Mexican Rice Casserole

Why You’ll Love This Recipe

Mexican Rice Casserole is easy to prepare using simple pantry staples and makes a complete meal in one baking dish. It’s packed with bold Tex-Mex flavors, reheats beautifully for leftovers, and can easily be customized with your favorite proteins, vegetables, or spice level. Whether you’re feeding a family or preparing meals for the week, this casserole is both convenient and delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef
• Cooked long-grain white rice
• Olive oil
• Yellow onion, diced
• Garlic, minced
• Taco seasoning
• Diced tomatoes with green chilies
• Tomato sauce
• Black beans, drained and rinsed
• Corn kernels
• Shredded Mexican cheese blend
• Shredded cheddar cheese
• Ground cumin
• Chili powder
• Smoked paprika
• Salt
• Black pepper
• Fresh cilantro, chopped (optional)
• Sliced green onions (optional)

Directions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the diced onion and cook for 4–5 minutes until softened.
4. Stir in the garlic and cook for about 30 seconds until fragrant.
5. Add the ground beef and cook until browned, breaking it into crumbles. Drain any excess grease.
6. Stir in the taco seasoning, cumin, chili powder, smoked paprika, salt, and black pepper.
7. Add the diced tomatoes with green chilies, tomato sauce, black beans, and corn. Simmer for 5 minutes.
8. Fold in the cooked rice and half of the shredded Mexican cheese blend.
9. Transfer the mixture to the prepared baking dish and spread it evenly.
10. Sprinkle the remaining Mexican cheese blend and the cheddar cheese over the top.
11. Bake for 20–25 minutes, or until the cheese is melted and bubbly.
12. Let the casserole rest for 5–10 minutes before serving.
13. Garnish with chopped cilantro and sliced green onions if desired.

Servings and timing

• Servings: 6–8
• Prep time: 15 minutes
• Cook time: 30 minutes
• Rest time: 10 minutes
• Total time: 55 minutes

Variations

• Substitute ground turkey or ground chicken for a lighter version.
• Add diced bell peppers, zucchini, or mushrooms for extra vegetables.
• Stir in jalapeños or chipotle peppers for a spicier casserole.
• Replace the ground beef with shredded chicken or pulled pork.
• Use brown rice or cauliflower rice for a healthier twist.
• Mix in cream cheese for an extra creamy texture.
• Top with crushed tortilla chips during the last few minutes of baking for added crunch.
• Finish with sliced avocado, sour cream, or fresh pico de gallo before serving.

Storage/Reheating

Store leftover Mexican Rice Casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the casserole in a 350°F (175°C) oven until heated through. Add a splash of broth if needed to keep the rice moist. Freeze cooled portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use uncooked rice?

For this recipe, it’s best to use fully cooked rice to ensure the casserole bakes evenly.

Can I make this casserole ahead of time?

Yes. Assemble the casserole, cover it, and refrigerate for up to 24 hours before baking.

Can I use ground turkey instead of beef?

Absolutely. Ground turkey or chicken make excellent lighter alternatives.

What type of cheese works best?

A Mexican cheese blend, cheddar, Monterey Jack, Colby Jack, or Pepper Jack all melt beautifully.

Can I make this recipe vegetarian?

Yes. Omit the meat and add extra beans, corn, and vegetables for a satisfying vegetarian meal.

How do I keep the casserole from drying out?

Use cooked rice, avoid overbaking, and cover the casserole with foil if it begins to brown too quickly.

Can I freeze Mexican Rice Casserole?

Yes. It freezes very well for up to 3 months.

What toppings go well with this casserole?

Sour cream, avocado, cilantro, green onions, salsa, jalapeños, shredded lettuce, and diced tomatoes are all excellent choices.

What side dishes pair well with Mexican Rice Casserole?

Serve it with tortilla chips, guacamole, refried beans, Mexican street corn, or a fresh green salad.

Can I make it spicier?

Yes. Add extra chili powder, cayenne pepper, diced jalapeños, chipotle peppers, or your favorite hot sauce.

Conclusion

Mexican Rice Casserole is a comforting, flavor-packed meal that combines seasoned beef, fluffy rice, hearty beans, sweet corn, zesty tomatoes, and melted cheese into one delicious dish. Easy to prepare and perfect for meal prep or family dinners, this casserole is endlessly customizable and guaranteed to become a regular favorite. Serve it with your favorite Tex-Mex toppings for a complete and satisfying meal everyone will love.

Mexican Rice Casserole

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Mexican Rice Casserole is a hearty Tex-Mex-inspired dish loaded with seasoned ground beef, fluffy rice, beans, corn, zesty tomatoes, and plenty of melted cheese. It’s an easy, family-friendly casserole that’s perfect for busy weeknights, meal prep, and potlucks.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: 6-8 servings
• Category: Main Course
• Method: Bake
• Cuisine: Tex-Mex
• Diet: Halal

Ingredients

• 1 lb ground beef
• 3 cups cooked long-grain white rice
• 1 tbsp olive oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 packet taco seasoning
• 1 can diced tomatoes with green chilies
• 1 can tomato sauce
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 2 cups shredded Mexican cheese blend, divided
• 1 cup shredded cheddar cheese
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt, to taste
• Black pepper, to taste
• Fresh cilantro, chopped (optional)
• Sliced green onions (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Heat the olive oil in a large skillet over medium heat. Cook the diced onion for 4–5 minutes until softened, then stir in the garlic and cook for 30 seconds.
3. Add the ground beef and cook until browned, breaking it into crumbles. Drain excess grease.
4. Stir in the taco seasoning, cumin, chili powder, smoked paprika, salt, and black pepper.
5. Add the diced tomatoes with green chilies, tomato sauce, black beans, and corn. Simmer for 5 minutes.
6. Fold in the cooked rice and half of the shredded Mexican cheese blend.
7. Transfer the mixture to the prepared baking dish and spread evenly.
8. Sprinkle the remaining Mexican cheese blend and the cheddar cheese over the top.
9. Bake for 20–25 minutes, or until the cheese is melted and bubbly.
10. Let the casserole rest for 5–10 minutes before serving.
11. Garnish with chopped cilantro and sliced green onions if desired.

Notes

• Substitute ground turkey, chicken, or shredded chicken for the ground beef.
• Add bell peppers, zucchini, mushrooms, or jalapeños for extra flavor and texture.
• Top with crushed tortilla chips during the last few minutes of baking for added crunch.
• Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
• Serve with sour cream, avocado, salsa, or pico de gallo for extra Tex-Mex flavor.

Nutrition

• Serving Size: 1 serving
• Calories: 540 kcal
• Sugar: 5 g
• Sodium: 980 mg
• Fat: 24 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Trans Fat: 1 g
• Carbohydrates: 48 g
• Fiber: 6 g
• Protein: 30 g
• Cholesterol: 75 mg