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One Pot Mexican Beef and Rice Casserole

A cheesy one-skillet dinner loaded with seasoned ground beef, tender rice, beans, corn, tomatoes, and melted cheese for the ultimate easy comfort meal.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Main Casserole
  • 1 pound ground beef
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 red bell pepper diced
  • 1 cup uncooked long grain rice
  • 1 can diced tomatoes 14.5 oz, undrained
  • 1 cup corn kernels
  • 1 can black beans 15 oz, drained and rinsed
  • 2 cups beef broth
  • 1 packet taco seasoning
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
Cheese Topping
  • 2 cups shredded cheddar cheese
  • 0.5 cup Monterey Jack cheese

Equipment

  • Large deep skillet
  • Wooden spoon
  • Measuring cups
  • Knife and cutting board

Method
 

  1. Brown ground beef in a large skillet and drain excess grease.
  2. Add onion, garlic, and bell pepper and cook until softened.
  3. Stir in rice, taco seasoning, cumin, smoked paprika, salt, and pepper.
  4. Add tomatoes, corn, black beans, and beef broth. Stir well.
  5. Bring to a boil, then reduce heat, cover, and simmer until rice is tender.
  6. Top with cheddar and Monterey Jack cheese.
  7. Cover again until cheese is melted.
  8. Garnish and serve warm.

Notes

Freshly shredded cheese melts best and a short resting time helps the casserole set beautifully before serving.