Mexican Ground Beef Casserole with Rice

Mexican Ground Beef Casserole with Rice is the ultimate comfort food that brings vibrant flavors, wholesome ingredients, and unbeatable convenience to your dinner table. Perfectly seasoned ground beef, fluffy rice, and melty cheese come together in one skillet, making this a go-to recipe for busy weeknights or casual family dinners. It’s hearty, filling, and loaded with your favorite Tex-Mex flavors. Whether you’re cooking for a crowd or meal prepping for the week, this easy casserole delivers satisfaction in every bite.

Why You’ll Love This Mexican Ground Beef Casserole

• One-Pot Wonder: All ingredients cook in a single pot, reducing cleanup time.
• Bold Flavors: A homemade Mexican spice blend infuses every bite with rich, aromatic flavor.
• Wholesome and Hearty: Packed with protein, fiber, and veggies—perfect for a balanced meal.
• Kid-Friendly: Mild spices make it enjoyable for the whole family.
• Customizable: Easily adaptable with your favorite veggies, cheese, or spice level.

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 500g (1 lb) lean ground beef (mince)
• 1/3 cup tomato paste
• 1 1/4 cup long grain white rice, uncooked
• 2.5 cups (625 ml) low sodium chicken broth
• 400g (14 oz) can corn kernels, drained
• 400g (14 oz) can black beans, drained
• 1 bell pepper, diced
• 1 cup green onions, chopped
• 2 cups (200g) shredded cheese (cheddar, mozzarella, Monterey Jack, or your favorite)

Mexican Spices:

• 0.5 tsp cayenne pepper
• 1.5 tbsp dried oregano
• 3 tsp cumin
• 3 tsp coriander
• 3 tsp onion powder
• 2 tsp paprika
• 1.5 tsp salt

Step-by-Step: How to Make Mexican Ground Beef Casserole with Rice

1. Sauté Aromatics: Heat olive oil in a large pot over high heat. Add chopped onion and minced garlic, sauté for about 1.5 minutes until softened.
2. Cook the Beef: Add the ground beef. Break it up as it cooks, sauté until no longer pink—about 2 minutes.
3. Spice It Up: Sprinkle in the Mexican spices. Stir for 30 seconds to release their full flavor.
4. Add Veggies: Mix in the diced bell pepper and cook for 1 minute to soften.
5. Combine Base Ingredients: Stir in tomato paste and chicken broth. Mix well.
6. Incorporate Grains and Beans: Add uncooked rice, corn, and black beans. Stir to combine.
7. Simmer: Bring the mixture to a gentle simmer, then cover with a lid. Reduce heat to medium-low and cook for 15 minutes.
8. Add Cheese and Green Onions: Remove the lid, stir in half the shredded cheese and green onions.
9. Top and Melt: Smooth the surface, sprinkle remaining cheese on top. Cover and let sit for 1 minute until cheese is melted.
10. Serve: Remove from heat and garnish with more green onions if desired. Serve hot.

Helpful Tips

• Stir the casserole occasionally during cooking to prevent rice from sticking.
• Use freshly shredded cheese for best meltability.
• If the rice isn’t fully tender after 15 minutes, add a splash of broth and cook a few minutes longer.
• Want it spicier? Add diced jalapeño or increase the cayenne.

Substitutions And Variations

• Meat: Swap beef for ground turkey or chicken for a lighter version.
• Vegetarian: Skip the meat and add extra beans or a meat substitute like lentils.
• Cheese: Use dairy-free cheese for a vegan twist or mix different cheeses for extra flavor.
• Grains: Substitute white rice with jasmine or basmati. Avoid brown rice as it needs a longer cook time.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days.
For longer storage, cool the casserole completely, freeze it in a sealed container, and reheat thoroughly before enjoying.

