Mexican beef and rice casserole ticks all of the boxes. There’s tons of cheesy flavor, it’s loaded with hearty seasoned beef and taco toppings, it looks delicious, and it’s perfect for a weeknight dinner option.
Mexican Beef And Rice Casserole Ingredients
You’ll need:
- 1 white onion, diced
- 4 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 pound of 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 of taco seasoning, 2 tablespoons
- 1 (14-ounce) jar of chunky salsa, mild or medium
- 1 cup of minute rice, uncooked
- 1½ cups of chicken broth, low sodium
- 2 cups of shredded Mexican cheese, divided in half
PRO TIP:
It is very important to use minute rice for this recipe. It won’t work with regular rice.
Substitutions And Additions
MEXICAN CHEESE: If you can’t find a Mexican cheese blend, any cheese that melts well will work. Mozzarella, Monterey Jack, and even cheddar cheese are all tasty options.
CORN: Frozen corn can be used if you don’t have any fresh corn kernels handy. Defrost them in warm water before adding them to this Mexican casserole.
VEGGIES: Green bell peppers and green chilies are both great options to add to this tasty casserole.
SPICE: Adjust the heat level with a dash of hot sauce or chili powder in your casserole.
How To Make This Mexican Beef and Rice Casserole Recipe
OUR RECIPE DEVELOPER SAYS
This is a great freezer meal. Double your recipe and make a second casserole dish of this delicious meal for later.
STEP ONE: Preheat the oven to 375°F. Spray a 9 x 13-inch baking dish and set it aside.
STEP TWO: In a large skillet, cook the 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.
STEP THREE: Using the same frying pan, brown meat over high heat. Break up the beef into crumbles while cooking. Be careful not to overcook, it shouldn’t be crispy.
PRO TIP:
For an even quicker cooking time, the ground beef and onions can be cooked ahead of time. Store in the refrigerator for up to three days or in the freezer for up to a month.
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 the corn, black beans, taco seasoning mix, salsa, uncooked rice, and 1 cup of shredded cheese to the baking dish.
Leave the remaining shredded cheese for the top.
STEP SIX: Pour the chicken broth over the ingredients and stir until it is 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 five minutes and check again.
If the rice has softened, remove all foil and sprinkle the remaining one cup of cheese over top of the casserole, and bake uncovered for an additional five minutes to melt the cheese.
STEP NINE: Serve this cheesy casserole hot.
How To Serve
Top your Mexican rice casserole with salsa, sour cream, green onions, fresh tomatoes, and guacamole.
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.
If you are looking for more Tex-Mex casserole recipes, our Dorito casserole and Mexican casserole are two more winners. Our chicken and rice casserole is also a reader favorite!
MORE MEXICAN DISH RECIPES
Storage
IN THE FRIDGE: You can store any leftovers of this Mexican ground beef casserole in an airtight container in the fridge for three to four days.
Make sure the casserole 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 three months, defrost, and reheat in the oven before serving.
This tasty Mexican beef and rice casserole is a great recipe for a simple evening meal that the whole family will enjoy. It is also the basis for things like stuffed peppers, so there’s loads you can do once you master it.
Frequently Asked Questions
This easy ground beef recipe is a great freezer meal. You can make the entire casserole, let it cook, cover, and freeze it. Thaw in the fridge overnight and bake.
Any ground meat would be fine in this recipe in place of ground beef.
If you leave out the ground meat, switch to vegetable broth, and increase the quantity of beans in this dish, you’ll have a great vegetarian option.
More Recipes You’ll Love
- Elote (Mexican Street Corn)
- Enchilada Cups
- Spanish Rice
- Taco Soup
- One Pot Chicken and Rice
- Sloppy Joe Pie
Mexican Beef and Rice Casserole
Ingredients
- 2 tablespoons olive oil
- 1 white onion, diced
- 4 cloves garlic, minced
- 1 pound ground beef, lean or extra-lean
- 15 ounces corn kernels, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 1 envelope taco seasoning (2 tablespoons)
- 14 ounces chunky salsa, mild or medium
- 1 cup minute rice, uncooked
- 1½ cups low-sodium chicken broth
- 2 cups shredded Mexican cheese, divided in half
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 three days or in the freezer for up to a month.
Nutrition
Comments
Gloria says
This is the best, hearty dinner!! So easy, too.
Morgan says
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.
