Mexican Beef and Rice Casserole

Mexican beef and rice casserole is a cheesy, one-pan dinner packed with bold flavors and hearty ingredients. This easy recipe comes together fast, making it perfect for busy weeknights or potlucks.

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Mexican beef and rice casserole is packed with bold flavors and cheesy goodness. Seasoned ground beef, rice, and salsa cook together, creating a hearty, one-pan meal. Melted cheese on top makes every bite rich and comforting. Perfect for busy nights, this easy recipe delivers big flavor with minimal effort.

You’ll love how simple this casserole is to make with our step-by-step photos and directions. Be sure to check out our pro tips and tricks to make it even better. Plus, we’ve answered the most frequently asked questions so you can make this dish with confidence!

Mexican beef and rice casserole comes together in just forty-five minutes, making it perfect for a busy weeknight dinner. Loaded with seasoned beef, fluffy rice, melty cheese, and zesty salsa, this easy dish packs big flavor in every bite.

This hearty casserole is a crowd-pleaser for potlucks, family dinners, or game nights. Everything cooks in one pan, so cleanup is quick and easy!

What you'll need to make this Mexican casserole with ground beef and rice:

• 1 white onion, diced
• 4 cloves of garlic, minced
• 2 tablespoons of olive oil
• 1 pound of lean or extra-lean ground beef
• 1 (15-ounce) can of corn kernels, rinsed and drained
• 1 (15-ounce) can of black beans, rinsed and drained
• 1 envelope of taco seasoning, 2 tablespoons
• 1 (14-ounce) jar of chunky salsa, mild or medium
• 1 cup of minute rice, uncooked
• 1½ cups of chicken broth, low sodium
• 2 cups of shredded Mexican cheese, divided in half

Turn up the heat and make this Mexican Beef Rice Casserole your own with easy swaps and bold add-ins! These tasty upgrades pack even more flavor into every bite. Here are some top substitutions and additions:

• Substitute Ground Beef: Use ground turkey or ground chicken for a lighter but still flavorful option.
• Add Black Beans: Stir in black beans for extra texture and a boost of protein.
• Substitute Salsa: Swap mild salsa for a spicier version or use enchilada sauce for a deeper, smoky flavor.
• Add Corn: Mix in canned or fresh corn for a sweet, slightly crunchy bite.
• Substitute Cheese: Use pepper jack for extra heat or Monterey Jack for a creamier, milder taste.
• Add Jalapeños: Toss in chopped jalapeños for a spicy kick that pairs perfectly with the cheesy goodness.
• Substitute Rice: Swap white rice for brown rice or Spanish rice for extra flavor and texture.

These simple swaps and additions make it easy to customize your casserole to match your favorite flavors!

Get ready to make this easy Mexican ground beef and rice with our step-by-step pictures and easy instructions. Follow along for pro tips and tricks to make this dish even better. Let’s get started!

FIRST STEP: Preheat the oven to 375°F. Spray a 9 x 13-inch baking dish and set it aside.

SECOND STEP: In a large skillet, cook the white onion and garlic with olive oil over high heat until the onions have softened and the garlic is just starting to brown.

Pour the onion mixture into the prepared baking dish.

THIRD STEP: Using the same frying pan, brown meat over high heat. Break up the beef into crumbles while cooking. Be careful not to overcook, it shouldn’t be crispy.

FOURTH STEP: Once the meat is thoroughly cooked, drain off a bit of the grease and then pour it into the baking dish.

FIFTH STEP: Add the corn, black beans, taco seasoning mix, salsa, uncooked rice, and 1 cup of shredded cheese to the baking dish.

Leave the remaining shredded cheese for the top.

SIXTH STEP: Pour the chicken broth over the ingredients and stir until it is mixed well.

SEVENTH STEP: Cover the baking dish with aluminum foil and bake for 35 minutes.

SEVENTH STEP: Remove from the oven and check that the rice has softened. If not, place it back into the oven for an additional five minutes and check again.

If the rice has softened, remove all foil and sprinkle the remaining one cup of cheese over top of the casserole, and bake uncovered for an additional five minutes to melt the cheese.

EIGHTH STEP: Serve this cheesy casserole hot.

Serve up this Mexican rice casserole for any occasion! This hearty dish works for family dinners, parties, or cozy nights in. Pair it with bold sides and tasty drinks to complete the meal.

• Family Dinner Favorite: This cheesy casserole is a hit with kids and adults, making it perfect for busy weeknights. Serve it with fried corn on the cob and a refreshing raspberry tea for a full meal everyone will love.
• Game Day Crowd-Pleaser: Bring the heat to your game day spread with this easy, make-ahead dish. Serve it alongside jalapeño poppers and crispy chicken taquitos for a winning combo.
• Fiesta-Ready Feast: Make this casserole the star of your next party or Cinco de Mayo celebration. Pair it with Rotel dip and chips and a piña colada for a festive spread!

Mexican beef and rice is a go-to favorite for good reason. It’s easy, packed with flavor, and perfect for any night of the week. Readers keep coming back to this recipe because it checks all the boxes for a quick, satisfying meal.

• Easy to Make: Simple ingredients and one pan mean less work and fewer dishes.
• Cheesy and Comforting: Melted cheese on top makes every bite rich and delicious.
• Perfect for Busy Nights: Ready in forty-five minutes from start to finish, so dinner is on the table fast.
• Great for Families: Kids and adults both love the bold flavors and hearty texture.
• Customizable: Add extra spice, more veggies, or different proteins to fit your cravings.
• Leftovers Reheat Well: Enjoy it fresh or warm it up the next day for another easy meal.

This casserole is a guaranteed winner for any occasion, and we know you'll love making it again and again!

