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A delicious Mexican Rice Casserole baked in a white dish, topped with melted cheddar cheese, diced tomatoes, and fresh cilantro, with a spoon serving a portion.
Reda

Hearty Mexican Rice Casserole

A flavorful and satisfying one-pan meal, this Mexican Rice Casserole layers seasoned ground beef, fluffy rice, savory beans, and corn, all baked under a generous blanket of melted cheese.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 492
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole Base
  • 1 tbsp Olive Oil
  • 1 lb Lean Ground Beef 90/10 recommended
  • 1 medium Yellow Onion finely chopped
  • 3 cloves Garlic minced
  • 1 packet (1 oz) Taco Seasoning or use 2-3 tbsp of homemade seasoning
  • 1 cup Long-Grain White Rice uncooked
  • 2 cups Chicken Broth low-sodium
  • 1 can (15 oz) Black Beans rinsed and drained
  • 1 can (15 oz) Corn drained
  • 1 can (10 oz) Diced Tomatoes with Green Chilies undrained (like Ro-Tel)
For the Topping & Garnish
  • 2 cups Shredded Mexican Cheese Blend or a mix of Monterey Jack and Cheddar
  • 1/4 cup Fresh Cilantro chopped, for garnish
  • 1/2 cup Sour Cream for serving (optional)
  • 1 Avocado diced, for serving (optional)

Equipment

  • 9x13 Inch Casserole Dish
  • Large Oven-Safe Skillet (at least 12-inch)
  • Measuring cups and spoons

Method
 

Prepare the Beef and Aromatics
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish.
  2. In a large, oven-safe skillet, heat the olive oil over medium-high heat. Add the ground beef and chopped onion. Cook, breaking up the meat with a spoon, until the beef is browned and the onion is softened, about 5-7 minutes.
  3. Drain any excess grease from the skillet. Add the minced garlic and cook for another minute until fragrant.
Assemble the Casserole
  1. Sprinkle the taco seasoning over the beef mixture and stir well to combine.
  2. Stir in the uncooked rice, chicken broth, drained black beans, drained corn, and the undrained can of diced tomatoes with green chilies. Mix everything together until well combined.
  3. Bring the mixture to a gentle simmer on the stovetop.
Bake and Serve
  1. Transfer the mixture to your prepared 9x13 inch casserole dish and spread it into an even layer. (If using an oven-safe skillet, you can skip this step).
  2. Cover the dish tightly with aluminum foil and bake for 25 minutes, or until the rice is tender and has absorbed most of the liquid.
  3. Carefully remove the foil, sprinkle the shredded cheese evenly over the top, and return to the oven, uncovered. Bake for an additional 10 minutes, or until the cheese is melted, bubbly, and slightly golden.
  4. Let the casserole rest for 5-10 minutes before serving. This allows it to set up and makes it easier to serve. Garnish with fresh cilantro, and serve with sour cream and diced avocado if desired.

Notes

Make-Ahead Tip: You can assemble the casserole (without baking) up to 24 hours in advance. Store it covered in the refrigerator. You may need to add 10-15 minutes to the initial covered baking time if baking from cold.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Variations: Feel free to substitute ground turkey or shredded rotisserie chicken for the ground beef. Add a can of drained pinto beans along with the black beans for extra fiber and texture.