I adore this one-pot Mexican Rice Casserole. Just like my other fave casserole recipes, this too is very easy to make. A pretty simple casserole recipe that requires only a few ingredients to make. This casserole is perfect for everyone, even your fussiest eaters will surely enjoy every bit of this delicious casserole!
My entire family is obsessed with one-pot meals! It’s a great option for busy days and moms like me. Mexican dishes also is very near to our hearts. This casserole has everything we love in a single pot! And this recipe is easily customizable to your liking. I suggest adding more veggies. I guarantee your picky eaters will not mind! To make this recipe, you can swap long-grain white rice with brown rice for a healthier option. Either way, this casserole is an amazing, filling dish!
INGREDIENTS
1 small onion, diced
1 pound of ground beef
2 tablespoons Taco seasoning
1 c. long-grain white rice
1 15-ounces can of corn, drained
1 1/2 c. beef broth
8 ounces tomato sauce
1 teaspoon garlic powder
1 c. shredded cheese
1/2 c. salsa
salt & pepper, to taste
How to make One Pot Mexican Rice Casserole
Step 1: Place the ground beef, salt, and pepper in a large skillet over medium-high heat. Cook until the meat is 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 browned ground beef. Mix well until blended.
Step 3: Add the rice to the pan with the beef. Mix well and add the broth, corn, salsa, and tomato sauce. Stir well until the ingredients are combined.
Step 4: Let the mixture boil. Then, put the lid on and adjust the heat to low. Simmer for about 19 to 20 minutes or until the rice is tender.
Step 5: Top everything with cheese. Replace the lid and continue to cook for an additional 2 to 3 minutes or until the cheese has melted.
Tips:
You can keep this dish in the fridge for no more than a week. For best results, consume immediately.
Feel free to add extra ingredients such as peppers or chorizo for a little bit of spice. Other herbs are great, too!
Ingredients
- 1 small onion, diced
- 1 pound of ground beef
- 2 tablespoons Taco seasoning
- 1 c. long-grain white rice
- 1 15-ounces can of corn, drained
- 1 1/2 c. beef broth
- 8 ounces tomato sauce
- 1 teaspoon garlic powder
- 1 c. shredded cheese
- 1/2 c. salsa
- salt & pepper, to taste
Instructions
Step 1: Place the ground beef, salt, and pepper in a large skillet over medium-high heat. Cook until the meat is 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 browned ground beef. Mix well until blended.
Step 3: Add the rice to the pan with the beef. Mix well and add the broth, corn, salsa, and tomato sauce. Stir well until the ingredients are combined.
Step 4: Let the mixture boil. Then, put the lid on and adjust the heat to low. Simmer for about 19 to 20 minutes or until the rice is tender.
Step 5: Top everything with cheese. Replace the lid and continue to cook for an additional 2 to 3 minutes or until the cheese has melted.
Notes
You can keep this dish in the fridge for no more than a week. For best results, consume immediately. Feel free to add extra ingredients such as peppers or chorizo for a little bit of spice. Other herbs are great, too!
