Overhead view of Mexican Beef and Rice Casserole

Mexican Beef and Rice Casserole

Course: Main Course, Main Dish
Cuisine: Mexican
Keyword: casserole recipes, ground beef recipes, skillet recipes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 883kcal
Author: Jessica Formicola
Mexican Beef and Rice Casserole is an easy weeknight recipe using ground beef, taco seasoning and other easy ingredients for a one dish meal your whole family will love! 
Print Recipe

Ingredients

  • 2 pounds 90/10 ground beef
  • 1 tablespoon vegetable oil
  • 3 tablespoons taco seasoning
  • 1 teaspoon kosher salt
  • 1/4 cup white onion , diced
  • 1 1/2 cups low sodium chicken stock
  • 1 heaping cup jasmine rice
  • 15 ounces black beans , rinsed and drained
  • 2 14.5 ounce cans fire roasted diced tomatoes
  • 2 4 ounce cans green chiles
  • 2 tablespoons hot sauce
  • 2 cups frozen corn
  • 2 cups colby jack cheese , shreddd
  • Sour Cream , optional
  • Scallions , optional
  • Avocado , optional
  • Cilantro , optional

Instructions

  • In an extra large skillet or cast iron pan, heat vegetable oil over medium heat. Add ground beef, breaking up pieces as it cooks. Cook until there is no pink. If you use anything above 90/10 mix, drain grease after meat has cooked. 
  • Add taco seasoning, kosher salt and diced white onion, continue to cook for an additional 2 minutes. 
  • Add chicken stock, jasmine rice, drained and rinsed black beans, diced tomatoes with juice, green chiles and hot sauce, toss to combine. 
  • Cover and allow to cook for 15-20 minutes. Stir half way through to prevent rice from sticking to the bottom of the pan. 
  • When nearly done, add frozen corn, cook for an additional 2 minutes. 
  • Toss with colby jack cheese. 
  • Serve with optional garnishes including sour cream, scallions, avocado and cilantro. 
  • If you've tried this recipe, come back and let us know how it was! 

Video

Notes

I always keep instant rice in the pantry. The amount of liquid can vary greatly from one batch to the next and if the called for amount of rice isn't soaking up all the liquid, I can add 1-2 tablespoons of instant rice to compensate without ruining the recipe. 

Nutrition

Calories: 883kcal | Carbohydrates: 57g | Protein: 79g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 203mg | Sodium: 1806mg | Potassium: 1588mg | Fiber: 14g | Sugar: 5g | Vitamin A: 1300IU | Vitamin C: 19.6mg | Calcium: 543mg | Iron: 9.6mg