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Mexican Rice Casserole

Mexican Rice Casserole - recipe card
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This hearty Mexican Rice Casserole layers tender rice with seasoned ground beef, black beans, corn, and a creamy tomato sauce, all topped with melted cheese for a satisfying one-dish meal. The flavors are rich and smoky from chili powder and cumin, with a subtle heat from green chiles. Perfect for a busy weeknight, it comes together quickly and bakes to a bubbly, golden finish.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 lb ground beef (85% lean)
  • 1 medium onion, finely diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, seeded and finely diced (about 1 cup)
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can whole kernel corn, drained
  • 1 (4 oz) can diced green chiles, undrained
  • 1 (8 oz) can tomato sauce
  • 1/2 cup water
  • 2 cups cooked white rice (from about 2/3 cup uncooked)
  • 1 cup sour cream (full-fat)
  • 4 oz sharp cheddar cheese, shredded (about 1 cup)
  • 4 oz Monterey Jack cheese, shredded (about 1 cup)
  • 1/4 cup fresh cilantro, chopped (for garnish, optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of oil. This prevents sticking and promotes even browning.
  2. In a large skillet or Dutch oven set over medium-high heat, add the olive oil and heat until it shimmers, about 30 seconds. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 6 to 8 minutes. Drain off excess fat using a colander or by tilting the pan and spooning it out; leaving too much fat will make the casserole greasy.
  3. Reduce the heat to medium and add the diced onion, garlic, and bell pepper to the skillet with the beef. Cook, stirring frequently, until the onion becomes translucent and the pepper softens, about 4 to 5 minutes. This step builds the aromatic base for the dish.
  4. Stir in the chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute while stirring constantly to toast the spices, which deepens their flavor. Be careful not to burn them; if the pan seems dry, add a splash of water.
  5. Add the drained black beans, corn, diced green chiles (with their liquid), tomato sauce, and water. Stir everything together until well combined. Bring the mixture to a gentle simmer over medium heat, then remove from heat. The liquid should be bubbling slightly but not boiling vigorously.
  6. Add the cooked rice and sour cream to the skillet. Stir until the sour cream is fully incorporated and the rice is evenly distributed. The mixture will look creamy and slightly thick. Taste and adjust salt if needed.
  7. Transfer the entire mixture to the prepared baking dish and spread it into an even layer with a spatula. Even distribution ensures consistent cooking and serving.
  8. In a small bowl, toss the shredded cheddar and Monterey Jack cheeses together. Sprinkle the cheese mixture evenly over the top of the casserole, covering all the rice mixture. This forms a golden, bubbly crust.
  9. Bake the casserole uncovered in the preheated oven for 20 to 25 minutes, or until the cheese is fully melted, bubbling around the edges, and lightly browned in spots. If you prefer a deeper golden top, broil for 1 to 2 minutes at the end, watching closely to avoid burning.
  10. Remove the casserole from the oven and let it rest on a wire rack for 5 minutes. This resting period allows the casserole to set slightly, making it easier to slice and serve without becoming watery.
  11. Garnish with fresh chopped cilantro just before serving, if desired. Serve hot, portioning into 4 generous servings.

Notes

Storage: Leftover casserole can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions in a microwave-safe dish and microwave on high for 1 to 2 minutes, or reheat in a 350°F (177°C) oven for about 10 to 15 minutes, covered with foil, until warmed through. Freezing: The assembled, unbaked casserole can be frozen for up to 3 months. Thaw overnight in the refrigerator before baking, adding 10 minutes to the bake time. Alternatively, bake directly from frozen at 375°F for 40 to 45 minutes. For a spicier version, add a minced jalapeño with the aromatics or use pepper jack cheese instead of Monterey Jack.

Nutrition

Keywords: Mexican rice casserole, ground beef casserole, weeknight dinner, Tex-Mex casserole, cheesy rice casserole, black bean rice bake, easy casserole recipe, family dinner idea, one-dish meal, spicy rice casserole

Find it online: https://copycatkitchenco.com/mexican-rice-casserole/