If you're looking for a weeknight dinner that's hearty, flavorful, and requires almost zero effort, this Mexican Ground Beef Rice Casserole is exactly what you need. Seasoned ground beef, fluffy rice, black beans, sweet corn, and melty Colby Jack cheese all come together in one single baking dish for a meal that tastes like it took way more work than it actually did!
What makes this mexican ground beef rice casserole stand out is the homemade spice blend, cumin, chili powder, coriander, and a touch of red pepper flakes that give every bite a bold, taco-inspired flavor. Since the rice cooks right in the dish with everything else, there's minimal cleanup and maximum deliciousness. This one is going straight to the top of your weekly dinner rotation!
Why You'll Love This Mexican Ground Beef Rice Casserole
This recipe checks every box for the perfect weeknight dinner. Here's why families keep coming back to it:
- Everything bakes in one dish — the beef, rice, beans, corn, and cheese all cook together. Less mess, more flavor!
- Ready in about 50 minutes — including prep and bake time, this is a true weeknight winner.
- Bold, taco-inspired flavor — the homemade spice blend makes this taste like your favorite Mexican restaurant.
- Loaded with protein and fiber — ground beef, black beans, and corn make this a genuinely filling and nutritious meal.
- Super customizable — easy to make spicier, milder, or swap the protein depending on what you have.
- Great for meal prep — stores and reheats beautifully for up to 4 days in the fridge.
Ingredients for Mexican Ground Beef Rice Casserole
Here's everything you need and why each ingredient plays a role in making this dish so delicious:
For the Seasoned Ground Beef:
- 1 pound of lean ground beef the hearty, protein-packed base of this casserole. Lean beef keeps it from getting greasy.
- 1 cup of cubed onion adds sweetness and depth of flavor as it cooks down with the beef.
- 2 chopped garlic cloves brings a bold, savory punch to the whole dish.
- 1 green bell pepper, chopped adds freshness, crunch, and a subtle sweetness that complements the spices perfectly.
- 1 can (6 oz) of tomato paste adds richness, a deep tomato flavor, and helps the sauce cling to every grain of rice.
The Mexican Ground Beef Rice Casserole Spice Blend:
- ½ teaspoon of cumin earthy and warm, this is the backbone of any good Mexican-inspired dish.
- ½ teaspoon of coriander adds a bright, citrusy note that balances the richness of the beef.
- 1 teaspoon of chili powder the classic Mexican spice that gives the casserole its bold, familiar flavor.
- 1 teaspoon of parsley flakes adds a mild, herby freshness to round out the spice blend.
- ½ teaspoon of red pepper flakes brings a gentle heat. Skip it for a milder version or add more for extra kick!
For the Rice Casserole Base:
- 1 and ¼ cups of long-grain white rice cooks perfectly in the baking dish with the broth, absorbing all those amazing flavors.
- 2 and ½ cups of chicken broth the liquid that cooks the rice and adds a savory depth to the whole dish.
- 1 can (14 oz) of whole kernel corn, drained adds sweetness, color, and texture to every single bite.
- 1 can (14 oz) of black beans, drained and rinsed adds protein, fiber, and that classic Mexican flavor combo.
- 4 green onions, chopped stirred in for a fresh, mild onion flavor and a pop of color.
- 2 cups of grated Colby Jack cheese melted over the top in two layers for the ultimate cheesy finish.
How To Make Mexican Ground Beef Rice Casserole
Just three simple steps stand between you and a bubbling, cheesy, incredible casserole. Let's get into it!
Step 1: Brown the Ground Beef Mixture
Preheat your oven to 350°F. Heat a large skillet over medium-high heat and add the ground beef, cubed onion, chopped garlic, and diced green bell pepper. Cook everything together, breaking up the beef as you go, until the beef is fully browned and the vegetables are soft, about 6 to 8 minutes. Drain any excess fat from the pan.
Then stir in the tomato paste, cumin, coriander, chili powder, parsley flakes, and red pepper flakes. Mix everything together until the beef and vegetables are fully coated in the spice blend. Cook for another minute so the spices bloom and become extra fragrant.
Tip: Don't skip blooming the spices for that extra minute! It intensifies the flavors and makes the whole casserole taste so much more vibrant and delicious.
Step 2: Assemble the Mexican Rice Casserole
Transfer the seasoned beef mixture to a large baking dish. Add the uncooked rice, drained black beans, drained corn, and chopped green onions. Sprinkle half of the Colby Jack cheese evenly over everything. Pour the chicken broth over the top and stir everything together until well combined and the rice is evenly distributed throughout the dish.
Tip: Make sure the rice is evenly spread and submerged in the broth so it cooks through consistently. Give it a good stir before covering with foil!
Step 3: Bake, Add Cheese & Finish!
