One Pot Mexican Beef and Rice Casserole
An easy peasy skillet dinner loaded with all that cheesy goodness. Even the rice gets cooked right in the pan!
I love New York City.
I love the architecture of the old apartment buildings with the fire escapes.
The pretty Fall leaves.
The perfect crisp breeze when you’re walking through Central Park.
But really, there’s no place like home.
Plus, I’m sure my body can’t possibly stuff in any more Levain cookies.
I mean…
Let’s be honest here.
That’s the real reason why I’m going home.
Because I cant. stop. eating those cookies.
And now that I am back in Los Angeles, I can’t stop eating this Mexican skillet dinner.
I’ve already had it for breakfast, lunch and dinner.
And then another Levain cookie for dessert.
Yes, I obviously took a box of cookies home with me.
One Pot Mexican Beef and Rice Casserole
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 1.25-ounce package taco seasoning
- 1 cup rice
- 1 cup vegetable broth
- 1 15-ounce can black beans, drained and rinsed
- 1 10-ounce can Ro*Tel® Mild Diced Tomatoes & Green Chilies
- 1 cup corn kernels, frozen, canned or roasted
- 1 teaspoon chili powder
- ½ teaspoon cumin
- Kosher salt and freshly ground black pepper, to taste
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro leaves
- 1 ½ cups shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 1 Roma tomato, diced
Instructions
- Heat olive oil in a large skillet over medium high heat. Add ground beef, onion and garlic. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.
- Stir in rice, vegetable broth, beans, Ro*Tel®, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 16-18 minutes. Stir in lime juice and cilantro.
- Remove from heat and top with cheeses. Cover until cheese has melted, about 2 minutes.
- Serve immediately, garnished with tomato, if desired.
Did you make this recipe?
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I used less than half the chili powder and it was spicy enough. This came together quickly, made a lot, and was inexpensive. Try it!
Have made this before but this recipe is much better
Excellent dish and very easy to make. I used ground chicken and topped it with spicy guac! DELICIOUS
By the way I also used ground chicken instead of ground beef and it was still good!
Absolutely DAMN DELICIOUS! I topped it with some spicy guac and it was so good! Very easy to make too!
Thanks much for the recipe!
This is good — we like the spice and mix our own “taco” seasonings. Also, instead of adding the rice, I make the AllRecipes recipe for Mexican rice and serve it on the side. Still an easy meal. And yes, good with tortillas.
Easy and delicious. The biggest thing I would change (and did) is that since you already have cumin and chili powder on hand, you do not need to add the taco seasoning mix. that is just chili powder and cumin plus SALT. to replace it just use chili powder, cumin, 1 teaspoon of dried oregano and garlic. salt the end product to taste. I’m trying to advocate getting rid of taco seasoning packets for those of us that cook. It’s just not needed. You can probably cut the salt in half. I haven’t used taco seasoning packets in years. I figure 1 – 3 cumin to chili powder (plus red pepper to taste). I don’t measure, but people can figure out the ratio to fit their taste buds for the mix.
Better yet, just make a mix yourself and keep it on hand. Add salt, if you want to the mix, but I think its just better to salt and pepper to taste in the dish itself. Don’t buy the packets. Seriously. It might seems easier, but it just an unhealthy amount of salt.
Great recipe!
Updated. Just made this recipe. It’s easy to make. I love the one skillet concept. As I mentioned flavors blended nicely. However adding the rice to the skillet and not ending up with crunchy rice requires you to keep adding water until the rice is cooked. I’m thinking brown minute rice would have been better. Also it’s a little spicy so if you like spicy it’s good but I’m not sure if my tummy will like it.
The flavors blended nicely. However, I used regular brown rice it took over 25 minutes for the rice to cook not only 17 minutes. Also, I debated on whether I should use instant rice. This recipe should state what type of rice to use.
I really wasn’t expecting much since this was so easy and quick. It was really good! I substituted mixed chili beans. Husband like it. Will make it again.
I made a big batch of rice so i have a ton of cooked rice. Can I use cooked rice in this recipe and just omit the broth? I don’t want to waste the rice.
Delicious and easy! I do recommend at least doubling the amount of liquid or you’ll end up with crunchy rice. I used a deep nonstick skillet since some reviewers said they had problems with it sticking. We’re going to use leftovers for tacos. Highly recommend!
I LOVED this dinner. Its easy, its a one pot meal, and you don’t need any side dishes. My son isn’t crazy about a lot of Mexican food, but really liked this. My husband likes Mexican food, but not ground beef tacos. Despite that, he had seconds and said, “This is really good!” Even my mother-in-law, who doesn’t eat Mexican food, liked this. I have a couple of comments: (1) definitely drain the fat before adding the taco seasoning. I used 2 and a half tablespoons of El Paso taco seasoning and would probably either use more, or a different kind next time. It needed a little more spice for my personal taste. (2) as noted by the other reviewers, you need to increase the liquid in order to cook the rice properly. I chose basmati rice and used at least 2 cups of vegetable broth. (3) you need to increase the amount of time it cooks for the rice. I had to keep checking it every few minutes after we passed the 18 minute mark, and add a little more vegetable broth each time until it looked and tasted done. The rice took so long that I think I may cook it separately next time. It was too much of a hassle to have to keep monitoring and checking the rice…at least for me. I know that makes it a “two pot meal,” but I’m okay with that. That said, I’m DEFINITELY making this again…so good!
I also drained the beef mixture before adding the Taco mix which brought out more flavor. I used the generic brand of seasoning and instant rice because it’s what I had. Super Yum.
Delicious! However, too spicy for me. I used 1/4 tsp chili powder but will omit next time since the taco spice mix (Trader Joe’s) that I used already includes it. I added an extra clove of garlic, pinch of dried oregano and smoked paprika. Also, I used beef broth and jasmine rice, and used half the amount of cheese to keep it light and healthy. Thank you for sharing this easy and simple recipe.
This is very good. Served with homemade tortillas. But you must add 2 cups of broth or water for one cup of rice. That’s the standard ratio to cook rice. I’d definitely recommend this recipe.
This is delicious, I added a cup of water with the lime juice to help cook the rice. We used it as a soft taco filling with an avocado salad.
We loved this! We added an extra can of diced tomatoes and left out the cheese to lower calorie count. It’s now a go to recipe. Thanks!
kids each ate 3-4 servings, neither of them wanted to even eat it while I described what I was making…..caught them sneaking it later!!
I stuffed the cooked meat/rice/veggie mixture into tortillas and rolled them into large burritos. Then I put burritos into a casserole dish and covered them with red enchilada sauce. Baked for 15 minutes, then topped with the cheese and baked another 5-10 minutes. It’s divine. It makes a lot of burritos though, so I’m going to try rolling a few up and freezing for later.
Awesome, but I used minute rice after reading some reviews, just great thanks