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.
Course Main Course
Cuisine American
Keyword Mexican Rice Casserole, Rice Casserole
Prep Time 10minutes
Cook Time 45minutes
Total Time 55minutes
Servings 6
Calories 450kcal
Author Dana at ThisSillyGirlsKitchen.com
Ingredients
1poundlean ground beef
1green bell peppersmall diced
1medium onionsmall diced
3clovesgarlicminced
1packet taco seasoning
1can black beansdrained and rinsed
1can corndrained
2cupsbeef broth
16ouncessalsa
8ouncestomato sauce
1cuplong-grain white rice
2cupsshredded Colby Jack cheesedivided
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.
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
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.