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cheesy mexican beef and rice casserole in a clear dish with cilantro.

Easy Cheesy Mexican Beef and Rice Casserole

Easy Cheesy Mexican Beef and Rice Casserole made with ground beef, rice, black beans, corn, salsa, sour cream, and plenty of melted cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 8

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!

Notes

Use leftover rice. Day-old refrigerated rice works especially well because it holds its texture in the casserole.
Drain the beef well. Too much grease can make the casserole heavy.
Don't skip the resting time. Five minutes helps everything settle so the servings hold together better.
Taste your salsa first. The salsa determines much of the heat level, so choose mild, medium, or hot according to your family.
Freshly grated cheese melts beautifully. Bagged shredded cheese works, but freshly grated cheese generally gives you an extra creamy topping.
Keyword Easy Cheesy Mexican Beef and Rice Casserole, Mexican beef casserole, Mexican casserole, Mexican rice casserole, taco casserole