One Pot Mexican Rice Casserole is the ultimate weeknight hero—a vibrant, boldly flavored, and completely satisfying meal that delivers all the fiesta flavors of your favorite Mexican restaurant in a single skillet, with minimal prep and even less cleanup. This recipe is a masterclass in efficiency and flavor, transforming simple ground beef, pantry staples, and zesty seasonings into a hearty, cheesy, and crowd-pleasing dinner. The magic begins with browning the beef and aromatics, building a savory foundation before adding the rice, broth, tomato sauce, and salsa, which create a rich, deeply seasoned cooking liquid. As the rice simmers, it absorbs all those bold, spicy, and tangy flavors, plumping into tender, perfectly seasoned grains studded with sweet corn. The final flourish—a generous blanket of melted cheese—creates a golden, bubbly crust that ties everything together in glorious, gooey perfection.
The brilliance of this casserole lies in its truly one-pot method and its incredible ability to please even the pickiest eaters. Everything cooks together in a single skillet, meaning deep, developed flavor and effortless cleanup. The use of taco seasoning, garlic powder, and salsa ensures a complex, authentic taste without a long list of individual spices. It’s a complete meal in itself—protein, starch, and vegetables all in one—but it’s also endlessly customizable. Top it with fresh cilantro, a dollop of sour cream, sliced jalapeños, or diced avocado for a fresh, cool contrast. This casserole is destined to become a regular in your dinner rotation: quick, comforting, and guaranteed to bring smiles to the table any night of the week.
Why You’ll Love This Recipe:
- True One-Pot Wonder: Everything cooks in a single skillet, from browning the beef to simmering the rice to melting the cheese.
- Bold, Authentic Mexican Flavors: Taco seasoning, salsa, and tomato sauce create a rich, zesty, and deeply satisfying flavor profile.
- Hearty & Complete Meal: Packed with protein, carbs, and vegetables, it’s a filling dinner all on its own.
- Family-Friendly & Crowd-Pleasing: Mildly spiced, cheesy, and comforting—a guaranteed hit with kids and adults.
- Quick & Easy: From stovetop to table in about 30 minutes, perfect for busy weeknights.
Ingredients:
For the Casserole Base:
1 lb ground beef (85/20 or 90/10)
1 small yellow onion, diced
Kosher salt and freshly ground black pepper, to taste
2 tablespoons taco seasoning (homemade or store-bought)
1 teaspoon garlic powder
For the Rice & Liquids:
1 cup long-grain white rice (uncooked)
1 ½ cups low-sodium beef broth
1 (15 oz) can corn, drained
8 oz (1 cup) tomato sauce
½ cup salsa (mild, medium, or hot, to taste)
For the Topping:
1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
For Garnish (Optional):
Fresh cilantro, chopped
Sour cream
Sliced jalapeños
Diced avocado
Instructions:
Step 1: Brown the Beef and Aromatics
Heat a large, deep skillet or Dutch oven over medium heat. Add the ground beef and diced onion. Season with salt and pepper. Cook, breaking up the meat with a spoon, until the beef is browned and the onion is softened, about 6-8 minutes. Drain any excess fat.
Step 2: Add Seasonings
Sprinkle the browned beef with the garlic powder and taco seasoning. Stir well to coat the meat evenly and cook for 1 minute until fragrant.
Step 3: Add Liquids, Rice, and Corn
Pour in the beef broth, tomato sauce, and salsa. Add the uncooked rice and the drained corn. Stir everything together until well combined.
Step 4: Simmer Until Rice is Tender
Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer for 18-20 minutes, or until the rice is tender and has absorbed most of the liquid. Do not lift the lid while it simmers.
Step 5: Add Cheese and Melt
Once the rice is cooked, remove the lid. Sprinkle the shredded cheese evenly over the top of the casserole. Cover the skillet again and let it sit off the heat for 2-3 minutes, until the cheese is completely melted.
Step 6: Serve and Garnish
Scoop the casserole into bowls. Top with fresh cilantro, a dollop of sour cream, and any other desired garnishes. Serve hot.
Tips:
- Don’t Lift the Lid: Resist the urge to peek while the rice simmers. Keeping the lid on traps the steam needed to cook the rice perfectly.
- Drain the Beef Well: Removing excess fat after browning prevents a greasy final dish.
- Adjust the Spice: Use mild, medium, or hot salsa and taco seasoning to control the heat level to your liking.
- Rice Type Matters: Use long-grain white rice for this recipe. Brown rice or other varieties will require different liquid ratios and cooking times.
- Add Beans: For extra protein and fiber, stir in a can of drained and rinsed black or pinto beans with the corn.
Storage Options:
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat individual portions in the microwave, or for larger amounts, reheat in a covered skillet over medium-low heat with a splash of broth or water.
- Freezing: This casserole freezes well for up to 2 months. Cool completely, portion into freezer-safe containers, and freeze. Thaw overnight in the refrigerator before reheating.
- Make-Ahead: You can brown the beef and chop the onion a day in advance for even quicker assembly.
One Pot Mexican Rice Casserole is the epitome of simple, satisfying, and delicious weeknight cooking. It’s a flavorful, comforting, and endlessly adaptable meal that proves you don’t need a dozen pots and pans to create something truly special.
