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4.7 from 192 votes

One Pot Mexican Beef and Rice Casserole

An easy peasy skillet dinner loaded with all that cheesy goodness. Even the rice gets cooked right in the pan!

Prep Time
15 mins
Cook Time
15 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 1.25-ounce package taco seasoning
  • 1 cup rice
  • 1 cup vegetable broth
  • 1 15-ounce can black beans, drained and rinsed
  • 1 10-ounce can Ro*Tel® Mild Diced Tomatoes & Green Chilies
  • 1 cup corn kernels frozen, canned or roasted
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • Kosher salt and freshly ground black pepper to taste
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 ½ cups shredded cheddar cheese
  • ½ cup shredded Monterey jack cheese
  • 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.