One Pot Mexican Beef and Rice Casserole
by Chungah
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An easy peasy skillet dinner loaded with all that cheesy goodness. Even the rice gets cooked right in the pan!
Featured Comment
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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Hands down, one of my favorite meals ever! I make it at least once a week and eat all the leftovers myself!
Also, do you have nutritional information posted anywhere? My son has a disease that requires me to monitor his sodium intake. Thank you!
This was excellent. Everyone loved it. But I’m curious about what kind of rice you used. Because I had to cook it much longer than 15-18 minutes and should have put more liquid in it in order to do that more effectively. But thanks for a great recipe to put into rotation.
Made today with 2 lbs ground beef and adjusted spices/cheeses and used chicken broth instead of vegetable. Everybody agrees it’s a keeper! Great with chips or tortillas.
I like this a lot. I did need extra broth, probably I had it too warm. I also added extra cheese because …well I love cheese. I made a mexicorn cornbread with it and it was very nice on a snowy day in the south.
Excellent recipe. Followed exactly. I served with avocado. Delicious. will definitely make again.
Wonderful recipe, very flavourful!
Both my husband and son enjoyed this meal. It’s a keeper. So delicious.
What kind of rice do you use? Regular or minute rice?
At one time you had a version of this recipe for the Instant Pot. Do you still have it somewhere?
Thank you so much!
Angela
Is there a way to make this in advance so it can be put in the oven to cook the rice? I’m thinking like for a Pyrex casserole dish. Looking for meals to prep and leave for my husband to finish off for the kids when I’m out of town!
This is a keeper. It’s really good and I made it just as the recipe was written.
I used things on hand. Didn’t have ground beef so added kidney beans to the black beans, used salsa instead of RoTel and extra chicken broth instead of veg broth. Still really yummy. Took longer to cook the rice because I used Batsmati.
This was really good.
We omitted black beans, adding more corn.
My daughter dislikes cheese, so we just added it to ours individually.
I also doubled the amount of rice and broth plus another 1/4 c broth.
We topped with grated cheese, olives, guacamole, chopped green onions.
Fantastic! We eat ours like nachos- scoop with tortilla chips. As is, it definitely needs more liquid. I believe I used a whole 32 oz box of broth last time (or close to it). You can start with 2 or 3 cups and increase as needed.
This is my current hyper fixation meal. For example, I made this yesterday for dinner and have eaten it again for lunch and dinner today. Soooo yummy and is great leftover.
Needed to use a good bit more broth (about 3 cups) for the rice. Also used some chicken broth that I had open in the refrigerator. Very good tasty & easy recipe.
This was absolutely delicious and so easy to make! The only changes I made was that I used 1/2 cup of rice instead of 1 cup and I make my own taco seasoning. I had plenty of liquid and rice was cooked perfectly. Thank you for sharing your recipe. Will definitely be making again and again.
Damn delicious!
Where is the nutrition information?? Am I blind, did I miss it??
Great! Kids even ate it!
I couldn’t get the rice to cook even after 30 mins. There just wasn’t enough liquid.
Otherwise it was delicious. I left out the chili powder as I felt the taco seasoning was plenty.
Served it over lettuce for a taco salad.