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Easy One-Pot Cheesy Mexican Rice Casserole

A close-up of a serving of mexican rice casserole topped with melted cheddar cheese, showing ground meat, black beans, and corn.
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This cheesy Mexican rice casserole is a simple, hearty comfort dinner. Made in one pot, it combines seasoned ground beef, rice, beans, and melted cheese for an easy weeknight meal with minimal cleanup.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) can Ro-Tel diced tomatoes and green chilies, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) can mild enchilada sauce
  • 1 cup uncooked long-grain white rice
  • 2 cups beef broth
  • 1 tablespoon taco seasoning
  • 1 teaspoon ground cumin
  • 1 cup frozen corn
  • 2 cups shredded Mexican blend cheese, divided

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
  2. Heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the ground beef and cook until browned. Drain off any excess grease.
  3. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the Ro-Tel, black beans, enchilada sauce, uncooked rice, beef broth, taco seasoning, and cumin. Bring the mixture to a simmer.
  5. Cover the skillet and transfer it to the preheated oven. Bake for 25 minutes, or until the rice is tender and most of the liquid is absorbed.
  6. Remove the skillet from the oven. Stir in the frozen corn and 1 cup of the shredded cheese. Mix gently until combined.
  7. Top the casserole evenly with the remaining 1 cup of shredded cheese.
  8. Return the dish to the oven, uncovered, and bake for another 5 to 10 minutes, or until the cheese is melted and bubbly.
  9. Let the casserole rest for 5 minutes before you serve it.

Notes

  • For a chicken version, substitute the ground beef with 1 pound of cooked, shredded chicken breast. Add the cooked chicken when you stir in the corn.
  • If you do not have an oven-safe skillet, cook the beef mixture on the stovetop, then transfer everything to your prepared baking dish before covering and baking.
  • This recipe is budget friendly and makes great leftovers for lunch the next day.

Nutrition

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