This Mexican ground beef and rice casserole proves that simple, budget-friendly ingredients can create a flavorful, family-friendly meal without costing a fortune.
Why You Will Love The Recipe
In short: easy, fast, delicious, and affordable. As grocery prices rise, recipes that deliver big flavor without stretching the budget are priceless. This casserole checks all those boxes.
It combines spice-seasoned ground beef and rice with gooey melted cheese, sweet bursts of corn, creamy black beans, and a gentle heat from chiles and red pepper flakes. The result balances savory, slightly spicy, and mildly sweet flavors alongside pleasing contrasting textures.
This dish comes together in under an hour, making it an excellent option for busy weeknights. Leftovers are fantastic folded into a tortilla or scooped with chips for a quick snack or lunch.
Ingredients Needed
Most ingredients are pantry staples. While a pre-made taco seasoning packet can be used as a shortcut, using individual spices gives a fresher, more balanced flavor.
How To Make Mexican Ground Beef And Rice Casserole
- Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 cup diced onion and 1/2 cup diced red bell pepper; sauté about 2 minutes until beginning to soften.
- Add 1 lb ground beef and cook, breaking it up, until no pink remains. Stir in 3 cloves minced garlic and cook briefly.
- Stir in the spice mix and 4 tbsp tomato paste and cook 1 minute to bloom the spices. The spice mix includes: 1 tbsp chili powder, 1 tsp oregano, 1 1/2 tsp cumin, 1 tsp coriander, 1/4 tsp red pepper flakes, 1 tsp paprika, 1 tsp kosher salt, and 1/2 tsp black pepper.
- Pour in 2 1/4 cups beef stock. Add 1 cup long-grain white rice, 14 oz drained corn, 14 oz black beans, and a can of fire-roasted tomatoes with chiles (or diced tomatoes with green chiles). Stir to combine.
- Bring the mixture to a simmer, cover, reduce the heat to low, and cook about 25 minutes, until the rice is tender and has absorbed the liquid.
- Remove from heat and stir in half of the shredded cheese (1 cup cheddar + 1 cup pepper jack). Smooth the surface, sprinkle the remaining cheese on top, then cover for a minute or two until the cheese melts.
- Serve immediately, or let the casserole rest 5–10 minutes to thicken slightly. Garnish with cilantro, sliced jalapeño, green onions, radishes, or a dollop of sour cream if desired.
This casserole delivers satisfying textures and bold flavors while keeping costs reasonable. It’s also an excellent make-ahead dish: refrigerate or freeze portions for quick meals later. This Mexican Ground Beef and Rice Casserole is a practical, tasty recipe to keep in your rotation.
Tips
- Bring the pot to a simmer before lowering the heat and covering; this helps the rice cook evenly and absorb the broth and seasonings.
- Use fresh garnishes—cilantro, sliced jalapeño, green onions, radish, and sour cream brighten the dish and add contrast.
- Letting the casserole rest 5–10 minutes after cooking allows it to thicken and the flavors to meld.
Variations
- To make it vegetarian, swap the ground beef for crumbled tofu, tempeh, or a plant-based meat substitute.
- Adjust heat by adding diced jalapeños or extra cayenne/red pepper flakes.
- Swap cheeses to change texture and flavor: add mozzarella for stretchiness or crumble cotija for a more authentic Mexican touch.
FAQs
Yes. Prepare through the step before adding the final layer of cheese. Cool, cover, and refrigerate. When ready, top with the remaining cheese and reheat until warmed and the cheese has melted.
Yes. After preparing, cool and wrap tightly with plastic wrap and foil, then freeze. Thaw overnight in the fridge before reheating and finishing with the final cheese if desired.
Use lean ground beef, ground turkey, or ground chicken, swap white rice for brown rice, add vegetables like spinach or zucchini, and choose reduced-fat cheese to lower calories and boost nutrients.
Other Delicious Latin-Inspired Recipes
Borracho Beans (Frijoles Borrachos)
Chicken Burrito Bowls
Chicken Tortilla Soup
Mexican Ground Beef And Rice Casserole Recipe
Ingredients
Main Ingredients
- 1 tbsp Vegetable oil
- 1 cup Onion, diced
- 1/2 cup Red bell pepper, diced
- 3 cloves Garlic, minced
- 1 lb Ground beef
- 4 tbsp Tomato paste
- 1 cup Long-grain white rice
- 2 1/4 cup Beef stock
- 14 oz Corn (drained)
- 14 oz Black beans (drained)
- 1 cup Cheddar cheese, shredded
- 1 cup Pepper Jack cheese, shredded
Spice Mix
- 1 tbsp Chili powder
- 1 tsp Oregano
- 1 1/2 tsp Cumin
- 1 tsp Coriander
- 1/4 tsp Red pepper flakes
- 1 tsp Paprika
- 1 tsp Kosher salt
- 1/2 tsp Black pepper
Instructions
- Heat oil in a large skillet over medium-high. Sauté onion and red bell pepper for 2 minutes.
- Add ground beef and cook until no pink remains. Stir in garlic.
- Incorporate spices and tomato paste; cook for 1 minute.
- Add beef stock, rice, black beans, corn, tomatoes, and chiles. Stir well.
- Bring to a simmer, cover, and cook for 25 minutes, or until rice is tender.
- Remove from heat, stir in half the cheese, then top with the remaining cheese. Cover until cheese melts.
- Serve immediately, garnished as desired.
Notes
Leftovers? Cool, then store in an airtight container in the fridge for up to three days. Reheat in the microwave until hot.
Nutrition
Calories: 668 kcal | Carbohydrates: 63 g | Protein: 35 g | Fat: 32 g | Fiber: 10 g