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Mexican Beef and Rice Casserole

close up shot of Mexican beef and rice casserole being picked up with a spatula from a baking pan
Check out this tasty Mexican Beef and Rice Casserole for a delicious and filling one-pan recipe to enjoy for an evening meal.
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Table of Contents
  1. MEXICAN BEEF AND RICE CASSEROLE INGREDIENTS
  2. HOW TO MAKE THIS MEXICAN BEEF AND RICE CASSEROLE RECIPE
  3. STORAGE
  4. MORE RECIPES YOU'LL LOVE
  5. JUMP TO RECIPE

Mexican Beef and Rice Casserole ticks all of the boxes. There’s tons of flavor and it looks delicious. Plus, this recipe is a one-pan recipe that cuts down on the number of pans needed. It is ready in just 45 minutes so is perfect for a weeknight dinner option.

This recipe is filling but if you want something to serve with it, why not try a Mexican Corn Salad? Or you could make a simple but colorful Mexican Layered Salad with it.

close up shot of Mexican beef and rice casserole in a baking pan

MORE CASSEROLE RECIPES:
Broccoli and Rice Casserole | Chicken and Rice Casserole


MEXICAN BEEF AND RICE CASSEROLE INGREDIENTS

Mexican beef and rice casserole raw ingredients that are labeled

You will need:

  • 2 tablespoons olive oil
  • 1 white onion, diced
  • 4 cloves garlic, minced
  • 1 pound lean or extra lean ground beef
  • 1 can of 15 oz corn kernels, rinsed and drained
  • 1 can of 15 oz black beans, rinsed and drained
  • 1 envelope taco seasoning, 2 tablespoons
  • 14 ounce jar chunky salsa, mild or medium
  • 1 cup Minute Rice, uncooked
  • 1 ½ cups chicken broth, low sodium
  • 2 cups shredded Mexican cheese, divided

SUBSTITUTIONS AND ADDITIONS

Mexican Cheese: If you can’t find any Mexican cheese, any cheese that melts well will work so something like mozzarella, Monterey Jack, or even cheddar.

Corn: Frozen corn can be used if you don’t have any fresh corn kernels handy. Defrost them in warm water before adding to the recipe.

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HOW TO MAKE THIS MEXICAN BEEF AND RICE CASSEROLE RECIPE

STEP ONE: Preheat the oven to 375F. Spray a 9 x 13 baking dish and set aside.

STEP TWO: In a large frying pan, cook white onion and garlic with olive oil over high heat until onions have softened and garlic is just starting to brown. Pour onion mixture into the prepared baking dish.

STEP THREE: 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.

Mexican beef and rice casserole process shot

STEP FOUR: Once the meat is thoroughly cooked, drain off a bit of the grease and then pour it into the baking dish.

STEP FIVE: Add corn, black beans, taco seasoning, salsa, uncooked Minute Rice, and 1 cup of shredded cheese to the baking dish. Leave the remaining shredded cheese for the top.

Mexican beef and rice casserole process shot

STEP SIX: Pour chicken broth over the ingredients and stir until it is mixed well.

Mexican beef and rice casserole process shot

STEP SEVEN: Cover the baking dish with foil and bake for 35 minutes.

STEP EIGHT: Remove from the oven and check that rice has softened. If not, place 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.

Mexican beef and rice casserole process shot

STEP NINE: Serve hot.

STORAGE

IN THE FRIDGE: You can store any leftovers in an airtight container in the fridge for 3 to 4 days. Make sure the food is completely cooled before refrigerating.

IN THE FREEZER: If you want to freeze some or all of this Mexican beef and rice, then you should let it cool and store it in an airtight container or wrap the casserole dish thoroughly. Store it in the freezer for up to 3 months, defrost and reheat in the oven before serving.

close up shot of a serving of Mexican beef and rice casserole on a white plate

This tasty Mexican cheesy ground beef and rice casserole is a great recipe for a simple evening meal. It is also the basis for things like stuffed peppers so there’s loads you can do once you master it.

MORE RECIPES YOU’LL LOVE

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close up shot of Mexican beef and rice casserole being picked up with a spatula from a baking pan

Mexican Beef and Rice Casserole

5 from 4 votes
Check out this tasty Mexican Beef and Rice Casserole for a delicious and filling one-pan recipe to enjoy for an evening meal.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 7

Ingredients
  

  • 2 tbsp olive oil
  • 1 white onion diced
  • 4 cloves garlic minced
  • 1 lb lean or extra lean ground beef
  • 15 oz canned corn kernels rinsed and drained
  • 15 oz canned black beans rinsed and drained
  • 1 envelope taco seasoning 2 tablespoons
  • 14 oz jar chunky salsa mild or medium
  • 1 cup minute rice uncooked
  • 1 1/2 cup chicken broth low sodium
  • 2 cup shredded mexican cheese divided

Instructions
 

  • Preheat oven to 375F degrees.
  • Spray a 9 x 13 baking dish and set aside.
  • In a large frying pan, cook white onion and garlic with olive oil over high heat until onions have softened and garlic is just starting to brown. Pour 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 rice has softened. If not, place back into the oven for an additional 5 minutes and check again. If the rice has softened, remove all foil and sprinkle remaining 1 cup of cheese over top of casserole and bake (uncovered) for an additional 5 minutes to melt the cheese.
  • Serve hot.

Nutrition

Calories: 426kcal | Carbohydrates: 40g | Protein: 29g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 71mg | Sodium: 1601mg | Potassium: 754mg | Fiber: 8g | Sugar: 6g | Vitamin A: 979IU | Vitamin C: 11mg | Calcium: 270mg | Iron: 5mg
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Proudly Prepared by the Spaceships Kitchen

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  1. Morgan says

    5 stars
    I usually don’t make a recipe unless it has several reviews to see what others have said after making it. I’m glad I made this one anyway! Absolutely delicious and super easy.

  2. Tami says

    I haven’t made this recipe yet. Would anyone have a suggestion what I could swap the black beans for?

    Thank you

  3. Erin Holmes says

    5 stars
    This has become a family favriote. I use beef broth instead of chicken and leave out the black beans. I also use old cheddar. Leftovers are even better and plenty for our family of 4. Thank you for such a tasty easy meal. I have picky eaters and this was a win.

  4. Debra says

    5 stars
    Delicious and simple! I made corn tortillas with it and it’s great with or without! I also love sour cream on top! It’s the perfect quick and easy meal!

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