This casserole is amazing, packed with a flavorful dish with beefy, cheesy rice mixture. An incredibly simple casserole that you can easily throw together using only a few readily available ingredients. This Mexican Rice Casserole is a wonderful one-pot dish option if you want a full meal with flavors of tacos or enchiladas.
This quick and easy casserole is one of my family’s favorites. It is super flavorful and filling. An amazing, restaurant-quality dish that you can easily make at home. Hearty, versatile, and a great dinner option. Leftovers are excellent, too. Try serving this with an extra side of salsa and a dollop of sour cream for a more satisfying meal!
INGREDIENTS
1 small onion, diced
1 pound of ground beef
2 tablespoons Taco seasoning
1 c. long-grain white rice
1 teaspoon garlic powder
1 1/2 c. beef broth
1 15-ounces can of corn, drained
1/2 c. salsa
8 ounces tomato sauce
1 c. shredded cheese
salt & pepper, to taste
HOW TO MAKE ONE POT MEXICAN RICE CASSEROLE
Step 1: Cook the ground beef in a large skillet, breaking the meat into chunks as it cooks. Season with salt and pepper and cook over medium-high heat until no longer pink. Drain the excess grease.
Step 2: To the ground beef, add garlic and taco seasoning. Then, add the rice, corn, broth, tomato sauce, and salsa. Stir well and bring everything to a boil. Put the lid on and adjust the heat to low. Simmer for about 18 to 20 minutes or until the rice is tender.
Step 3: Take the skillet off the heat and sprinkle the cheese on top. Replace the lid and allow the casserole to sit until the cheese has melted.
Step 4: Serve the casserole right away. Enjoy!
Tips:
In a Tupperware container, keep any leftovers. This will stay fresh for up to a week. Before serving, reheat the leftovers.
If desired, you can add other spices to this recipe. You can add hot salsa or spicier taco seasoning if you want to make this casserole a little hotter.
For best results, use Mexican rice.
Ingredients
- 1 small onion, diced
- 1 pound of ground beef
- 2 tablespoons Taco seasoning
- 1 c. long-grain white rice
- 1 teaspoon garlic powder
- 1 1/2 c. beef broth
- 1 15-ounces can of corn, drained
- 1/2 c. salsa
- 8 ounces tomato sauce
- 1 c. shredded cheese
- salt & pepper, to taste
Instructions
Step 1: Cook the ground beef in a large skillet, breaking the meat into chunks as it cooks. Season with salt and pepper and cook over medium-high heat until no longer pink. Drain the excess grease.
Step 2: To the ground beef, add garlic and taco seasoning. Then, add the rice, corn, broth, tomato sauce, and salsa. Stir well and bring everything to a boil. Put the lid on and adjust the heat to low. Simmer for about 18 to 20 minutes or until the rice is tender.
Step 3: Take the skillet off the heat and sprinkle the cheese on top. Replace the lid and allow the casserole to sit until the cheese has melted.
Step 4: Serve the casserole right away. Enjoy!
Notes
In a Tupperware container, keep any leftovers. This will stay fresh for up to a week. Before serving, reheat the leftovers. If desired, you can add other spices to this recipe. You can add hot salsa or spicier taco seasoning if you want to make this casserole a little hotter. For best results, use Mexican rice.
