Print

Easy One-Pot Cheesy Mexican Rice Casserole

Close-up of a square serving of Mexican rice casserole topped with melted cheddar cheese, black beans, and corn.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this easy Mexican rice casserole for a comforting, family-friendly weeknight dinner. This one-pan dish uses simple ingredients to create a hearty, cheesy Tex-Mex bake.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef or ground turkey
  • 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 1/2 cups chicken broth
  • 1 tablespoon taco seasoning
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar or Mexican blend cheese
  • Optional toppings: sour cream, chopped cilantro, sliced jalapeños

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, black beans, corn, uncooked rice, chicken broth, taco seasoning, salt, and pepper to the skillet. Stir everything together until well combined.
  5. Bring the mixture to a simmer over medium-high heat, stirring occasionally to prevent the rice from sticking to the bottom. Simmer for about 5 minutes.
  6. Pour the entire mixture from the skillet into your prepared 9×13 inch baking dish. Spread it into an even layer.
  7. Cover the baking dish tightly with aluminum foil. Bake for 30 minutes.
  8. Remove the foil and sprinkle the shredded cheese evenly over the top of the casserole.
  9. Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes, or until the cheese is melted, bubbly, and the rice is tender.
  10. Let the Mexican rice casserole rest for 5 minutes before serving. Serve warm with your favorite toppings.

Notes

  • For a lighter version, substitute ground turkey for the ground beef or use shredded cooked chicken.
  • If you prefer a spicier dish, use the hot version of Ro-Tel or add 1/2 teaspoon of cayenne pepper with the other seasonings.
  • This recipe works well as a make ahead casserole; cover and refrigerate the unbaked mixture for up to 24 hours, adding 10-15 minutes to the covered baking time if baking straight from the refrigerator.

Nutrition

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