Print

Easy One-Pot Cheesy Mexican Rice Casserole

A close-up, sunlit slice of Mexican rice casserole topped with melted orange cheese, corn, and black beans.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this hearty, cheesy Mexican rice casserole for a simple weeknight dinner. This one-dish meal uses ground beef, rice, beans, and taco seasoning for comforting Tex-Mex flavor with minimal cleanup.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10 ounce) can Ro-Tel diced tomatoes and green chilies, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 cup uncooked long-grain white rice
  • 1 cup water
  • 1 packet (1 ounce) taco seasoning mix
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Heat the olive oil in a large skillet over medium heat. Add the ground beef and onion. Cook, breaking up the meat, until the beef is browned and the onion is soft, about 6 to 8 minutes. Drain off any excess grease.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Add the cream of chicken soup, Ro-Tel tomatoes and green chilies, black beans, corn, uncooked rice, water, and taco seasoning to the skillet. Stir well to combine all ingredients.
  5. Pour the mixture evenly into the prepared baking dish. Cover the dish tightly with aluminum foil.
  6. Bake for 40 minutes.
  7. Remove the foil and sprinkle the shredded cheddar cheese evenly over the top of the casserole.
  8. Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes, or until the rice is tender and the cheese is melted and bubbly.
  9. Let the casserole rest for 5 minutes before you serve it.

Notes

  • You can substitute ground turkey or shredded cooked chicken for the ground beef to make a lighter version of this casserole.
  • For extra flavor, add 1/2 cup of chopped fresh cilantro to the mixture before baking.
  • This dish reheats well; store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://mistyplate.com/mexican-rice-casserole-easy-one-pot-bake/