Mexican Ground Beef Casserole with Rice kicks off with all the hearty and comforting vibes you want from a weeknight dinner. This casserole brings together seasoned ground beef, rice that soaks up rich flavours, beans and corn for texture, and gooey melted cheese on top — a one‑pot meal that practically serves itself. You’ll find it’s both satisfying and surprisingly easy, perfect for busy evenings or feeding a family.
Why You’ll Love This Recipe
You’ll love this recipe because it combines bold Mexican‑inspired flavours with simple, everyday ingredients — no need for complex cooking techniques. It’s a one‑pot or one‑pan kind of dinner, meaning less cleanup and more time enjoying a delicious meal. The combination of seasoned beef, rice that absorbs all the goodness, beans, corn and melty cheese makes each bite rich, comforting and full of texture. Plus, it’s flexible enough to suit different tastes (more heat? less cheese? you can adjust).
Ingredients
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2 tbsp olive oil
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1 onion, finely chopped
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3 garlic cloves, minced
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500 g (1 lb) ground beef (mince), lean
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1/3 cup tomato paste
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1¼ cup long grain white rice, uncooked
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2½ cups (625 ml) chicken broth/stock, low sodium
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400 g (14 oz) can corn kernels, drained
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400 g (14 oz) can black beans, drained (or other beans)
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1 capsicum/bell pepper, diced
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1 cup green onions/shallots, sliced
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2 cups (200 g) cheese, shredded (anything that melts)
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Mexican Spices:
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0.5 tsp cayenne pepper
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1.5 tbsp dried oregano
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3 tsp cumin
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3 tsp coriander
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3 tsp onion powder
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2 tsp paprika
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1.5 tsp salt
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Step‑by‑Step: How to Make It
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Warm the olive oil in a large pot set over high heat. Add the garlic and onion and cook about 1½ minutes until the onion becomes translucent.
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Add the ground beef. Break it up with a spatula and cook until you no longer see raw meat — about 2 minutes.
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Sprinkle in all the Mexican spices (cayenne, oregano, cumin, coriander, onion powder, paprika, salt). Cook for about 30 seconds, stirring, so the spices bloom.
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Add the diced capsicum/bell pepper and cook for an additional minute.
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Stir in the tomato paste and the chicken broth, mixing thoroughly so the tomato paste dissolves into the liquid.
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Add the rice, drained corn and drained black beans. Give everything a good stir, bring to a simmer, cover the pot and reduce the heat to medium‑low (gently simmer) for approximately 15 minutes.
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After 15 minutes, remove the lid, quickly stir through the green onions/shallots and half the shredded cheese. Smooth the surface of the casserole, then sprinkle on the remaining cheese on top. Cover again and leave for about 1 minute just to let the cheese melt.
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Remove from stove and serve immediately, optionally garnished with more green onion if you like.
Helpful Tips
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Use long grain white rice for best results: it cooks evenly, absorbs flavour and doesn’t go mushy. Brown rice or wild rice need different liquid/time, so they aren’t ideal for this cooking method.
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Don’t skip bringing the mixture to a simmer before reducing to low heat — that helps the rice start cooking properly.
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If you use very lean beef, you might need to add a splash more oil or broth to keep everything moist.
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If the casserole looks dry after cooking, stir in a little additional broth or water, cover and let rest a few extra minutes.
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For stronger flavour, you can increase the cayenne pepper or add a pinch of chili powder. If you prefer milder, reduce the cayenne.
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Let the dish sit for a minute or two after removing from the heat before serving — it helps settle the layers and makes it easier to serve.
Substitutions And Variations
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Protein: Swap out the ground beef for ground turkey or chicken if you want a lighter version.
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Beans: If you don’t like black beans, use kidney beans, pinto beans or omit beans and increase rice/corn.
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Rice: While long grain white rice is recommended, you can use jasmine or basmati white rice (unflavoured) with similar success. Avoid brown, wild, risotto or quinoa unless you adjust cooking times/liquids.
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Vegetables: Throw in extra veggies like chopped zucchini, spinach, diced tomatoes or frozen peas for more colour and nutrition.
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Cheese: Use your favourite melting cheese — cheddar, mozzarella, Monterey Jack, pepper Jack for spice. Mix types for flavour layers.
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Heat: Increase or decrease the cayenne pepper or add chopped jalapeños or chili flakes to change the spice‑level.
Storage Instructions
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Once cooked and cooled, store leftovers in an airtight container in the refrigerator. They will keep well for up to 3 days.
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To reheat: microwave in intervals (30–60 seconds) stirring in between; you can add a splash of broth or water to keep it moist.
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While I haven’t tested freezing for this exact version, similar casseroles with rice, beans and beef generally freeze and reheat okay — freeze in a sealed container, thaw overnight in the fridge, then reheat thoroughly.
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Tip: When reheating, you may want to add a bit of fresh cheese or garnish (green onion, cilantro) to refresh the meal.
