If you’re craving a comforting, flavorful meal that’s as easy as it is satisfying, this One-Pan Mexican Rice Casserole Recipe is a must-try. With its perfect blend of zesty spices, hearty ground beef, tender rice, and melty cheese, this dish brings all the vibrant tastes of Mexico right into your kitchen without a lot of fuss. Whether you’re feeding a family or looking for a simple weeknight dinner, this casserole fills every bite with warmth and deliciousness using just one pan, making cleanup a breeze too. Get ready to make this recipe a new favorite in your recipe rotation!
Ingredients You’ll Need
The beauty of this One-Pan Mexican Rice Casserole Recipe lies in its straightforward, pantry-friendly ingredients that work together to create an explosion of flavors and textures. Each component, from the robust ground beef to the bright diced tomatoes with green chilies, plays a crucial role in building this dish’s hearty and colorful character.
- 1 pound ground beef: Provides rich, savory flavor and protein to make the casserole filling and satisfying.
- 1 small yellow onion, chopped: Adds subtle sweetness and depth when sautéed with the beef.
- 2 cloves garlic, minced: Brings a fragrant punch that elevates the entire dish.
- 1 cup long-grain white rice (uncooked): Absorbs all the spices and juices for perfect fluffy texture.
- 1 (15-ounce) can black beans, drained and rinsed: Adds creaminess and a boost of fiber and protein.
- 1 (14.5-ounce) can diced tomatoes with green chilies: Infuses a hint of heat and tangy brightness.
- 1½ cups beef or chicken broth: Essential for cooking the rice and enhancing the savory profile.
- 1 cup corn (frozen or canned and drained): Adds sweetness and a lovely pop of color.
- 1½ teaspoons chili powder: Provides warmth and classic Mexican flavor.
- 1 teaspoon ground cumin: Contributes an earthy, smoky undertone.
- ½ teaspoon paprika: Adds subtle smokiness and a rich hue.
- Salt and pepper to taste: Balances and highlights the flavors.
- 1½ cups shredded cheddar or Mexican blend cheese: Melts beautifully on top for a gooey, irresistible finish.
- Optional toppings – sour cream, chopped cilantro, sliced jalapeños: Customize the dish with creamy, fresh, or spicy accents.
How to Make One-Pan Mexican Rice Casserole Recipe
Step 1: Brown the meat and soften the onion
Start by heating your large oven-safe skillet or deep sauté pan over medium heat. Add the ground beef and chopped onion, cooking until the beef is nicely browned and the onion becomes soft and translucent—this usually takes about 5 to 7 minutes. If there’s excess grease, drain it to keep the dish from becoming greasy. This step lays a flavorful foundation that carries through the entire casserole.
Step 2: Add garlic and sauté briefly
Once the beef and onion are ready, stir in the minced garlic and cook for about one more minute. This allows the garlic to release its wonderful aroma without burning, giving the casserole a lovely depth of flavor right from the start.
Step 3: Combine rice and beans with tomatoes and broth
Now it’s time to bring in the heart of the dish: add the uncooked rice, the drained black beans, your can of diced tomatoes with green chilies (including the juices for that extra kick), and the broth. Also stir in the corn along with all your spices—chili powder, cumin, paprika, salt, and pepper. Give everything a good mix to ensure the rice is evenly coated with the flavors before bringing the mixture to a simmer.
Step 4: Cook until rice is tender and liquid absorbed
Cover the skillet and reduce the heat to low. Let it gently cook for about 18 to 20 minutes. This is when the magic happens—the rice soaks up all those delicious liquids, spices, and savory juices, becoming tender and perfectly cooked without the need for multiple pots or pans.
Step 5: Finish with cheese and let melt
When the rice is done and the liquid is fully absorbed, remove the skillet from heat. Sprinkle your shredded cheddar or Mexican blend cheese evenly over the top, cover again, and let it sit for a few minutes. This last bit allows the cheese to melt beautifully, creating a creamy, cheesy blanket crowning the casserole.
How to Serve One-Pan Mexican Rice Casserole Recipe
Garnishes
To amp up the flavor and add a fresh touch, serve your casserole topped with a dollop of sour cream, a handful of chopped cilantro, and a few sliced jalapeños if you like a little heat. These garnishes add creaminess, brightness, and a fun spicy kick that perfectly complement the rich casserole underneath.
Side Dishes
This casserole stands wonderfully on its own, but if you want to round out your meal, consider serving it alongside a crisp green salad or some roasted vegetables. A simple avocado salad or steamed broccoli can also bring refreshing contrast to the warm, cheesy casserole plate.
