One pot Mexican Rice Casserole is a super flavorful, quick and easy ground beef recipe! Your whole family will love this tasty casserole full of beef, rice, corn, and tons of taco flavor!
This casserole tastes just like everyone’s favorite restaurant-style Mexican rice. Except, that it is turned into a complete, hearty, meal in 30 minutes or less!
This rice casserole has always been a staple in my house because it’s something we can all agree upon. It used to be something that I would put together and bake in the oven. Until I realized I could just make this into a stovetop one pan dish.
It’s no surprise that I’m a bit obsessed with one pot meals. Then there’s my other love affair with Mexican food. So you know that I couldn’t help combining my two loves into the most glorious one pot Mexican casserole.
Ingredients
- 1 Pound Ground Beef
- 1 Small Onion, Diced
- Salt & Pepper, To Taste
- 2 Tablespoons Taco Seasoning
- 1 Teaspoon Garlic Powder
- 1 Cup Long Grain White Rice
- 1 1/2 Cups Beef Broth
- 1 15 Ounce Can Corn, Drained
- 8 Ounces Tomato Sauce
- 1/2 Cup Salsa
- 1 Cup Shredded Cheese
How To Make One Pot Mexican Rice Casserole
Step 1: Cook the ground beef and onion together with salt and pepper to taste in a large skillet over medium high heat until beef is no longer pink. Drain grease if necessary.
Step 2: Return the pan to the stove and sprinkle the beef with the garlic powder and taco seasoning.
Step 3: Stir in the rice, broth, corn, tomato sauce, and salsa.
Step 4: Bring mixture to a boil. Cover, reduce heat and simmer for 18-20 minutes until rice is tender.
Step 5: Top with cheese and return the lid to the pan for 2-3 minutes until cheese is melted
Tips:
Choose the Right Rice: Use long-grain rice like jasmine or basmati for the best texture. Avoid short-grain or sticky rice varieties.
Use a Large, Deep Pan: Ensure your pan is large and deep enough to accommodate all the ingredients without overflowing. A Dutch oven or a deep skillet works well.
Properly Season: Don’t skimp on the seasonings. Use a combination of Mexican spices like chili powder, cumin, and paprika to add depth to the flavor.
Customize Your Vegetables: You can customize the vegetables to your liking. Bell peppers, corn, black beans, and tomatoes work well, but you can add other veggies like zucchini or spinach.
Control the Heat: Adjust the level of spiciness to your taste by adding more or less chili powder, or by using mild or spicy salsa.
Simmer Gently: Once you add the rice and liquid, reduce the heat to a gentle simmer. Cover the pan to ensure the rice cooks evenly.
FAQs:
1. Can I make this casserole ahead of time?
Yes, you can prepare the casserole in advance and store it in the refrigerator for up to 2-3 days. Reheat it in the oven or microwave when you’re ready to serve.
2. Can I use brown rice instead of white rice?
You can use brown rice, but it will require longer cooking time and more liquid. Adjust accordingly and follow the package instructions for cooking brown rice.
3. What can I serve with the one pot Mexican Rice Casserole?
It’s delicious on its own, but you can serve it with tortilla chips, a side of guacamole, or a simple side salad for a complete meal.
4. Can I make it vegan or vegetarian?
Absolutely! Simply omit the animal products, like chicken or beef, and use vegetable broth instead of chicken broth. Ensure that your salsa and any garnishes are also vegan-friendly.
5. What type of cheese is best for topping the casserole?
Cheddar, Monterey Jack, or a Mexican blend of cheeses work well for topping the casserole. You can also use dairy-free cheese for a vegan option.
6. How do I prevent the rice from sticking to the bottom of the pan?
Make sure you’re using a non-stick pan, and stir the ingredients regularly to prevent sticking. Also, don’t cook on high heat; maintain a gentle simmer.
7. Can I freeze the casserole?
Yes, you can freeze leftovers. Place the cooled casserole in an airtight container or freezer-safe bag and label it with the date. It should be good for up to 2-3 months in the freezer. Thaw and reheat when ready to eat.