Tami says
I haven’t made this recipe yet. Would anyone have a suggestion what I could swap the black beans for?
Thank you
Layne Kangas says
You could leave them out if you prefer. Enjoy!
Erin Holmes says
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.
Cheyenne says
Does it need to be minute rice or could I sub regular uncooked?
Layne Kangas says
It needs to be minute rice for the texture to turn out properly! Enjoy!
Debra says
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!
Gianna says
Only adjustment I made was adding 2 cups broth. Rice turned out great in the casserole! Everyone loved it even my toddlers!
Jade says
Fantastic!
Paula says
Wonderful!
Becky says
Super easy & tastes amazing!
New family favorite 🤩
Terry says
Does this recipe freeze OK
Layne Kangas says
Hi, Terry – here are our storage suggestions:
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.
A Canales says
I used leftover rice and fire roasted corn, and as stuffed bell pepper filling. Was delicious! Also had enough to freeze and use later for baked burritos (added chipotle salsa). So good & versatile!
Angela says
I used leftover rice and fire roasted corn, and as stuffed bell pepper filling. Was delicious! Also had enough to freeze and use later for baked burritos (added chipotle salsa). So good & versatile!
Tara says
Next time I am cooking the rice before I mix it in. The rice is taking forever to soften and the meal is over done. I put the require liquids in and follow the directions.
Tamy says
Oh yummy this is in my oven and the smells are amazing. I have my 11 yr old grandson tonight hope he loves it
Stephanie M says
I would make with ground beef and most likely make it very spicy. Spicy is just what I do, lol.
Sandy Owen says
This is delicious!!! I love to top with a generous amount of crushed tortilla chips or even nacho cheese flavored chips! YUM!!
Karin Fulton says
I would make this yummy recipe with ground turkey & spice it up.
Jeanne Henson says
Personally I am not a fan of black beans but I would swap black beans for pinto beans!!!
Cathy Gallop says
I would make this with ground beef, maybe not extra spicy but spicy with a mixture of Mexican cheese and pepper jack cheese.
I would add extra onions, bell pepper, would use tortilla chips and add avocado
Before serving.
I would use black beans or pinto or ranch style
Also could change out white rice with yellow rice
Yummy
Nancy Martin says
1. Always made with ground beef.
Michelle says
This recipe I would use a Mexican cheese blend. I would also a spanish rice and Mexican fried corn with my spanish red beans.
Anika H says
This looks really good! I’d definitely use black beans.
Heather Swank says
This looks delicious! I’d make this with beef as suggested, rather than ground turkey. Hope I win the Amazon card!
Lynne Ross says
I would definitely use ground meat and you could use this in ft, tacos, enchaladas . casidias, any Mexican dish
Maria Elliott says
I would make this with either ground beef, turkey or even ground venison. I’m going to make this this week. Grandchildren are visiting and they love all of these ingredients. Thank you for your yummy recipes
Andrea says
I would try this with ground chicken & I wouldn’t use black beans! This sounds delicious!
Elaine says
So yummy. I would definitely use black beans as they are my favorite. Might add a small can of green chilies too.
Sandra Moon says
I’m so looking forward to making this!! It sounds and looks amazingly delicious 🤤😋!! It’s a dish my entire family will love and so easily prepared as well…
Lisa A Stebbins says
I would try it with ground Chicken. Yummy
Mary T Morris says
I like to mix ground beef and ground turkey, so I would probably do the same in making this! I also would use a blend of sharp cheddar and Monterey jack cheeses. This looks absolutely delicious! I can’t wait to make it!
Marie says
I would diffently use black beans and maybe some refried beans.
Jennifer Chastain says
I make a version of this where I use riced cauliflower and cut back on the minute rice – still yummy!
Kara Gastin says
Definitely with lots of tortilla chips!
Lori Pennington says
Made something similar to the Mexican rice casserole but I used turkey burger it was so good but next time I am gonna use hamburger
rebecca says
I would definitely have tortilla chips with this dish!! Yummy
Diana Zimmerman says
I would use Pinto beans because my husband doesn’t like black beans, but other than that I would keep everything else the same. Sounds delicious, can’t wait to try it.
Charmaine says
I would make it with ground beef
Ann says
Great essy recipe and really I like to use Taco cheese. Also a jalapeño pepper would add flavor as well as a few flakes of crushed red pepper flakes. I would eat with warm corn tortillas on the side. Great go to recipe. Also, at least soften the rice before putting it in, rice takes awhile to soften.
