Ground beef, rice, and all of the flavors of classic Mexican standbys come together in this One Pot Mexican Rice Casserole, cooked all in one vessel for an easy and filling dinner. Ideal for busy weeknights, this casserole is a warm and cheesy comfort food that comes together in under 30 minutes, making it simple and delicious enough to be a family go-to!
Why You’ll Love This One-Pot Mexican Rice Casserole:
And Fast: Prepared in one skillet, so there’s little cleanup and most ease.
Packed with Flavor: Stuffed with bold spices, savory beef, and melty cheese for a dish everyone will go crazy for.
Weeknight Friendly: It takes about 30 minutes, and it’s the kind of thing you can rely on on weeknights when you just want something nice and satisfying, with a minimum of fuss.
Flexible: You can amp up the spice level, load it with optional vegetables or finish with your favorite garnishes.
Key Ingredients:
Every one of the ingredients here adds to both the flavor and the texture of this comforting casserole. Here’s what to keep in mind:
Ground Beef: For the ground beef, go with lean (80–90%) to eliminate a lot of the grease. You can use ground turkey or chicken if you’d rather.
Taco Seasoning: I used a taco seasoning packet, which has all the spices you’d key in your query, but you can also make your own, with chili powder, cumin, paprika and oregano.
Long Grain White Rice: Long grain white rice fluffs up well and absorbs the flavors well. For brown rice, use longer cooking times and add more liquid as necessary.
Beef Broth: Adds to the savory flavor, but chicken or vegetable broth is fine in a pinch.
Corn: Sweetens and adds texture to the dish. Frozen, or drained canned, corn.
Tomato Sauce and Salsa: These add a saucy base and a little bit of spice. Use a salsa suitable for your spice level — mild, medium, hot.
Cheese: Cheddar or a Mexican blend cheese melts nicely and puts a nice touch on it. Monterey Jack or pepper jack would also work well — the latter if you want extra heat.
