If you are craving a comforting, flavorful dish that brings together vibrant ingredients and hearty goodness, this Mexican Rice Casserole Recipe is your new best friend in the kitchen. It combines seasoned ground meat, fresh veggies, and a luscious blend of cheeses baked with rice, all mingling perfectly with rich tomato and spice notes. This casserole is not only a feast for the eyes with its colorful layers but also a crowd-pleaser that fills your home with the warm aromas of a festive Mexican-inspired meal. Whether you’re cooking for your family or hoping to impress guests, this recipe brings juicy, cheesy, and flavorful comfort food all in one delicious dish.
Ingredients You’ll Need
Ingredients You’ll Need
Keeping the ingredients simple yet flavorful is key to this Mexican Rice Casserole Recipe’s magic. Each ingredient plays an important role: tender ground meat for protein, vibrant vegetables for freshness and texture, beans and corn to add heartiness and sweetness, plus the perfect balance of spices and cheeses to create that mouthwatering flavor and golden crust.
- 1 lb ground beef or ground turkey: Choose your favorite protein; turkey keeps it lighter, beef brings richness.
- 1 small onion (diced): Adds sweetness and depth when sautéed.
- 1 green bell pepper (diced): Gives a crisp contrast and a pop of color.
- 2 cloves garlic (minced): Essential for that classic aromatic base.
- 1 cup long-grain white rice (uncooked): Absorbs all the juiciness and flavors while baking.
- 1 can (15 oz) black beans, drained and rinsed: Packs fiber, protein, and a creamy texture.
- 1 can (15 oz) corn kernels, drained: Adds sweetness and a bit of crunch.
- 1 can (14.5 oz) diced tomatoes, undrained: Keeps the casserole moist and tangy.
- 1 can (8 oz) tomato sauce: Deepens the tomato flavor and binds the ingredients.
- 1 cup chicken or vegetable broth: Helps cook the rice and infuses savory richness.
- 1 packet taco seasoning (or homemade mix): Brings that bold Mexican flavor that’s impossible to resist.
- 1 1/2 cups shredded cheddar cheese or Mexican blend cheese: Melts beautifully to top the casserole with creamy goodness.
- 1/4 cup chopped fresh cilantro (optional, for garnish): Adds a fresh herbal note.
- Sour cream and sliced jalapeños (optional, for serving): Perfect finishing touches to customize your bites.
How to Make Mexican Rice Casserole Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 375°F (190°C). Grease your 9×13 inch casserole dish with cooking spray so the casserole doesn’t stick and comes out perfectly baked with ease.
Step 2: Cook the Meat
In a large skillet set over medium heat, brown your ground beef or turkey until fully cooked and no longer pink. Drain off the excess fat to keep the casserole from getting greasy, but leave enough to help cook your veggies and build flavor.
Step 3: Sauté the Veggies
Add the diced onion, green bell pepper, and minced garlic to the skillet. Cook everything together for about 3 to 4 minutes until the veggies soften and release their sweetness, blending harmoniously with the meat.
Step 4: Mix in the Magic
To the skillet, stir in uncooked rice, black beans, corn, diced tomatoes with their juices, tomato sauce, broth, and taco seasoning. Give everything a thorough mix so the rice is surrounded by all the flavorful liquids, ensuring it will cook up tender and vibrant in the oven.
Step 5: Bake the Casserole
Transfer this hearty mixture into your prepared dish, spreading it evenly. Cover with aluminum foil and bake for 30 minutes, letting the rice absorb all those delicious flavors. Then uncover, fluff the casserole gently, and sprinkle on the cheese for a melty, golden crown. Bake uncovered for another 10 to 15 minutes until bubbly and irresistible.
Step 6: Garnish and Enjoy
Take the casserole out of the oven and let it rest for a few minutes—this helps it set and makes serving easier. Garnish with fresh cilantro if you like, and serve alongside sour cream and jalapeño slices for those who want an extra kick.
How to Serve Mexican Rice Casserole Recipe
Garnishes
A sprinkle of chopped fresh cilantro adds a bright, herbal freshness that contrasts beautifully with the cheesy, spicy warmth of the casserole. Adding a dollop of cool sour cream brings creaminess that balances the heat if you served jalapeños. These simple garnishes elevate every spoonful.
Side Dishes
Serve the casserole with a light, crisp side salad featuring lime vinaigrette or a bowl of guacamole and tortilla chips. These sides cut through the richness with acidity and crunch. You could also offer black beans and Mexican-style street corn (elote) to keep the meal authentically festive.
