ONE POT MEXICAN RICE CASSEROLE

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

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!