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Homemade Mexican Beef and Rice Casserole photo
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Mexican Beef and Rice Casserole

A cozy, one-dish casserole of seasoned ground beef, minute rice, beans, corn, and melted Mexican cheese.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 7 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 white onion diced
  • 4 cloves garlic minced
  • 1 pound ground beef lean or extra-lean
  • 15 ounces corn kernels drained and rinsed
  • 15 ounces black beans drained and rinsed
  • 1 envelope taco seasoning approximately 2 tablespoons
  • 14 ounces chunky salsa mild or medium
  • 1 cup minute rice uncooked
  • 1.5 cups low-sodium chicken broth
  • 2 cups shredded Mexican cheese divided into two 1-cup portions

Instructions

  • Preheat the oven to 375°F and lightly spray a 9 x 13-inch baking dish; set aside.
  • Heat the olive oil in a large frying pan over medium-high heat. Add the diced onion and cook until softened, about 3–4 minutes.
  • Add the minced garlic to the pan and cook until fragrant and just starting to brown, about 30–60 seconds; transfer the onion and garlic to the prepared baking dish.
  • In the same pan over medium-high heat, add the ground beef and cook until no longer pink, breaking it into crumbles as it cooks; avoid overbrowning.
  • Drain off excess grease from the cooked beef and add the beef to the baking dish with the onion and garlic.
  • Add the drained corn, drained black beans, taco seasoning, salsa, uncooked minute rice, and 1 cup of the shredded Mexican cheese to the baking dish; stir until evenly combined.
  • Pour the low-sodium chicken broth evenly over the mixture and stir once to distribute the liquid.
  • Cover the dish tightly with foil and bake at 375°F for 30–35 minutes, until the rice is tender; check at 35 minutes and bake up to 5 additional minutes if needed.
  • When the rice is tender, remove the foil, sprinkle the remaining 1 cup of shredded cheese evenly over the top, and bake uncovered for 5 minutes more to melt the cheese.
  • Remove from the oven and serve hot.

Equipment

  • 9 x 13-inch baking dish
  • large frying pan or skillet
  • spatula or wooden spoon
  • Measuring cups and spoons
  • foil

Notes

  • Use minute rice; regular rice will not cook properly in this dish.
  • This casserole freezes well for future meals.
  • Cook the beef and onions ahead to save time when ready to bake.
  • Prepared beef and onions can be refrigerated up to three days.
  • Prepared beef and onions can be frozen up to one month.