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Easy, cheesy, and filled with southwestern flavor this Mexican Rice Casserole is a delicious dinner option for any night of the week. Super hearty and filling, the whole family will love this.

Mexican Rice Casserole on white plate with toppings and fork on plate.

I’m a huge fan of one-pot dinners, less mess! This One Pot Mexican Rice Casserole is one of my all-time favorite ones. It has all the flavors that I crave, and it’s super easy.

Oh, and let’s mention all the cheese, I mean how can you go wrong with cheese? You really can’t, and this recipe has a ton of it.

I’m busy a lot, and I always run out of ideas on what to make for dinner, this casserole has saved me so many times, plus our whole family loves it.

It is a really comforting and filling recipe in a casserole dish that you will not be able to get enough of! Once you try it, you will absolutely understand what I am talking about.

It doesn’t take any weird ingredients, not that I really like to cook or bake with weird ingredients in the first place, but it has a variety of ingredients that make this dish what it is.

I love that I don’t have to put so much prep work into this, and it pretty much just simmers away and is ready in under an hour. Now that is my kind of meal.

If you are looking for a new family favorite with a little flavor flair but is super easy to put together, then you have to try this Mexican Rice Casserole.

Some of my other favorite easy dinner recipes we have on our site include: Crack Chicken Noodle Casserole, Pizza Pasta Bake and Chili Cheese Dogs.

Spoon lifting mexican rice casserole out of pan.

WHY THIS RECIPE WORKS:

  1. Made in one pan, there is less mess to clean up; you can even use a Dutch oven for this.
  2. This Mexican casserole makes a large serving, so there is room for seconds! Perfect for taco Tuesday.
  3. You can switch up some of the ingredients or add a side dish to fit your flavor profile.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • Ground beef
  • Green bell pepper
  • Onion
  • Garlic
  • Taco seasoning
  • Black beans
  • Corn
  • Beef broth
  • Salsa
  • Tomato sauce
  • Long grain white rice
  • Colby Jack cheese
  • Cilantro, optional
  • Your favorite taco toppings
Ingredients needed to make a Mexican Rice Casserole.

HOW TO MAKE MEXICAN RICE CASSEROLE:

  1. 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.
  2. Next add the taco seasoning and mix it in. 
  3. Add the black beans, corn, beef broth, salsa, and tomato sauce, stir to combine. Bring to a boil.
  4. Lastly, add the rice and stir it in. 
  5. 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.
  6. Take off the heat, add half of the cheese and stir it in. 
  7. Sprinkle the rest of the cheese on top, cover, and let it melt. 
  8. Add fresh chopped parsley, serve with your favorite taco toppings. 
Step by step photos on how to make Mexican Rice Casserole.

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

No, you will need long-grain rice for this recipe.

Instant rice will cook too fast and it will not soak up the liquid as we need and will be more soupy.

We really like this with Colby Jack cheese, but any of your favorite cheeses should work for this. Pepper Jack, a Mexican Blend, Cheddar, and more.

You will want to use freshly shredded cheese as bagged cheese has preservatives and will not melt as well.

You can top this with any of your favorite taco toppings.

Some ideas include: sour cream, salsa, guacamole, cilantro, avocado, diced onions, etc.

Whatever you like to put on your tacos would taste absolutely great on this tasy casserole.

Maybe you want to add some color with a red bell pepper. Even more melty cheese, perhaps? The sky is the limit!

  • Sliced avocado or guacamole for a creamy texture and rich flavor.
  • A dollop of sour cream on top for a cool and tangy contrast.
  • Chopped green onions or chives for a mild, oniony crunch.
  • Sliced jalapeños or a dash of hot sauce for those who love a spicy kick.
  • A squeeze of lime juice over the top for a zesty flair.
  • Crushed tortilla chips for an extra crunch in every bite.
  • A sprinkle of fresh diced tomatoes and green chilies for a burst of freshness.
  • Chopped black olives for a salty, briny addition.
  • A sprinkle of red chili flakes or chili powder for an added layer of heat.
  • A side of warm flour tortillas or tortilla chips for scooping.

There are all kinds of things we could do here. From the meat to the rice mixture!

  • Swap the lean ground beef for ground turkey or chicken for a lighter option.
  • Pinto beans or refried beans can be used in place of black beans for a different flavor and texture.
  • For a vegetarian version, omit the beef and add extra beans and veggies like zucchini or mushrooms.
  • Mexican blend cheese or cheddar can be used instead of Colby Jack for a different cheese flavor.
Close up of Mexican Rice Casserole showing the toppings.

HOW TO STORE:

This can be stored in an airtight container in the refrigerator, where it should be kept for up to 3-4 days. It’s just as tasty the next day!

This can also be frozen, place the cooled casserole in a freezer container or bag, and place in the freezer where it will keep for up to 3 months.

To defrost, remove to the refrigerator overnight. This can be reheated on the stovetop or in the microwave until heated through.

DANA’S TIPS AND TRICKS:

  • Make sure you use long-grain white rice.
  • You can use any of your favorite cheeses, we like Colby Jack.
  • Top with any of your favorite taco toppings.
  • This can be frozen, see my tips above.
  • Try to use lean ground beef to reduce grease, we like 85/15.
  • Have fun with it! Check out the additions list if you’re looking for more ideas.
Fork holding up some of the mexican rice casserole.

Want the perfect weeknight meal that is super flavorful and will feed the whole family, and you love Mexican food? Then you need to make this Mexican Rice Casserole.

If you’ve tried this MEXICAN RICE CASSEROLE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

This Silly Girls Kitchen Logo
4.75 from 4 votes

Mexican Rice Casserole

Author Dana at ThisSillyGirlsKitchen.com
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Easy, cheesy and filled with southwestern flavor this Mexican Rice Casserole is a delicious dinner option for any night of the week. Super hearty and filling, the whole family will love this.
Servings 6

Ingredients
  

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.
  • Add the taco seasoning and mix it in.
  • Add the black beans, corn, beef broth, salsa, and tomato sauce, stir to combine. Bring to a boil.
  • Lastly, add the rice and stir it in.
  • 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.
  • Sprinkle the rest of the cheese on top, cover, and let it melt.
  • Add fresh chopped parsley, serve with your favorite taco toppings.

Notes

  1. Make sure you use long-grain white rice.
  2. You can use any of your favorite cheese’s, we like Colby Jack.
  3. Top with any of your favorite taco toppings.
  4. This can be frozen, see my tips above.
  5. Try to use a lean ground beef to reduce grease, we like 85/15.

Nutrition

Calories: 450kcal | Carbohydrates: 39g | Protein: 32g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1730mg | Potassium: 805mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1481IU | Vitamin C: 24mg | Calcium: 358mg | Iron: 4mg
Nutrition Disclaimer
Course Main Course
Cuisine American

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4.75 from 4 votes (4 ratings without comment)

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