This Easy Cheesy Mexican Beef and Rice Casserole is one of those simple dinners that checks all the boxes: hearty, cheesy, family-friendly, and easy enough for a busy weeknight. Seasoned ground beef is mixed with rice, black beans, corn, salsa, sour cream, and plenty of melted cheese for a cozy dinner everyone can pile high with their favorite toppings.
💕Why You'll Love This Easy cheesy mexican beef and rice casserole
- Easy everyday ingredients
- Ready in about 40 minutes
- Perfect use for leftover rice
- Hearty enough to feed the whole family
- Easy to make ahead
- Freezer-friendly
- Mild enough for kids
- Simple to customize
If you love this recipe, you'll also need to try my Easy Homemade Guacamole Recipe and Homemade Pico de Gallo
Ingredients for mexican beef and rice casserole
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- 💕Why You'll Love This Easy cheesy mexican beef and rice casserole
- Ingredients for mexican beef and rice casserole😋
- Instructions:
- ⭐️ My Top Tip:
- Storage Tips:
- Make Ahead tips:
- Freezing Tips:
- Delicious Variations:
- What to Serve With Mexican Beef and Rice Casserole:
- Frequently Asked Questions:
- Recent Recipes:
- Easy Cheesy Mexican Beef and Rice Casserole
Instructions:
Preheat the oven to 375°F.
Lightly grease a 9 x 13-inch baking dish.
Add the ground beef and onion to a large skillet.
Cook over medium heat for about 6–8 minutes, breaking up the beef as it cooks, until the meat is browned and the onion is tender.
Drain excess grease if necessary.
Stir in the taco seasoning and cook for about 30 seconds.
Add the cooked rice, black beans, corn, salsa, sour cream, lime juice, and 1 cup of the shredded cheese.
Stir until everything is evenly combined.
Transfer the mixture to the prepared baking dish and spread it evenly.
Sprinkle the remaining 1½ cups cheese over the top.
Bake uncovered for 20–25 minutes, or until the casserole is hot and bubbly and the cheese is melted.
For a slightly golden cheesy top, place it under the broiler for 1–2 minutes at the end.
Let the casserole rest for about 5 minutes before serving.
Add your favorite toppings and enjoy!
⭐️ My Top Tip:
Use a thick, chunky salsa rather than a thin restaurant-style salsa.
The salsa does a lot of work in this recipe. It adds tomatoes, peppers, onions, spices, and moisture all at once. A thicker salsa keeps the casserole flavorful without making it watery.
Storage Tips:
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Individual servings reheat well in the microwave.
You can also cover the casserole with foil and reheat it in a 350°F oven until warmed through.
Make Ahead tips:
Prepare the entire casserole up to 24 hours ahead of time.
Cover and refrigerate.
When ready to bake, let the casserole sit on the counter while the oven preheats. Bake as directed, adding about 5–10 minutes if needed.
Freezing Tips:
Assemble the casserole but don't add fresh toppings.
Cover tightly and freeze for up to 3 months.
Thaw overnight in the refrigerator before baking.
Delicious Variations:
Chicken
Replace the beef with about 3 cups shredded rotisserie or cooked chicken.
Spicy Mexican Casserole
Use hot salsa and pepper Jack cheese and add diced jalapeños.
Crunchy Taco Version
Sprinkle crushed tortilla chips over the top during the last 5 minutes of baking.
Vegetarian
Leave out the ground beef and add another can of black beans or pinto beans.
Street Corn Twist
Add a little lime juice, chili powder, cilantro, and crumbled cotija cheese over the top before serving.
What to Serve With Mexican Beef and Rice Casserole:
This casserole is hearty enough to be dinner all by itself, but it's especially good with:
- Guacamole
- Pico de gallo
- Tortilla chips
- Corn salad
- Fresh fruit
- Simple green salad
- Avocado
- Salsa
Frequently Asked Questions:
Can I use minute rice?
Yes. Cook it according to the package directions first and then measure out 2 cups.
Can I use canned corn?
Absolutely. Drain it well before adding it to the casserole.
Can I leave out the beans?
Yes. You don't need to replace them with anything.
Is this Mexican casserole spicy?
Not necessarily. Use mild salsa and mild taco seasoning for a family-friendly version.
What cheese is best?
A Mexican cheese blend is easy and delicious, but cheddar, Monterey Jack, Colby Jack, or pepper Jack will all work.
Recent Recipes:
Easy Cheesy Mexican Beef and Rice Casserole
Equipment
- large skillet
- 9 x 13-inch baking dish
- Wooden spoon or meat chopper
- measuring cups and spoons
- cheese grater
- Colander or fine-mesh strainer
- cutting board and chef's knife
Ingredients
- 1 lb ground beef
- 1 small yellow onion, diced
- 1 packet taco seasoning
- 2 cups cooked white or brown rice
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn, fresh, frozen and thawed, or canned and drained
- 1½ cups thick salsa
- ½ cup sour cream
- 2½ cups shredded Mexican-blend cheese, divided
- 1 tablespoon fresh lime juice, optional
Optional Toppings:
- Diced avocado
- Chopped cilantro
- Sliced green onions
- Sour cream
- Salsa
Instructions
- Preheat the oven to 375°F.
- Lightly grease a 9 x 13-inch baking dish.
- Add the ground beef and onion to a large skillet.
- Cook over medium heat for about 6–8 minutes, breaking up the beef as it cooks, until the meat is browned and the onion is tender.
- Drain excess grease if necessary.
- Stir in the taco seasoning and cook for about 30 seconds.
- Add the cooked rice, black beans, corn, salsa, sour cream, lime juice, and 1 cup of the shredded cheese.
- Stir until everything is evenly combined.
- Transfer the mixture to the prepared baking dish and spread it evenly.
- Sprinkle the remaining 1½ cups cheese over the top.
- Bake uncovered for 20–25 minutes, or until the casserole is hot and bubbly and the cheese is melted.
- For a slightly golden cheesy top, place it under the broiler for 1–2 minutes at the end.
- Let the casserole rest for about 5 minutes before serving.
- Add your favorite toppings and enjoy!
