Name: Mexican Beef and Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 white onion, diced; 4 cloves garlic, minced; 1 pound lean or extra-lean ground beef; 15 oz canned corn kernels, drained and rinsed; 15 oz canned black beans, drained and rinsed; 1 envelope (2 tablespoons) taco seasoning; 14 oz chunky salsa (mild or medium); 1 cup minute rice, uncooked; 1½ cups low-sodium chicken broth; 2 cups shredded Mexican cheese, divided

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I’m excited to share a cozy one-dish meal that’s loaded with seasoned ground beef, hearty beans and corn, melty cheese, and instant rice—all baked into a delicious casserole that promises to be both filling and flavorful. Mexican Beef and Rice Casserole

Why I’ll Love This Recipe

I adore how this recipe comes together quickly yet feels comforting and complete. I love that it’s easy to make ahead or double for later—ideal for busy nights or stocking the freezer. Plus, the blend of savory beef, beans, corn, cheese, and salsa all in one baking dish makes for a satisfying crowd-pleaser.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
1 white onion, diced
4 cloves garlic, minced
1 pound lean or extra-lean ground beef
15 oz canned corn kernels, drained and rinsed
15 oz canned black beans, drained and rinsed
1 envelope (2 tablespoons) taco seasoning
14 oz chunky salsa (mild or medium)
1 cup minute rice, uncooked
1½ cups low-sodium chicken broth
2 cups shredded Mexican cheese, divided in half

directions

Preheat the oven to 375 °F (190 °C). Lightly grease a 9×13-inch baking dish.
In a large skillet over high heat, sauté the onion and garlic in olive oil until softened and fragrant. Transfer this mixture into the baking dish.
In the same pan, cook the ground beef until it’s fully browned but not crispy. Drain excess fat, then add the beef to the baking dish.
Stir in the corn, black beans, taco seasoning, salsa, uncooked minute rice, and half (1 cup) of the cheese. Pour the chicken broth over the top and mix thoroughly.
Cover the dish with foil and bake for 35 minutes. After baking, check if the rice is tender. If not, return to the oven for an additional 5 minutes.
Remove the foil, sprinkle the remaining 1 cup of cheese on top, and bake uncovered for about 5 minutes until the cheese melts. Serve while still warm.

Servings and timing

This casserole serves 7 and takes around 15 minutes of prep plus 30 minutes of cook time—about 45 minutes total.

Variations

I can use mozzarella, Monterey Jack, or cheddar if I don’t have a Mexican cheese blend.
I love adding diced green bell peppers or green chilies for extra flavor and color.
A dash of hot sauce or chili powder is a great way to amp up the heat.

storage/reheating

In the fridge: I store leftovers in an airtight container for 3–4 days once cooled.
In the freezer: I cool it, then freeze in an airtight container or well-wrapped dish for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: I pop leftovers in the oven until heated through—and add foil if needed to keep it moist.

FAQs

Can I make this recipe ahead of time?

Yes, I can assemble it in full and freeze it. Then I just thaw overnight in the fridge and reheat it when needed.

Can I make this dish vegetarian?

Yes! I can omit the meat, use vegetable broth instead, and increase the beans to make a delicious vegetarian version.

Do I need to drain the canned veggies?

Yes, it’s important to drain and rinse both the corn and black beans to avoid excess moisture.

Will regular rice work instead of minute rice?

No, the recipe specifies minute rice because it cooks quickly and absorbs flavors properly. Using regular rice would likely affect texture and cooking time.

Conclusion

I love how this Mexican Beef and Rice Casserole manages to feel hearty and comforting while being simple and speedy to make. It’s a great go-to for weeknight dinners, make-ahead meals, or when feeding a group. I look forward to making it again soon—maybe with a few creative tweaks next time!