Cheesy Mexican Beef & Rice Casserole You’ll Crave Weekly

This is the weeknight win that doesn’t ask for permission. One pan, big flavor, melty cheese—zero drama.

If you can stir, you can pull off this Cheesy Mexican Beef & Rice Casserole that tastes like a fiesta and eats like a hug. It’s fast, loud, a little messy, and guaranteed to disappear before anyone remembers to set the table.

Hungry yet?

What Makes This Special

This is comfort food with swagger: smoky spices, juicy beef, tender rice, and a lava layer of cheese. It’s engineered for real life—pantry staples, easy swaps, and minimal cleanup.

Unlike stovetop rice dishes that flirt with mush, this casserole bakes to a perfectly fluffy bite. And it reheats like a champ, which means leftovers (if they exist) are basically free happiness tomorrow.

Servings, Prep time, Cooking time, Calories

• Servings: 6
• Prep Time: 15 minutes
• Cook Time: 35–40 minutes
• Calories: ~520 per serving (estimate)

Your Shopping Basket

• 1 lb (450 g) lean ground beef
• 1 cup long-grain white rice (uncooked; jasmine or basmati optional)
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 can (14–15 oz) fire-roasted diced tomatoes with juices
• 1 can (10–15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 2 cups low-sodium beef or chicken broth
• 2 tbsp tomato paste
• 2–3 tbsp taco seasoning (or 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp oregano, 1/2 tsp garlic powder, 1/2 tsp onion powder, pinch cayenne)
• 1/2 tsp salt (adjust to taste) and black pepper
• 2 cups shredded Mexican blend cheese (or cheddar + Monterey Jack)
• 2 tbsp olive oil (if beef is very lean)
• Optional toppings: sliced jalapeño, chopped cilantro, sour cream or Greek yogurt, avocado, lime wedges, green onions

Step-by-Step Instructions

1. Preheat and prep. Heat your oven to 375°F (190°C).

   Lightly grease a 9×13-inch baking dish. Rinse the rice under cold water until the water runs mostly clear to reduce gumminess.

2. Brown the beef. In a large skillet over medium-high heat, cook ground beef with a pinch of salt and pepper until browned, 5–7 minutes.

   If using very lean beef, add olive oil. Drain excess fat if needed.

3. Sauté the aromatics. Add diced onion, bell pepper, and a pinch of salt.

   Cook until softened, 4–5 minutes. Stir in garlic for 30 seconds until fragrant (aka your kitchen smells amazing).

4. Season the base. Stir in taco seasoning and tomato paste.

   Toast the spices for 30–60 seconds to wake them up. Don’t skip this—it’s flavor compounding 101.

5. Build the casserole mix. Add rinsed rice, diced tomatoes with juices, black beans, corn, and broth.

   Stir to combine and bring to a simmer. Taste the liquid; adjust salt/pepper.

   It should be slightly salty.

6. Transfer and bake. Pour the mixture into the prepared baking dish. Cover tightly with foil.

   Bake for 20 minutes.

7. Stir, check, and finish baking. Carefully remove foil, stir gently to redistribute rice, then re-cover and bake another 10–15 minutes, until rice is tender and most liquid is absorbed.
8. Cheese time. Remove foil, sprinkle cheese evenly on top, and bake uncovered 5–7 minutes until bubbly and golden at the edges. Broil 1–2 minutes if you want extra color (watch closely—cheese drama happens fast).
9. Rest and garnish. Let the casserole rest 5–10 minutes so the rice sets.

   Top with cilantro, jalapeño, avocado slices, a squeeze of lime, and dollops of sour cream or Greek yogurt. Serve and accept compliments like you planned this all week.

Storage Tips

• Fridge: Cool completely, then store in airtight containers for up to 4 days.
• Freezer: Portion into freezer-safe containers; freeze up to 3 months.

  Thaw overnight in the fridge.

