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Mexican Rice Casserole Recipe

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  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Category: Main Course, Casserole
  • Method: Stovetop
  • Cuisine: Mexican-Inspired

Description

his Mexican Rice Casserole is a hearty and cheesy one-pan dish that’s bursting with flavor! Ground beef, rice, black beans, corn, and a zesty tomato-based sauce are combined in this easy-to-make casserole that’s perfect for a weeknight dinner or a casual gathering.

Ingredients

Units Scale
  • 1 pound lean ground beef (at least 85/15 lean)
  • 1 small green bell pepper, diced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 packet taco seasoning
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can corn, drained
  • 2 cups beef broth
  • 1 (16 ounce) jar salsa
  • 1 (8 ounce) can tomato sauce
  • 1 cup long-grain white rice
  • 2 cups freshly shredded Colby Jack cheese, divided
  • Fresh chopped cilantro, for serving
  • Your favorite taco toppings

Instructions

  1. Brown Beef and Season: In a large skillet with deep sides, brown ground beef with bell pepper and onion over medium heat. Drain excess grease. Stir in garlic and cook until fragrant. Add taco seasoning and mix well.
  2. Simmer with Rice: Add black beans, corn, beef broth, salsa, and tomato sauce to the skillet. Bring to a boil. Stir in rice, reduce heat to low, cover, and simmer for 25-30 minutes, or until rice is tender and liquid is absorbed. Stir occasionally to prevent sticking.
  3. Melt Cheese: Remove from heat and stir in half of the cheese. Sprinkle the remaining cheese on top, cover, and let it melt.
  4. Serve: Garnish with fresh cilantro and serve with your favorite taco toppings.

Notes

  • Use long-grain white rice, not instant rice, for this recipe.
  • You can substitute with your preferred cheese, such as cheddar or a Mexican blend.
  • Frozen corn can be used instead of canned corn.
  • Use lean ground beef to reduce the amount of grease.
  • You can use your own homemade taco seasoning if you prefer.
  • This casserole can be frozen for later use.
  • Feel free to adjust the vegetables and toppings to your liking.

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 500
  • Sugar: 10g
  • Sodium: 1000mg
  • Fat: 25g
  • Saturated Fat: 10g
  • Unsaturated Fat: 12g
  • Trans Fat: 1g
  • Carbohydrates: 50g
  • Fiber: 6g
  • Protein: 30g
  • Cholesterol: 60mg

Find it online: https://emilyquickdinners.com/mexican-rice-casserole-recipe/