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!
In an extra large skillet or cast iron pan, heat the vegetable oil over medium heat. Add the ground beef, breaking up pieces as it cooks. Cook until there is no pink. If you use anything above 90/10 mix, drain the grease after meat has cooked.
Stir in the taco seasoning, white onion and garlic, continuing to cook for 2 minutes.
Add the chicken stock, jasmine rice, black beans, diced tomatoes with juice, green chiles and hot sauce, toss to combine.
Cover and allow the casserole to cook for 15-20 minutes. Stir halfway through to prevent rice from sticking to the bottom of the pan.
When the rice is done (taste test), stir in the corn and cook for an additional 2 minutes.
Toss with the colby jack cheese until melted.
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 in the comments or star ratings.
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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.