Go Back
+ servings
mexican beef and rice casserole in a white casserole dish.
Print Recipe Add to Collection
4.55 from 183 votes

Mexican Beef and Rice Casserole

Get ready to be transported straight to a cozy Mexican kitchen with this hearty Mexican Beef and Rice Casserole. Packed with robust flavors from the beef, fire-roasted tomatoes, and a cheesy topping, this one-dish wonder is your ticket to a quick, satisfying, and flavor-packed meal!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dinner, Main Course
Cuisine: Mexican
Keyword: beef, casserole, mexican casserole
Servings: 8
Calories: 268kcal

Ingredients

  • 1 pound ground beef
  • 1 tablespoon taco seasoning
  • 1 bunch spinach ends trimmed and roughly chopped
  • 1 cup frozen corn kernels
  • 14 ounce fire roasted diced tomatoes (1 can) can substitute with regular diced tomatoes
  • ½ cup salsa store bought
  • 2 cups Mexican 4 cheese blend shredded
  • 1 cup long grain rice uncooked
  • 2 cups chicken broth low sodium
  • 2 tablespoons fresh cilantro chopped

Instructions

  • Preheat the oven to 375℉ and spray a 9 x 13-inch casserole dish with cooking spray; set aside.
  • In a large skillet, cook the ground beef for about 5 minutes, breaking it into crumbles, over medium-high heat. Stir in taco seasoning and continue to cook until the beef starts to brown and is no longer pink.
    process shots showing how to make mexican beef and rice casserole.
  • Add the spinach, corn, roasted tomatoes, salsa, and ½ of the shredded cheese to the skillet and stir. Finally, add the rice and broth, and stir until ingredients are well incorporated.
    process shots showing how to make mexican beef and rice casserole.
  • Spoon the contents of the skillet into the prepared casserole dish, cover with aluminum foil. Place the casserole dish into the oven and bake for 45 minutes, or until the rice is cooked. When finished, remove the foil and top with remaining cheese. Bake for another 5 minutes or until cheese has melted.
    process shots showing how to make mexican beef and rice casserole.
  • Once removed from the oven, garnish with cilantro and serve hot.

Video

Notes

  1. Cheese Choice: While the recipe calls for a Mexican 4-cheese blend, feel free to experiment with other types of cheese like Monterey Jack or sharp cheddar for different flavor profiles.
  2. Spice it Up: If you enjoy heat, add some chopped jalapeños or a dash of cayenne pepper to the mix. Remember, it's easier to add more spice than to take it away, so start small!
  3. Use Fresh Ingredients When Possible: While the recipe allows for canned tomatoes and frozen corn, using fresh ingredients when they are in season can enhance the flavors of the casserole.
  4. Let It Rest: Allow the casserole to rest for a few minutes after taking it out of the oven. This helps the flavors meld together and makes the dish even more delicious.
  5. Garnish: Don't forget the fresh cilantro garnish before serving! It adds a burst of fresh flavor and vibrant color that really sets this dish off.

Nutrition

Serving: 1serving | Calories: 268kcal | Carbohydrates: 14g | Protein: 21g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 63mg | Sodium: 437mg | Potassium: 358mg | Fiber: 1g | Sugar: 3g | Vitamin A: 548IU | Vitamin C: 3mg | Calcium: 216mg | Iron: 2mg