Easy and super quick – this One-pot Mexican Rice Casserole is an amazing dish with loads of beef, rice, corn, and taco flavor! This casserole tastes like your favorite restaurant-style Mexican rice. You can easily make this in under thirty minutes using only a few basic ingredients. If rice casserole is a staple at your house, I am pretty sure that you’ll dig this dish! Enjoy your fave Mexican rice flavors with this easy and amazing Mexican Rice Casserole! Serve this with an extra side of salsa and sour cream for the ultimate dinner that your entire family will absolutely love!
INGREDIENTS
1 small onion, diced
1 pound of ground beef
2 tablespoons Taco seasoning
1 teaspoon garlic powder
1 1/2 c. beef broth
1 c. long-grain white rice
1 15-ounces can of corn, drained
8 ounces tomato sauce
1 c. shredded cheese
1/2 c. salsa
salt & pepper, to taste
How to make One Pot Mexican Rice Casserole
Step 1: Cook the ground beef in a large skillet. Season with salt and pepper. Cook on medium-high heat until no longer pink. Drain the excess grease when done.
Step 2: Return the pan to the stove. Add the garlic powder and taco seasoning to the ground beef. Mix well.
Step 3: Add the rice to the pan. Mix well, then pour in the broth. Next, add the corn, salsa, and tomato sauce. Stir well until everything is combined.
Step 4: Let everything come to a boil. Once boiling, adjust the heat to low and put the lid on. Simmer for about 18 to 20 minutes or until the rice is tender.
Step 5: Remove the lid and sprinkle the cheese on top. Replace the lid and cook for an additional 2 to 3 minutes or until the cheese has completely melted.
Tips:
You can keep this casserole in the fridge for up to 5 days.
Feel free to add extra ingredients to this dish like peppers or chorizo. You can also add herbs if desired.
Ingredients
- 1 small onion, diced
- 1 pound of ground beef
- 2 tablespoons Taco seasoning
- 1 teaspoon garlic powder
- 1 1/2 c. beef broth
- 1 c. long-grain white rice
- 1 15-ounces can of corn, drained
- 8 ounces tomato sauce
- 1 c. shredded cheese
- 1/2 c. salsa
- salt & pepper, to taste
Instructions
Step 1: Cook the ground beef in a large skillet. Season with salt and pepper. Cook on medium-high heat until no longer pink. Drain the excess grease when done.
Step 2: Return the pan to the stove. Add the garlic powder and taco seasoning to the ground beef. Mix well.
Step 3: Add the rice to the pan. Mix well, then pour in the broth. Next, add the corn, salsa, and tomato sauce. Stir well until everything is combined.
Step 4: Let everything come to a boil. Once boiling, adjust the heat to low and put the lid on. Simmer for about 18 to 20 minutes or until the rice is tender.
Step 5: Remove the lid and sprinkle the cheese on top. Replace the lid and cook for an additional 2 to 3 minutes or until the cheese has completely melted.
Notes
You can keep this casserole in the fridge for up to 5 days. Feel free to add extra ingredients to this dish like peppers or chorizo. You can also add herbs if desired.
