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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This is the third recipe I have pulled from your website. All were hits. This one was absolutely delicious!! I have been trying to cook at least once per weekend to give my wife a bit of a break … You are making it easy. Thank you.
This was so easy and my boyfriend loved it. Thank you.
Soooo good! I used Jasmine rice(what I had on hand) and had to add a couple minutes for it to be cooked through, but it was great! I adore your 1 pot recipes.
This was a big hit for a family. Flavor balance was great. I’m sure the stirred in lime and cilantro would have been wonderful but I was trying to accommodate someone not fond of that particular herb. Even in a non-stick pan the bottom tended toward a little crusty. If you like that, great. I might lower the heat a little more next time I make it.
Mods:
Doubled recipe. Added sliced olive. Used cilantro only to garnish. Served limes at the table.
Did not measure broth. Instead added sort of risotto-style so rice would be cooked and dish would be more sauce-y than pictured.
Do you think I could substitute a cup of raw quinoa or farro for the rice and it would taste just as good?
Yes, absolutely!
Thank you for your website Chungah. I love your recipes! This is an adorable typo error: “This simple addition is easy on the walnut AND your health! “. Black beans may be easy on the walnut but I suspect it should probably read ‘wallet’.
The whole family enjoyed this dish! The only modification I made was to use beef broth instead of vegetable broth. I also used bagged pre-shredded cheese and what I had on hand was a 3-cheddar blend which was fine. I think just about any cheese would work (pepper jack would be good!). We ate it topped with pico de gallo (instead of chopping up a tomato), diced avocado and a little sour cream. I think this is going to become a staple!
I made this using quinoa, as the rice I have on hand takes too long (~45 min) to cook. Also, I have never seen Ro*tel brand products in Canada where I live, so I used small cut canned tomatoes and a fresh diced jalapeno. What a great weeknight meal option! Easy, minimal cleanup required, and uses ingredients I generally have on hand!
Making in the crock pot right now, cooking on low. I brown my beef, and my onions garlic, seasonings ,and pray that it will turn out. Yes I did add the rice,broth,corn and tomatoes too. I plan on adding my cheese and more tomatoe 1 hour before severing.
Thanks
Just made this last night, sooooo good! Served with the chopped tomato on the side and a stack of warm tortillas. Everyone loved it. This is a keeper! Thanks Chungah!
Hello from Australia, Thank you for all your recipes – they NEVER disappoint. I have been an avid follower for a while now & put all my friends & family on to your website. It was very exciting to receive your cookbook from Amazon. I bought for myself & as gifts for friends. Anyway, back to this recipe, this was DELICIOUS, it was so easy & my husband loved the freshness from the coriander, fresh tomato & squeeze of lime. I did do a couple of variations for Australia though. I did use 3 cups of chicken stock, instead of the Diced Tomatoes & Green Chillies – I used two bottles of La Costena Homestyle Mexican Sauce (Medium – available from Coles), Mexican Chilli Powder & I love Cumin – so 2 teaspoons (the extra stock can carry it), Also served with some sour cream. My husband was so impressed, he asked if I could make it more regularly for him. Certainly a winner!
This recipe was delicious! My husband and I loved it. I did use 2 cups of broth (I used chicken broth), because the rice I used called for 2 cups of liquid for 1 cup of rice. I also added some extra southwestern-style seasonings (because I always use extra seasoning). It came out perfect. Very easy and very tasty!
If you make this without rice (to avoid some extra carbs) is the veggie broth also omitted?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
This looks SO darn tasty and is SO darn perfect for weeknight dinner. Guaranteed to be a new fam/fan favorite!
I made this the day before, and brought it to a party. Reheated in the microwave the day of, and was a big hit. Even my son who doesn’t do dairy, loved that the cheese was only on top, and easily ate non cheese sections. Good recipe for home and sharing.
This worked well and I’ll make again. Because I was serving it to a group of kids that have a range of tastes I used it as a burrito filling with soft flour tortillas. I put the cheese and tomatoes in separate bowls for the kids to pick the amount they wanted.
There’s enough complexity of tastes here that I’m not sure if broth is needed. Water would be fine.
I made this tonight. Easy and delicious. The rice took a few extra minutes to cook (used basmati), but it worked and not mushy at all. I finished it under the broiler to melt the cheese. Served with shredded lettuce, homemade salsa, and guacamole. Thank you for the great recipe.
My husband and his brother absolutely loved this. They have mentioned it several times in the past couple of days, in fact. It was so easy (don’t understand why that one person thought there were too many ingredients, lol!), and what was nice was that I was able to prep most of the ingredients in advance, then just cook everything together when I was ready. I did add some green onions for garnish and used more cheese than called for (duh). I found that simply putting the pan lid on top didn’t melt the cheese, so I ran it under the broiler. Husband and his brother used sour cream on top, I used Valentina black label hot sauce. This is a keeper!
This just makes me want to scream!!! Looks so good! Can’t wait to try it topped with some avocado and sour cream.. mmmmmmm
Looking forward to preparing this for dinner tonight. My husband & I are in our 60’s, but he still works & thoroughly enjoys taking leftovers for lunch. We love cilantro & Mecican cuisine. Will let you know how much we loved it!