Name: Mexican Ground Beef Casserole with Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tbsp olive oil; 1 onion, finely chopped; 3 garlic cloves, minced; 500g (1 lb) ground beef (lean); 1/3 cup tomato paste; 1 1/4 cup long-grain white rice; 2.5 cups (625 ml) low-sodium chicken broth; 400g (14oz) can of corn, drained; 400g (14oz) can black beans, drained; 1 bell pepper, diced; 1 cup green onions, sliced; 2 cups (200g) shredded cheese (cheddar or mozzarella works great); 1/2 tsp cayenne pepper; 1.5 tbsp dried oregano; 3 tsp cumin; 3 tsp coriander; 3 tsp onion powder; 2 tsp paprika; 1.5 tsp salt

Mexican Ground Beef Casserole with Rice is the answer to your busy weeknight dinner dilemma. It takes just 30 minutes to create a meal packed with bold Tex-Mex flavors. And the best part? It’s an easy ground beef casserole made entirely in one pot, so there’s minimal cleanup. Maximum flavor, minimal effort—exactly what every home cook dreams of!

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I stumbled upon this time-saving trick when I needed a hearty dinner without spending hours in the kitchen. Traditional baked casseroles require extra prep and baking time, but this stove-top version is done in half the time. Trust me, you’ll love how your one pot does all the heavy lifting.

Why This Mexican Ground Beef Casserole with Rice Is a Game-Changer

One-Pot Simplicity: Say goodbye to washing multiple dishes. This recipe cooks everything—from the beef to the rice—in a single pot.
Ready in 30 Minutes: Traditional casseroles can take over an hour, but this one is done in just half an hour.
Customizable Flavors: Adjust the spice level or swap out ingredients to make it your own.
Kid-Approved: With melted cheese and savory seasonings, it’s a hit with even the picky eaters in your family.
Make-Ahead Friendly: Leftovers reheat beautifully, making it a great option for meal prep.

Equipment You’ll Need for This Mexican Ground Beef Casserole with Rice

This recipe is all about keeping it simple, so you only need a few kitchen basics.

Large Pot with Lid: A high-sided pot or Dutch oven works best to keep everything contained. Make sure it has a tight-fitting lid to cook the rice perfectly.
Wooden Spoon or Spatula: Essential for breaking up the beef and stirring the casserole.
Box Grater: For shredding the cheese if you’re going the fresh route (it melts smoother than pre-shredded).

Pro Tip: If your pot tends to stick, add a drizzle of extra olive oil or use a non-stick coating for easier cleanup.

Simple Ingredients for Mexican Ground Beef Casserole with Rice

This dish is built around pantry staples. Here’s a closer look at a few key ingredients:

Ground Beef: I use lean ground beef to keep things lighter, but you can substitute ground turkey if you prefer.
Rice: Long-grain white rice is ideal here. It cooks evenly in the broth, absorbing all the spices without turning mushy. Avoid using brown rice or quinoa, as they require different cooking times.
Canned Black Beans and Corn: These make this a true Tex-Mex meal. Both add great texture and punch up the protein and fiber. Drained and rinsed beans work best.
Spices: The combination of cumin, coriander, paprika, oregano, and a dash of cayenne creates that signature Mexican flavor. Adjust the cayenne for your spice tolerance.

No time to chop fresh veggies? Pre-cut onion and frozen diced bell peppers are a great shortcut.

Mexican Ground Beef Casserole with Rice at a Glance

Servings: 5
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Mexican Ground Beef Casserole with Rice Ingredients

2 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, minced
500g (1 lb) ground beef (lean)
1/3 cup tomato paste
1 1/4 cup long-grain white rice
2.5 cups (625 ml) low-sodium chicken broth
400g (14oz) can of corn, drained
400g (14oz) can black beans, drained
1 bell pepper, diced
1 cup green onions, sliced
2 cups (200g) shredded cheese (cheddar or mozzarella works great)
1/2 tsp cayenne pepper
1.5 tbsp dried oregano
3 tsp cumin
3 tsp coriander
3 tsp onion powder
2 tsp paprika
1.5 tsp salt

How to Make Mexican Ground Beef Casserole with Rice

Heat 2 tbsp olive oil in a large pot over high heat. Add 3 minced garlic cloves and 1 finely chopped onion. Sauté for about 1 1/2 minutes until the onion is translucent.
Add 500g (1 lb) ground beef and cook, breaking it into smaller pieces with a spoon, until no pink remains (about 2 minutes).
Sprinkle in 1.5 tbsp dried oregano, 3 tsp each of cumin, coriander, and onion powder, 2 tsp paprika, and 1/2 tsp cayenne pepper. Stir well and cook for another 30 seconds to toast the spices.
Mix in 1/3 cup tomato paste and 2.5 cups of low-sodium chicken broth. Stir to combine.
Add 1 1/4 cups long-grain white rice, 1 can of corn (drained), and 1 can black beans (rinsed and drained). Stir everything together and bring to a gentle simmer.
Reduce the heat to medium-low, cover, and cook for 15 minutes.
Remove the lid and quickly stir in 1 cup of sliced green onions and half of the shredded cheese.
Smooth the top of the casserole, sprinkle with the remaining cheese, and cover for an additional minute to let the cheese melt.
Remove from heat and serve immediately, garnished with extra green onions if desired.

Jake’s Tips for the Best Mexican Ground Beef Casserole with Rice

Go fresh with toppings: A splash of lime juice or a dollop of sour cream adds extra zing.
Use leftover rice: If you’ve got pre-cooked rice, add it during the last 5 minutes of cooking to save even more time.
Make it ahead: This casserole tastes just as good reheated. Store in an airtight container for up to 3 days.
Freezer-friendly: Let the casserole cool completely before portioning it into freezer-safe containers.
Customize the heat: Adjust the cayenne or toss in diced jalapeños to spice things up.

Easy Mexican Ground Beef Casserole with Rice Variations

Swap the protein: Use ground turkey or chicken for a leaner version.
Add veggies: Toss in zucchini, diced tomatoes, or even frozen peas for extra nutrients.
Low-carb option: Replace rice with riced cauliflower and adjust the cooking time accordingly.
Cheesy upgrade: Add a layer of crumbled queso fresco right before serving.

Mexican Ground Beef Casserole with Rice FAQs

Can I use brown rice instead of white rice?

Brown rice takes longer to cook and may require additional broth, so it’s best to stick with white rice for this one-pot recipe.

Can I freeze leftovers?

Yes! This casserole freezes well. Cool completely, portion into containers, and freeze for up to 3 months. Reheat in the microwave or oven.

What can I use instead of black beans?

Kidney beans, pinto beans, or even chickpeas are great alternatives to black beans.

How can I make this healthier?

For a lighter option, reduce the amount of cheese, use lean ground turkey, and swap the white rice for quinoa or riced cauliflower.

Can I make this in a slow cooker?

The stovetop method works best for this recipe as the rice needs close monitoring. But you can cook the beef mixture in a slow cooker and stir in pre-cooked rice before serving.

This Mexican Ground Beef Casserole with Rice is guaranteed to become a family favorite! What’s your go-to one-pot dinner? Leave a comment below—I can’t wait to hear your ideas!