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Mexican rice casserole is the cheesy, one pan dinner that layers seasoned ground beef, fluffy rice, black beans, and corn under a blanket of melty cheddar, all cooked in a single skillet. This is the meal I reach for on the busiest weeknights, and Maddie always asks for extra cheese on top. Everything simmers together, so there is almost no cleanup. It comes together in one pan like my Frito pie casserole, except here fluffy rice soaks up all that taco flavor.
Seasoned ground beef, rice, beans, and corn simmered in one pan and topped with melty cheese.
Mexican Rice Casserole Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 30 minutes
- ⏳ Total Time: 45 minutes
- 🍽️ Serving: 6 servings
- ⚡ Calories: 470kcal
- 🌶️ Flavor Profile: Cheesy, savory Tex Mex beef and rice with mild taco spice
- ✋ Difficulty: Easy, a one pan simmer and melt dinner
Quick Answer
Brown ground beef with diced onion and green pepper in a large, deep skillet, then drain the grease. Stir in minced garlic and taco seasoning and cook for a minute until fragrant. Add tomato sauce, salsa, black beans, corn, and beef broth and bring to a simmer. Stir in the white rice, cover, and cook over low heat until the rice is tender and the liquid is absorbed, about 20 to 25 minutes. Stir in half the cheese, top with the rest, cover until melted, then garnish and serve.
Jump to:
- Mexican Rice Casserole Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Mexican Rice Casserole
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Mexican Rice Casserole FAQs
- Other Recommended Easy Tex Mex Recipes
- Easy One Pot Mexican Rice Casserole
Why This Recipe Works
Click to see the technique science
- It all happens in one pan. Browning the beef, simmering the rice, and melting the cheese in a single skillet means big Tex Mex flavor with almost no cleanup, which is why it is a weeknight lifesaver.
- The rice cooks right in the sauce. Simmering the rice in beef broth, tomato sauce, and salsa lets it soak up all that seasoned flavor as it cooks, so every grain tastes like the whole dish.
- Taco seasoning does the heavy lifting. A packet of taco seasoning plus a jar of salsa builds a deep, familiar Tex Mex flavor fast, no long list of individual spices required.
- Beans and corn stretch it further. Black beans and corn add color, texture, and heartiness, turning one pound of beef into a full skillet that easily feeds the whole family.
- Cheese on top makes it a casserole. A generous layer of shredded cheese melted over the top gives you that gooey, golden casserole finish that makes everyone come back for seconds.
Why You’ll Love This Recipe
- It is a true one pan dinner, from browning the beef to melting the cheese, so weeknight cleanup is quick and painless.
- It is budget friendly and filling, stretching a pound of ground beef into a hearty skillet that feeds a whole family.
- It leans on the same Tex Mex flavors as my Mexican stuffed peppers, just cozied into an easy one pan dinner.
Key Ingredients
A short, simple list of Tex Mex staples that come together into one cheesy skillet.
- Ground beef: The base. Brown it with onion and green pepper for a savory, hearty foundation. Lean beef keeps the dish from getting greasy.
- White rice: The body. Long grain white rice cooks right in the sauce and soaks up all the taco flavor as it simmers.
- Taco seasoning: The flavor. A single packet builds that classic, mildly spicy Tex Mex taste without a long spice list.
- Tomato sauce and salsa: The sauce. Together they add tang, moisture, and a little heat that flavors the rice as it cooks.
- Black beans and corn: The stretch. They add color, texture, and heartiness so a pound of beef feeds the whole family.
- Beef broth: The liquid. It gives the rice enough to simmer in and deepens the savory, meaty flavor of the whole dish.
- Shredded cheese: The finish. A layer of melty cheddar or a Mexican blend on top turns this skillet into a true casserole.
See recipe card for exact quantities.
Variations and Substitutions
One easy skillet, plenty of ways to make it your own.
- Swap the ground beef for ground turkey, chicken, or a plant based crumble to lighten it up.
- Use pinto beans, kidney beans, or a can of drained Rotel in place of the black beans for a different spin.
- Add a diced jalapeno or a pinch of cayenne with the taco seasoning if you like it spicier.
- Spoon it into warm tortillas and smother it with sauce for a filling that eats like my wet beef burritos.
- Top the finished casserole with sour cream, sliced avocado, chopped cilantro, or green onions for a fresh, loaded finish.
How to Make Mexican Rice Casserole
- Brown the ground beef with the diced onion and green pepper in a large, deep skillet over medium high heat until the beef is cooked through, then drain off the grease.
- Stir in the minced garlic and taco seasoning and cook for about a minute, until everything is fragrant and the beef is well coated.
- Add the tomato sauce, salsa, black beans, corn, and beef broth, and stir until everything is well combined and starting to simmer.
- Stir in the white rice, making sure it is submerged in the liquid, then bring the skillet up to a gentle simmer.
- Cover and cook over low heat until the rice is tender and most of the liquid is absorbed, about 20 to 25 minutes, stirring once or twice so it does not stick.
