If you love vibrant, comforting meals that come together effortlessly, you’re going to adore this Easy One Pot Mexican Rice Casserole Recipe. It’s a warm, cheesy dish packed with flavorful ground beef, fresh veggies, and hearty beans and corn, all simmered with rice in a medley of zesty salsa and tomato sauce. This casserole is the perfect weeknight crowd-pleaser that brings a fiesta of tastes and textures to your table with minimal fuss and maximum deliciousness.
Ingredients You’ll Need
All the ingredients in this Easy One Pot Mexican Rice Casserole Recipe are simple, everyday staples that work in harmony to create layers of flavor, texture, and color. Each component plays a vital role — from the savory ground beef to the zing of taco seasoning and the creamy melt of cheese on top.
- Lean ground beef: The hearty protein base that gives the casserole its rich, savory backbone.
- Green bell pepper, small diced: Adds a fresh crunch and subtle sweetness, balancing the bold spices.
- Medium onion, small diced: Builds a flavorful aromatic foundation when sautéed.
- Garlic, minced: Infuses every bite with fragrant warmth and depth.
- Taco seasoning packet: A blend of smoky spices that instantly transports you south of the border.
- Black beans, drained and rinsed: Provides creaminess, fiber, and extra protein for a satisfying texture.
- Corn, drained: Sweet pops of golden kernels lighten and freshen the dish.
- Beef broth: Moistens the rice and infuses it with savory goodness as it cooks.
- Salsa: Brings bright tomato tang and a little kick of heat for excitement.
- Tomato sauce: Adds richness and a smooth, unified tomato flavor.
- Long-grain white rice: The tender, fluffy grain that absorbs all those incredible flavors.
- Shredded Colby Jack cheese, divided: Melts on top and throughout the casserole for gooey, cheesy bliss.
- Fresh chopped cilantro (for serving): A fragrant herbal note that lifts every bite.
- Your favorite taco toppings: From sour cream to avocado, for the perfect finishing touches.
How to Make Easy One Pot Mexican Rice Casserole Recipe
Step 1: Brown the Beef and Sauté Veggies
Begin by heating a large, deep skillet or Dutch oven over medium heat. Add the lean ground beef and cook until it’s browned and crumbly, about 5-7 minutes. Drain any excess fat, then toss in the diced onion, green bell pepper, and minced garlic. Sauté these together for 3-4 minutes until the veggies soften and everything smells incredible. This creates the flavorful base you’ll build upon.
Step 2: Add Taco Seasoning and Mix
Stir in the taco seasoning packet, allowing the spices to coat the beef and vegetables evenly. This step awakens all those smoky, tangy flavors that make this dish unmistakably Mexican-inspired. Mix well to blend everything evenly before moving on.
Step 3: Combine Beans, Corn, Salsa, Tomato Sauce, and Broth
Next, add the drained and rinsed black beans, corn, salsa, tomato sauce, and beef broth directly into the pot. These ingredients meld together to form a rich and saucy environment where the rice will cook and soak up all those zesty flavors.
Step 4: Stir in Rice and Part of the Cheese
Now it’s time to pour in the long-grain white rice, distributing it evenly throughout the mixture. Then, stir in half of the shredded Colby Jack cheese to introduce creamy pockets of melty goodness inside the casserole as it cooks. Give everything a good stir to combine.
Step 5: Simmer Until Rice is Tender
Bring the entire mixture up to a gentle boil, then reduce the heat to low and cover the pot with a tight-fitting lid. Let it simmer undisturbed for about 25-30 minutes, or until the rice is perfectly tender and has absorbed most of the liquid. Resist the urge to stir too much — this allows the rice to cook evenly and soak in all those flavors.
Step 6: Add Remaining Cheese and Melt
Once the rice is tender, sprinkle the remaining shredded cheese evenly on top. Cover again and let it sit for a few minutes off the heat to allow the cheese to melt into a golden, gooey topping that makes every bite utterly irresistible.
How to Serve Easy One Pot Mexican Rice Casserole Recipe
Garnishes
A handful of fresh chopped cilantro adds a vibrant herbal brightness that perfectly complements the richness of the casserole. Consider topping with dollops of sour cream, slices of ripe avocado, or a squeeze of lime for extra freshness and creaminess that make the flavors pop.
Side Dishes
This casserole is a hearty all-in-one meal but pairs beautifully with simple sides like a crisp green salad dressed with lime vinaigrette, warm tortillas for scooping, or even a bowl of refried beans on the side to amp up the Mexican fiesta at your table.
Creative Ways to Present
Serve the casserole straight from the pot family-style, or portion it out in colorful ramekins for a fun individual presentation. You can also turn leftovers into tasty stuffed peppers or layered burrito bowls by adding fresh toppings and a squeeze of hot sauce.
