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Mexican Rice Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 35 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Casserole
  • Method: Stovetop
  • Cuisine: Mexican

Description

This Mexican Rice Casserole is a hearty and flavorful one-pan meal featuring seasoned ground beef, bell peppers, onions, black beans, corn, and rice all simmered together in a zesty tomato and salsa sauce, topped with melted Colby Jack cheese and fresh cilantro. Perfect for a family dinner, it combines the best of Mexican-inspired flavors in a comforting casserole.


Ingredients

Scale

Meat and Vegetables

  • 1 pound lean ground beef (at least 85/15 lean)
  • 1 small green bell pepper, diced
  • 1 medium onion, diced
  • 3 cloves garlic, minced

Seasonings and Canned Goods

  • 1 packet taco seasoning
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can corn, drained
  • 2 cups beef broth
  • 1 (16 ounce) jar salsa
  • 1 (8 ounce) can tomato sauce

Grains and Cheese

  • 1 cup long-grain white rice
  • 2 cups freshly shredded Colby Jack cheese, divided

Garnishes

  • Fresh chopped cilantro, for serving
  • Your favorite taco toppings


Instructions

  1. Brown Beef and Vegetables: In a large deep-sided skillet over medium heat, brown the ground beef together with diced green bell pepper and onion. Cook until meat is browned and vegetables are softened. Drain any excess grease from the skillet.
  2. Add Garlic and Seasoning: Stir in minced garlic and cook until fragrant, about 1 minute. Add the taco seasoning packet and mix well to evenly coat the beef and vegetables.
  3. Add Liquids and Beans: Pour in the black beans, corn, beef broth, salsa, and tomato sauce. Stir to combine all ingredients thoroughly, making sure the taco seasoning is well distributed.
  4. Simmer with Rice: Bring the mixture to a boil, then stir in the long-grain white rice. Reduce the heat to low, cover the skillet, and let simmer for 25-30 minutes until the rice is tender and the liquid is absorbed. Stir occasionally during cooking to prevent the rice from sticking to the bottom.
  5. Melt Cheese: Remove the skillet from heat and stir in half of the shredded Colby Jack cheese. Sprinkle the remaining cheese evenly on top. Cover the skillet again and let it sit for a few minutes so the cheese can melt completely.
  6. Garnish and Serve: Garnish the casserole with freshly chopped cilantro and serve it hot with your favorite taco toppings such as sour cream, avocado, or salsa for extra flavor.

Notes

  • You can substitute ground turkey or chicken for lean ground beef for a lighter option.
  • Adjust the amount of taco seasoning based on your spice preference.
  • If you prefer, use brown rice but increase the cooking time and liquid accordingly.
  • This casserole can be prepared ahead and reheated; just add extra broth if it dries out.
  • For a vegetarian version, omit the meat and use vegetable broth.