Print

Easy One-Pot Cheesy Mexican Rice Casserole

A fork lifts a bite of cheesy mexican rice casserole mixed with seasoned ground beef from a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this hearty, cheesy Mexican rice casserole in one pot for simple weeknight cooking and easy cleanup. This satisfying dish uses ground meat or a bean swap and classic Tex-Mex flavors.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (or 1 can black beans, rinsed and drained for vegetarian option)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 cup uncooked long-grain white rice
  • 2 cups chicken broth
  • 1 tablespoon taco seasoning
  • 1 cup frozen corn
  • 1 cup shredded Mexican blend cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large skillet over medium heat, brown the ground beef. Drain off any excess fat. If using beans, skip this step.
  3. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. If using ground beef, stir the taco seasoning into the meat mixture. If using beans, stir the taco seasoning into the beans and vegetables later.
  5. In a large bowl, combine the cream of chicken soup, diced tomatoes and green chilies, uncooked rice, and chicken broth. Stir well.
  6. If you used ground beef, add the meat mixture to the bowl. If you are making the vegetarian version, add the rinsed black beans and frozen corn to the bowl now. Stir everything together until combined.
  7. Pour the entire mixture into the prepared baking dish. Spread it into an even layer.
  8. Cover the baking dish tightly with aluminum foil.
  9. Bake for 40 minutes.
  10. Remove the foil and sprinkle the shredded cheese evenly over the top of the casserole.
  11. Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes, or until the rice is tender and the cheese is melted and bubbly.
  12. Let the casserole rest for 5 minutes before you serve it.

Notes

  • For a vegetarian option, replace the ground beef with one 15-ounce can of black beans (rinsed and drained) and 1 cup of frozen corn. Add these with the liquid ingredients.
  • You can substitute cream of chicken soup with cream of mushroom soup if you prefer.
  • If you want a spicier dish, add a dash of cayenne pepper or use hot diced tomatoes and green chilies.

Nutrition

Find it online: https://chefsily.com/mexican-rice-casserole-easy-weeknight-win/