This One-Pot Mexican Rice Casserole with Ground Beef is a simple, savory, and fast meal. Beef, rice, corn, and a plethora of taco taste come together in this delicious dish that the whole family is sure to like.

One-Pot Mexican Rice with Castellone

Like the Mexican rice at everyone’s favorite restaurant, this dish has a familiar flavor. With the exception that it may be transformed into a substantial dinner in only thirty minutes! Since everyone in my family loves this rice casserole, it has never left my kitchen. It was once something I’d whip up and pop in the oven. It wasn’t until I thought of a stovetop one-pan meal that it clicked.

It should come as no surprise that one-pot dishes are my culinary obsession. Another one of my passions is Mexican cuisine. You are well aware that I couldn’t resist fusing my two passions into the most exquisite one-pot Mexican stew.

Ingredients & Directions:

1-Pound Ground Beef
1 small onion, diced; season with salt and pepper to taste
2 tablespoons Taco Seasoning
1 teaspoon Garlic Powder
1 cup white long-grain rice
1.5 cups beef broth
1 can (15 oz.) corn, drained
8 fluid ounces Spaghetti Sauce
1/2 cup Salsa
1 cup shredded Cheese

The 30-Minute Mexican Rice Casserole Recipe

  1. Over medium-high heat, cook the ground beef and onion in a large pan with salt and pepper to taste until the meat is cooked through and no longer pink. If needed, remove excess grease.
  2. After seasoning the beef with taco seasoning and garlic powder, return the pan to the heat.
  3. Just before serving, add the corn, salsa, rice, beef broth, and spaghetti sauce to the pan.
  4. Bring the mixture to a boil. Reduce the heat to low, cover, and simmer the rice for 18–20 minutes or until it reaches a soft consistency.
  5. Sprinkle the shredded cheese on top, cover the pan, and let it melt for a couple of minutes before serving.


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