I just made a Mexican Rice Casserole that vanished off plates so fast even my picky kid asked for seconds.
I’m obsessed with this One Pot Mexican Rice Casserole because it’s loud, messy, and honest. I love how the seasoned ground beef mixes with huge taco flavors and makes everything feel like dinner actually happened.
No pretending it’s delicate; this is messy, spicy, saucy chaos that makes you lick the fork. And my family eats seconds without drama.
This sits squarely in my Ground Beef Recipes For Dinner rotation for nights when I refuse to think too hard. Easy, bold, and filling.
Try it when you want dinner that hits every craving and still leaves you smug and very satisfied.
Ingredients
- Ground beef brings hearty protein and meaty comfort.
- Basically oil keeps things from sticking and adds richness.
- Onion gives sweet bite, it’s cozy and savory.
- Garlic adds punchy warmth you’ll notice but not overpowering.
- Rice soaks up flavors and makes the dish filling.
- Tomatoes add juiciness and a bright, tomato tang.
- Plus corn adds sweetness and little pop in each bite.
- Black beans add creaminess, extra protein and nice texture.
- Broth keeps it savory, moist, and not dry.
- Taco seasoning gives that familiar taco-spice kick.
- Cumin adds earthy warmth and subtle depth.
- Chili powder brings gentle heat if you want more spice.
- Salt and pepper tie everything together, simple but essential.
- Cheddar’s gooey, sharp cheesy comfort everyone will dig.
- Plus cilantro adds a fresh, herby zip at the end.
- Lime brightens the whole dish with a zesty finish.
Ingredient Quantities
- 1 pound ground beef, lean
- 1 tablespoon olive oil (or vegetable oil)
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 cup long grain white rice, uncooked
- 1 (14.5 ounce) can diced tomatoes, undrained (or Rotel if you like heat)
- 1 cup frozen or canned corn, drained
- 1 (15 ounce) can black beans, drained and rinsed (optional but recommended)
- 2 cups beef broth (or chicken broth)
- 1 packet taco seasoning (about 1 ounce) or 2 tablespoons homemade taco seasoning
- 1 teaspoon ground cumin
- 1 teaspoon chili powder (optional, add more if you like spice)
- Salt and black pepper to taste, about 1/2 teaspoon salt
- 1 to 1 1/2 cups shredded sharp cheddar cheese, divided
- Fresh cilantro, chopped, for garnish (about 1/4 cup, optional)
- Juice of 1 lime, for finishing (optional but brightens it up)
How to Make this
1. Heat oil in a large deep skillet or Dutch oven over medium-high heat. Add the ground beef, season with a little salt and pepper, and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat if it seems excessive.
2. Push beef to one side, add the diced onion to the pan and cook about 3 minutes until soft, then stir in the minced garlic and cook another 30 seconds until fragrant.
3. Add the uncooked rice to the beef and onion mixture and stir well, letting the rice toast for 1 to 2 minutes. This little toasting step keeps the rice from getting mushy and adds flavor.
4. Pour in the undrained diced tomatoes, beef broth, taco seasoning, ground cumin, chili powder, and about 1/2 teaspoon salt (adjust later). Stir everything to combine, scraping up any browned bits from the bottom.
5. Bring the mixture to a gentle boil, then reduce heat to low, cover tightly with a lid, and simmer for 18 to 20 minutes without lifting the lid. After 18 minutes check the rice for doneness; if it needs a couple more minutes add them.
6. Once the rice is tender and most of the liquid is absorbed, stir in the drained corn and rinsed black beans. Taste and adjust seasoning with salt and pepper if needed.
7. Stir in about 1 cup of the shredded cheddar so it melts into the casserole, making it creamy. Reserve the remaining 1/2 to 1/2 cup cheese for topping.
8. Sprinkle the remaining cheese over the top, cover again for a minute to melt, or pop the skillet under a hot broiler for 1 to 2 minutes to get it bubbly and golden. Watch carefully if you broil it, it burns quick.
9. Finish with a squeeze of lime juice and a sprinkle of chopped cilantro for brightness. Let the casserole sit a few minutes before serving so it firms up a bit. Leftovers reheat great and the flavors actually improve the next day.
Equipment Needed
1. Large deep skillet or Dutch oven with a tight-fitting lid — roomy enough to brown beef and cook the rice in one pan
2. Wooden spoon or sturdy spatula for breaking up the meat and stirring
3. Chef knife for chopping onion, cilantro and slicing lime
4. Cutting board — keep one side for produce and one for raw meat if you can
5. Measuring cups and spoons for rice, broth and spices
6. Can opener for tomatoes and beans
7. Fine-mesh strainer or colander to drain and rinse the black beans and corn
8. Box grater or pre-shredded cheese bowl for the cheddar
9. Oven mitts and a small baking sheet or broiler-safe rack if you want to brown the top under the broiler
10. Citrus juicer or fork to squeeze the lime juice at the end
Note: if you use pre-shredded cheese you can skip the grater.
FAQ
One Pot Mexican Rice Casserole Recipe Substitutions and Variations
- Ground beef → Ground turkey or chicken: leaner, cooks the same time but can dry out so add a splash of broth or a drizzle of oil while browning.
- Long grain white rice → Brown rice or quick-cooking quinoa: brown rice needs about 20–25 minutes longer and a bit more broth, quinoa cooks faster so reduce liquid by ~1/2 cup and check earlier.
