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Easy One-Pot Cheesy Mexican Rice Casserole

A spoonful of cheesy mexican rice casserole being lifted from a white baking dish.
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Make this hearty, cheesy Mexican rice casserole in one pot for simple weeknight dinners and easy cleanup. It uses ground meat, rice, beans, and bold Tex-Mex seasoning for a family-friendly comfort meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef or ground chicken
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup uncooked long-grain white rice
  • 2 cups chicken broth
  • 1 tablespoon taco seasoning
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup frozen corn
  • 2 cups shredded Mexican cheese blend or cheddar cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Heat the olive oil in a large oven-safe skillet over medium heat. Add the ground meat and cook until browned. Drain any excess fat.
  3. Add the chopped onion to the skillet and cook until soft, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the cream of chicken soup, diced tomatoes and green chilies, rinsed black beans, uncooked rice, chicken broth, taco seasoning, cumin, salt, and pepper. Mix well to combine all ingredients.
  5. Bring the mixture to a simmer on the stovetop. Once simmering, cover the skillet tightly with a lid or aluminum foil.
  6. Transfer the covered skillet to the preheated oven and bake for 25 minutes.
  7. Remove the skillet from the oven. Stir in the frozen corn. Cover again and return to the oven for 5 minutes.
  8. Remove the casserole from the oven. Sprinkle the shredded cheese evenly over the top. Return to the oven, uncovered, for 5 to 10 minutes, or until the cheese is melted and bubbly.
  9. Let the Mexican rice casserole rest for 5 minutes before you serve it.

Notes

  • For a lighter version, substitute ground turkey for the beef or use chicken breast pieces instead of ground meat.
  • If you do not have an oven-safe skillet, cook the mixture on the stovetop until the rice is mostly tender, then transfer it to your prepared baking dish before topping with cheese and baking.
  • This dish freezes well. Cool completely, cover tightly, and freeze for up to three months. Thaw overnight in the refrigerator before reheating.

Nutrition

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