Cheesy Beef & Rice Mexican Bake: Weeknight Gold

This is the kind of dinner that makes everyone stop scrolling, put their phones down, and ask, “Wait, what smells insane?” It’s savory beef, fluffy rice, melty cheese, and bold Mexican spices—loaded into one bubbling pan that basically cooks itself.

No finicky steps, no chef diploma required, and yes, it reheats like a dream. If you can brown beef and stir with a spoon, you can crush this.

Bonus: it’s budget-friendly and meal-prep friendly, which is basically a double flex.

What Makes This Special

This bake hits the sweet spot between quick comfort food and full-on flavor bomb. We’re layering seasoned ground beef with salsa, spices, rice, and cheese for a one-pan situation that tastes like a fiesta without the cleanup hangover.

• All-in-one meal: Protein, carbs, veggies, and cheese—no side quests required.
• Ridiculously customizable: Dial the heat up or down, swap proteins, or make it gluten-free with zero drama.
• Leftover legend: It reheats beautifully and even works in burritos the next day. You’re welcome.
• Budget win: Uses pantry staples and stretches a pound of beef further than you’d think.

Cheesy Beef & Rice Mexican Bake: Weeknight Gold

Recipe by Wendy CarterCourse: Beef, Dinner

Servings

6

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

480

kcal

Your Pantry Guide

• 1 lb (450 g) lean ground beef

• 1 cup long-grain white rice (uncooked; basmati or jasmine works)

• 1 medium yellow onion, diced

• 1 red bell pepper, diced

• 2 cloves garlic, minced

• 1 can (14.5 oz) fire-roasted diced tomatoes, undrained

• 1 cup tomato salsa (mild, medium, or hot)

• 1 can (15 oz) black beans, drained and rinsed

• 1 cup frozen corn

• 2 cups low-sodium beef or chicken broth

• 2–2.5 cups shredded cheese (Mexican blend, cheddar, or pepper jack)

• 2 tbsp olive oil (or neutral oil)

• 2 tsp chili powder

• 1.5 tsp ground cumin

• 1 tsp smoked paprika

• 0.5 tsp dried oregano

• 0.5–1 tsp kosher salt, to taste

• 0.5 tsp black pepper

• Optional toppings: sliced jalapeños, cilantro, sour cream, avocado, lime wedges, hot sauce

Step-by-Step Instructions

• Preheat and prep: Set oven to 375°F (190°C); lightly oil a 9×13-inch baking dish or casserole.
• Sauté aromatics: Heat 1 tbsp oil in a large skillet over medium; add onion and bell pepper and cook 4–5 minutes until softened; stir in garlic for 30 seconds.
• Brown the beef: Add ground beef, breaking it up; cook 5–6 minutes until no longer pink; drain excess fat if needed.
• Season like you mean it: Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper; cook 1 minute to bloom spices.
• Build the base: In the baking dish, combine uncooked rice, fire-roasted tomatoes (with juices), salsa, black beans, corn, and broth; stir well (stirring now = even cooking later).
• Add beef mixture: Spoon the seasoned beef and veggies into the dish and mix to distribute evenly.
• First bake: Cover tightly with foil and bake 25–30 minutes, until rice is nearly tender and most liquid is absorbed; if rice looks dry early, add 1/4 cup broth and re-cover.
• Cheese time: Remove foil, fluff gently with a fork, and sprinkle 2 cups cheese over the top; bake uncovered 8–10 minutes until melted, bubbling, and lightly golden at the edges.
• Rest and top: Let rest 5 minutes; add cilantro, jalapeños, and a squeeze of lime; dollop with sour cream or avocado if you’re feeling extra.
• Serve: Scoop big squares, hit with hot sauce, and bask in the compliments.

Tips for Storing & Reheating

• Fridge: Cool completely, then store in airtight containers up to 4 days.
• Freezer: Portion into freezer-safe containers; freeze up to 3 months. Thaw overnight in the fridge.
• Microwave: Reheat covered at 70–80% power 1–3 minutes, stirring halfway so rice doesn’t dry out. Splash of broth helps.
• Oven: 325°F (165°C), covered, 15–20 minutes.
  

