Name: Easy One Pot Mexican Rice Casserole Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 pound ground beef; 1 small yellow onion, chopped; 2 cloves garlic, minced; 1 cup long grain white rice; 1 can (10 oz) diced tomatoes with green chilies; 1 can (15 oz) black beans, drained and rinsed; 1 cup corn kernels (fresh, canned, or frozen); 2 tablespoons taco seasoning; 2 cups beef broth; 1 1/2 cups shredded cheddar cheese; 2 tablespoons chopped fresh cilantro

Introduction

This Easy One Pot Mexican Rice Casserole is a delicious and convenient meal perfect for busy weeknights. Combining seasoned ground beef, rice, black beans, corn, and melted cheese, it delivers bold flavors in just one pot. It’s a crowd-pleasing dish that’s hearty, flavorful, and simple to prepare.

This white bowl is filled with a layered rice dish starting with a base layer of cooked rice mixed with corn and seasoned spices, giving it a light brown and yellow color with a slightly crispy texture around the edges. On top of this is a layer of melted cheese that is creamy white with a soft texture. Over the cheese, there is a layer of finely chopped red tomatoes scattered in the center, adding bright red color. Garnished on the surface are small green herb pieces sprinkled evenly across the dish. Two lime wedges rest on the edge of the bowl. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground beef

1 small yellow onion, chopped

2 cloves garlic, minced

1 cup long grain white rice

1 can (10 oz) diced tomatoes with green chilies

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh, canned, or frozen)

2 tablespoons taco seasoning

2 cups beef broth

1 1/2 cups shredded cheddar cheese

2 tablespoons chopped fresh cilantro

Instructions

Step 1: In a large deep skillet or Dutch oven, cook ground beef over medium heat until browned. Drain any excess grease.

Step 2: Add the chopped onion and minced garlic to the skillet and sauté for 2–3 minutes until softened.

Step 3: Stir in the rice, diced tomatoes with chilies, black beans, corn, taco seasoning, and beef broth. Mix everything to combine.

Step 4: Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 18–20 minutes, or until the rice is cooked and the liquid is absorbed.

Step 5: Sprinkle shredded cheddar cheese on top. Cover the pot again and let sit for a few minutes until the cheese melts.

Step 6: Garnish with chopped cilantro and serve hot.

Tips & Variations

Use freshly shredded cheddar cheese for better melting and richer flavor.

Add a splash of broth when reheating leftovers to keep the rice moist and prevent drying out.

Adjust the spice level by choosing mild or hot diced tomatoes with green chilies according to your preference.

For a vegetarian version, substitute the ground beef with sautéed mushrooms or crumbled tofu and use vegetable broth.

FAQs

Can I use brown rice instead of white rice?

Yes, you can substitute brown rice, but increase the simmering time and broth slightly as brown rice takes longer to cook and absorb liquid.

Is this recipe freezer-friendly?

This casserole freezes well. Cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.