Make Ahead and Storage
Storing Leftovers
Allow the casserole to cool completely before transferring any leftovers into airtight containers. Stored in the refrigerator, it will keep well for 3 to 4 days, making it a convenient and delicious meal to enjoy later in the week.
Freezing
This Easy One Pot Mexican Rice Casserole Recipe freezes wonderfully. Divide into individual portions or a large container, seal tightly, and freeze for up to 3 months. Defrost overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in the microwave or on the stovetop, adding a splash of broth or water to restore moisture if needed. Top with a little extra shredded cheese and fresh cilantro for that fresh-out-of-the-oven feel.
FAQs
Can I make this casserole vegetarian?
Absolutely! Simply swap the ground beef for extra beans, diced tofu, or a vegetable medley, and use vegetable broth instead of beef broth to keep it just as flavorful.
What type of rice works best in this recipe?
Long-grain white rice is ideal because it cooks evenly and soaks up the flavors perfectly without becoming mushy. You could experiment with jasmine rice for a fragrant twist, but avoid quick-cooking or instant rice varieties.
Can I prepare this dish in advance?
Yes, you can assemble the casserole up to the simmering step, cover, and refrigerate for up to 24 hours before cooking. Just add a few extra minutes to the simmer time if cooking from cold.
Is it possible to make this recipe gluten-free?
Yes! Just double-check your taco seasoning and salsa ingredients to ensure they are gluten-free, as some brands may include additives with gluten.
Can I use a different cheese?
Definitely. Monterey Jack, cheddar, or a Mexican blend cheese would all work beautifully to add that melty, cheesy goodness this casserole is known for.
Final Thoughts
This Easy One Pot Mexican Rice Casserole Recipe has quickly become a beloved go-to for busy weeknights and casual gatherings alike. Its ease, incredible flavor, and comforting warmth make it a true winner in my kitchen. Give it a try, and I promise it’ll become a favorite in your home too!
Print
Easy One Pot Mexican Rice Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
This Easy One Pot Mexican Rice Casserole is a flavorful and comforting dish combining seasoned ground beef, vegetables, rice, and cheese, all cooked together in a single pot. Perfect for a quick weeknight dinner, this hearty casserole brings together classic Mexican-inspired ingredients with minimal prep and cleanup.
Ingredients
Meat and Vegetables
- 1 pound lean ground beef
- 1 green bell pepper, small diced
- 1 medium onion, small diced
- 3 cloves garlic, minced
Seasonings and Sauces
- 1 packet taco seasoning
- 16 ounces salsa
- 8 ounces tomato sauce
- 2 cups beef broth
Other Ingredients
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 cup long-grain white rice
- 2 cups shredded Colby Jack cheese, divided
For Serving
- Fresh chopped cilantro
- Your favorite taco toppings
Instructions
- Cook the Ground Beef and Vegetables: In a large pot or deep skillet over medium heat, brown the lean ground beef until fully cooked, breaking it apart as it cooks. Drain any excess fat. Add the diced green bell pepper, onion, and minced garlic to the pot and sauté until the vegetables are softened and fragrant, about 3-5 minutes.
- Add Seasonings and Liquids: Stir in the taco seasoning, salsa, tomato sauce, and beef broth, mixing everything well to combine all the flavors evenly.
- Add Rice and Beans: Add the long-grain white rice, black beans, and corn to the pot. Stir well to ensure the rice is evenly distributed and submerged in the liquid.
- Cook the Casserole: Bring the mixture to a boil, then reduce heat to low and cover the pot with a tight-fitting lid. Let it simmer gently for about 30 minutes, or until the rice is tender and has absorbed most of the liquid.
- Add Cheese and Melt: Once the rice is cooked, sprinkle 1 1/2 cups of shredded Colby Jack cheese evenly over the top. Cover the pot again and let it sit off the heat for 5 minutes to allow the cheese to melt.
- Serve and Garnish: Spoon the casserole onto plates and sprinkle the remaining 1/2 cup cheese on top. Garnish with fresh chopped cilantro and add your favorite taco toppings such as sour cream, avocado, or jalapeños.
Notes
- For a spicier version, use a hot salsa or add diced jalapeños along with the bell peppers.
- To make this dish gluten-free, ensure the taco seasoning packet is labeled gluten-free.
- You can substitute ground turkey for a leaner protein option.
- This recipe can be prepared in advance and reheated, though you may want to add a splash of broth when reheating to keep it moist.
- If you prefer a vegetarian version, omit the ground beef and use vegetable broth instead of beef broth.
