Best Mexican Ground Beef Casserole with Rice – Quick and Delicious

There’s something about the smell of ground beef sizzling with taco spices that just feels like a hug in a pan. This Mexican Ground Beef Casserole with Rice has been everywhere latelypopping up on Pinterest boards and TikTok feeds because it’s the kind of dinner that feeds a crowd, tastes like comfort, and only dirties one dish. It’s cheesy, it’s cozy, and honestly, it’s the kind of meal that makes everyone come back for seconds.

This is a one pot wonder loaded with seasoned beef, fluffy rice, black beans, corn, and a blanket of melty cheese on top. It’s like if taco night and a rice bake had a baby, but way easier than both. You probably have most of the ingredients already, and the whole thing comes together in about forty minutes. Full details in the blog.

I’ve been making versions of this since my kids were little, and it’s one of those meals that never gets old. We’d throw in whatever was hanging out in the pantrysometimes salsa, sometimes Rotel, always too much cheese. I tested this version about six times to get the rice perfectly fluffy and the flavors just right. You’re gonna love the secret.

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Why You’ll Love This Mexican Ground Beef Casserole with Rice

This is the kind of meal that makes weeknight dinner feel like a win instead of a scramble. Everything cooks in one pot, so there’s less cleanup and more time to actually sit down and eat. The rice comes out fluffy and perfectly seasoned, soaking up all that tomato-y, spiced-up goodness from the beef and broth.

It’s also crazy flexible. You can dial the spice up or down, swap the cheese, toss in whatever beans or veggies you’ve got hanging out in the pantry. My kids used to request this on repeat because it tastes like tacos but feels more like a cozy rice bowl. And honestly? Leftovers are even better the next day.

• One pot wonder: Less mess, faster cleanup, more Netflix time.
• Family-friendly: Even picky eaters go back for seconds.
• Loaded with flavor: Mexican spices, melty cheese, and all the good stuff.
• Budget-friendly: Ground beef, rice, and pantry staples stretch far.

Key Ingredients You’ll Need

Let’s talk about what makes this dish so dang good. The ground beef is the staruse lean mince so it doesn’t get greasy. The long grain white rice cooks right in the pot with the broth, so it absorbs all those spices and stays fluffy. Don’t skip the tomato pasteit adds richness and a little tang that balances everything out.

The Mexican spice mix is where the magic happens. It’s a blend of cumin, coriander, oregano, paprika, onion powder, and just a hint of cayenne for warmth. You can mix it all together ahead of time and keep it in a jar if you’re into meal prep. The black beans and corn add texture and a little sweetness, plus they make the dish more filling.

And then there’s the cheese. Use whatever melts wellcheddar, mozzarella, Monterey Jack, or a Mexican blend. I usually go heavy on the cheese because, well, cheese. The bell pepper and green onions add a pop of color and freshness right at the end.

Ingredient	Easy Swap
Ground beef	Ground turkey or chicken
Black beans	Pinto or kidney beans
Corn (canned)	Frozen corn (1 3/4 cups)
Bell pepper	Any color pepper or diced zucchini
Cheddar cheese	Monterey Jack, Colby, or mozzarella

How to Make It Step by Step

Start by heating your olive oil in a big pot over high heat. Toss in the chopped onion and minced garlic, and cook them for about a minute and a half until the onion goes translucent and your kitchen starts smelling amazing. Add the ground beef and break it up with a wooden spoon as it cooks. You’re just browning it hereonce you don’t see any more pink, you’re good.

Next comes the spice mix. Stir it in and let it cook for about thirty seconds so the flavors bloom. Then add the diced bell pepper and cook for another minute. Pour in the tomato paste and chicken broth, stirring everything together so the paste dissolves into the liquid. Now dump in the rice, corn, and black beans. Give it all a good stir.

Bring the whole thing to a simmer, then cover the pot and turn the heat down to medium-low. Let it cook for fifteen minutes without peekingseriously, don’t lift that lid or the steam escapes and the rice won’t cook evenly. When the timer goes off, take off the lid and stir in half the cheese and the green onions. Smooth the top, sprinkle on the rest of the cheese, cover again, and let it sit for a minute to melt. Done.

Quick Step Summary

Step	Time	What You’re Doing
1–2	3–4 min	Sauté onion, garlic, and brown beef
3–5	2 min	Add spices, pepper, tomato paste, broth
6	15 min	Simmer rice with beans and corn, covered
7–9	2 min	Stir in cheese and green onions, melt top layer

Pro Tips and Easy Tweaks

Pro Tip: Use low-sodium chicken broth so you can control the salt level. The spice mix already has salt in it, and the cheese adds more, so you don’t want it to get too salty.

If you want more heat, bump up the cayenne or stir in some diced jalapeños with the bell pepper. If you’re feeding little ones, you can skip the cayenne altogetherit’s barely noticeable as written, but you know your people best. You can also add a dollop of sour cream, a squeeze of lime, or some chopped cilantro on top when you serve it.

Note: This recipe works best with long grain white rice. I tried it with jasmine and basmati and both worked fine, but brown rice needs way more liquid and time, so save that for another day. If your rice seems a little dry at the end, just splash in a few tablespoons of broth and stirit’ll loosen right up.

Storage and Reheating

Leftovers will keep in the fridge for up to three days in an airtight container. Reheat them in the microwave with a splash of water or broth to bring back the moisture. I haven’t tried freezing this yet, but I don’t see why it wouldn’t workjust thaw it overnight in the fridge and reheat on the stove or in the microwave.

If you’re meal prepping, portion it out into individual containers and top with extra cheese or green onions right before eating. It’s one of those dishes that actually tastes better the next day once all the flavors have had a chance to hang out together.

Storage Method	How Long	Best Reheating Method
Refrigerator	Up to 3 days	Microwave with a splash of broth
Freezer (untested but likely fine)	Up to 2 months	Thaw overnight, reheat on stovetop or microwave

Expert Says

Mexican ground beef casserole with rice benefits from browning the meat properly before assembly. This Maillard reaction develops deeper, savory flavors that enhance the entire dish. Layering the rice with liquid and covering tightly ensures even cooking, while the beef’s rendered fat keeps everything moist and flavorful throughout baking.

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How I Finally Nailed This Mexican Ground Beef Casserole with Rice

I must have made this Mexican Ground Beef Casserole with Rice six times before I got it right. The first few rounds were either mushy or dry, and once I forgot the rice entirely until halfway through. But now? It’s perfectly cheesy, comforting, and actually holds together when you scoop it onto a plate.

FAQs (Mexican Ground Beef Casserole with Rice)

Conclusion

This Mexican Ground Beef Casserole with Rice is the kind of meal that just worksforty minutes from start to finish, one pot to wash, and a table full of people scraping their bowls clean. You’ll love how the rice comes out fluffy and loaded with flavor, how that cheese gets all melty and golden, and how the whole thing smells like taco night but feels way more cozy. It’s comfort in a skillet, and honestly, it never gets old.

Want to make it yours? Toss in some diced jalapeños for heat, swap the beef for ground turkey, or stir in a handful of fresh cilantro at the end. Leftovers reheat like a dreamjust add a splash of broth to keep things moist. A trick I learned from my mom: always make extra cheese happen. It’s never a mistake.

If you make this, I’d love to see how it turns out! Snap a pic and tag me, or just tell me in the commentsdid this remind you of anything your family made growing up? Save this recipe for your next busy weeknight, or text it to someone who needs an easy win at dinner. Here’s to full bellies and happy kitchens.