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Mexican Rice Casserole

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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.

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)

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

Find it online: https://thefamilycooking.com/mexican-rice-casserole/