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One Pot Mexican Beef and Rice Casserole

One Pot Mexican Beef and Rice Casserole

Yield: 8 servings
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
An easy peasy skillet dinner loaded with all that cheesy goodness. Even the rice gets cooked right in the pan!
4.7 stars (64 ratings)

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.