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Mexican Beef and Rice Casserole
Whip up this Mexican beef and rice casserole for an easy weeknight meal the whole family will enjoy, with seasoned beef, salsa, rice, and melted cheese.
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Perfect for busy nights or potlucks, this simple Mexican beef and rice casserole is a deliciously satisfying meal. Full of taco seasoned beef, rice, beans, and salsa, it’s topped with lots of cheese that melts wonderfully in the oven for a dish that’s quick, flavorful, and filling.
Mexican Beef and Rice Casserole Ingredients
You’ll need:
- 2 tablespoons olive oil
- 1 white onion, diced
- 4 cloves garlic, minced
- 1 pound lean or extra-lean ground beef
- 1 (15-ounce) can of corn kernels, rinsed and drained
- 1 (15-ounce) can of black beans, rinsed and drained
- 1 envelope taco seasoning, 2 tablespoons
- 1 (14-ounce) jar of chunky salsa, mild or medium
- 1 cup minute rice, uncooked
- 1½ cups chicken broth, low sodium
- 2 cups shredded Mexican cheese, divided
PRO TIP: This recipe only works with minute rice; it cannot be substituted for another kind of rice.
Substitutions and Additions
MEXICAN CHEESE: You can use mozzarella, Monterey Jack, or cheddar cheese instead of a Mexican cheese blend.
CORN: If you don’t have fresh on hand, you can use frozen corn. Defrost the kernels in warm water before adding them to the casserole.
VEGGIES: Add more veggies to this dish by adding green bell peppers or green chilies!
SPICE: Add extra heat to this recipe with some hot sauce or chili powder.
How to Make This Mexican Beef and Rice Casserole Recipe
STEP ONE: Preheat the oven to 375°F. Spray a 9 x 13-inch baking dish with cooking spray and set it aside.
STEP TWO: In a large skillet over high heat, cook the white onion and garlic with olive oil until the onions soften and the garlic is just starting to brown. Pour the onion mixture into the prepared baking dish.
STEP THREE: Using the same frying pan, brown the meat over high heat, breaking up the meat into crumbles while it cooks. Be careful not to overcook the beef as it shouldn’t be crispy.
PRO TIP: This recipe is a great way to use up cooked ground beef you may have in your fridge or freezer!
STEP FOUR: Once the meat is thoroughly cooked, drain off a bit of the grease and then pour the rest of the pan’s contents into the baking dish.
STEP FIVE: Then, add the corn, black beans, taco seasoning mix, salsa, uncooked rice, and 1 cup of shredded cheese to the baking dish. Save the remaining shredded cheese for the top.
PRO TIP: If you’re adding extra veggies, add them to the casserole dish along with the other ingredients in Step Five.
STEP SIX: Pour the chicken broth over the ingredients and stir until it’s mixed well.
STEP SEVEN: Cover the baking dish with aluminum foil and bake for 35 minutes.
STEP EIGHT: Remove from the oven and check that the rice has softened. If not, place it back into the oven for an additional 5 minutes and check again. If the rice has softened, remove the foil and sprinkle the remaining 1 cup of cheese over top of the casserole. Bake uncovered for an additional 5 minutes, or until the cheese has melted.
STEP NINE: Serve this cheesy casserole hot.
How To Serve
Enjoy this Mexican beef and rice casserole topped with fresh tomatoes, sour cream, and avocado. While it’s filling on its own, you can also try serving it with a Mexican layered salad or Mexican street corn salad.
Storage
IN THE FRIDGE: Store leftovers in an airtight container for up to 4 days in the fridge. You can store any leftovers of this Mexican ground beef casserole in an airtight container in the fridge for 3 to 4 days. Make sure the casserole is completely cooled before refrigerating.
IN THE FREEZER: Once the casserole is fully cool, wrap the casserole dish tightly in plastic wrap or place leftovers in a freezer-safe container and freeze for up to 3 months.
REHEATING INSTRUCTIONS: To reheat, microwave individual portions. If reheating an entire casserole from frozen, allow it to defrost then reheat in the oven.
Enjoy this quick and easy Mexican beef and cheese casserole! It’s a deliciously satisfying meal for the whole family filled with rice, seasoned beef, beans, and lots of gooey cheese.
FAQ:
Q? Can I use ground turkey in this recipe?
A: You can use any ground meat you like in this recipe. This Mexican beef and rice casserole is also a great way to use up previously cooked beef you may have in your freezer.
Q? How do I make this recipe vegetarian?
A: To make this Mexican beef and rice casserole vegetarian, use vegetable broth instead of chicken, skip the beef, and add extra beans.
Q? What do I serve with this recipe?
A: This casserole is great on its own, topped with sour cream and avocado. You can also serve it with Mexican street corn salad or a Mexican layered salad.
Mexican Beef and Rice Casserole
Whip up this Mexican beef and rice casserole for an easy weeknight meal the whole family will enjoy, with seasoned beef, salsa, rice, and melted cheese.
Ingredients
- 2 tablespoons olive oil
- 1 white onion diced
- 4 cloves garlic minced
- 1 pound ground beef lean or extra-lean
- 15 ounces can corn kernels, drained and rinsed
- 15 ounces can black beans, drained and rinsed
- 2 tablespoons envelope taco seasoning
- 14 ounces jar chunky salsa, mild or medium
- 1 cup minute rice uncooked
- 1½ cups low-sodium chicken broth
- 2 cups shredded Mexican cheese divided
Instructions
- Preheat the oven to 375F°F.
- Spray a 9 x 13-inch baking dish and set aside.
- In a large frying pan, cook white onion and garlic with olive oil over high heat until the onions have softened and the garlic is just starting to brown. Pour the onion mixture into the prepared baking dish.
- Using the same frying pan, cook ground beef over high heat. Break up beef into crumbles while baking. Be careful not to overcook, it shouldn’t be crispy.
- Once the meat has thoroughly cooked, drain off a bit of the grease and then pour it into the baking dish.
- Add corn, black beans, taco seasoning, salsa, uncooked minute rice, and 1 cup of shredded cheese to the baking dish and stir well to mix. Leave the remaining cheese for the top.
- Pour chicken broth over ingredients and mix well.
- Cover baking dish with foil and bake for 35 minutes.
- Remove from the oven and check that the rice has softened. If not, place it back into the oven for an additional 5 minutes and check again. If the rice has softened, remove all foil and sprinkle the remaining 1 cup of cheese over top of the casserole, and bake uncovered for an additional 5 minutes to melt the cheese.
- Serve hot.
Notes
It is very important to use minute rice for this recipe. It won’t work with regular rice.
This is a great freezer meal. Double your recipe and make a second casserole dish of this delicious meal for later.
For an even quicker cooking time, the ground beef and onions can be cooked ahead of time. Store in the refrigerator for up to 3 days or in the freezer for up to a month.
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