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One-Pot Mexican Rice Casserole

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This One-Pot Mexican Rice Casserole is a flavorful, easy-to-make dish that combines tender ground beef, perfectly cooked rice, and a medley of Mexican-inspired flavors. With minimal prep and cleanup, it’s a family-friendly meal perfect for busy weeknights. The addition of melted cheese and optional toppings like fresh cilantro, avocado, or sour cream elevates this casserole to comfort food perfection. Whether you’re meal prepping, hosting a casual dinner, or just craving bold, hearty flavors, this recipe has you covered!

Ingredients

Scale

For the casserole:

  • 1 pound ground beef
  • 1 small onion, diced
  • Salt and pepper, to taste
  • 2 tablespoons taco seasoning
  • 1 teaspoon garlic powder
  • 1 cup long-grain white rice
  • 1½ cups beef broth
  • 1 can (15 oz) corn, drained
  • 8 ounces tomato sauce
  • ½ cup salsa
  • 1 cup shredded cheese (cheddar or Mexican blend)

Instructions

  1. In a large skillet over medium heat, cook the ground beef and diced onion with salt and pepper until the beef is browned and the onion is translucent. Drain any excess fat.
  2. Sprinkle the cooked beef with taco seasoning and garlic powder. Stir until the meat is well coated with the seasonings.
  3. Add the uncooked rice, beef broth, drained corn, tomato sauce, and salsa to the skillet. Stir to combine all ingredients thoroughly.
  4. Bring the mixture to a boil. Once boiling, cover the skillet, reduce the heat to low, and let it simmer for 18-20 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
  5. Once the rice is cooked, sprinkle the shredded cheese over the top of the casserole. Cover the skillet again and allow the cheese to melt, about 2-3 minutes.
  6. Serve the casserole hot, garnished with your favorite toppings such as chopped cilantro, diced avocado, sour cream, or additional salsa.

 

Notes

  • Ingredient Substitutions:
    • Ground turkey or chicken can replace ground beef for a leaner option.
    • Vegetarian? Swap out the meat for black beans or pinto beans.
    • Brown rice or quinoa can be used but adjust the cooking times accordingly.
  • Cooking Tips:
    • Stir occasionally while simmering to prevent rice from sticking to the skillet.
    • Add extra broth or water if the mixture looks too dry before the rice is fully cooked.
    • For a bubbly cheese topping, broil the casserole for 1–2 minutes after melting the cheese.
  • Customization Ideas:
    • Add diced jalapeños, black olives, or green onions for extra flavor.
    • Serve with tortilla chips or wrap it in warm tortillas for a burrito-style dish.
    • Use a blend of cheeses like cheddar, Monterey Jack, or pepper jack for varied textures and flavors.
  • Make-Ahead and Storage:
    • Store leftovers in an airtight container in the fridge for up to 4 days.
    • Reheat on the stove with a splash of broth or in the microwave for individual portions.
  • Topping Suggestions:
    • Fresh cilantro, diced avocado, or a dollop of sour cream for freshness.
    • Hot sauce or crushed red pepper flakes for added heat.

Find it online: https://claradelish.com/one-pot-mexican-rice-casserole/