- Black beans → Pinto beans or kidney beans: same amount, no change in cook time, but pinto gives a creamier texture while kidney holds up firmer.
- Sharp cheddar → Monterey Jack, pepper jack, or vegan shredded cheese: Monterey melts smoother, pepper jack adds spice, vegan needs a little extra time to get melty and sometimes a splash of plant milk helps.
Pro Tips
1. Brown the beef well and don’t rush it, let those little browned bits stick to the pan a bit then deglaze with the tomatoes and broth. That stuck stuff = big flavor, just scrape it up when you add the liquid.
2. Toast the rice a minute or two in the hot pan before adding liquid, it really helps keep the grains separate. If you still get a little mushy, cut the simmer time by 1 or 2 minutes next time.
3. Use low sodium broth and taste before salting. Taco seasoning and canned tomatoes can be salty, so you might not need the full 1/2 teaspoon or more. You can always add more at the end.
4. If you want creamier texture, stir in about 2 to 3 tablespoons of cream cheese or sour cream with the cheddar. For a crisper top, broil just a minute or two but watch it like a hawk, it goes from golden to burnt fast.
One Pot Mexican Rice Casserole Recipe
I just made a Mexican Rice Casserole that vanished off plates so fast even my picky kid asked for seconds.
6
servings
496
kcal
Equipment: 1. Large deep skillet or Dutch oven with a tight-fitting lid — roomy enough to brown beef and cook the rice in one pan
2. Wooden spoon or sturdy spatula for breaking up the meat and stirring
3. Chef knife for chopping onion, cilantro and slicing lime
4. Cutting board — keep one side for produce and one for raw meat if you can
5. Measuring cups and spoons for rice, broth and spices
6. Can opener for tomatoes and beans
7. Fine-mesh strainer or colander to drain and rinse the black beans and corn
8. Box grater or pre-shredded cheese bowl for the cheddar
9. Oven mitts and a small baking sheet or broiler-safe rack if you want to brown the top under the broiler
10. Citrus juicer or fork to squeeze the lime juice at the end
Note: if you use pre-shredded cheese you can skip the grater.
Ingredients
1 pound ground beef, lean
1 tablespoon olive oil (or vegetable oil)
1 small yellow onion, diced
2 cloves garlic, minced
1 cup long grain white rice, uncooked
1 (14.5 ounce) can diced tomatoes, undrained (or Rotel if you like heat)
1 cup frozen or canned corn, drained
1 (15 ounce) can black beans, drained and rinsed (optional but recommended)
2 cups beef broth (or chicken broth)
1 packet taco seasoning (about 1 ounce) or 2 tablespoons homemade taco seasoning
1 teaspoon ground cumin
1 teaspoon chili powder (optional, add more if you like spice)
Salt and black pepper to taste, about 1/2 teaspoon salt
1 to 1 1/2 cups shredded sharp cheddar cheese, divided
Fresh cilantro, chopped, for garnish (about 1/4 cup, optional)
Juice of 1 lime, for finishing (optional but brightens it up)
Directions
- Heat oil in a large deep skillet or Dutch oven over medium-high heat. Add the ground beef, season with a little salt and pepper, and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat if it seems excessive.
- Push beef to one side, add the diced onion to the pan and cook about 3 minutes until soft, then stir in the minced garlic and cook another 30 seconds until fragrant.
- Add the uncooked rice to the beef and onion mixture and stir well, letting the rice toast for 1 to 2 minutes. This little toasting step keeps the rice from getting mushy and adds flavor.
- Pour in the undrained diced tomatoes, beef broth, taco seasoning, ground cumin, chili powder, and about 1/2 teaspoon salt (adjust later). Stir everything to combine, scraping up any browned bits from the bottom.
- Bring the mixture to a gentle boil, then reduce heat to low, cover tightly with a lid, and simmer for 18 to 20 minutes without lifting the lid. After 18 minutes check the rice for doneness; if it needs a couple more minutes add them.
- Once the rice is tender and most of the liquid is absorbed, stir in the drained corn and rinsed black beans. Taste and adjust seasoning with salt and pepper if needed.
- Stir in about 1 cup of the shredded cheddar so it melts into the casserole, making it creamy. Reserve the remaining 1/2 to 1/2 cup cheese for topping.
- Sprinkle the remaining cheese over the top, cover again for a minute to melt, or pop the skillet under a hot broiler for 1 to 2 minutes to get it bubbly and golden. Watch carefully if you broil it, it burns quick.
- Finish with a squeeze of lime juice and a sprinkle of chopped cilantro for brightness. Let the casserole sit a few minutes before serving so it firms up a bit. Leftovers reheat great and the flavors actually improve the next day.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 420g
- Total number of serves: 6
- Calories: 496kcal
- Fat: 23.7g
- Saturated Fat: 10g
- Trans Fat: 0.5g
- Polyunsaturated: 3.5g
- Monounsaturated: 9.7g
- Cholesterol: 85mg
- Sodium: 1000mg
- Potassium: 575mg
- Carbohydrates: 46.5g
- Fiber: 5.3g
- Sugar: 3.7g
- Protein: 32g
- Vitamin A: 1000IU
- Vitamin C: 8mg
- Calcium: 183mg
- Iron: 2.9mg
