Perfect! Here’s a hearty, flavorful Mexican Beef and Rice Casserole recipe that’s simple to assemble and packed with spices, veggies, and melty cheese.
Mexican Beef and Rice Casserole
Ingredients (serves 4–6)
- 1 lb (450g) ground beef
- 1 cup uncooked long-grain white rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper (red or green), diced
- 1 can (14.5 oz / 410g) diced tomatoes
- 1 can (8 oz / 225g) tomato sauce
- 1 cup beef or chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup black beans, drained and rinsed (optional)
- 1–1½ cups shredded cheddar or Mexican blend cheese
- Fresh cilantro or green onions for garnish
Instructions
- Preheat the oven:
Set to 350°F (175°C). Grease a 9×13-inch casserole dish. - Cook the beef and veggies:
In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat. Add onion, garlic, and bell pepper, cooking until softened (about 3–4 minutes). - Add spices and liquids:
Stir in chili powder, cumin, paprika, salt, and pepper. Then add diced tomatoes, tomato sauce, and broth. Bring to a simmer. - Combine rice:
Add the uncooked rice, corn, and black beans (if using) to the skillet. Stir well to combine. Let it simmer for 2–3 minutes to slightly absorb some liquid. - Transfer to casserole dish:
Pour the mixture into your prepared dish. Cover tightly with foil. - Bake:
Bake for 35–40 minutes until the rice is tender. Remove foil, sprinkle cheese evenly over the top, and bake for another 5–10 minutes until cheese is melted and bubbly. - Serve:
Garnish with fresh cilantro or sliced green onions. Serve hot with sour cream, avocado, or salsa if desired.
Tips for Success
- For extra flavor, sauté the rice in a little oil before adding it to the casserole.
- Use leftover cooked rice for a quicker version—reduce baking time to 20–25 minutes.
- Spice it up with a chopped jalapeño or a pinch of cayenne pepper.
If you like, I can also give you a slow cooker version of this Mexican Beef and Rice Casserole so it’s almost entirely hands-off. That one’s a favorite for busy weeknights.
Do you want me to do that?