Cover the baking dish tightly with aluminum foil and bake for 35 minutes. The foil traps steam so the rice cooks through perfectly without drying out. After 35 minutes, remove the foil and check that the rice is tender and most of the liquid has been absorbed.
Sprinkle the remaining Colby Jack cheese evenly over the top. Return the dish to the oven uncovered and bake for another 10 to 15 minutes until the cheese is fully melted, golden, and bubbly on top. Let the casserole sit for 5 minutes before serving, then pile on your favorite toppings and dig in!
Tip: If the rice still seems undercooked after 35 minutes, just add a splash more chicken broth, re-cover with foil, and bake for another 10 minutes before adding the cheese.
Pro Tips for the Best Mexican Ground Beef Casserole
Want to make sure this turns out perfect every single time? Here are the tips that make the biggest difference:
- Use long-grain white rice only — short-grain, brown, sushi, or risotto rice don't cook the same way in a baked casserole and will give you inconsistent results.
- Keep the foil tight during the first bake — a loose foil cover lets steam escape, which means your rice won't cook through evenly. Press the edges down firmly!
- Bloom the spices in the pan — cooking the spice blend with the beef for an extra minute before transferring to the casserole dish makes the flavors much more vibrant.
- Drain the beans and corn well — excess liquid from the cans can throw off the rice-to-liquid ratio and make the casserole watery.
- Let it rest 5 minutes before serving — this gives the rice time to absorb any remaining liquid and makes it much easier to scoop clean portions.
What to Serve With Mexican Ground Beef Rice Casserole
This casserole is a complete meal on its own, but adding a few toppings and simple sides takes it to the next level. Here are some great ideas:
- Fresh toppings — sour cream, guacamole, fresh salsa, shredded lettuce, diced tomatoes, and sliced avocado all work beautifully.
- Warm tortillas or tortilla chips — perfect for scooping up the cheesy casserole right from the dish.
- Simple green salad with lime dressing — the brightness and acidity cuts right through the richness of the casserole.
- Refried beans — a classic Mexican side that pairs perfectly and makes the whole meal even more filling.
- Elote (Mexican street corn) — sweet, creamy, and tangy corn on the cob that goes perfectly alongside this casserole.
More Easy Casserole Recipes You'll Love
If this mexican ground beef rice casserole hit the spot, here are some other easy, hearty dinner recipes worth trying:
- Bubble Up Biscuit Pizza Casserole: cheesy, saucy, and kid-approved, all baked in one dish in 40 minutes.
- Doritos Pie Casserole: a fun, crunchy Mexican-inspired casserole that everyone goes crazy for.
- Cheeseburger Casserole: all the flavors of a classic burger baked into one easy, cozy casserole.
- One-Pot Broccoli Mac and Cheese: ultra-creamy, cheesy pasta with hidden veggies, ready in just 30 minutes.
Quick & Easy Mexican Ground Beef Rice Casserole
Ingredients
- 1 pound of lean ground beef
- 1 cup of cubed onion
- 2 garlic cloves chopped
- 1 green bell pepper chopped
- 1 can 6 oz of tomato paste
- ½ teaspoon of cumin
- ½ teaspoon of coriander
- 1 teaspoon of chili powder
- 1 teaspoon of parsley flakes
- ½ teaspoon of red pepper flakes
- 1 and ¼ cups of long-grain white rice
- 2 and ½ cups of chicken broth
- 1 can 14 oz of whole kernel corn, drained
- 1 can 14 oz of black beans, drained and rinsed
- 4 green onions chopped
- 2 cups of grated Colby Jack cheese
Instructions
- Preheat oven to 350°F.
- In a large skillet over medium-high heat, brown the ground beef with the onion, garlic, and bell pepper until fully cooked. Drain excess fat.
- Stir in the tomato paste, cumin, coriander, chili powder, parsley flakes, and red pepper flakes. Cook for 1 more minute.
- Transfer the beef mixture to a large baking dish. Add the uncooked rice, black beans, corn, green onions, and half of the cheese. Pour the chicken broth over everything and stir to combine.
- Cover tightly with aluminum foil and bake for 35 minutes.
- Remove foil, sprinkle with remaining cheese, and bake uncovered for another 10 to 15 minutes until cheese is golden and bubbly.
- Let rest for 5 minutes, then top with your favorite toppings and serve!
Notes
- Use long-grain white rice only — other varieties won't cook correctly in this recipe.
- Keep the foil tight during the first 35 minutes to trap steam and cook the rice evenly.
- If rice is undercooked after 35 minutes, add a splash more broth, re-cover, and bake 10 more minutes.
- No spice blend? Use 1.5 tablespoons of taco seasoning as a quick shortcut.
- Slow cooker version: Brown the beef first, then cook everything on low for 3 to 4 hours. Add cheese at the end.
- Storage: Refrigerate up to 4 days. Freeze up to 3 months. Reheat with a splash of broth to keep rice moist
Nutrition
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