Here’s a hearty and flavorful Mexican Rice Casserole 🌮🍚 — cheesy, savory, and packed with Mexican-style flavors.
Mexican Rice Casserole
Servings: 4–6
Time: ~40 minutes
Ingredients
- 2 cups cooked rice (white or brown)
- 1 lb ground beef, chicken, or turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup corn (fresh, canned, or frozen)
- 1 cup black beans, drained & rinsed
- 1 cup salsa or diced tomatoes with green chilies
- 1 tsp chili powder
- ½ tsp cumin
- Salt & pepper, to taste
- 1½ cups shredded cheese (cheddar, Monterey Jack, or a blend)
- Optional toppings: sliced jalapeños, sour cream, chopped cilantro
Instructions
- Preheat oven
375°F (190°C). Grease a 9×13-inch baking dish. - Cook meat & veggies
- In a skillet, cook ground meat with onion and garlic until browned.
- Drain excess fat.
- Stir in corn, black beans, chili powder, cumin, salt, and pepper. Cook 2–3 minutes.
- Combine with rice
- In a large bowl, mix cooked rice, meat mixture, and salsa until evenly combined.
- Assemble casserole
- Transfer mixture to the prepared baking dish.
- Sprinkle shredded cheese evenly on top.
- Bake
- Bake 15–20 minutes until cheese is melted and bubbly.
- Serve
- Garnish with optional toppings like cilantro, sour cream, or jalapeños.
Tips & Variations
- Extra veggies: Add bell peppers, zucchini, or mushrooms.
- Spicy: Use a spicy salsa or add a pinch of cayenne.
- One-pot option: Cook rice directly in the skillet with meat, beans, and salsa, then transfer to oven just for melting cheese.
- Leftovers: Store covered in the fridge for up to 3 days; reheat in the oven or microwave.
I can also give you a cheesy chicken and rice Mexican casserole or a slow-cooker version that’s even easier.
Do you want me to give that version?