Nutritional Information

• Calories: 715 kcal
• Carbohydrates: 73g
• Protein: 45g
• Fat: 28g (13g saturated)
• Cholesterol: 109mg
• Sodium: 2039mg
• Fiber: 10g
• Sugar: 7g
• Potassium: 1258mg
• Vitamin A: 2254 IU
• Vitamin C: 54mg
• Calcium: 437mg
• Iron: 7mg

Serving Suggestions

• Garnish with fresh cilantro, avocado slices, or a dollop of sour cream.
• Serve alongside tortilla chips or warm flour tortillas.
• Complement with a crisp green salad tossed in lime vinaigrette for a refreshing balance.
• Add a fried egg on top for a brunch-style twist!

Frequently Asked Questions About Mexican Ground Beef Casserole

Can I use brown rice instead of white rice?
Brown rice needs a significantly longer cook time and more liquid, so it won’t work well in this one-pot method without adjustments.

Is this casserole freezer-friendly?
While not officially tested, it should freeze well. Cool it completely before freezing in an airtight container.

Can I make this casserole ahead of time?
Yes! Prepare everything, cool slightly, and refrigerate. Reheat in the oven or microwave before serving.

Can I leave out the beans or corn?
Absolutely. You can customize this casserole by omitting or replacing ingredients to suit your preferences.

How can I make this dish less spicy?
Omit the cayenne pepper and use mild cheese to tone down the heat.

Conclusion

Thank you for stopping by to try this flavorful Mexican Ground Beef Casserole with Rice! It’s one of my personal favorites for its ease, versatility, and delicious payoff. Whether you’re feeding your family, entertaining guests, or prepping meals for the week, this dish offers everything you need—flavor, comfort, and convenience. I hope you enjoy making and eating it as much as I do. Wishing you joyful cooking adventures, and heartfelt thanks for being a part of our vibrant food-loving community!

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Mexican Ground Beef Casserole with Rice

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• Author: lisa
• Total Time: 35 minutes
• Yield: 6 servings 1x

Print Recipe

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Description

A flavorful and hearty one-pot meal, this Mexican Ground Beef Casserole with Rice combines seasoned beef, rice, beans, corn, cheese, and bell peppers for a comforting Tex-Mex dinner that’s easy to make and perfect for meal prep.

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Ingredients

Scale 1x2x3x

2 tbsp olive oil

1 onion, finely chopped

3 garlic cloves, minced

500g (1 lb) lean ground beef (mince)

1/3 cup tomato paste

1 1/4 cup long grain white rice, uncooked

2.5 cups (625 ml) low sodium chicken broth

400g (14 oz) can corn kernels, drained

400g (14 oz) can black beans, drained

1 bell pepper, diced

1 cup green onions, chopped

2 cups (200g) shredded cheese (cheddar, mozzarella, Monterey Jack, or your favorite)

Mexican Spices:

0.5 tsp cayenne pepper

1.5 tbsp dried oregano

3 tsp cumin

3 tsp coriander

3 tsp onion powder

2 tsp paprika

1.5 tsp salt

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Instructions

• Sauté Aromatics: Heat olive oil in a large pot over high heat. Add chopped onion and minced garlic, sauté for about 1.5 minutes until softened.
• Cook the Beef: Add the ground beef. Break it up as it cooks, sauté until no longer pink—about 2 minutes.
• Spice It Up: Sprinkle in the Mexican spices. Stir for 30 seconds to release their full flavor.
• Add Veggies: Mix in the diced bell pepper and cook for 1 minute to soften.
• Combine Base Ingredients: Stir in tomato paste and chicken broth. Mix well.
• Incorporate Grains and Beans: Add uncooked rice, corn, and black beans. Stir to combine.
• Simmer: Bring the mixture to a gentle simmer, then cover with a lid. Reduce heat to medium-low and cook for 15 minutes.
• Add Cheese and Green Onions: Remove the lid, stir in half the shredded cheese and green onions.
• Top and Melt: Smooth the surface, sprinkle remaining cheese on top. Cover and let sit for 1 minute until cheese is melted.
• Serve: Remove from heat and garnish with more green onions if desired. Serve hot.

Notes

Use freshly shredded cheese for best results.

Not suitable for brown rice without adjusting cook time.

Easily customizable with your favorite vegetables or protein.

Freezes well once completely cooled.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course

Nutrition

• Serving Size: 2 packed cups
• Calories: 715
• Carbohydrates: 73g
• Protein: 45g