Description
A one-pan wonder, this Easy One Pot Mexican Rice Casserole is loaded with seasoned ground beef, rice, sweet corn, zesty tomatoes, and melty cheese. A family-friendly, quick-fix dinner packed with flavor and just the right kick of spice.
Ingredients
1 pound ground beef
1 small onion, chopped
2 cloves garlic, minced
2 tablespoons taco seasoning
1 cup tomato sauce
1 can (10 oz) diced tomatoes with green chilies
1 cup corn kernels (fresh, frozen, or canned and drained)
1 cup uncooked long grain white rice
2 1/2 cups beef broth
1 1/2 cups shredded cheddar cheese
Optional toppings: sour cream, diced tomatoes, chopped cilantro
Instructions
1. In a large deep skillet, cook the ground beef over medium-high heat until fully browned, breaking it apart as it cooks. Drain excess fat.
2. Add chopped onion and garlic; sauté for 2–3 minutes until softened and fragrant.
3. Stir in taco seasoning and cook for another minute.
4. Pour in tomato sauce, diced tomatoes with chilies, corn, uncooked rice, and beef broth. Stir to combine.
5. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 18–20 minutes until rice is tender and liquid is absorbed.
6. Remove lid, sprinkle cheddar cheese over the top. Cover again and let the cheese melt, about 2–3 minutes.
7. Garnish with sour cream, diced tomatoes, and cilantro. Serve warm.
Notes
If using cooked rice, reduce broth to 1/2 cup to avoid sogginess.
You can freeze leftovers in single portions for up to 2 months.
For a vegetarian twist, use plant-based meat and veggie broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Casserole
- Method: One Pot
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 4
- Sodium: 820
- Fat: 19
- Saturated Fat: 9
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 3
- Protein: 25
- Cholesterol: 70