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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Do you drain the Rotel? This looks yummy!
Nope – no need to! 🙂
How do you stay so slim? This was delish. Easy and had everything on hand. Made lots! Bet this would be awesome in a burrito for lunch tomorrow. You have now become my number one go to when I don’t know what to make, heck, even when I do. Keep those easy one pan/pot meals coming, you rock!!
We are mexican and this is something the family will love! so easy, so simple and has everything we like. thank you so much for making our life easier, from a person who does not like to cook.
I just made this last night and it turned out gummy and gluey 🙁 I won’t be trying it again unfortunately!
I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well.
But with a little bit more information, we can troubleshoot what went wrong to have a successful turnaround next time.
Did you follow the recipe exactly as written without any substitutions?
wow. I made this. really delicious. but what I just missed was olive oil. I used an other oil. but any way it was good.
YUM! This looks amazing! I absolutely adore your photography too!
This looks amazing! Definitely going on our next family menu plan!
Paige
http://thehappyflammily.com
What rice should we use?
I recommend using long grain white rice such as basmati.
Do you think there would be a way to modify this for the crock pot? I’m assuming browning the meat first and then going from there in the crock…..
It is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide. Hope that helps!
Can you make this with brown rice by just adding the amount of broth needed to cook brown rice?
Yes, absolutely, but cooking time may have to be adjusted accordingly.
Could you use brown rice? Or would that take too long to cook?
Yes, absolutely, but cooking time may have to be adjusted accordingly.
Look so nice. I will try to cook it.
All your one pot dinners look and sound amazing!! I was wondering , if I were to make it ahead of time for a friend , and put in a casserole dish for her to put in the refrigerator, how would you recommend this meal be reheated?.
Thank you!
You can reheat in the oven as needed.
inwould ,Ike to assume ‘cooked’ rice, right?
Thanks
It’s actually uncooked rice. That’s the beauty of this dish – the rice gets cooked right in!
What kind of rice do you use? I’m guessing brown rice would take a lot longer to cook?
Yes, brown rice will take longer to cook through. I recommend using long grain white rice such as basmati.
I’ve been looking into this. I also prefer brown rice, but virtually all one-pot stove top dishes call for white. My research suggests that if you soak the brown rice overnight (or during the workday for the evening meal) and then drained it before adding it to the pot, it should require the same cooking time as white. This would also imply that it would require the same amount of liquid (that which is already in the recipe) as white rice.
Have you tried this recipe w brown rice? We pretty much shy away from white rice;) If so, does it change any quantities or cook time?
Yes, brown rice can be substituted but cooking time may have to be adjusted accordingly.
I made it with brown rice tonight. I had to add about 5 minutes, but it worked just fine. And it was delicious!
On another note – there were not too many ingredients here. The only thing I didn’t already have on hand for this was the ground beef and cilantro.
I made it with brown rice; I just cooked it seperate since it takes 45 minutes and then combined it with the other ingredients. I did not use vegetable broth; just added some water. We don’t eat white rice!
This loose really yummy and very easy to make. Thank you for the wonderful one pot meal recipes!
What kind of rice do you use for this recipe? BTW There are not too many ingredients! Flavour matters in any meal. Pretty pictures don’t taste good ; )
I recommend using long grain white rice such as basmati.
I always use brown rice. How would I go about substituting that? If I cooked the rice first, then there would be too much liquid. Any thoughts?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Another hit!!!! And I am loving the cookbook!!!!!
How about coming up with recipes that have less ingredients. Sometimes these have excessive components, so give it a try for the retirees…..
The ingredient list may be a bit long but these are already pantry-stocked items! And you can always substitute with veggies you have on hand. 🙂
Don’t make it.
Really?
Btw, the “really” was to lee