• Reheat: Microwave with a splash of broth or water, covered, until hot. Oven at 325°F (165°C) for 15–20 minutes covered works too.
• FYI: Add fresh toppings after reheating to bring back brightness.

Better-for-You Benefits

• Balanced macro combo: Protein from beef and beans, complex carbs from rice, and fiber from veggies keep you satisfied.
• Sodium-smart: Using low-sodium broth and rinsed beans keeps levels reasonable without sacrificing flavor.
• Customizable fat: Lean beef and part-skim cheese drop calories while staying indulgent.

  Win-win.

• Antioxidant boost: Tomatoes, peppers, and spices like paprika and chili powder bring lycopene and polyphenols to the party.

Nutrition Stats

Approximate per serving (1/6 of recipe): 520 calories, 30 g protein, 50 g carbs, 20 g fat, 6–8 g fiber, 900–1050 mg sodium (varies with seasoning/cheese/broth). These are estimates—brands differ, and toppings change the numbers.

Little Mistakes, Big Impact

• Not rinsing the rice: Leads to gummy texture.

  A quick rinse = fluffy grains.

• Skipping the spice toast: Raw-tasting seasoning equals flat flavor. Toasting is the difference between “meh” and “more.”
• Peeking constantly: Steam is your friend.

  Keep it covered during the main bake so the rice cooks evenly.

• Adding cheese too early: You’ll overcook the top and undercook the rice. Cheese goes on at the end, period.
• Under-salting the liquid: If the broth doesn’t taste slightly salty, the final casserole will taste bland.

  Adjust beforehand.

Other Versions to Try

• Chicken Verde: Swap beef for shredded rotisserie chicken, use salsa verde and pepper jack, finish with cotija and lime.
• Vegetarian Fiesta: Replace beef with extra beans (pinto + black) and diced zucchini; add 1 tsp extra cumin.
• Chipotle Ranch: Stir 1–2 minced chipotles in adobo into the mix; drizzle ranch on top after baking. Chaotic?

  Yes. Delicious?

  Also yes.

• Cauli-Rice Low-Carb: Use 4 cups cauliflower rice and reduce broth to 1 cup; bake uncovered 15–20 minutes to avoid sogginess.
• Street Corn Twist: Mix in 1/4 cup crema, 1 tsp chili-lime seasoning, and finish with cotija and cilantro.

FAQ

Can I use brown rice?

Yes, but it needs more liquid and time. Use 1 cup brown rice with 2 1/2 cups broth and bake covered 45–55 minutes before adding cheese.

Will minute rice work?

It can in a pinch.

Reduce broth to 1 1/2 cups and bake covered about 12–15 minutes before adding cheese. Texture will be softer.

Can I make it ahead?

Assemble through Step 5, cool, cover, and refrigerate up to 24 hours.

Add 5–10 minutes to the first covered bake since it starts cold.

How spicy is this?

Mild to medium by default. For more heat, add cayenne, extra chili powder, or diced jalapeños.

For less, stick to mild taco seasoning and skip the jalapeños.

What cheese melts best?

Monterey Jack and cheddar are MVPs. Pepper Jack for heat, Oaxaca or Chihuahua for ultra-gooey pull.

Pre-shredded is convenient; fresh-grated melts smoother.

Can I make it dairy-free?

Totally. Use a dairy-free shredded cheese or skip the cheese and finish with avocado, pickled onions, and extra salsa for richness.

No oven—can I do it on the stovetop?

Use a deep skillet with a tight lid.

After Step 5, cover and simmer on low 18–22 minutes, stirring once. Add cheese, cover 2–3 more minutes to melt.

To Sum It Up

This Cheesy Mexican Beef & Rice Casserole is your reliable, flavor-packed, weeknight champion.

Simple steps, familiar ingredients, and a finish that feels restaurant-level without the price tag. Make it once, and it’ll quietly slide into your rotation—because easy, cheesy, and crave-worthy beats complicated every time, IMO.