Home 10 ingredients or less Mexican Beef and Rice Casserole

Mexican Beef and Rice Casserole

by Laura

I’m back again with a Mexican dish. This Mexican beef and rice casserole is our latest family favorite! It’s a 2 dish meal.

You need a skillet and a 9 x 13 dish for this one. First, you brown 1 pound of beef in the skillet. Then you mix in the remaining ingredients with the exception of 1 cup of shredded cheese. With those ingredients is uncooked rice. Yep that’s rice, no need to precook the rice!

Then it all gets place in the 9 x 13 inch dish, covered and baked for 50 minutes. Then top with the remaining shredded cheese and bake for 5 more minutes.

This dish is great as is or we have also used it as a filling for burritos. My family actually likes it best as a burrito filling. Top with a little sour cream and cilantro if you’d like and your done. It’s so tasty!

Mexican Beef and Rice Casserole | realmomkitchen.com

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Mexican Beef and Rice Casserole


  • 1 lb. ground beef
  • 1 1/2 cup shredded cheese, divided
  • 1 pkg. taco seasoning
  • 1 cup uncooked long grain white rice
  • 1 cup frozen corn
  • 1 (14.5 oz) can diced tomatoes
  • 1 1/2 cup salsa
  • 1 cup chicken broth
  • sour cream and chopped cilantro, optional for serving


  1. Preheat oven to 375 degrees.
  2. In a skillet, brown ground beef until fully cooked, drain.
  3. Set aside 1 cup of the shredded cheese for later. Mix in the remaining ingredients with the beef.
  4. Spoon the mixture into a 9 x 13 inch dish spayed with non-stick cooking spray. spread out evenly. Cover with foil and bake at 375 degrees for 40 to 50 minutes until rice is tender.
  5. Uncover and top with reserved 1 cup of cheese. Bake for 5 more minutes to melt cheese. Top each serving with sour cream and cilantro if desired. Serves 6-8.
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Recipe adapted from Kraft.

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1 comment

Kelly Keitzer December 1, 2015 - 8:21 am

This looks delicious! I want to make this tonight! About how many servings is this recipe?


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