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 made this tonight and we loved it. I hate to cook and this was so easy and quick. I serve 5 so I used 3 cups rice and adapted the rest. I also cooked it in a casserole dish in the oven. Thank you for this quick and easy recipe. I referenced you in my blog, address below.
I’m adding the taco seasoning. You don’t specify whether we should add water, per the directions on the seasoning package, or not. I’m assuming not. Hope that this works!!!
The directions on the seasoning packet should not be followed. 🙂
Gonna try this tonight, having my grandparents over for supper. Made your pizza pasta pot last night & obviously loved it!!
Quick question- can I use chicken broth instead of veggie? And finally, what do you think about substituting seasoned beef for fajitas instead of ground beef for this?
Yes and yes. That all sounds amazing!
This was an amazing and easy dinner! The only change I made was that I made my own taco seasoning! Will make this again!
I’m about to make this dish. But I don’t have VEGETABLE BROTH . Can I substitute it for chicken broth or water? Please help. Thank you
You can substitute chicken broth.
I made this on Monday and it was great! However, I do think it was even better Tuesday and Wednesday. Will definitely be making this again! Thank-you!!
so disappointed in this recipe. I knew I should have made the rice separate. I followed the recipe to the t and the rice was not cooked. I’m up to 2c total of broth as I keep having to add broth and increase cooking time. I don’t even know if it’ll be cooked in the end but it’s been simmering a total of 40min. Never making again
I wonder about this too. I’m about to make this now. It may work with minute rice but I don’t trust it for my bulk rice.
Minute rice worked for us!
Yummy my husband and I tried for the first time tonight excellent did with the white rice liked the flavors of the lime and cilantro would be good In a burrito with sour ram avacado or pico. We love to try new recipes keep them coming.
Wow! I’ve made many recipes from your site, all have been successful, however THIS one hit it out of the ballpark with my boys tonight. My 10 year old devoured his large serving and begged me to make this every week. He’s never reacted like this to my cooking, and I cook a lot! Thanks for the wonderful weekly staple in our household.
Can I use chicken instead of ground beef?
Yes, absolutely.
Just recently discovered your blog and loved the few recipes I have tried. This taco casserole is just screaming our name so I plan to make it tonight. Would it be possible to cook the beef & onions, throw everything but the cheese in a casserole dish and bake in a 350 oven for about 45 min.?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Enjoyed making this meal and eating it! You just can’t beat a one pot meal. (^.^)
We are a family of seven so I doubled the beef, rice, & vegetable broth. I added a green bell pepper and used an entire can of corn. Because I was out of taco seasoning, I used the one you linked in the comments. This turned out great and everyone loved it. With the extra meat, it made enough for us to have a few lunch leftovers the next day. It reminded my husband and I of a burrito bowl from Chipotle. Will definitely be making a regular appearance on our menu!
What amount is considered a serving size?
About 1-2 cups.
If I don’t have a can of rotel should I add more liquids? Thanks!!!!
Yes!
This was delicious!!! I love your recipes!!!
So yummy! I did have to double the liquid, but I normally need 2 cups water/broth for 1 cup of rice.
This recipe is delicious! The first time I made it, there wasn’t enough liquid for the rice to cook all the way through. The second time I added just over 2 cups of chicken stock and it turned out great!
Thanks for all the great recipes, Chungah! I love your blog!
I used uncooked rice but it took a lot longer to cook than suggested. It didn’t seem like there was enough liquid to absorb. Any suggestions ? I followed the instructions exactly. Should I have used minute rice?
I am not entirely sure. What kind of uncooked rice did you use?
Same here, you should always double the liquid so if you se 1 cup of uncooked rice you need 2 cups of liquid. So yes 2 cups of vegetable broth instead of 1. My rice was still hard and I followed her recipe EXACTLY!
I’m a few years late to this but posting for others who try this recipe. When using rice in a casserole, it’s the one cup broth in addition to the liquid from the canned tomatoes and if you use canned corn. I suggest to measure the 1 cup broth, and then strain the tomatoes or rotel into a measuring cup or bowl, and if using canned corn, drain that liquid into the same cup or bowl and measure that out so you get the additional cup of liquid and adding any water if needed to meet the right amount for your rice.
Another suggestion if rice is coming out too mushy or gloppy, measure out the one cup and rinse and drain in cold water until the water isn’t cloudy anymore, and avoid any short grain rice which tends to be starchier hence why it’s used in risotto.
Do you think I could make this by omitting broth and using cooked rice? I have a bunch leftover I need to do something with!
Yes!