Nutritional Information
Per generous serving (about 2 packed cups, dense and filling):
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Calories: ~ 715 cal
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Carbohydrates: ~ 73 g
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Protein: ~ 45 g
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Fat: ~ 28 g (Saturated fat: ~13 g)
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Cholesterol: ~109 mg
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Sodium: ~2039 mg
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Potassium: ~1258 mg
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Fiber: ~10 g
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Sugar: ~7 g
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Vitamin A: ~2254 IU
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Vitamin C: ~54 mg
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Calcium: ~437 mg
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Iron: ~7 mg
If you want to lower calories/fat, you could reduce the cheese amount (for example, halve the cheese) — the recipe notes that each cup of cheese adds ~100 cal per serving, so cutting cheese helps a lot.
Serving Suggestions
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Serve hot, straight from the pot, with a sprinkle of extra green onions or fresh coriander/cilantro for brightness.
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Add a side of warm tortillas or tortilla chips for a crunchy contrast.
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A dollop of sour cream or plain yogurt and a squeeze of fresh lime juice adds cooling and tangy finish.
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Fresh salad (such as a simple lettuce‑tomato‑avocado salad) or steamed vegetables make a nice accompaniment to balance richness.
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For extra texture, serve with pickled jalapeños or fresh sliced ones on top.
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If you like, top with sliced avocado or guacamole for creaminess and healthy fat.
Frequently Asked Questions About This Recipe
Q1: Can I use brown rice instead of white long grain rice?
Using brown rice is possible but not recommended for this particular cooking method because brown rice requires more liquid and a longer cook time. The recipe is designed for long grain white rice which cooks in about 15 minutes with the liquid ratio given. Attempting brown rice may result in under‑cooked rice or a mushy texture.
Q2: Can I make this spicier or milder?
Yes! The recipe uses 0.5 tsp cayenne pepper which gives a subtle heat across the full volume of rice (it’s “barely noticeable” according to the notes). You can increase the cayenne or add chili powder, chopped jalapeños or hot salsa to boost the spice. Conversely, to make it milder, reduce or eliminate the cayenne and keep more mild spices. The flexibility is one of the strengths of this dish.
Q3: Can I prepare this ahead of time or freeze it?
You can definitely cook this ahead, refrigerate, and reheat within about 3 days, which makes it great for leftovers, make‑ahead dinners or meal prep. Many similar ground beef and rice casseroles reheat well. Freezing is also likely possible: once fully cooked and cooled, transfer to a freezer‑safe container, freeze for up to a few months, then thaw overnight in the fridge and reheat until hot. As with similar dishes, you may want to add a splash of broth when reheating to maintain moisture.
Conclusion
Thank you so much for trying this Mexican Ground Beef Casserole with Rice — I hope you find it as comforting, flavour‑packed and easy to make as I do. It’s one of those dishes that brings warm satisfaction without a lot of fuss, perfect for busy nights or when you want something hearty and delicious. I absolutely love serving it for friends or family, and I hope it becomes a favourite in your kitchen too. Here’s to many happy dinners, fewer dishes to wash, and plenty of cheesy, beefy goodness. Enjoy every bite and happy cooking!
Print
Mexican Ground Beef Casserole with Rice (Beef Mince!)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Dinner
Description
Mexican Ground Beef Casserole with Rice is a hearty, one-pot dinner that’s packed with bold flavor. Made with seasoned beef, rice, corn, beans, and melty cheese, it’s a simple, family-friendly meal that’s perfect for busy nights.
Ingredients
2 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, minced
500g (1 lb) ground beef (lean mince)
1/3 cup tomato paste
1¼ cup long grain white rice, uncooked
2½ cups (625 ml) chicken broth, low sodium
400g can corn kernels, drained
400g can black beans, drained
1 bell pepper (capsicum), diced
1 cup green onions, sliced
2 cups (200g) shredded cheese (any melting cheese)
Mexican Spices:
0.5 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
Instructions
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Warm the olive oil in a large pot set over high heat. Add the garlic and onion and cook about 1½ minutes until the onion becomes translucent.
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Add the ground beef. Break it up with a spatula and cook until you no longer see raw meat — about 2 minutes.
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Sprinkle in all the Mexican spices (cayenne, oregano, cumin, coriander, onion powder, paprika, salt). Cook for about 30 seconds, stirring, so the spices bloom.
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Add the diced capsicum/bell pepper and cook for an additional minute.
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Stir in the tomato paste and the chicken broth, mixing thoroughly so the tomato paste dissolves into the liquid.
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Add the rice, drained corn and drained black beans. Give everything a good stir, bring to a simmer, cover the pot and reduce the heat to medium‑low (gently simmer) for approximately 15 minutes.
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After 15 minutes, remove the lid, quickly stir through the green onions/shallots and half the shredded cheese. Smooth the surface of the casserole, then sprinkle on the remaining cheese on top. Cover again and leave for about 1 minute just to let the cheese melt.
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Remove from stove and serve immediately, optionally garnished with more green onion if you like.
Notes
Use long grain white rice for best texture.
You can substitute ground turkey or chicken.
Add more cayenne for heat or omit for mild flavor.
Leftovers store well in the fridge for up to 3 days.
Cheese adds ~100 calories per cup per serving.
Nutrition
- Serving Size: 2 packed cups
- Calories: 715
- Sugar: 7g
- Carbohydrates: 73g
- Protein: 45g
