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One Pot Mexican Beef and Rice Casserole
4.7 from 192 votes

One Pot Mexican Beef and Rice Casserole

One Pot Mexican Beef and Rice Casserole cooks ground beef with onion and garlic, then simmers rice, beans, diced tomatoes, corn, and spices together in broth until tender. Topped with melted cheddar and Monterey jack cheeses and garnished with fresh tomato and cilantro, this casserole offers a comforting, well-seasoned dish with a creamy cheese finish.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 8 servings
Course: Main Course

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 taco seasoning 1.25-ounce package
  • 1 cup rice
  • 1 cup vegetable broth
  • 1 black beans 15-ounce can, drained and rinsed
  • 1 diced tomatoes & green chilies Ro*Tel® brand, mild, 10-ounce can
  • 1 cup corn kernels frozen, canned or roasted
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • lime juice of 1
  • 2 tablespoons cilantro fresh, chopped leaves
  • 1 ½ cups cheddar cheese shredded
  • ½ cup Monterey jack cheese shredded
  • 1 Roma tomato diced

Instructions

    Cup of Yum
  1. Heat olive oil in a large skillet over medium high heat. Add ground beef, onion and garlic. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.
  2. Stir in rice, vegetable broth, beans, Ro*Tel®, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 16-18 minutes. Stir in lime juice and cilantro.
  3. Remove from heat and top with cheeses. Cover until cheese has melted, about 2 minutes.
  4. Serve immediately, garnished with tomato, if desired.