Tex-Mex and Mexican recipes are always a hit with my family! I like to make a big batch of my DIY Taco Seasoning to have it on hand for when the Mexican food craving strikes. I highly recommend you check it out.
An easy dinner that you can make with basic pantry staples!
Cheesy, delicious and packed with flavor, this Mexican beef and rice casserole has become my go-to weeknight meal! Authentic? Nope. I haven’t seen it served in Mexican restaurants or at my Mexican friend’s houses. But who’s gonna care when they get to eat something so incredibly tasty? The ingredient list might seem like it’s long, but it’s all simple ingredients that you probably already have at home. Plus, it is easily customizable, so you can substitute or omit whatever you don’t have on hand! And the best part? It’s all made in one skillet, so cleaning up will be a breeze!
Grocery List
WHAT YOU’LL NEED TO BUY:
Ground beef – 1 poundOnion – 1 largeGarlic – 3 clovesRed bell pepper – 1 largeFresh herbs – scallions and parsley or cilantroCorn – fresh, frozen or canned – 1 cup or 1 (15oz) canFire roasted tomatoes – 1 (15oz) canBlack beans – 1 (15oz) canChicken broth – 1 carton or 2 cups homemadeWhite Long-Grain Rice – 1 small package Butter Mexican Style Cheese Blend – 1 package
PANTRY ESSENTIALS:
Ingredients I assume you already have at home. But, if not, make sure to grab them at the store!
Olive oilSaltBlack pepperTaco seasoningTomato paste
How to make Mexican Beef and Rice Casserole
I know casseroles are often baked, but I took the liberty to cook this whole recipe in a skillet, on the stove. If we were cooking this in the oven, we’d have to prep everything in a pan and then transfer to an oven proof casserole dish to bake. Since this is supposed to be a weeknight meal wonder, why bother? We can get the same results by cooking it on the stove! Now, make sure you choose a large skillet, with a lid. We need to trap the steam inside the pan so the water doesn’t escape and gets absorbed by the rice. Otherwise the rice won’t fully cook and there’s nothing worse than eating raw grains of rice! Recommended tools: large skillet with lid. Here’s how I make this Mexican beef and rice casserole recipe. As always, you will find the printable (and more complete) version of the recipe at the end of this post!
Step 1: Brown the beef
Heat the oil and cook the beef until no longer pink. Add the taco seasoning and continue cooking until browned.
Step 2: Cook the veggies
Add the onions and garlic and cook until softened and fragrant. Add the pepper and cook until softened.
Step 3: Add the remaining ingredients (minus cheese and butter)
Add the broth, beans, corn, tomatoes, tomato paste and rice. Season with salt and pepper.
Step 4: Cook
Cover and cook until the rice is done.
Step 5: Add the cheese and butter
Stir in the butter and half of the shredded cheese.Top with remaining cheese.
Step 6: Melt the cheese
Cover and continue cooking until the cheese has melted.Garnish with herbs and serve.
Substitutions
As I mentioned earlier, this casserole can be easily modified to please your palate! Here are some suggestions:
Ground beef – Ground chicken, turkey, pork or chorizo will work as well! Black beans – Use any kind of beans you’d like! Fire roasted tomatoes – If you don’t have these on hand, you can use regular canned diced or crushed tomatoes instead. Veggies – Omit or add whatever veggies you love. Diced carrots can be added or used instead of the bell pepper or corn. Chicken broth – Substitute vegetable or beef broth if that’s what you have at home. Cheese – Any cheese that melts well will work in this recipe!
How to serve Mexican Beef and Rice Casserole
This dish is already a meal in itself, so you’re all set to success! However, you can serve it with fun toppings, like sliced olives, sour cream, salsa, fresh tomatoes, avocado or guacamole. A squeeze of lime is also a great call and adds freshness to the palate!
How long will beef and rice casserole leftovers keep?
Store leftovers in an airtight container, in the fridge, for up to 3 days.
Can I freeze Mexican Beef and Rice Casserole?
Yes, this casserole freezes well. However, rice is very absorbing, so the beef and rice casserole might dry out a bit. But don’t worry, you can easily fix it by adding more broth when reheating. To freeze, make sure that the casserole has cooled completely and then freeze in an airtight container or tightly wrapped with foil. No part of the casserole should be exposed to air to prevent freezer burn. When ready to serve, thaw overnight in the fridge and then reheat the casserole in the oven, adding more broth if needed. Top with more cheese in the end for that delicious melted cheese factor!
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