One Pot Mexican Rice Casserole – Easy, Cheesy, and Family-Friendly!

Looking for a quick, hearty, and flavorful weeknight dinner that doesn’t leave you with a sink full of dirty dishes? Enter the One Pot Mexican Rice Casserole — a cheesy, zesty, protein-packed dish that’s ready in 30 minutes and made in just one pan!

This easy casserole is bursting with Tex-Mex flavor, layered with seasoned ground beef, tender rice, juicy tomatoes, hearty beans, and melty cheese. It’s budget-friendly, customizable, and perfect for feeding a hungry family or meal-prepping for the week.


🌮 What Is One Pot Mexican Rice Casserole?

One Pot Mexican Rice Casserole is a simplified version of a traditional Mexican-style dish, made by simmering rice, meat, beans, spices, and tomatoes together in one skillet or pot. The result? A deeply flavorful, filling meal that’s reminiscent of tacos or burrito bowls — without the mess or fuss of multiple pans.

This casserole is a weeknight lifesaver, combining everything you love about Mexican food in a one-dish wonder.


🛒 Ingredients You’ll Need

Here’s what goes into this easy one-pot Mexican casserole:

  • 1 lb ground beef (or ground turkey or chicken)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup uncooked long grain white rice
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (8 oz) can tomato sauce
  • 1 1/2 cups beef or chicken broth
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 1 1/2 cups shredded cheddar or Mexican blend cheese
  • Fresh cilantro, chopped (for garnish)
  • Optional toppings: sour cream, avocado, jalapeños, green onions

🔪 How to Make One Pot Mexican Rice Casserole

This dish comes together fast — here’s how:

Step 1: Brown the Meat

In a large skillet or Dutch oven, cook the ground beef and diced onion over medium heat until browned and no longer pink. Drain excess fat if needed. Add garlic and sauté for 30 seconds until fragrant.

Step 2: Add the Rice and Seasonings

Stir in uncooked rice, chili powder, cumin, paprika, salt, and pepper. Toast the rice for 1–2 minutes to build flavor.

Step 3: Add Liquids and Simmer

Add the diced tomatoes, tomato sauce, beans, and broth. Stir to combine.

Bring to a gentle boil, then reduce the heat to low, cover the pan, and simmer for 18–22 minutes, or until rice is fully cooked and liquid is absorbed.

Step 4: Add Cheese and Garnish

Turn off the heat. Stir the mixture, then sprinkle with shredded cheese. Cover the pan for 2–3 minutes to let the cheese melt.

Garnish with chopped cilantro, and serve hot with your favorite toppings.


🧀 Optional Add-Ins & Variations

This recipe is ultra-customizable. Try these delicious twists:

Protein Swaps:

  • Ground turkey or chicken instead of beef
  • Shredded rotisserie chicken
  • Chorizo for a spicy kick

Add Veggies:

  • Bell peppers
  • Corn (fresh, frozen, or canned)
  • Zucchini
  • Spinach or kale (stir in at the end)

Make It Spicy:

  • Add diced jalapeños or chipotle in adobo
  • Use pepper jack cheese

Vegetarian Version:

Skip the meat and double the beans or add lentils, soy crumbles, or chopped mushrooms.


🍽️ What to Serve With Mexican Rice Casserole

This dish is a meal in itself, but here are some great sides:

  • Tortilla chips and guacamole
  • Mexican street corn (elote)
  • Crisp green salad with lime vinaigrette
  • Cornbread or warm tortillas
  • Sliced avocado and lime wedges

🧊 Storage, Freezing & Reheating

Storing:

Store leftovers in an airtight container in the fridge for up to 4 days.

Freezing:

Let it cool completely, then freeze in portions in freezer-safe containers for up to 3 months.

Reheating:

  • Microwave: Reheat individual portions with a splash of broth or water to prevent drying out.
  • Oven: Cover with foil and bake at 350°F until hot.

📈 Nutritional Info (Per Serving, serves 6)

  • Calories: ~420
  • Protein: 24g
  • Carbs: 35g
  • Fat: 21g
  • Fiber: 6g
  • Sodium: 700mg
    (Varies depending on cheese and toppings used)

🌟 Why You’ll Love This Mexican Rice Casserole

  • One pot = easy cleanup
  • Quick – ready in 30 minutes
  • Hearty & satisfying
  • Budget-friendly
  • Customizable for picky eaters
  • Freezer-friendly
  • Perfect for potlucks, family dinners, or meal prep

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📝 FAQs

Can I use brown rice instead of white?

Yes, but brown rice takes longer to cook and may need extra liquid. Simmer for 35–40 minutes and adjust broth as needed.

Can I make this in the Instant Pot?

Absolutely. Use the sauté function to brown the beef, then add remaining ingredients. Cook on high pressure for 10 minutes with a natural release.

What cheese is best?

A Mexican blend, cheddar, or pepper jack are all great. Use what you love!

Is this recipe spicy?

Not unless you make it that way! The base is mild — feel free to add hot sauce, chili flakes, or jalapeños to turn up the heat.


💡 Pro Tips for Best Results

  • Use a heavy-bottomed skillet (like cast iron or enameled Dutch oven) for even cooking.
  • Toast the rice slightly before adding liquid for added depth.
  • Don’t skip the covering step — rice won’t cook properly if it’s uncovered.
  • Taste and adjust seasonings before serving — everyone’s salt and spice preferences differ!

🎉 Make It a Crowd-Pleaser!

This dish is fantastic for:

  • Busy weeknights
  • Potlucks
  • Game day gatherings
  • Taco Tuesdays
  • Back-to-school dinners

Double the recipe and cook in a large pot for a crowd, then serve with bowls of toppings like:

  • Diced tomatoes
  • Hot sauce
  • Pickled onions
  • Cotija cheese
  • Lime wedges

🧾 Final Thoughts

When you need a quick, no-fuss dinner that’s packed with flavor and loved by everyone at the table, this One Pot Mexican Rice Casserole is the answer. It’s loaded with comforting ingredients, pantry staples, and zesty Mexican seasoning — all made in a single pot for ultimate convenience.

You’ll want to bookmark this one for your weekly meal rotation!

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One Pot Mexican Rice Casserole – Easy, Cheesy, and Family-Friendly!


  • Author: WAFA LI

Ingredients

• 1 lb ground beef or turkey • 1 onion, diced • 2 cloves garlic, minced • 1 bell pepper, diced • 1 cup long grain rice • 1 can (15oz) black beans, drained • 1 can (15oz) corn, drained • 1 can (10oz) diced tomatoes with green chilies • 2 cups chicken broth • 1 tsp cumin • 1 tsp chili powder • ½ tsp paprika • 1 cup cheddar cheese, shredded • 2 tbsp fresh cilantro, chopped • 2 tbsp vegetable oil


Instructions

  1. Heat oil in large skillet or Dutch oven
  2. Brown ground meat over medium-high heat
  3. Add onion, garlic, and bell pepper
  4. Cook 5 minutes until vegetables soften
  5. Stir in rice and cook 2 minutes
  6. Add cumin, chili powder, and paprika
  7. Pour in chicken broth and diced tomatoes
  8. Bring to boil, then reduce heat
  9. Cover and simmer 18-20 minutes until rice is tender
  10. Stir in black beans and corn
  11. Cook 5 minutes more
  12. Sprinkle with cheese and cover until melted
  13. Garnish with fresh cilantro
  14. Serve hot

PREP TIME & NUTRITION: Prep Time: 15 mins, Cook Time: 30 mins, Total Time: 45 mins, Servings: 6, Calories: 320, Net Carbs: 25g, Fats: 14g, Protein: 22g

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