Can I use instant rice instead of regular rice?
No, instant rice cooks too quickly and will change the texture. Stick with long-grain rice for the best results.

Why is my rice still crunchy after cooking?
If your rice is crunchy, it needs more liquid or time to cook. Add a little broth, cover, and let it simmer longer.

Can I make this casserole spicier?
Yes, you can make this casserole spicier by adding jalapeños, using hot salsa, or mixing in chili powder and cayenne.

Do I need to cook the rice before adding it?
No, you don’t need to cook the rice first. It will absorb the broth and cook right in the casserole.

How do I keep the cheese from burning on top?
To prevent burning, add the cheese during the last few minutes of baking or cover with foil if it browns too fast.

Can I double this recipe for a larger crowd?
Yes, you can double this recipe. Use a larger baking dish and extend the cooking time by about ten to fifteen minutes.

What’s the best way to serve Mexican beef and rice casserole at a party?
Scoop the casserole into small bowls or cups for easy serving. Add a sprinkle of extra cheese on top for a tasty finish.

Should I serve Mexican beef and rice casserole hot or cold?
Serve it hot for the best texture and flavor. Let it sit for a few minutes after baking before digging in.

Can I serve this casserole in tortillas?
Yes! Spoon the casserole into warm tortillas for easy tacos or burritos. Add sour cream and salsa for extra flavor.

How can I make this casserole look more appetizing when serving?
Garnish with fresh cilantro, chopped green onions, or sliced jalapeños. A little extra cheese on top makes it even better.

Can I serve this casserole family-style?
Yes! Set the baking dish on the table with a big serving spoon so everyone can scoop their own portion.

Is this casserole good for a potluck?
Yes, this casserole is great for potlucks. Bring it in a covered dish, and serve straight from the pan.

Follow these easy storage tips to keep your one pot Mexican rice casserole fresh and tasty. Whether you’re making it ahead, saving leftovers, or reheating, these steps will help you enjoy it again without losing flavor.

Can I make Mexican beef and rice casserole ahead of time?
Yes, assemble the casserole, cover it, and refrigerate for up to a day. When ready, bake as directed and serve hot.

What’s the best way to store leftover Mexican beef and rice casserole?
Store leftovers in an airtight container in the fridge. Eat within three to four days for the best flavor and texture.

Can I freeze Mexican beef and rice casserole?
Yes, freeze the baked casserole in a sealed container for up to three months. Let it cool completely before freezing.

How do I thaw and reheat frozen Mexican beef and rice casserole?
Thaw in the fridge overnight. Reheat in the oven at 350°F until warmed through, or microwave in short bursts.

Can I reheat Mexican beef and rice casserole in the microwave?
Yes, heat in thirty-second intervals, stirring between each, until hot. Cover with a damp paper towel to prevent drying out.

Should I add anything when reheating to keep the casserole moist?
If it looks dry, mix in a splash of broth or salsa before reheating to bring back the moisture and flavor.

Mexican Beef and Rice Casserole

Mexican beef and rice casserole is a cheesy, one-pan dinner packed with bold flavors and hearty ingredients. This easy recipe comes together fast, making it perfect for busy weeknights or potlucks.

Did you try this recipe?Let our readers know how it turned out by Leaving a Review!

5 from 60 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Casserole, Dinner, Dinner Casserole, Easy Dinner Recipes

Cuisine Mexican

Servings 7

Calories 493 kcal

Ingredients

  

1x2x3x

• 2 tablespoons olive oil
• 1 white onion (diced)
• 4 cloves garlic (minced)
• 1 pound ground beef (lean or extra-lean)
• 15 ounces corn kernels (drained and rinsed)
• 15 ounces black beans (drained and rinsed)
• 1 envelope taco seasoning (2 tablespoons)
• 14 ounces chunky salsa (mild or medium)
• 1 cup minute rice (uncooked)
• 1½ cups low-sodium chicken broth
• 2 cups shredded Mexican cheese (divided in half)

DIRECTIONS

 

• Preheat the oven to 375F°F.
• Spray a 9 x 13-inch baking dish and set aside.
• In a large frying pan, cook white onion and garlic with olive oil over high heat until the onions have softened and the garlic is just starting to brown. Pour the onion mixture into the prepared baking dish.
• Using the same frying pan, cook ground beef over high heat. Break up beef into crumbles while baking. Be careful not to overcook, it shouldn’t be crispy.
• Once the meat has thoroughly cooked, drain off a bit of the grease and then pour it into the baking dish.
• Add corn, black beans, taco seasoning, salsa, uncooked minute rice, and 1 cup of shredded cheese to the baking dish and stir well to mix. Leave the remaining cheese for the top.
• Pour chicken broth over ingredients and mix well.
• Cover baking dish with foil and bake for 35 minutes.
• Remove from the oven and check that the rice has softened. If not, place it back into the oven for an additional 5 minutes and check again. If the rice has softened, remove all foil and sprinkle the remaining 1 cup of cheese over top of the casserole, and bake uncovered for an additional 5 minutes to melt the cheese.
• Serve hot.

Notes

• It is very important to use minute rice for this recipe. It won’t work with regular rice.
• This is a great freezer meal. Double your recipe and make a second casserole dish of this delicious meal for later.
• For an even quicker cooking time, the ground beef and onions can be cooked ahead of time. Store in the refrigerator for up to three days or in the freezer for up to a month.

Nutrition

Calories: 493kcal | Carbohydrates: 41g | Protein: 29g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 867mg | Potassium: 724mg | Fiber: 8g | Sugar: 6g | Vitamin A: 562IU | Vitamin C: 4mg | Calcium: 425mg | Iron: 4mg

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