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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Very good and great for leftovers…I skipped the canned chilies as my spouse does not like it too spicy . but I used a cup and a half of rice, added a large can of diced tomatoes and adjusted the liquid broth accordingly+ a diced green pepper. + mushrooms. I will try this later on using small cooked shrimp instead of hamburger. Just some ideas..
Simple to make. Full of flavor but not too hot. I did add a cup of water as it seemed dry. Came out perfect!
This is similar to the One Pan Mexican Quinoa, which I LOVE (cold). 2 parties this weekend – I’m making the Quinoa for a quinoa-averse crowd in an attempt to sway them. If they aren’t convinced and there are enough leftovers, I’m adding ground beef with taco seasoning and melting the cheeses on top to bring a quinoa-version of this dish to the next party. Suck it, ancient-grain haters! haha
This recipe is delicious. The rice takes MUCH LONGER than 16-18 minutes to cook. It has been simmering for 40 minutes for me and it is still not soft. I also tripled the amount of liquid in order to cook the rice. Otherwise, the dish is delicious, but the recipe is not quite accurate.
I really enjoyed this recipe, nice and easy and very good. The 1st time I made this, I had to add more liquid to get the rice to fully cook. The 2nd time I used canned corn and tomatos and did not drain them. I also doubled up the broth to 2 cups. Everything cooked up nice in about 20 minutes.
A nice weekday meal and very tasty. The only issue I had was the rice did not cook timely. Next time I will add cooked rice to the meat mixture .
I’m a big fan of the one pot lemon butter chicken (it’s on my rotating menu!), and made me become a fan of this website. Made this tonight – I did alter as I was contemplating this and the Skinny Mexican Casserole that my boss loved! So I did a bit of both and leaned on this because I happened to have one cup of left over home made chicken broth. The changes I made was using Mexican chorizo (out of the casing) instead of beef, and I added in 1 poblano pepper and 1 red pepper. I also added more spices like chipotle powder, ancho powder in combination with my housemade taco seasoning just as a personal preference. Perfect meal for meal prepping!
Since there are a lot of “what kind of rice?” I used Jasmine rice and had fantastic results.
Making chicken enchiladas and this would go nicely with it. Some stores here in Texas carry brown Basmati rice. I always have the white Basmati rice but maybe for this I’ll try the brown variety.
Brown rice takes longer to cook
Love this recipe! I double it and then the next day eat it with two fried eggs over it. Delicious!
OMG this is absolutely delicious! Followed directions exactly and it came out perfect. This is only the first recipe I have seen of yours and I look forward to trying more in the future. Thank you for saving dinner
Made this with uncle bens 20 min brown rice. It was delicious! Can’t wait to make it again.
This was sooo yummy.
And colorful too
Can’t wait to eat the leftovers today.
Made this last night. It was amazing. Everyone got seconds, and cleaned out the skillet, even my picky eater.
Only substitution I made was regular diced tomatoes vs. Rotel, as my kids aren’t fans of any kind of chiles.
Also, just a suggestion: You should probably update the recipe to say “Basmati rice”, which i’m guessing is what you used from the comments, as other types of rice require more water and/or cooking times. I used long-grain white rice, and that usually needs 2:1 water to rice, so 1 cup broth wouldn’t have been enough.
We enjoyed this. Ground turkey in place of beef though and Trader Joe’s taco seasoning replaced the other spices since it has them included. I added chopped bell pepper too. We topped with avocado instead of cheese. Don’t forget the squeeze of lime!
This is great! Very tasty. Easy to make. Used packaged grated cheddar jack cheese which helped with time crunch. Added 1 cup water necessary to cook rice. Will serve with cornbread next time. And maybe have sliced black olives on the side to sprinkle on top.
How do you change the directions if you want to use cooked rice?
This is such a great recipe! I make it every week now! It’s so easy and so good!!! Thank you so much!!
Oh my goodness. My family went WOW last night when I made this delightful and flavorful dinner. We love it! It will be one of my go to meals now. Thank you so much. Yummy
Love this recipe. Made it for dinner tonight. It was delicious. Just added 7 more minutes for the rice.
OMG. I was looking at this recipe when I saw your video with the red skin potatoes, cheese, bacon, and ranch seasoning. Now I have to buy some potatoes. It looks wonderful. I plan on making this casserole for dinner. I love the one pot idea.
BTW, your site is awesome.