Description
This Easy One Pot Mexican Rice Casserole is a hearty and flavorful dish combining seasoned ground beef, vibrant vegetables, savory rice, and melted cheese. Perfect for a comforting meal that comes together quickly in just one pot, it’s a family-friendly recipe that simplifies weeknight dinners while delivering authentic Mexican-inspired flavors.
Ingredients
Scale
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
Beans and Grains
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 cup long-grain white rice
Cheese and Garnishes
- 2 cups shredded Colby Jack cheese, divided
- Fresh chopped cilantro, for serving
- Your favorite taco toppings
Instructions
- Cook the Beef and Vegetables: In a large pot or deep skillet, heat over medium-high heat. Add the lean ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if necessary. Stir in the diced green bell pepper, diced onion, and minced garlic, cooking until the vegetables are softened and fragrant, about 3-5 minutes.
- Add Seasonings and Liquids: Sprinkle the taco seasoning over the beef and vegetables, stirring well to evenly coat. Pour in the salsa, tomato sauce, and beef broth, mixing to combine all ingredients thoroughly.
- Combine Beans, Corn, and Rice: Stir in the drained black beans, drained corn, and uncooked long-grain white rice. Make sure everything is well mixed and the rice is submerged in liquid to ensure even cooking.
- Simmer the Casserole: Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 35-40 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid lifting the lid frequently to maintain steam.
- Add Cheese and Melt: After the rice is cooked, sprinkle 1 cup of the shredded Colby Jack cheese evenly over the top. Cover the pot again and cook on low heat for an additional 5 minutes until the cheese melts completely.
- Serve with Garnishes: Remove the casserole from heat. Spoon portions onto plates or bowls, topping with the remaining 1 cup of shredded cheese, fresh chopped cilantro, and any additional taco toppings you prefer. Serve hot and enjoy!
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- Adjust the spice level by choosing mild, medium, or hot taco seasoning.
- For a vegetarian version, omit the beef and use vegetable broth instead of beef broth.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the microwave or on the stovetop.
- Make sure to rinse the rice before cooking if you want to reduce excess starch for fluffier texture.
