One Pot Mexican Rice Casserole
A flavorful and easy one-pot meal perfect for busy weeknights! Packed with ground beef, rice, corn, and Mexican-inspired spices, topped with melted cheese for a comforting dish.
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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 with the diced onion until the beef is browned, reaches 160°F on a food thermometer, and the onion is soft. 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 tender and has absorbed most of the liquid.
- 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.
Notes
For extra flavor, add chopped green onions or fresh cilantro on top before serving. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 627kcalCarbohydrates: 58.6gProtein: 35.6gFat: 28.5gSodium: 1260mgFiber: 5.2gSugar: 7.7g
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