Mexican Ground Beef Casserole with Rice is the kind of weeknight hero that saves you when you’re staring into the fridge at 6 pm with hungry eyes around you. It’s cozy, cheesy, and full of flavor without a fussy ingredient list. If you’re craving something that fills the house with warm spice and the table with smiles, this is it. I make this on repeat because it’s fast to prep and the leftovers might be even better. Honestly, it’s ideal if you want a Satisfying Mexican Ground Beef Casserole with Rice for Dinner without babysitting a stovetop.
What you need for Mexican Ground Beef Casserole
This casserole leans on pantry staples and a few fridge basics. Nothing fancy, just simple ingredients that play well together and bake up into a bubbly, golden dish.
The Story Behind This Recipe
Here’s why I love this Satisfying Mexican Ground Beef Casserole with Rice for Dinner: it’s budget-friendly and it tastes like home. Mexican Ground Beef Casserole with Rice is the kind of weeknight hero that saves you when you’re staring into the fridge at 6 pm with hungry…
- 1 pound ground beef, 85 to 90 percent lean
- 1 cup long grain white rice, uncooked and rinsed
- 1 small onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika
- 1 teaspoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
- 1 can diced tomatoes with green chiles, 14.5 ounces
- 1 cup corn kernels, fresh or frozen
- 1 can black beans, drained and rinsed
- 2 cups beef broth, low sodium
- 1 cup tomato sauce
- 2 cups shredded cheese, I like a mix of cheddar and Monterey Jack
- 2 tablespoons olive oil
- Fresh cilantro and lime wedges for serving
- Optional kick: 1 small jalapeño, seeded and minced
Use a 9×13 baking dish or an oven-safe deep skillet. If you prefer using a taco seasoning packet, you can swap it for the spices above. Just keep an eye on salt since packets vary.
If you love this vibe, peek at my collection of more cozy casseroles for inspiration. They scratch that same itch for easy, family-friendly comfort.
How it comes together
Start by preheating the oven to 375°F. Heat olive oil in a large deep skillet. Add the ground beef and break it up as it browns. Let it get a little caramelized for flavor, then stir in onion, bell pepper, and garlic. Cook until softened.
Stir in the rice and toast it for a minute so the grains get a bit glossy. Sprinkle in the spices and let them bloom until fragrant. Add the diced tomatoes with chiles, corn, black beans, tomato sauce, and beef broth. Bring it up to a simmer and give it a taste for salt and pepper.
Transfer to your baking dish if needed, then top with half the cheese. Cover with foil and bake 25 minutes. Uncover, sprinkle on the remaining cheese, and bake another 10 to 15 minutes, until the rice is tender and the edges bubble. Rest for 5 minutes before serving. Finish with cilantro and a squeeze of lime.
That’s it. Simple, hearty, and exactly what I want in a Satisfying Mexican Ground Beef Casserole with Rice for Dinner.
How do I control the spice level in this recipe
Spice is super flexible here, so you can make it family friendly or bring the heat.
If you want mild, skip the jalapeño and use regular diced tomatoes instead of the ones with green chiles. Cut the chili powder in half and use sweet paprika instead of smoked. Taste as you go, especially once everything is mixed before baking.
For medium heat, keep the tomatoes with chiles and add half a jalapeño. You can also use pepper jack cheese for a gentle kick.
For hot, add the full jalapeño and a pinch of cayenne. A few dashes of hot sauce stirred into the mixture before baking works too. You can always serve extra hot sauce at the table so everyone can customize.
Bottom line, the spice level is in your hands, which makes a Satisfying Mexican Ground Beef Casserole with Rice for Dinner work for every palate at the table.
Tips for Mexican Beef and Rice Casserole
Over the years I’ve picked up a few simple habits that make this casserole come out like a champ every time. None of them are complicated, but together they make a big difference.
Make ahead and storage
You can fully assemble the casserole up to the baking step, cover, and refrigerate for up to 24 hours. Add an extra 5 to 10 minutes in the oven since it will be cold. Leftovers hold up great for 3 to 4 days in the fridge. Reheat in the oven covered with foil at 325°F, or in the microwave with a splash of broth to keep the rice fluffy. It also freezes well. Freeze baked portions tightly wrapped for up to 2 months and thaw overnight before reheating.