- Stir in half the cheese, sprinkle the rest over the top, cover until melted, then garnish and serve warm.
Recipe Tips & Tricks
- Use a deep skillet or braiser. You need room for the rice, beans, and liquid, so a large, deep pan with a lid keeps everything from bubbling over.
- Drain the beef well. Pouring off the grease after browning keeps the finished casserole from turning oily and helps the rice cook up fluffy.
- Keep the heat low while the rice cooks. A gentle simmer cooks the rice evenly, while high heat can scorch the bottom before the rice is tender.
- Resist stirring too much. Stir just once or twice while the rice simmers, too much stirring makes it gummy instead of fluffy.
- Let it rest before serving. A few minutes off the heat with the lid on lets the rice finish steaming and the cheese set into that gooey layer.
- Add toppings at the table. Sour cream, salsa, avocado, and cilantro let everyone customize their own bowl the way they like it.
Serving Ideas and Suggestions
Start the meal with a scoop of my Mexican street corn dip and a bag of tortilla chips.
Set out a bowl of warm queso dip so everyone can drizzle a little extra cheese over their serving.
For a lighter, crunchy pairing, add my Doritos taco salad on the side.
Craving another cheesy, beefy bake, my cheeseburger tater tot casserole is a natural next dinner.
Mexican Rice Casserole FAQs
Long grain white rice works best because it cooks up fluffy and separate as it simmers in the sauce. Avoid instant or minute rice, which can turn mushy, and note that brown rice needs more liquid and a longer cook time. If you only have brown rice, add extra broth and expect it to take about 40 to 45 minutes.
Yes. You can cook it fully, cool it, and refrigerate it for up to 3 to 4 days, then reheat it in the microwave or a covered skillet with a splash of broth to loosen it up. You can also assemble it through the simmer step, then add the cheese and warm it through just before serving so it tastes freshly made.
Use long grain white rice, keep the simmer gentle and low, and resist the urge to stir constantly. Measure your liquid carefully, since too much broth leaves the rice soggy. Once the rice is tender and the liquid is absorbed, take it off the heat so it does not overcook and turn soft.
Yes, it freezes well. Cool it completely, then pack it into an airtight container or freezer bag and freeze for up to 3 months. Thaw it overnight in the refrigerator and reheat in a covered skillet or the microwave with a splash of broth. The texture is best if you freeze it before adding the final layer of cheese.
It is a full meal on its own, but it is delicious with tortilla chips, warm tortillas, or a simple green salad. Bowls of sour cream, salsa, guacamole, and pickled jalapenos let everyone load up their serving. A side of street corn or queso dip rounds it out into a full Tex Mex spread.
Absolutely. Leave out the ground beef and use a plant based crumble or an extra can of beans, and swap the beef broth for vegetable broth. You will still get all the cheesy, saucy, Tex Mex flavor, and the beans, corn, and rice make it just as hearty and filling as the original.
Made this Mexican rice casserole? Leave a comment and a star rating below, and tell me what toppings you piled on!
Easy One Pot Mexican Rice Casserole
Ingredients
- 1 pound lean ground beef
- 1 green bell pepper small diced
- 1 medium onion small diced
- 3 cloves garlic minced
- 1 packet taco seasoning
- 1 can black beans drained and rinsed
- 1 can corn drained
- 2 cups beef broth
- 16 ounces salsa
- 8 ounces tomato sauce
- 1 cup long-grain white rice
- 2 cups shredded Colby Jack cheese divided
- Fresh chopped cilantro for serving
- your favorite taco toppings
Instructions
- In a large skillet with deep sides over medium heat add the ground beef, bell pepper, and onion, cook until the beef is no longer pink, break it up into crumbles. Drain any excess liquid. Add the garlic and cook for 1 minute, until fragrant.1 pound lean ground beef, 1 green bell pepper, 1 medium onion, 3 cloves garlic
- Add the taco seasoning and mix it in.1 packet taco seasoning
- Add the black beans, corn, beef broth, salsa, and tomato sauce, stir to combine. Bring to a boil.1 can black beans, 1 can corn, 2 cups beef broth, 16 ounces salsa, 8 ounces tomato sauce
- Lastly, add the rice and stir it in.1 cup long-grain white rice
- Reduce the heat to low, cover, and simmer for 25-30 minutes. I like to stir it about every 10 minutes to make sure nothing is sticking to the bottom. It is done when the rice is tender and most of the liquid is evaporated, it will thicken more as it cools.
- Take off the heat, add half of the cheese and stir it in.2 cups shredded Colby Jack cheese
- Sprinkle the rest of the cheese on top, cover, and let it melt.
- Add fresh chopped cilantro, serve with your favorite taco toppings.Fresh chopped cilantro for serving, your favorite taco toppings
Notes
- Make sure you use long-grain white rice.
- You can use any of your favorite cheese’s, we like Colby Jack.
- Top with any of your favorite taco toppings.
- This can be frozen, see my tips above.
- Try to use a lean ground beef to reduce grease, we like 85/15.
Nutrition
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