  Uncover for last 5 minutes to re-melt cheese.

Nutritional Perks

• Protein-packed: Ground beef and black beans tag-team to keep you full and energized.
• Fiber and micronutrients: Beans, tomatoes, corn, and peppers bring fiber, lycopene, vitamin C, and potassium.
• Smart carbs: Long-grain rice provides steady energy; swap in brown rice for extra fiber (see variations).
• Calcium hit: Cheese adds calcium and, yes, bliss. Balance is a lifestyle, not a spreadsheet.

Nutrition Stats

Per serving (6 servings; estimate):

• Calories: ~480
• Protein: ~30 g
• Carbohydrates: ~45 g
• Fat: ~18 g
• Fiber: ~8 g
• Sodium: ~820 mg (varies with broth, salsa, and cheese)

Numbers will shift based on cheese amount, salsa heat/salt, and broth brand. If you track macros, plug your exact brands into a calculator for precision.

Recipe Mistakes to Avoid

• Using the wrong rice: Stick to long-grain white for the stated times.
  

  Short grain can get gummy; brown rice needs extra liquid and time.

• Forgetting the foil: Uncovered baking early on vents steam and leaves crunchy, undercooked rice. Not the vibe.
• Skipping the spice bloom: Adding spices without sautéing in fat dulls flavor. Give them that 60-second sizzle.
• Over-salting: Salsa, broth, and cheese already bring sodium.
  

  Season the beef modestly, then adjust at the end.

• Cheese overdose (yes, it’s possible): Too thick a layer traps steam and turns oily. 2 cups is melty perfection; 2.5 max.

Recipe Variations

• Brown rice version: Use 1 cup brown rice and 2.5 cups broth. Bake covered 45–50 minutes before adding cheese.
• Chicken swap: Replace beef with ground chicken or turkey; add 1 tbsp tomato paste during seasoning for richness.
• Spicy deluxe: Add chipotle in adobo (1–2 tsp minced) for smoky heat. Pepper jack on top for extra kick.
• Veggie-forward: Double the peppers, add zucchini or mushrooms, and use a meatless crumble or extra beans.
• Queso topper: Replace half the shredded cheese with warm queso drizzle post-bake.
  

  Zero apologies.

• Low-carb-ish: Swap rice for 4 cups riced cauliflower; reduce broth to 1/2 cup and bake 15–20 minutes total.
• Street-corn vibes: Stir in 1/4 cup cotija and a squeeze of lime, then dust with chili-lime seasoning.

FAQ

Can I make this ahead?

Yes. Assemble through step 6, cover, and refrigerate up to 24 hours. Bake an extra 5–8 minutes to account for the cold start, then add cheese and finish as directed.

Will instant rice work?

It can, but reduce broth to about 1 to 1.25 cups and cut the covered bake time to 10–12 minutes.

Keep an eye on moisture—instant rice drinks fast.

How do I keep it from getting soggy?

Measure liquids accurately, don’t overdo salsa, and let it rest 5 minutes post-bake. If it still looks loose, uncover and bake 5 more minutes to reduce.

Can I make it dairy-free?

Totally. Use a dairy-free cheese that melts well or skip cheese and drizzle with a cashew queso after baking.

Flavor stays loud either way.

What’s the best salsa to use?

A thick, chunky salsa avoids watery results. Choose your heat level, but watch sodium; medium heat, low-sodium is a safe bet, IMO.

How spicy is it?

Base version is mild to medium. For less heat, use mild salsa and skip jalapeños.

For more, add chipotle, cayenne, or hot salsa.

Final Thoughts

Cheesy Beef & Rice Mexican Bake is the weeknight ringer that never misses—bold, hearty, and absurdly simple. It scales for crowds, feeds picky eaters, and behaves nicely in the fridge.

Make it once and it’ll join your permanent rotation, right between “I need dinner fast” and “I want seconds.” Now grab a spoon and claim your corner before someone else does.