Smart swaps
Out of ground beef? Ground turkey or chicken works nicely. Prefer brown rice? Par-cook it until slightly tender on the stove, then bake as directed and add a splash more broth. Want it extra creamy? Stir in 2 ounces of softened cream cheese after baking and let it melt in. If you’re a cheese lover, you’ll like this cheesy hamburger rice casserole too. And if you’re feeding picky eaters, keeping cheese on top only instead of mixed in can help you portion out to different preferences.
Little flavor moves
Brown the beef until you see deep golden bits on the bottom of the pan, then splash a tablespoon of broth to lift the browned bits into the mix. Toast the rice briefly for nutty flavor. Finish with lime and fresh cilantro for brightness. If you like a roasty note, broil the top for 1 to 2 minutes at the end. Watch closely so the cheese does not burn.
I tried this on a rainy Tuesday and my family scraped the pan clean. The rice was tender, the spices were warm without being too hot, and it reheated like a dream for lunches. This one’s going into our regular rotation.
These small steps are what make a Satisfying Mexican Ground Beef Casserole with Rice for Dinner feel special without extra work.
More ground beef dinner ideas
If your crew loves hearty dinners like this, I’ve got you. Keep the flavors big and the cleanup easy with a few more favorites. The ground beef and potatoes casserole is pure comfort and so simple to throw together. If you want something with a fun twist, try this one pot moussaka beef rice pilaf recipe that cooks in a single pot and fills the house with incredible aromas.
They all scratch that same itch as a Satisfying Mexican Ground Beef Casserole with Rice for Dinner, especially on chilly nights when you want something warm and filling.
Nutrition facts (per serving)
These numbers are estimates for one of six servings, using lean beef and plenty of veggies. Your numbers may vary based on cheese and broth choices, but this should help you plan.
- Calories: 480
- Protein: 28 grams
- Carbohydrates: 46 grams
- Total fat: 20 grams
- Fiber: 6 grams
- Sodium: 820 milligrams
To lighten things up, use reduced fat cheese, swap black beans for extra bell peppers, or use half beef and half turkey. Adding extra cilantro and lime at the end boosts flavor without adding calories.
Common Questions
Can I use instant rice? You can, but reduce the broth to about 1 to 1.25 cups and check early. Instant rice cooks faster and can get mushy if overbaked.
What if my rice looks undercooked at 35 minutes? Add 1/4 cup warm broth, cover, and bake another 5 to 10 minutes. Ovens vary, and foil seals can change timing.
Can I make it on the stovetop only? Yes. Simmer covered on low until rice is tender, then sprinkle on cheese, cover, and let it melt off heat for 3 to 5 minutes.
Is it gluten free? It can be if you use gluten free broth and spice blends. Double check labels on chili powder and taco seasoning.
What can I use instead of black beans? Pinto beans, kidney beans, or extra corn are all great swaps. You can also skip beans and add more bell pepper or zucchini.
Ready to bake tonight
When I need a reliable, tasty dinner that stretches a pound of beef and pleases everyone, this casserole steps up every time. It’s flexible, budget friendly, and easy to tweak for kids or spice lovers. If you want more ideas or a different take, I learned a couple helpful tricks from this clear and well-tested guide at Mexican Ground Beef Casserole with Rice (beef mince!) – RecipeTin Eats, and it pairs nicely with the way I make mine. Give it a shot, and let me know how your Satisfying Mexican Ground Beef Casserole with Rice for Dinner turns out. I think you’ll love how it smells coming out of the oven and how fast the plates clear
Mexican Ground Beef Casserole with Rice
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a large deep skillet over medium heat.
- Add the ground beef and brown it, breaking it up, and allow it to caramelize slightly.
- Stir in the chopped onion, bell pepper, and minced garlic; cook until softened.
- Add the rinsed rice and toast for about a minute.
- Sprinkle in the spices and let them bloom until fragrant.
- Stir in the diced tomatoes with chiles, corn, black beans, tomato sauce, and beef broth. Bring to a simmer and taste for seasoning.
- Transfer to a baking dish if needed, then sprinkle half of the cheese on top.
- Cover with foil and bake for 25 minutes.
- Uncover, sprinkle the remaining cheese on top, and bake for another 10 to 15 minutes, until the rice is tender and the edges bubble.
- Let rest for 5 minutes before serving and finish with fresh cilantro and a squeeze of lime.
