Vegan Mexican Beef and Rice Casserole

Check out this tasty Mexican beef and rice casserole for a delicious and filling recipe to enjoy for an evening meal.

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Table of Contents

1. Mexican Beef and Rice Casserole Ingredients
2. How To Make This Mexican Beef and Rice Casserole Recipe
3. How To Serve
4. Storage
5. More Recipes You'll Love
6. JUMP TO RECIPE

Mexican beef and rice casserole ticks all of the boxes. There's tons of cheesy flavor, it's loaded with hearty seasoned beef and taco toppings, it looks delicious, and it's perfect for a weeknight dinner option.

Mexican Beef and Rice Casserole Ingredients

You'll need:

• 2 tablespoons olive oil
• 1 white onion, diced
• 4 cloves garlic, minced
• 1 pound lean or extra-lean ground beef
• 1 (15-ounce) can of corn kernels, rinsed and drained
• 1 (15-ounce) can of black beans, rinsed and drained
• 1 envelope taco seasoning, 2 tablespoons
• 1 (14-ounce) jar of chunky salsa, mild or medium
• 1 cup minute rice, uncooked
• 1½ cups chicken broth, low sodium
• 2 cups shredded Mexican cheese, divided

PRO TIP:

It is very important to use minute rice for this recipe. It won't work with regular rice.

SUBSTITUTIONS AND ADDITIONS

MEXICAN CHEESE: If you can't find a Mexican cheese blend, any cheese that melts well will work. Mozzarella, Monterey Jack, and even cheddar cheese are all tasty options.

CORN: Frozen corn can be used if you don't have any fresh corn kernels handy. Defrost them in warm water before adding them to this Mexican casserole.

VEGGIES: Green bell peppers and green chilies are both great options to add to this tasty casserole.

SPICE: Adjust the heat level with a dash of hot sauce or chili powder in your casserole.

How To Make This Mexican Beef and Rice Casserole Recipe

OUR RECIPE DEVELOPER SAYS

This is a great freezer meal. Double your recipe and make a second casserole dish of this delicious meal for later.

STEP ONE: Preheat the oven to 375°F. Spray a 9 x 13-inch baking dish and set it aside.

STEP TWO: In a large skillet, cook the white onion and garlic with olive oil over high heat until the onions have softened and the garlic is just starting to brown. Pour the onion mixture into the prepared baking dish.

STEP THREE: Using the same frying pan, brown meat over high heat. Break up the beef into crumbles while cooking. Be careful not to overcook, it shouldn't be crispy.

PRO TIP:

For an even quicker cooking time, the ground beef and onions can be cooked ahead of time. Store in the refrigerator for up to 3 days or in the freezer for up to a month.

STEP FOUR: Once the meat is thoroughly cooked, drain off a bit of the grease and then pour it into the baking dish.

STEP FIVE: Add the corn, black beans, taco seasoning mix, salsa, uncooked rice, and 1 cup of shredded cheese to the baking dish. Leave the remaining shredded cheese for the top.

STEP SIX: Pour the chicken broth over the ingredients and stir until it is mixed well.

STEP SEVEN: Cover the baking dish with aluminum foil and bake for 35 minutes.

STEP EIGHT: Remove from the oven and check that the rice has softened. If not, place it back into the oven for an additional 5 minutes and check again. If the rice has softened, remove all foil and sprinkle the remaining 1 cup of cheese over top of the casserole, and bake uncovered for an additional 5 minutes to melt the cheese.

STEP NINE: Serve this cheesy casserole hot.

How To Serve

Top your Mexican rice casserole with salsa, sour cream, green onions, fresh tomatoes, and guacamole.

This recipe is filling but if you want something to serve with it, why not try a Mexican corn salad? Or you could make a simple but colorful Mexican layered salad with it.

If you are looking for more Tex-Mex casserole recipes, our Dorito casserole and Mexican casserole are two more winners. Our chicken and rice casserole is also a reader favorite!

MORE MEXICAN DISH RECIPES

Storage

IN THE FRIDGE: You can store any leftovers of this Mexican ground beef casserole in an airtight container in the fridge for 3 to 4 days. Make sure the casserole is completely cooled before refrigerating.

IN THE FREEZER: If you want to freeze some or all of this Mexican beef and rice, then you should let it cool and store it in an airtight container or wrap the casserole dish thoroughly.

Store it in the freezer for up to 3 months, defrost and reheat in the oven before serving.

This tasty Mexican cheesy ground beef and rice casserole is a great recipe for a simple evening meal that the whole family will enjoy. It is also the basis for things like stuffed peppers, so there's loads you can do once you master it.

FREQUENTLY ASKED QUESTIONS

Can I make this recipe ahead of time?

This easy ground beef recipe is a great freezer meal. You can make the entire casserole, let it cook, cover, and freeze it. Thaw in the fridge overnight and bake.

Can I use ground pork in this recipe?

Any ground meat would be fine in this recipe in place of ground beef.

Can I make this dish vegetarian?

If you leave out the ground meat, switch to vegetable broth, and increase the quantity of beans in this dish, you'll have a great vegetarian option.

More Recipes You'll Love

• Elote (Mexican Street Corn)
• Enchilada Cups
• Spanish Rice
• Taco Soup
• One Pot Chicken and Rice
• Sloppy Joe Pie
• Taco Bake
• Green Bean Casserole

Cook Mode Prevent your screen from going dark

• 2 tablespoons olive oil
• 1 white onion, diced
• 4 cloves garlic, minced
• 1 pound ground beef, lean or extra-lean
• 1 (15-ounce) can corn kernels, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 envelope taco seasoning (2 tablespoons)
• 1 (14-ounce) jar chunky salsa, mild or medium
• 1 cup minute rice, uncooked
• 1½ cups low-sodium chicken broth
• 2 cups shredded Mexican cheese, divided

• Preheat the oven to 375F°F.

• Spray a 9 x 13-inch baking dish and set aside.

• In a large frying pan, cook white onion and garlic with olive oil over high heat until the onions have softened and the garlic is just starting to brown. Pour the onion mixture into the prepared baking dish.

• Using the same frying pan, cook ground beef over high heat. Break up beef into crumbles while baking. Be careful not to overcook, it shouldn't be crispy.

• Once the meat has thoroughly cooked, drain off a bit of the grease and then pour it into the baking dish.

• Add corn, black beans, taco seasoning, salsa, uncooked minute rice, and 1 cup of shredded cheese to the baking dish and stir well to mix. Leave the remaining cheese for the top.

• Pour chicken broth over ingredients and mix well.

• Cover baking dish with foil and bake for 35 minutes.

• Remove from the oven and check that the rice has softened. If not, place it back into the oven for an additional 5 minutes and check again. If the rice has softened, remove all foil and sprinkle the remaining 1 cup of cheese over top of the casserole, and bake uncovered for an additional 5 minutes to melt the cheese.

• Serve hot.

• It is very important to use minute rice for this recipe. It won't work with regular rice.
• This is a great freezer meal. Double your recipe and make a second casserole dish of this delicious meal for later.
• For an even quicker cooking time, the ground beef and onions can be cooked ahead of time. Store in the refrigerator for up to 3 days or in the freezer for up to a month.

Sodium: 1601 mg | Calcium: 270 mg | Vitamin C: 11 mg | Vitamin A: 979 IU | Sugar: 6 g | Fiber: 8 g | Potassium: 754 mg | Cholesterol: 71 mg | Calories: 426 kcal | Saturated Fat: 8 g | Fat: 18 g | Protein: 29 g | Carbohydrates: 40 g | Iron: 5 mg

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