Why You’ll Love This Recipe
This Mexican Beef and Rice Casserole is a perfect balance of savory beef, hearty rice, and the fresh flavors of vegetables and spices. The rice soaks up all the flavors from the beef and salsa, creating a comforting dish that’s rich and satisfying. With the addition of black beans, corn, and green chilies, every bite is packed with texture and flavor. The melted cheese on top adds the perfect finishing touch. It’s a quick, simple, and complete meal that’s sure to become a family favorite!
Ingredients
- 1 tablespoon oil
- 1/2 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- Salt and pepper, to taste
- 3 tablespoons taco seasoning (either 1 store-bought packet or homemade)
- 1-1/2 cups red salsa
- 2 tablespoons tomato paste
- 1 cup corn, drained
- 1 (16-ounce) can black beans, drained
- 1 (4-ounce) can green chilies
- 1 cup long grain white rice (uncooked)
- 2 cups beef broth
- 2 cups shredded Mexican blend cheese (Cheddar, Monterey Jack)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the oil over medium heat. Add the chopped onion, green bell pepper, and minced garlic. Sauté for about 5 minutes, until the vegetables are softened.
- Add the ground beef to the skillet and cook until browned, breaking it up into small pieces as it cooks. Season with salt and pepper to taste.
- Stir in the taco seasoning, red salsa, tomato paste, corn, black beans, and green chilies. Mix well and let it simmer for about 5 minutes to combine the flavors.
- Add the uncooked rice to the mixture, followed by the beef broth. Stir until everything is evenly combined.
- Transfer the mixture into a greased 9×13-inch casserole dish and spread it out evenly.
- Cover the casserole with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and sprinkle the shredded Mexican blend cheese on top.
- Return the casserole to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
Servings and Timing
- Servings: 6-8
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Total Time: 50-55 minutes
Variations
- Spicy Version: Add diced jalapeños, hot sauce, or a spicier salsa for an extra kick.
- Vegetarian Version: Skip the ground beef and replace it with additional beans (like pinto beans) or plant-based meat for a vegetarian-friendly casserole.
- Cheese Options: If you prefer, you can substitute the Mexican blend cheese with cheddar, pepper jack, or even a mix of cheeses for added flavor.
- Rice Alternatives: You can substitute the long grain white rice with brown rice, though it will require a bit longer to cook.
Storage/Reheating
- Storage: Store leftover casserole in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat individual servings in the microwave for 1-2 minutes, or bake the entire casserole in the oven at 350°F (175°C) for 10-15 minutes until warmed through.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare the casserole ahead of time and refrigerate it for up to 24 hours before baking. When you’re ready, bake it as directed.
Can I use ground turkey or chicken instead of beef?
Yes, you can substitute ground turkey or chicken for a leaner option. The recipe will still be delicious with these alternatives.
How do I know when the rice is fully cooked?
The rice will be fully cooked when it has absorbed all the liquid and is tender. You can check the texture and ensure there’s no excess liquid in the casserole before removing it from the oven.
Can I freeze this casserole?
Yes, this casserole can be frozen before or after baking. To freeze before baking, cover it tightly with plastic wrap and foil and freeze for up to 2 months. To bake, thaw it overnight and bake as directed. If freezing after baking, let it cool completely before wrapping and storing.
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but you will need to increase the cooking time and possibly the amount of liquid, as brown rice takes longer to cook than white rice.
How can I make this casserole spicier?
To make the casserole spicier, use spicy salsa, add more taco seasoning, or stir in some diced jalapeños or chili flakes.
Can I add more vegetables to this casserole?
Absolutely! You can add other vegetables like zucchini, diced tomatoes, or spinach for more flavor and texture.
Can I use a different type of cheese?
Yes, you can use any cheese you prefer. Cheddar, Monterey Jack, or a blend of cheeses are all excellent choices. If you like it spicy, try pepper jack cheese.
Can I use a different type of bean?
Yes, feel free to substitute the black beans with pinto beans, kidney beans, or any beans of your choice.
How long will the leftovers last in the refrigerator?
Leftovers will last for about 3-4 days when stored in an airtight container in the refrigerator.
Conclusion
Mexican Beef and Rice Casserole is a flavorful and satisfying meal that’s perfect for busy nights when you need something quick and easy. The combination of seasoned beef, beans, salsa, and cheesy rice creates a dish that’s both comforting and delicious. Whether you’re feeding a family or prepping for meal prep, this casserole will become a go-to favorite. With plenty of opportunities to customize and make it your own, it’s a versatile and tasty meal that’s sure to please everyone!
Print
Mexican Beef and Rice Casserole
- Total Time: 55 minutes
- Yield: 6-8 servings
- Diet: Gluten Free
Description
Mexican Beef and Rice Casserole is a one-pan, flavor-packed dish with ground beef, zesty salsa, black beans, and Mexican spices. Topped with gooey cheese, it’s the perfect comfort food for busy weeknights or feeding a crowd. This easy-to-make casserole is customizable and guarantees a delicious meal everyone will love!
Ingredients
1 tablespoon oil
1/2 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 pound ground beef
Salt and pepper, to taste
3 tablespoons taco seasoning (store-bought or homemade)
1–1/2 cups red salsa
2 tablespoons tomato paste
1 cup corn, drained
1 (16-ounce) can black beans, drained
1 (4-ounce) can green chilies
1 cup long grain white rice (uncooked)
2 cups beef broth
2 cups shredded Mexican blend cheese (Cheddar, Monterey Jack)
Instructions
-
Preheat your oven to 350°F (175°C).
-
In a large skillet, heat the oil over medium heat. Add the onion, green bell pepper, and garlic. Sauté for about 5 minutes until softened.
-
Add the ground beef to the skillet and cook until browned. Season with salt, pepper, and taco seasoning.
-
Stir in the salsa, tomato paste, corn, black beans, and green chilies. Simmer for 5 minutes.
-
Add the uncooked rice and beef broth, stirring to combine.
-
Transfer the mixture to a greased 9×13-inch casserole dish and spread it evenly.
-
Cover with aluminum foil and bake for 30 minutes. Remove foil, sprinkle shredded cheese on top, and bake for an additional 10 minutes until cheese is melted and bubbly.
-
Let the casserole cool for a few minutes before serving.
Notes
For a spicier casserole, add diced jalapeños or use hot salsa.
Substitute ground beef with ground turkey or chicken for a leaner version.
Brown rice can be used but requires a longer cooking time.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
