A big, cheesy pot of ground beef, fluffy rice, black beans, sweet corn and peppers, all simmered together in a smoky, Mexican-spiced tomato sauce. This one-pot Mexican ground beef and rice casserole is a hearty dinner on the table in 30 minutes.
Let’s talk about the one-pot trick. The rice cooks right in the pot with everything else. It soaks up the beef juices, the tomato paste and the broth, so every grain is packed with flavour instead of being plain on the side. No boiling rice separately, no extra pans.
The flavour comes from a homemade Mexican spice mix of cumin, coriander, oregano, paprika, onion powder and a pinch of cayenne. It gets toasted in the pot for 30 seconds, which wakes up all the aromas. Then the cheese goes on at the end and melts into a gooey, golden layer.
It’s perfect for busy weeknights, feeding hungry teens, meal prep, or any time you want a filling dinner without much fuss.
Why You’ll Love This Beef and Rice Casserole
- One pot: the rice cooks right in with everything else.
- Ready in 30 minutes: perfect for weeknights.
- Homemade spice mix: big Mexican flavour from pantry spices.
- Hearty and filling: beef, rice, beans, corn and cheese.
- Flexible: use any melting cheese and any beans.
Ingredient Notes & Easy Substitutions
Lean ground beef – Lean beef means no draining. Ground turkey or chicken work too.
Long grain white rice – Cooks perfectly in the time given. Jasmine, basmati or medium/short grain white rice also work, but not brown rice, wild rice or quinoa.
Low-sodium chicken broth – Cooks the rice and adds flavour. Low-sodium keeps the salt in check.
Corn and black beans – Canned and drained. Frozen corn works, and any beans can replace the black beans.
Bell pepper and green onions – Add colour and freshness.
Cheese – Anything that melts: cheddar, mozzarella, Monterey Jack or Colby.
Mexican spices – Cayenne, oregano, cumin, coriander, onion powder, paprika and salt. Adjust the cayenne to your taste.
Step-by-Step Guide to Making Ground Beef and Rice Casserole
1. Soften the aromatics and brown the beef
Heat the oil in a large pot over high heat. Cook the onion and garlic until translucent, then add the beef and break it up until there’s no pink left.
2. Toast the spices
Stir in the spice mix for 30 seconds until fragrant, then add the bell pepper for a minute.
3. Add the liquid, rice, corn and beans
Stir in the tomato paste and broth, then add the rice, corn and black beans.
4. Simmer
Bring to a simmer, cover, and turn the heat down to medium-low. Cook for 15 minutes, without lifting the lid, so the rice steams properly.
5. Add the cheese
Uncover, stir in most of the green onions and half the cheese, smooth the top, and sprinkle on the rest of the cheese. Cover for a minute to melt it, then serve straight away.
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.
Notes
- 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.
Nutrition
Tips for the Best Beef and Rice Casserole
- Toast the spices: 30 seconds in the hot pot makes them much more flavourful.
- Use the right rice: long grain white rice works best.
- Keep the lid on: steam is what cooks the rice evenly.
- Simmer gently: too high and the bottom can catch.
- Serve right away: the rice keeps absorbing liquid as it sits.
Common Mistakes to Avoid
- Using brown rice: it needs much longer and more liquid.
- Lifting the lid: it lets the steam out and the rice won’t cook evenly.
- Too much heat: keep it at a gentle simmer.
- Skipping the cheese: halve it if you like, but it’s part of the magic.
Easy Ways to Change It Up
The recipe card is the original version. These are optional ideas:
- Ground turkey or chicken: instead of beef.
- Spicier: add more cayenne or a diced jalapeño.
- Different beans: pinto or kidney beans.
- Lighter: halve the cheese.
How to Serve Mexican Beef and Rice
Serve it hot, topped with sour cream, salsa, sliced avocado, cilantro or a squeeze of lime. A crisp green salad or some tortilla chips on the side round it out.
Make-Ahead and Storage Tips
- Leftovers: keep in the fridge for up to 3 days.
- Reheating: microwave until hot, adding a splash of water if the rice seems dry.
- Meal prep: divide into containers for easy lunches.
Frequently Asked Questions
Can I use brown rice?
Not as written. Brown rice needs more liquid and longer cooking.
What cheese is best?
Any good melting cheese: cheddar, mozzarella, Monterey Jack or Colby.
Is this casserole spicy?
Barely. The 1/2 teaspoon of cayenne is spread through a lot of rice. Increase or leave it out to taste.
Can I use frozen corn?
Yes. Use about 1 3/4 cups of frozen corn.
How long do leftovers last?
Up to 3 days in the fridge.
Cheesy, hearty and full of Mexican flavour, this one-pot beef and rice casserole is the easy dinner your family will ask for again.
One pot, 30 minutes, and everyone’s happy.
