What the heck is this?
Picture this: fluffy rice, hearty ground beef, sweet corn, black beans, spicy tomatoes, and an ooey-gooey layer of melty cheese baked to bubbly perfection.
Mexican Rice Casserole is basically comfort food meets fiesta in a pan.
It’s hearty, filling, super customizable, and you probably already have most of the ingredients chillin’ in your pantry.
Plus, it’s one of those magical recipes that tastes even better the next day — aka the leftovers you’ll actually be excited about.
Why You’ll Love This Recipe
- One skillet + one baking dish = less mess, more cheese.
- Budget-friendly and super pantry-staple friendly.
- Feeds a crowd or makes epic leftovers.
- Perfect balance of cheesy, beefy, spicy goodness.
- Easy to customize with whatever you’ve got on hand.
The Good Stuff You’ll Need
For the Casserole:
- 1 lb ground beef (or ground turkey)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 1 (8 oz) can tomato sauce
- 1 cup frozen corn
- 1 cup cooked black beans (or one 15 oz can, drained and rinsed)
- 2 cups cooked rice (white or brown)
- 1 1/2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- Salt + pepper to taste
For Maximum Cheesiness:
- 2 cups shredded cheddar cheese (or a Mexican blend)
- Fresh cilantro, for topping (optional)
- Sliced jalapeños, avocado, sour cream, for serving (optional but highly recommended)
Let’s Do This
Step 1: Beef It Up
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, cook the ground beef and diced onion until beef is browned and onion is soft.
- Drain any extra fat if needed.
- Stir in the garlic, chili powder, cumin, paprika, salt, and pepper. Cook for another minute.
Step 2: Mix It All Together
- Add the diced tomatoes (with juices), tomato sauce, corn, black beans, and cooked rice into the skillet.
- Stir everything together and let it heat up for a few minutes until bubbling gently.
Step 3: Casserole Time
- Pour the beef and rice mixture into a greased 9×13″ baking dish.
- Top it with all that glorious shredded cheese.
- Bake uncovered for 15–20 minutes, or until the cheese is melted and bubbly.
Step 4: Garnish and Serve
- Sprinkle with fresh cilantro if you’re feeling fancy.
- Load up your plate with some jalapeños, avocado slices, and a dollop of sour cream.
- Faceplant into cheesy happiness.
Serving Suggestions
- Serve with tortilla chips for scooping like a dip. (Highly recommend.)
- Add a simple green salad or some sautéed veggies on the side.
- A cold cerveza or margarita wouldn’t hurt either. Just sayin’.
Switch It Up
- Make it Spicier: Add diced jalapeños or a few dashes of hot sauce into the beef mixture.
- Veggie Version: Swap the beef for a can of chickpeas or some sautéed mushrooms.
- Tex-Mex Vibes: Stir in a handful of sliced black olives or a little taco seasoning.
- Add Greens: Toss in a handful of baby spinach when mixing everything together — it wilts down perfectly.
Make-Ahead Tips
- You can fully assemble the casserole up to 1 day ahead — just cover and refrigerate before baking.
- Freezes like a dream! Assemble, freeze unbaked, then thaw and bake when ready.
- Leftovers stay tasty for 3–4 days in the fridge. A quick microwave zap and you’re back in flavor town.
Questions People Actually Ask
Q: Can I use uncooked rice?
A: Not for this version! You need cooked rice, but you can totally use microwaveable rice packs to save time.
Q: What kind of cheese works best?
A: Cheddar, Monterey Jack, Pepper Jack, or a Mexican blend — basically anything that melts beautifully.
Q: Can I make it vegetarian?
A: Yes! Just ditch the beef and load up with extra beans, corn, and maybe some diced bell peppers.
Q: How spicy is it?
A: Mild to medium, depending on your diced tomatoes. Add more spice if you’re feeling wild.
Easy, Cheesy Mexican Rice Casserole: Your New Weeknight BFF
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
Picture this: fluffy rice, hearty ground beef, sweet corn, black beans, spicy tomatoes, and an ooey-gooey layer of melty cheese baked to bubbly perfection.
Mexican Rice Casserole is basically comfort food meets fiesta in a pan.
It’s hearty, filling, super customizable, and you probably already have most of the ingredients chillin’ in your pantry.
Plus, it’s one of those magical recipes that tastes even better the next day — aka the leftovers you’ll actually be excited about.
Ingredients
For the Casserole:
1 lb ground beef (or ground turkey)
1 small onion, diced
3 cloves garlic, minced
1 (10 oz) can diced tomatoes with green chilies (like Rotel)
1 (8 oz) can tomato sauce
1 cup frozen corn
1 cup cooked black beans (or one 15 oz can, drained and rinsed)
2 cups cooked rice (white or brown)
1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp paprika
Salt + pepper to taste
For Maximum Cheesiness:
2 cups shredded cheddar cheese (or a Mexican blend)
Fresh cilantro, for topping (optional)
Sliced jalapeños, avocado, sour cream, for serving (optional but highly recommended)
Instructions
Step 1: Beef It Up
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, cook the ground beef and diced onion until beef is browned and onion is soft.
Drain any extra fat if needed.
Stir in the garlic, chili powder, cumin, paprika, salt, and pepper. Cook for another minute.
Step 2: Mix It All Together
Add the diced tomatoes (with juices), tomato sauce, corn, black beans, and cooked rice into the skillet.
Stir everything together and let it heat up for a few minutes until bubbling gently.
Step 3: Casserole Time
Pour the beef and rice mixture into a greased 9×13″ baking dish.
Top it with all that glorious shredded cheese.
Bake uncovered for 15–20 minutes, or until the cheese is melted and bubbly.
Step 4: Garnish and Serve
Sprinkle with fresh cilantro if you’re feeling fancy.
Load up your plate with some jalapeños, avocado slices, and a dollop of sour cream.
Faceplant into cheesy happiness.
Serving Suggestions
Serve with tortilla chips for scooping like a dip. (Highly recommend.)
Add a simple green salad or some sautéed veggies on the side.
A cold cerveza or margarita wouldn’t hurt either. Just sayin’.
Notes
Make it Spicier: Add diced jalapeños or a few dashes of hot sauce into the beef mixture.
Veggie Version: Swap the beef for a can of chickpeas or some sautéed mushrooms.
Tex-Mex Vibes: Stir in a handful of sliced black olives or a little taco seasoning.
Add Greens: Toss in a handful of baby spinach when mixing everything together — it wilts down perfectly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~430 calories
- Protein: ~24g