Cheesy Mexican Ground Beef Casserole: One Pan Recipe

Introduction

This Cheesy Mexican Ground Beef Casserole is a flavorful, one-pan meal that combines savory beef, tender rice, and melty cheese with a touch of spice. Perfect for busy weeknights, it delivers comforting Mexican-inspired flavors with minimal cleanup.

Ingredients

• 1 lb lean ground beef (90/10)
• 1 cup long-grain white rice, rinsed
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 can (10 oz) diced tomatoes with green chilis (Ro-Tel), undrained
• 1.5 cups low-sodium beef broth
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup frozen sweet corn
• 2 cups shredded Mexican blend cheese
• 1/4 cup fresh cilantro, chopped
• 1 medium jalapeño, sliced

Instructions

1. Step 1: Heat a 12-inch oven-safe skillet over medium-high heat. Add the ground beef, breaking it into small crumbles. Sauté until the beef is browned.
2. Step 2: Add the diced onions to the skillet. Continue cooking until the beef is fully browned and the onions are translucent, allowing the onion moisture to deglaze the pan.
3. Step 3: Clear a space in the center of the pan. Add the tomato paste, chili powder, and cumin. Let the spices sizzle in the rendered beef fat for 60 seconds until fragrant and mahogany-colored.
4. Step 4: Stir in the rinsed rice and toast the grains with the meat and spice mixture for 2 minutes.
5. Step 5: Add the beef broth, undrained diced tomatoes, black beans, and corn. Bring to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes until the rice is tender and liquid is absorbed.
6. Step 6: Stir in half of the cheese. Top with the remaining cheese and cover the pan again for 2-3 minutes until the cheese is completely melted and stretchy.
7. Step 7: Garnish with fresh cilantro and sliced jalapeños before serving.

Tips & Variations

• Use brown rice instead of white, but increase simmer time to 40-45 minutes and add extra broth as needed.
• For extra heat, include diced jalapeños in the cooking process or sprinkle crushed red pepper before serving.
• Substitute black beans with pinto beans or kidney beans for a different texture.
• Add a squeeze of fresh lime juice before serving to brighten the flavors.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or microwave until heated through, adding a splash of broth if it seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole up to the point of adding cheese and reheating. Store it covered in the fridge and add cheese fresh before serving for best texture.

Is this casserole gluten-free?

This recipe is naturally gluten-free as long as you use gluten-free beef broth and canned tomatoes without added gluten-containing ingredients.

Cheesy Mexican Ground Beef Casserole: One Pan Recipe

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★★★★★

4.8 from 62 reviews

• Author: Harper
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

This Cheesy Mexican Ground Beef Casserole is a flavorful, one-pan meal combining seasoned ground beef, rice, black beans, and vegetables, all topped with melted Mexican blend cheese. It’s perfect for a comforting weeknight dinner that’s both hearty and easy to prepare.

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Ingredients

Scale 1x2x3x

Meat and Vegetables

• 1 lb lean ground beef (90/10)
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 can (10 oz) diced tomatoes with green chilies (Ro-Tel), undrained
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup frozen sweet corn
• 1 medium jalapeño, sliced
• 1/4 cup fresh cilantro, chopped

Grains and Dairy

• 1 cup long-grain white rice, rinsed
• 2 cups shredded Mexican blend cheese

Liquids and Seasonings

• 1.5 cups low-sodium beef broth
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp ground cumin

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Instructions

1. Brown the Beef: Heat a 12-inch oven-safe skillet over medium-high heat. Add the ground beef, breaking it into small crumbles. Sauté until the beef is browned.
2. Cook Onions: Add the diced onions to the skillet. Continue cooking until the beef is fully browned and the onions are translucent, allowing the onion moisture to deglaze the pan.
3. Sizzle Spices: Clear a space in the center of the pan. Add the tomato paste, chili powder, and cumin. Let the spices sizzle in the rendered beef fat for 60 seconds until fragrant and mahogany-colored.
4. Toast Rice: Stir in the rinsed rice and toast the grains with the meat and spice mixture for 2 minutes to enhance flavor.
5. Simmer Mixture: Add the beef broth, undrained diced tomatoes with green chilies, black beans, and corn. Bring to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes until the rice is tender and liquid is absorbed.
6. Add Cheese: Stir in half of the shredded cheese. Top with the remaining cheese and cover the pan again for 2-3 minutes until the cheese is completely melted and stretchy.
7. Garnish and Serve: Garnish with fresh cilantro and sliced jalapeños prior to serving for a fresh, spicy finish.

Notes

• Use a skillet that is oven-safe or can handle direct heat for best results when melting cheese.
• For a spicier dish, add more jalapeño or chili powder.
• Make sure to rinse the rice thoroughly to remove excess starch for better texture.
• If you prefer, substitute black beans with pinto beans or kidney beans.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Casserole
• Method: Stovetop
• Cuisine: Mexican

Keywords: ground beef casserole, Mexican casserole, one pan dinner, cheesy beef and rice, easy weeknight meal, Mexican ground beef recipe