This mexican ground beef casserole brings rice, beans, corn, and melted cheese together in one satisfying pot with bold taco style spices.
Browned beef and sauteed vegetables get stirred with dry rice and broth, so the grains cook in the savory liquid and soak up every bit of flavor. It is an easy dinner that feeds a family and keeps well for lunches.
Table of Contents
Why This Mexican Ground Beef Casserole Recipe Works
The rice cooks in the pan. Uncooked long grain rice simmers in seasoned broth, so each grain turns tender and flavorful with no separate pot.
Layers of spice. Cumin, coriander, paprika, oregano, onion powder, and cayenne are toasted briefly with the beef, which wakes up their flavor before the liquid goes in.
Flexible and filling. Beans add fiber, corn adds sweetness, and cheese melts over everything. You can swap in other beans or add extra vegetables easily.
Ingredients for Mexican Ground Beef Casserole
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 medium bell pepper, diced
- 1 lb lean ground beef
- 1/2 tsp cayenne pepper
- 1 1/2 tbsp dried oregano
- 3 tsp ground cumin
- 3 tsp ground coriander
- 3 tsp onion powder
- 2 tsp paprika
- 1/2 tsp kosher salt
- 2 tbsp tomato paste
- 2 1/2 cups low sodium chicken broth
- 1 cup long grain white rice, uncooked
- 1 can (14 oz) corn kernels, drained
- 1 can (14 oz) black beans, drained and rinsed
- 1 cup sliced green onions, divided
- 2 cups shredded cheese, such as cheddar or Monterey Jack, divided
Ground beef. Lean beef keeps the dish from turning greasy. Break it into small crumbles for even browning.
Spices. Cumin, coriander, paprika, oregano, onion powder, and cayenne create a taco style blend. Adjust the cayenne to match your heat preference.
Rice. Use dry long grain white rice straight from the bag. Quinoa can stand in, though cooking times differ.
Beans and corn. Canned black beans and corn add fiber and sweetness. Drain and rinse the beans to cut extra sodium.
Cheese. Cheddar or Monterey Jack melts well. Reserve half for the top so you get a gooey layer.
How to Make Mexican Ground Beef Casserole
1. Soften the vegetables. Heat the olive oil in a large pot over high heat. Add the onion and garlic and cook for about 1 1/2 minutes until the onion turns translucent.
2. Brown the beef. Add the ground beef, break it up, and cook for 2 to 3 minutes until browned and no pink remains, reaching 160 degrees F.
3. Toast the spices. Stir in the cayenne, oregano, cumin, coriander, onion powder, paprika, and salt and cook for 30 seconds until fragrant.
4. Add the bell pepper. Add the diced bell pepper and cook for 1 minute.
5. Add the liquids. Stir in the tomato paste, then pour in the broth, scraping up any browned bits from the bottom of the pot.
6. Add the rice and beans. Stir in the uncooked rice, corn, and black beans, and bring everything to a simmer.
7. Simmer covered. Cover the pot, reduce the heat to medium low, and cook for 15 to 18 minutes without lifting the lid, until the rice is tender and the liquid is absorbed.
8. Add the cheese. Stir in half of the green onions and half of the cheese, smooth the top, and sprinkle the remaining cheese over the surface.
9. Melt and serve. Cover for 1 minute until the cheese melts, then serve right away garnished with extra green onions.
How to Serve Mexican Ground Beef Casserole
Spoon it into bowls and top with extra green onions, sour cream, or sliced avocado if you like. Warm Roasted chile cheese cornbread is great for scooping, and a crisp Italian house salad adds freshness. Round out the table with a pitcher of strawberry pineapple mojito or blueberry mojito.
How to Store and Reheat Mexican Ground Beef Casserole
Let the leftovers cool, then spoon them into airtight containers and refrigerate within 2 hours, for up to 3 days. Freeze portions for up to 1 month, since cooked rice should not sit at room temperature. Reheat with a splash of broth or water, covered, until the beef and rice reach 165 degrees F.
Tips and Variations for Mexican Ground Beef Casserole
Brown the beef well. Let it sit untouched for a minute at a time to build a deep brown crust.
Measure the broth. The right ratio keeps the rice fluffy rather than gummy or crunchy.
Keep the lid on. Lifting the lid lets steam escape and can leave rice undercooked.
Loosen gently. Stir carefully after the simmer so the grains stay separate.
Customize the heat. Reduce the cayenne for mild or add diced jalapeno for more kick.
Add vegetables. Zucchini, poblano peppers, or spinach can stir in with the corn.
Swap the protein. Ground turkey or cooked lentils can replace the beef.
Handle rice safely. Cooked rice should be refrigerated quickly, so see the University of California food safety update for general guidance on handling rice.
Frequently Asked Questions About Mexican Ground Beef Casserole
Can I make mexican ground beef casserole ahead of time?
Yes. Cook it fully, cool it quickly, and refrigerate for up to 3 days. Reheat with a splash of broth until steaming hot.
What rice works well in mexican ground beef casserole?
Long grain white rice is the ideal choice because it cooks evenly in the broth. Brown rice needs more liquid and extra cooking time, so adjust the recipe if you use it.
Can I freeze mexican ground beef casserole?
Yes, for up to 1 month. Cool it completely, freeze in portions, and thaw in the refrigerator before reheating to 165 degrees F.
How spicy is this dish?
It has mild to medium heat from half a teaspoon of cayenne. Omit the cayenne for a family friendly version or add jalapeno for more heat.
Can I use canned diced tomatoes?
Yes. Stir in one small can with the broth, and reduce the broth by 1/4 cup to keep the rice from turning soupy.
Mexican Ground Beef Casserole with Rice
Equipment
- Large pot with lid
- Wooden spoon
- Box grater
- Meat thermometer
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 1 medium bell pepper diced
- 1 lb lean ground beef
- ½ tsp cayenne pepper adjust to taste
- 1 ½ tbsp dried oregano
- 3 tsp ground cumin
- 3 tsp ground coriander
- 3 tsp onion powder
- 2 tsp paprika
- ½ tsp kosher salt
- 2 tbsp tomato paste
- 2 ½ cup low sodium chicken broth
- 1 cup long grain white rice uncooked
- 1 can corn kernels 14 oz, drained
- 1 can black beans 14 oz, drained and rinsed
- 1 cup green onions sliced, divided
- 2 cup shredded cheddar or Monterey Jack cheese divided
Instructions
Cooking
- Start the base. Cook the onion and garlic in hot oil for 1 1/2 minutes, then brown the beef for 2 to 3 minutes until no pink remains and it reaches 160 degrees F.
- Season. Stir in the spices and salt for 30 seconds, then add the bell pepper for 1 minute.
- Add liquid. Mix in the tomato paste and broth, scraping the bottom of the pot.
- Simmer the rice. Add the rice, corn, and beans, bring to a simmer, cover, and cook over medium low heat for 15 to 18 minutes until tender.
- Finish with cheese. Stir in half the green onions and half the cheese, top with the rest, cover 1 minute, and serve.
