This Mexican Ground Beef and Rice Casserole is one of those weeknight miracles. Ground beef, rice, black beans, corn, and bell pepper all cook together in one pot with a homemade blend of Mexican spices. Then it’s finished with a blanket of melted cheese and a sprinkle of green onions.
There’s no oven and no extra pans, and dinner’s ready in about 30 minutes. The rice cooks right in the seasoned broth, so it soaks up all that flavor. It’s hearty, cheesy, budget-friendly, and the leftovers make a great lunch the next day.
You’ll find more easy, family-friendly ground beef dinners in my beef recipes.
Why You’ll Love This Recipe
- One pot: Everything cooks together on the stovetop, so cleanup is easy.
- Ready in 30 minutes: Just 10 minutes of prep.
- Big, bold flavor: A homemade spice blend gives it real Tex-Mex taste.
- A complete meal: Protein, rice, beans, and veggies all in one bowl.
- Super cheesy: Two cups of melty cheese go in and on top.
Ingredients Breakdown
Here’s what goes into this cheesy beef and rice. You’ll find exact amounts in the recipe card at the bottom of the page.
- Olive oil, onion, and garlic: The flavorful base.
- Lean ground beef: One pound makes it hearty and filling.
- Tomato paste: Adds rich tomato flavor and color.
- Long grain white rice: Uncooked. It cooks right in the pot. Medium or short grain white, jasmine, or basmati also work, but not brown rice, wild rice, risotto rice, or quinoa.
- Low-sodium chicken broth: The liquid the rice cooks in.
- Corn and black beans: One can of each, drained. Frozen corn works too.
- Bell pepper and green onions: For color, crunch, and freshness.
- Shredded cheese: Any melting cheese works: cheddar, mozzarella, Monterey Jack, or Colby.
- Mexican spices: Cayenne, oregano, cumin, coriander, onion powder, paprika, and salt.
Step-by-Step Instructions
1. Sauté the onion and garlic
Heat the oil in a large pot over high heat. Add the garlic and onion and cook for about 1 1/2 minutes, until the onion turns translucent.
2. Brown the beef
Add the ground beef and cook, breaking it up as you go, until there’s no raw meat left, about 2 minutes.
3. Add the spices and pepper
Stir in the Mexican spices and cook for 30 seconds, then add the bell pepper and cook for 1 minute.
4. Add the liquids, rice, and beans
Stir in the tomato paste and broth, then add the rice, corn, and black beans.
5. Simmer
Give it a stir and bring it to a simmer. Then cover it, turn the heat down to medium-low so it bubbles gently, and cook for 15 minutes.
6. Add the cheese
Take off the lid and quickly stir in most of the green onions and half the cheese. Smooth the top and sprinkle with the rest of the cheese.
7. Melt and serve
Cover for 1 minute to melt the cheese, then take it off the heat. Serve right away, topped with the remaining green onions.
Tips and Variations
- Use the right rice: Long grain white rice works best. Brown rice and other slow-cooking grains won’t cook through in time.
- Keep the lid on: The steam is what cooks the rice, so resist peeking during those 15 minutes.
- Adjust the heat: The cayenne is barely noticeable across all that rice. Add more for spice or leave it out entirely.
- Use frozen corn: 1 3/4 cups of frozen corn can replace the can.
- Lighten it up: Halve the cheese if you like, but don’t skip it entirely.
- Swap the beans: Pinto or kidney beans work in place of black beans.
How to Serve This Recipe
Scoop it into bowls and top with a dollop of sour cream, some sliced jalapeños, or a spoonful of salsa. A few tortilla chips on the side add a nice crunch.
To round out the meal, add a scoop of Easy Homemade Guacamole or a side of Fresh Corn and Tomato Salad. For a Mexican-night spread, serve it next to Easy Ground Beef Quesadillas.
Frequently Asked Questions
Can I use brown rice?
Not as written. Brown rice, wild rice, risotto or paella rice, and quinoa need different amounts of liquid and time. Long grain white rice works best, and medium or short grain white, jasmine, or basmati work too.
Is it spicy?
Not really. The cayenne is barely noticeable across all that rice. Add more if you’d like some heat.
What cheese should I use?
Any good melting cheese: cheddar, mozzarella, Monterey Jack, or Colby.
Can I use frozen corn?
Yes. Use 1 3/4 cups of frozen corn instead of the can.
How long do leftovers keep?
Leftovers keep for 3 days in the fridge. Reheat them in the microwave.
You May Also Love
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- 5-Ingredient Beef Enchilada Casserole
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- Classic Beef Chili
Mexican Ground Beef and Rice Casserole
Equipment
- Large pot with lid
Ingredients
Casserole
- 2 tbsp olive oil
- 1 onion finely chopped
- 3 garlic cloves minced
- 1 lb lean ground beef 500 g
- 1/3 cup tomato paste
- 1 1/4 cups long grain white rice uncooked (see Note 1)
- 2 1/2 cups low-sodium chicken broth 625 ml
- 14 oz can corn kernels 400 g, drained (see Note 2)
- 14 oz can black beans 400 g, drained (or other beans)
- 1 bell pepper diced
- 1 cup green onions sliced, divided
- 2 cups shredded cheese 200 g, any melting cheese, divided
Mexican Spices
- 1/2 tsp cayenne pepper see Note 3
- 1 1/2 tbsp dried oregano
- 3 tsp cumin
- 3 tsp ground coriander
- 3 tsp onion powder
- 2 tsp paprika
- 1 1/2 tsp salt
Instructions
- Heat the oil in a large pot over high heat. Add the garlic and onion and cook for 1 1/2 minutes, until the onion is translucent.
- Add the beef and cook, breaking it up, until there's no raw meat left, about 2 minutes.
- Add the Mexican spices and cook for 30 seconds, then add the bell pepper and cook for 1 minute.
- Stir in the tomato paste and broth, then add the rice, corn and black beans.
- Stir, bring to a simmer, then cover and turn the heat to medium-low so it bubbles gently. Cook for 15 minutes.
- Take off the lid and quickly stir in most of the green onions and half the cheese. Smooth the top and sprinkle with the rest of the cheese.
- Cover for 1 minute to melt the cheese, then take off the heat and serve straight away, topped with the remaining green onions.
.
- Rice: Works best with long grain white rice. Medium or short grain white, jasmine or basmati also work. It won't work as written with brown rice, wild rice, risotto or paella rice, or quinoa.
- Corn: 1 3/4 cups frozen corn can replace the can.
- Spice level: The cayenne is barely noticeable across all that rice. Increase it or leave it out to taste.
- Cheese: Anything that melts: cheddar, mozzarella, Monterey Jack or Colby. Halve the cheese to lighten it (but don't skip it).
- Leftovers: Keep for 3 days in the fridge; reheat in the microwave.
- Nutrition: Estimated per (generous, about 2-cup) serving from the ingredients, using cheddar.