Creative Ways to Present
For a festive twist, serve your One-Pan Mexican Rice Casserole Recipe in colorful individual ramekins or skillet portions directly at the table. You can also spoon it into soft tortillas for a creative burrito bowl experience, or even layer it with extra cheese in a casserole dish and bake for a golden crust that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
One of the best things about this One-Pan Mexican Rice Casserole Recipe is how well it stores. Simply transfer any leftovers to an airtight container and refrigerate for up to 3 to 4 days. The flavors actually deepen, making leftovers just as delicious as the fresh batch.
Freezing
If you want to prep in advance or save for another busy night, this casserole freezes beautifully. Portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, warm your portion gently in the microwave, or in a covered skillet over medium-low heat until heated through. A splash of broth or water helps restore moisture if the rice has dried out a bit. Top with fresh cheese and garnishes again for that just-cooked feeling.
FAQs
Can I make this casserole vegetarian?
Absolutely! You can swap out the ground beef for plant-based crumbles or simply omit it and add extra beans and veggies like bell peppers or zucchini to keep the dish hearty and deliciously meat-free.
Is it necessary to use an oven-safe skillet?
While this recipe is designed for stovetop cooking only, using an oven-safe skillet can give you flexibility—especially if you want to finish with a quick broil to brown the cheese. Otherwise, a deep sauté pan works just fine for all the cooking steps.
Can I use brown rice instead of white rice?
You can, but keep in mind brown rice takes longer to cook and requires more liquid. If substituting, increase broth slightly and allow more time for simmering to ensure the rice softens fully.
What’s the best cheese for this casserole?
A shredded cheddar or Mexican cheese blend works wonderfully. They melt smoothly and offer the perfect balance of sharpness and creaminess, but feel free to use Monterey Jack or even a pepper jack for a spicier twist.
How spicy is this dish?
The level of heat is mild to moderate, thanks to the diced tomatoes with green chilies and chili powder. You can easily adjust spiciness by choosing a hot Rotel variety or adding sliced jalapeños or cayenne pepper to suit your taste.
Final Thoughts
This One-Pan Mexican Rice Casserole Recipe is a true home-cooked hero—full of comforting flavors, simple to prepare, and perfect for any night when you want a hearty meal without the hassle. It’s one of those recipes you’ll want to make again and again, especially when you crave something cozy and colorful that lifts your spirits. I can’t wait for you to try it out and enjoy all the delicious goodness it brings to your table!
Print
One-Pan Mexican Rice Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
A flavorful and hearty one-pan Mexican rice casserole featuring ground beef, black beans, corn, and melted cheese. This easy, comforting dish combines spices and simple ingredients into a satisfying weeknight meal perfect for the whole family.
Ingredients
Main Ingredients
- 1 pound ground beef
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice, uncooked
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes with green chilies (such as Rotel)
- 1½ cups beef or chicken broth
- 1 cup corn, frozen or canned and drained
- 1½ teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- Salt and pepper, to taste
- 1½ cups shredded cheddar or Mexican blend cheese
Optional Toppings
- Sour cream
- Chopped cilantro
- Sliced jalapeños
Instructions
- Cook the beef and onion: In a large oven-safe skillet or deep sauté pan, cook the ground beef and chopped onion over medium heat until the beef is browned and the onion is soft, about 5–7 minutes. Drain any excess grease if necessary.
- Sauté garlic: Stir in the minced garlic and cook for another minute until fragrant.
- Add remaining ingredients: Add the uncooked rice, black beans, diced tomatoes with their juices, broth, corn, chili powder, cumin, paprika, salt, and pepper. Stir everything together well and bring the mixture to a simmer.
- Simmer until rice is tender: Cover the pan and reduce the heat to low. Let it cook gently for 18–20 minutes or until the rice is tender and the liquid is fully absorbed.
- Melt the cheese: Remove the pan from heat. Sprinkle shredded cheese evenly over the top, then cover again and let it sit for a few minutes to allow the cheese to melt.
- Serve: Scoop the casserole onto plates and top with optional sour cream, cilantro, and sliced jalapeños if desired. Enjoy warm.
Notes
- Swap ground beef for ground turkey or plant-based crumbles for a lighter alternative.
- For a spicier dish, use hot Rotel tomatoes or add a pinch of cayenne pepper.
- This is a one-pan recipe, making cleanup quick and easy.
- Ensure the skillet or sauté pan used is oven-safe if you prefer to finish melting the cheese under a broiler instead of covering and resting on the stove.
