Mexican Rice Casserole

Square image of casserole on white plate with sour cream and salsa.

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 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings

Calories 450kcal

Author Dana at ThisSillyGirlsKitchen.com

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.
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.

Nutrition