One Pot Mexican Rice Casserole

One Pot Mexican Rice Casserole transforms simple ingredients into a flavor-packed weeknight dinner that comes together in just 30 minutes. This hearty skillet meal combines seasoned ground beef, tender rice, sweet corn, and melty cheese with classic Mexican spices for a satisfying dish the whole family will request again and again. The beauty of this recipe lies not just in its incredible taste, but in the minimal cleanup afterward – everything cooks in a single pan for maximum flavor and minimum fuss.

I discovered this recipe years ago when looking for ways to stretch our grocery budget while still making meals my family would enjoy. What started as a baked casserole gradually evolved into this streamlined one-pot version that saves both time and dishes. The first time I made it this way, my husband immediately asked when we could have it again, and my normally picky kids cleared their plates without complaint. Now it's in our regular dinner rotation – the kind of reliable recipe you can always count on when you need a quick, satisfying meal that everyone will eat.

Ingredients You'll Need

• Ground beef: The protein foundation that makes this a hearty meal. Look for lean ground beef (85/15 or 90/10) for best results.
• White rice: Long grain varieties like jasmine work perfectly. The rice cooks directly in the skillet, absorbing all those wonderful flavors.
• Yellow onion: Adds savory depth and sweetness when sautéed with the beef.
• Taco seasoning: The flavor backbone of this dish. Store-bought works fine, but homemade is even better!
• Corn: Sweet kernels provide bursts of flavor and texture. Frozen, canned, or fresh all work well.
• Tomato sauce: Creates a rich base for the rice to cook in.
• Salsa: Adds instant flavor and a bit of heat. Choose your preferred spice level.
• Chicken broth: Provides the liquid needed to cook the rice while adding more flavor than plain water.
• Shredded cheese: A Mexican blend or sharp cheddar melts perfectly on top.
• Green onions: Optional garnish that adds freshness and color.

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How To Make One Pot Mexican Rice Casserole

Step 1:

Begin by selecting the right pan for the job – a large, deep skillet with a tight-fitting lid is essential. A 12-inch skillet with sides at least 2-3 inches high works perfectly. Heat the skillet over medium-high heat and add a small drizzle of olive oil or cooking spray to prevent sticking.

Step 2:

Add 1 pound of ground beef and a diced medium yellow onion to the hot skillet. Use a wooden spoon or sturdy spatula to break the meat into small, even crumbles as it browns. This will take about 5-7 minutes. If your beef releases a lot of fat, you can drain most of it off, leaving just a little for flavor.

Step 3:

Once the beef is no longer pink and the onions have softened and become translucent, sprinkle 2-3 tablespoons of taco seasoning evenly over the meat. If using store-bought, one packet is perfect. Stir well to coat the meat and onions in the seasoning, and cook for about 30 seconds until fragrant. This brief toasting activates the spices and enhances their flavor.

Step 4:

Add 1 cup of uncooked long-grain white rice to the seasoned meat mixture, stirring to coat the rice grains in the fat and spices. This important step helps the rice toast slightly before adding liquid, which enhances its flavor and helps prevent it from becoming mushy during cooking.

Step 5:

Pour in 1 can (15 oz) of drained corn (or 1½ cups frozen corn), 1 can (8 oz) of tomato sauce, 1 cup of your favorite salsa, and 2 cups of chicken broth. Stir everything together, making sure to scrape any browned bits from the bottom of the pan – these contain tons of flavor!

Step 6:

Bring the mixture to a full, rolling boil – this is crucial for proper rice cooking. Once boiling, reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer for about 18-20 minutes. Resist the urge to lift the lid or stir during this time, as this can result in unevenly cooked rice.

Step 7:

After about 18 minutes, check if the rice is tender by taking a small taste test. The liquid should be almost completely absorbed, but the mixture should still be moist. If the rice isn't quite done, cover and cook for an additional 2-3 minutes.

Step 8:

Once the rice is tender, remove the pan from the heat. Sprinkle 1½ cups of shredded cheese evenly over the top of the casserole. Replace the lid and let it sit for about 2-3 minutes, allowing the residual heat to melt the cheese perfectly.

Step 9:

Before serving, fluff the mixture gently with a fork to incorporate the melted cheese. Garnish with sliced green onions for a pop of color and fresh flavor.

Step 10:

Serve hot, offering additional toppings on the side such as sour cream, extra salsa, sliced avocado, chopped cilantro, or lime wedges. These allow everyone to customize their portion according to their taste preferences.

The magic of this one pot casserole lies in its layered flavors and textures. The rice cooks directly in the seasoned liquid, absorbing all the savory, spicy goodness of the taco seasoning, salsa, and tomato sauce. The ground beef provides satisfying protein, while the corn adds pops of sweetness throughout. The melted cheese brings everything together with its creamy richness.

What makes this recipe particularly special is its versatility. It works beautifully as written, but it's also a wonderful canvas for customization based on what you have on hand or your family's preferences. Sometimes I add a can of drained and rinsed black beans for extra protein and fiber. Other times, I stir in diced bell peppers with the onions for additional vegetables and color.

This Mexican rice casserole exemplifies what weeknight cooking should be – simple, satisfying, and stress-free. It's the kind of recipe that helps answer the eternal 'what's for dinner?' question with a solution that pleases everyone at the table while making minimal demands on the cook.

I've found that the quality and spice level of the salsa you use can significantly impact the final flavor of this dish. After many versions, I prefer a medium restaurant-style salsa that has good flavor without overwhelming heat. This allows everyone at the table to adjust the spiciness with their own toppings if desired.

My family particularly enjoys this casserole served with a simple side salad dressed with lime vinaigrette. The fresh, crisp greens and bright dressing provide a perfect counterpoint to the rich, savory casserole. When I'm really pressed for time, I skip the side dish entirely and just put out an array of toppings – the meal still feels complete and satisfying.

During busy weeks, I sometimes prepare double batches of the ground beef and onion mixture, seasoned with taco seasoning. I refrigerate half to use in this casserole later in the week, which cuts the already short prep time even further. It's a simple meal prep step that makes this quick dinner even faster.

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My final thought on this One Pot Mexican Rice Casserole is that it represents what I value most in home cooking – bringing people together with minimal fuss but maximum flavor. There's something wonderfully satisfying about creating a meal that not only feeds your family well but also leaves time and energy to actually enjoy their company at the dinner table. Whether you're a busy parent looking for reliable weeknight meals or someone who simply appreciates efficient, delicious cooking, this casserole deserves a spot in your regular rotation.

Frequently Asked Questions

→ Can I use brown rice instead of white rice?

Yes, but brown rice takes longer to cook. If using brown rice, add an extra 1/2 cup of broth and increase cooking time to 35-40 minutes, or until the rice is tender.

→ What kind of cheese works best in this recipe?

Mexican blend, cheddar, or Monterey Jack all work wonderfully. For extra flavor, try pepper jack cheese or a combination of cheeses.

→ Can I add beans to this recipe?

Absolutely! A 15 oz can of drained and rinsed black beans or pinto beans makes a great addition. Add them at the same time as the corn.

→ How can I make this recipe spicier?

Add 1-2 diced jalapeños with the onions, use hot salsa instead of mild, add a few dashes of hot sauce, or include a 4 oz can of diced green chilies with the tomato sauce.

→ What are some good toppings for this casserole?

Try fresh chopped cilantro, diced avocado, a dollop of sour cream, sliced green onions, diced tomatoes, or crushed tortilla chips for added texture and flavor.