if you like a little zing.

Q: Can I prep this ahead?
A: Sure thing. Brown the meat, add everything up to the simmer step, cover, and refrigerate. When ready, bring to a simmer, then finish with cheese.

Conclusion

This one-pot Mexican rice casserole proves that simple meals can feel downright special—like the little taqueria you found on a roadside adventure, but made in your own kitchen. Whether you’re juggling work, homework, or unexpected guests, it’s the kind of go-to recipe that never lets you down. Give it a whirl, tweak it any way you like, and enjoy those moments when everyone gathers around, spoons poised, ready for that first, cheesy bite. Happy cooking!