Creative Ways to Present
You can transform this classic into individual portions by baking the casserole in ramekins for a charming presentation. Another fun option is layering it like a lasagna with extra cheese between layers or topping it with crushed tortilla chips for crunch. This recipe is versatile and perfect for adapting to your mood and occasion.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Rice Casserole Recipe tastes fantastic and keeps well in an airtight container in the refrigerator for up to 4 days. Simply cool to room temperature before storing to maintain the best texture and flavors.
Freezing
This casserole freezes beautifully, so you can prepare it in advance. After baking and cooling, carefully portion or keep the entire dish wrapped tightly with foil and plastic wrap, then freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating
To reheat, cover the casserole with foil and warm in a 350°F (175°C) oven until heated through, about 20-30 minutes. For individual servings, microwave on medium power in short intervals, stirring halfway for even heat. Add a sprinkle of fresh cheese or cilantro before serving to refresh the flavors.
FAQs
Can I use brown rice instead of white rice in this casserole?
Yes, you can substitute brown rice, but remember it will require a longer baking time and possibly more liquid to cook through. Adjust accordingly and check the rice’s tenderness before finishing the bake.
Is it possible to make this dish vegetarian?
Absolutely! Simply skip the ground meat and double the beans or add vegetables like zucchini or mushrooms. Use vegetable broth and keep the taco seasoning for that authentic flavor.
Can I prepare this casserole ahead of time before baking?
You can assemble the casserole up to a day in advance and refrigerate it covered. When ready to eat, bake as directed, adding a few extra minutes if the casserole is cold from the fridge.
What type of cheese works best for this recipe?
A sharp cheddar or a Mexican blend cheese with Monterey Jack and queso quesadilla offers the best melt and flavor. You could also experiment with pepper jack for a spicy touch.
How spicy is this dish, and can I adjust the heat level?
The spice level depends on your taco seasoning and garnishes like jalapeños. For less heat, use a mild seasoning and omit the jalapeños. For extra kick, add hot sauce or extra diced chili peppers when cooking.
Final Thoughts
This Mexican Rice Casserole Recipe is a total winner when you want a simple yet show-stopping meal bursting with flavor and color. It’s easy to prepare, perfect for feeding a crowd, and keeps well for leftovers that taste just as good the next day. I truly hope you try making this dish soon and enjoy the comforting, festive vibes it brings to your table!
Print
Mexican Rice Casserole Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
A hearty and flavorful Mexican Rice Casserole featuring ground beef or turkey, vegetables, beans, and rice, baked to perfection with melted cheese on top. This comforting dish is perfect for a family dinner and can be garnished with fresh cilantro, sour cream, and jalapeños for an extra kick.
Ingredients
Meat and Vegetables
- 1 lb ground beef or ground turkey
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
Main Ingredients
- 1 cup long-grain white rice (uncooked)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 1 cup chicken or vegetable broth
- 1 packet taco seasoning (or homemade mix)
Toppings and Garnish
- 1 1/2 cups shredded cheddar cheese or Mexican blend cheese
- 1/4 cup chopped fresh cilantro (optional)
- Sour cream (optional, for serving)
- Sliced jalapeños (optional, for serving)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish or casserole dish with cooking spray to prevent sticking.
- Cook the Meat: In a large skillet, cook the ground beef or ground turkey over medium heat until browned and fully cooked. Make sure to crumble the meat as it cooks. Drain any excess fat for a leaner casserole.
- Add Vegetables: Add the diced onion, green bell pepper, and minced garlic to the skillet with the cooked meat. Sauté for 3-4 minutes until the vegetables soften and become fragrant.
- Combine Ingredients: Stir in the uncooked rice, black beans, corn, diced tomatoes with their juice, tomato sauce, chicken or vegetable broth, and taco seasoning. Mix thoroughly to combine all ingredients evenly.
- Transfer to Baking Dish: Pour the mixture into the prepared baking dish and spread it out evenly to ensure even cooking.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil, stir the casserole gently to redistribute ingredients, and sprinkle the shredded cheese evenly over the top. Return to the oven and bake uncovered for an additional 10-15 minutes until the cheese is melted, bubbly, and the rice is fully cooked.
- Garnish and Serve: Remove the casserole from the oven and let it rest for a few minutes. Garnish with chopped fresh cilantro if desired. Serve warm with sour cream and sliced jalapeños on the side for added flavor and heat.
Notes
- You can substitute ground beef with ground turkey for a leaner option.
- Use vegetable broth to make this dish vegetarian if omitting meat.
- Adjust the spice level by adding jalapeños to the casserole or serving them on the side.
- Covering the dish during the first baking helps the rice cook evenly without drying out.
- Leftovers can be refrigerated for up to 4 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
