One-Pot Mexican Rice Casserole Recipe – Cozy, Cheesy Comfort in 30 Minutes

Introduction

The smell of warm tomatoes and spices always takes me back to chilly evenings when the whole house hummed with the promise of dinner. Right away, this One-Pot Mexican Rice Casserole fills the kitchen with a spicy, homey aroma and the soft crackle of browning beef. I love how simple ingredients turn into something comforting, and my kids always crowd the stove to peek as the cheese melts. Also, this dish comes together fast, so you can swap a busy night for a cozy family supper without stress. For another easy comfort recipe I use when I’m short on time, check out chicken broccoli rice casserole.

Why You’ll Love It

• Quick and easy to make, which saves your evening.
• Comforting homemade flavor with a bright, spicy kick.
• Made with simple pantry staples that you probably already have.
• Great for feeding a crowd or packing for lunches the next day.
• Always a crowd-pleaser — cheesy, saucy, and satisfying.

Also, if you like casseroles with vegetables, try this cauliflower casserole for another twist.

Ingredients You’ll Need

• 1 lb ground beef
• 1 small onion, diced
• 1 packet taco seasoning (or 2 tbsp homemade) — use a mix with cumin and chili powder for deeper flavor
• 1 cup uncooked long-grain rice — rinsed for less starch and fluffier rice
• 1 can (10 oz) Rotel tomatoes with green chilies
• 1 cup corn (frozen or canned) — frozen corn adds a pop of sweetness when warmed
• 2 cups beef broth — low-sodium if you want to control salt
• 1 cup tomato sauce
• 2 cups shredded Mexican blend cheese — sharp cheddar and Monterey Jack melt beautifully
• Optional: cilantro, sour cream, jalapeños for garnish

If you want more protein or a lighter version, try pairing it with this cheesy chicken and broccoli casserole another night.

How to Make It

1. Heat a large skillet over medium. Add the ground beef and diced onion, and cook until the meat browns and the onion softens. You’ll hear a soft sizzle and smell the beef turn savory. Then drain any extra grease so the dish stays bright, not greasy.
2. Sprinkle in the taco seasoning and stir until the spices coat the beef. This step wakes up the flavors, so don’t skip it.
3. Add the rinsed rice, Rotel tomatoes (with their juices), corn, beef broth, and tomato sauce. Stir everything together, and notice how the colors come alive — bright red tomatoes, golden corn, and white rice.
4. Turn the heat up until the pot comes to a gentle boil. Then cover and reduce the heat to low. Let it simmer for 18–20 minutes, or until the rice is tender and the liquid is mostly absorbed. Meanwhile, your kitchen will smell like warm tomato and cumin.
5. Remove the lid, fluff the rice gently with a fork, and sprinkle the shredded cheese evenly across the top. The cheese melts faster if the rice is hot, so this is the best time.
6. Cover again for 2–3 minutes until the cheese melts beautifully and stretches when you lift a spoon. Finally, top with cilantro, sour cream, or sliced jalapeños if you like a little heat. Serve hot and dig in.

Also, for a different take on skillet comfort food, you might enjoy cheesy bacon and hash brown casserole.

Kitchen Tips

• Time-saver: Use pre-chopped frozen onions or a bag of frozen mixed peppers when you’re running late, and it still tastes homemade.
• Fix for soggy rice: If the rice turns mushy, spread it on a baking sheet and pop it under the broiler for a few minutes to dry and add a little crisp.
• Flavor twist: Swap ground beef for ground turkey, or stir in a spoonful of chipotle in adobo for smoky heat.

For another cozy baked option that’s great for meal prep, see chicken and stuffing casserole.

Serving Ideas

Serve this One-Pot Mexican Rice Casserole straight from the pan while it’s bubbling and warm. It’s perfect for family dinners, a casual weekend brunch, or a cozy night in. Also, add a fresh squeeze of lime and a handful of cilantro for brightness. On the side, a simple green salad or crunchy tortilla chips make great companions, and pickled jalapeños add a lively bite. Finally, dollop with sour cream to cool things down if it gets too spicy.

Storing & Leftovers

• Fridge: Cool quickly and store in an airtight container for up to 3 days.
• Freezer: Portion into freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheat: Warm gently on the stove with a splash of broth to revive moisture, or microwave covered for 1–2 minutes.
• Leftover idea: Turn leftovers into stuffed peppers or burrito bowls for an easy lunch the next day.

FAQs

Q: Can I make this ahead of time?

A: Definitely! It often tastes even better the next day, once the flavors meld. Reheat gently with a little broth.

Q: Can I swap any ingredients?

A: Of course! Use what you have — swap beef for turkey, use white or brown rice (adjust cooking time), or add beans for fiber.

Q: What’s the best way to serve it?

A: Fresh from the pan, while it’s still warm and aromatic, with chips, lime, and your favorite garnishes.

Q: How do I know it’s perfectly cooked?

A: The rice should be tender and the liquid mostly absorbed. Also look for slightly golden edges and that fragrant, toasty smell.

Final Thoughts

This recipe reminds me of family stockings of laughter and warmth — simple, comforting, and full of heart. You can change it up, share it with friends, or tuck leftovers into lunches. Either way, the One-Pot Mexican Rice Casserole becomes one of those dishes you reach for when you want something cozy and honest. Give it a try, make it your own, and enjoy the small, delicious moments it brings into your kitchen. One-Pot Mexican Rice Casserole always feels like a hug on a plate.

Conclusion

If you want more inspiration or variations, take a peek at this lovely take on a similar dish from The Salty Marshmallow: One Pot Mexican Rice Casserole – The Salty Marshmallow. Also, for another skillet-style version with great tips, see One Skillet Mexican Rice Casserole – Making Thyme for Health.

One-Pot Mexican Rice Casserole

A comforting and cheesy one-pot dish, ready in just 30 minutes, featuring ground beef, rice, and a mix of spices, perfect for family dinners.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb ground beef Preferably lean
• 1 small onion, diced Can substitute with pre-chopped frozen onions
• 1 packet taco seasoning Or 2 tbsp homemade; use a mix with cumin and chili powder
• 1 cup uncooked long-grain rice Rinsed for less starch
• 1 can (10 oz) Rotel tomatoes with green chilies Adds flavor and spice
• 1 cup corn Frozen or canned, frozen corn adds sweetness
• 2 cups beef broth Low-sodium recommended
• 1 cup tomato sauce
• 2 cups shredded Mexican blend cheese Sharp cheddar and Monterey Jack recommended

Optional Garnishes

• cilantro For garnish
• sour cream For serving
• jalapeños For garnish

Method

 

Preparation

1. Heat a large skillet over medium. Add the ground beef and diced onion, and cook until the meat browns and the onion softens. Drain any extra grease.
2. Sprinkle in the taco seasoning and stir until the spices coat the beef.
3. Add the rinsed rice, Rotel tomatoes (with their juices), corn, beef broth, and tomato sauce. Stir everything together.

Cooking

1. Turn the heat up until the pot comes to a gentle boil, then cover and reduce the heat to low. Let it simmer for 18–20 minutes until the rice is tender and the liquid is mostly absorbed.
2. Remove the lid, fluff the rice gently with a fork, and sprinkle the shredded cheese evenly across the top.
3. Cover again for 2–3 minutes until the cheese melts.
4. Top with cilantro, sour cream, or sliced jalapeños if desired. Serve hot.

Notes

Use pre-chopped frozen onions or mixed peppers for a quicker prep. For soggy rice, spread it on a baking sheet and broil for a few minutes to dry. Swap ground beef for turkey or add chipotle in adobo for a twist.