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.
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I will start with, I never leave reviews on recipes I find online (and I scour the internet daily looking for recipes). This was AWESOME!!! Easy, flavorful, and went perfect on some home fried corn tortillas. Only things I did different which don’t make much difference, I used chicken broth instead of the vegetable broth, and I used the Southwest corn by Del Monte. I think I was more excited these are all ingredients that I always have on hand. GREAT for a last minute throw together dinner. I made it Tuesday, and am going camping this weekend and making it for the group for lunch this Saturday.
I made ONE recipe from this site about 3 weeks ago. And ever since then, I reference this site DAILY. I have made something from your website, everyday, for 3 weeks. Each recipe, you’re killing it.
This, was hearty, and spicy enough, and picture perfect. The dish was beautiful. Served this with jalapeno cornbread. And man. It was insanely good. Plenty of leftovers. But it was so good, we wanted to eat it all.
I absolutley love your recipes.
I love this recipe. I have two problems. 1) It takes much longer for the rice to cook then the recipe says. 2) I think it needs more liquids. It often burns on the bottom. It tastes really good. I want to know if there is a secret to getting the rice to cook and the bottom not burning.
Same here. The rice wasn’t cooking and I think it needed more liquids. The bottom is also burning. Sad face.
Yes- the rice def needs longer than stated and I used beef broth and just kept adding it as I saw it needed more liquid. It’s def more like a half hour for the rice to be fully cooked, if not a little longer. I kept trying it to know when it was done. But the flavor is AWESOME!!! So it’s worth another go at it for sure. I’ve made it several times now and plan on it taking an extra 15-20 min or so.
We loved be the addition of beans and corn to this recipe. I did add an extra can of diced tomatoes, skipped the cheese and cilantro, and forgot to buy a lime. Next time we will try the lime juice. Quick and good.
Great taste! I substituted black olives in place of black beans to mine and served to my kids, (who hate everything!), on tortillas with ranch and super blend veggies. Complete success!
Thanks to COVID-19 I’m stuck in the house and having to be a little bit more resourceful with my groceries. I had all the ingredients for this dish laying around, and I used the ground beef I was saving for lasagna. I made this dish exactly as written, which I always do the first time I make a recipe – then the next time I try it, I adjust to my taste. This casserole was not as flavorful as I was hoping for – I think the seasoning needs to be bumped up. I honestly think you could use two packs of taco seasoning for the size of this casserole (but low sodium because those things are packed with salt) and omit the additional chili powder and cumin. The broth/beans/corn don’t do the rice any favors in terms of flavor. We’re in Texas, and my family loves Mexican food but last night when I made this, I got a lot of silent eaters, but no compliments, which is not a good sign in my house. Maybe we found it a bit bland because we’re surrounded by incredible Mexican food here in Houston and we’re biased? I don’t know. I love Damn Delicious and most meals I make from this blog are a hit, just this one needed a bit of adjusting in my opinion.
I had the same problem the first time I tried this (I also love Mexican food). This time, I drained the excess fat in the first step before adding the taco seasoning and it made a world of difference!
Easy to make and so tasty to eat! The cilantro and corn make it taste super fresh and this is everything you love about a big fat stuffed burrito without the shell!
This dish is really one damn delicious. My family loves it. We had guacamole on the sides. Whatta perfect dinner
This dish was damn delicious!!
Could I use either beef broth or chicken broth instead of vegetable broth?
Yes, that’s what I had on hand, it’s really good!
I made this about 3 weeks ago and my husband and my son ate it up. So I’m making it again tonight!
Parboiled rice works best in my opinion.
Would be nice if rice type was noted. 20 min or 50 min. Or the Mahatma jasmine is about 12 min. Going to wing it tonight.
Very good! I added green pepper because I has a few! Will make again.
This was delicious!
We are vegetarian, so I substituted the meat for veggie sausage patties, and added some diced peppers.
We had the dish cook for 16 minutes, and then after checking the rice left it to cook for another 10 minutes. The rice got closer to done, but not quite all the way done. I wish I had added another 1/2 cup of broth as my instincts were telling me to.
I will make a notation on the recipe printout to add the 1/2 cup additional broth or water.
Will definitely make again!
This was good takes forever to cook though. I made it for my family as the first meal i cooked on my own and they couldn’t stop commenting on the delicious aroma it had definitely will be making again.
Trying this tonight – just about everyone commented that they had to add liquid. From my experience 1 c rice always requires 1 1/2 to 2 c liquid depending on the type of rice. I think the water was a typo or the recipe should call for Minute Rice which uses the 1 to 1 measurement. Also, cooking rice from scratch is usually 18 – 20 minutes.
This is delicious. I substituted Knorr’s Mexican Rice Side packet for even more flavor and increased the broth to a full can and it’s perfect.
Made this for dinner, there were no leftovers lol! Everyone loved it! Big hit with all!