Heidi says
I like spicy so I would definitely add jalapeños
CARMEN says
I LOVE YOUR RECIPES.
EVERY WEEK I MAKE ONE.
Devin Barfield says
Yum! I’d do half with black beans and half without for my husband who doesn’t prefer them.
Kathy Hardy says
I would definitely use ground beef.
Karen says
I would add corn chips, taco cheese, beef, fresh diced tomatoes, and onion with black beans.
Bette says
Looks yummy! I would use hamburger.
Belinda says
I just made this last night but substituted chicken instead of beef. Also added green bell peppers and cream cheese. It was a big hit!
Anusha says
I would make black beans and add them to this recipe to enhance the taste.
Eman says
I love spicy stuff, so I would definitely make this recipe extra spicy with a lot of spices!
David Coleman says
Definitely ground beef !!!
Lisa Allen says
I would make it with turkey.
Linda Barber says
I would use black beans.
Mary Ann says
I’ve made this recipe before with ground beef and it turned out great!
NJ says
Devin said exactly what I was going to say! 1/2 with beans, 1/2 w/out to please hubby!
Aaron says
Looks Delicious!I Would definitely use ground beef and add sour cream then eat it with nacho chips.
Barbara Galluzzo says
I would make it with 1/2 med salsa and 1/2 hot salsa for a little extra spice
Leigh says
I would leave out the corn, and add more chunky salsa
Dorothy linton says
This recipe looks delicious, I would eat it with chips, black beans, ground beef, Mexican cheese. Can’t wait to try it,
Rich S. says
I would serve with mexican cornbread!!
Stephanie says
I look forward to trying this recipes with Nacho shredded cheese & TexMex shredded cheese 🤪
Gary says
Beef and spicy
Susan Crane says
I would use hamburger. No black beans for us.
Susan Huddleston says
I make my own version of Mexican Beef and Rice. I use mixed vegetables instead of only corn. I also add a 14 oz can of diced tomatoes. I don’t use beans in this recipe at all. I serve it with Ranch Doritos and sour cream.
Karen says
I would make it with pepper jack cheese. We love spicy food at our house! Can’t wait to try this! Thanks for a great recipe!!
Patricia Hibbard says
Swapping turkey for ground beef or maybe shredded chicken. Swapping pinto beans for black beans. This looks great!
Sue Brown says
I would use ground beef or chicken breast cut into chunks
Sue Brown says
I would use ground beef or chicken breast cut into chunks
Ann DeMell says
Can’t wait to try this! I would make it with ground turkey though.
Edward G says
Definitely have to make this. This would be great with Monterey Jack/Jalapeno cheese.
Mabel Doubleday says
Ease to make and it sounds delicious, I will definitely give it a try
Belinda Penrose says
The food is Great!
Karen Keeran says
I use ground beef and will probably add tomatoes
De Dels says
Loved this recipe. Everything worked as you instructed. Cooked up perfect and tasted great. Easy weeknight meal.
Della James says
Mexican Beef and Rice Casserole
I followed the recipe as wrote , sand it was delicious. Also wrapped in large tortillas to make burritos the kids loved
making their own. Or just as a dip with chips.
Tammy says
Just made this came out perfect it is so good
Bruce says
Perfect recipe and I enjoy. So easy to make, and was delicious. Thank you
Britain says
Do you drain the corn if using canned corn?
Layne Kangas says
Hi, Britain – yes, you will drain it! Enjoy!
Patty says
This is wonderful and so filling. I added some color with red pepper, green pepper and yellow pepper. Also I used fresh salas. My new favorite.
Cindy B Clements says
Wonderful. I changed it a little according to what I had in the pantry. I used 1 can Mexican corn but left out the beans. I added 1 can green chili peppers plus a 1bsp of better than bullion smoky chipotle and 1 can of Rotel 2 packs of Korr Mexican rice. I left out garlic.
Jenny says
One of our favorite, wondering if I could make it in the slow cooker so it’s ready when we get home from church
Cheryl says
Didn’t take long to make. Gave some to my niece and her family. We all loved it
Farmersdaughter says
I make this frequently, I do use regular rice and it works well for me. I like to add chopped jalapenos to it as well.