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This is a crowd pleaser! Make a ton, and everyone loves it. Depending on how you lay it out, and how much “extra” stuff you add (ie more tomatoes, beans, rice, or corn/other veges) you can get a couple of 8 x 8″ casserole dishes out of this. It’s good for big families, and it’s cheap to make! I bake one/freeze one (for freezing, line the dish with cling wrap, and then foil and assemble, throw it in the freezer, then when it’s frozen – pop it out of the dish and wrap tightly. When ready to cook, remove the wrap and foile and put it right back in the same dish and thaw until ready to bake). The husband LOVES this meal. If he had a tail, he’d wag it I’m sure. hehe. I add lime zest, some lime juice and some chopped cilantro) to some sour cream and serve with that and it kind of rocks. Just sayin’…
Mexican Rice Casserole
- 1 1/2 cups white rice uncooked
- 1 tsp olive oil
- 1 lb lean ground beef
- 1/2 onion diced
- 3 cloves garlic minced
- 1 tsp paprika
- 1 tsp prepared chili powder
- 1 tsp dried cumin
- 1 tsp garlic powder
- 1 tsp dried oregano
- salt and pepper
- 1/2-1 tsp crushed red pepper flakes
- 15oz can black beans drained and rinsed
- 15oz can tomato sauce or a couple of cans of tomatoes
- 15oz can sweet corn
- 3-4 Tbs fresh cilantro chopped (divided)
- 1-2 cups cheddar cheese shredded
- 3-4 tomatoes sliced thickly
- Sour cream topping
- Salsa optional topping
- Guacamole optional topping
- Lime zest/juice
- Preheat the oven to 350 degrees. Prepare rice. While the rice is cooking heat the olive oil in a large skillet over medium heat.
- Once the skillet is hot, add the ground beef, making sure to break it up into crumbles. Cook the beef for 3-4 minutes then add the diced onion and all of the seasonings.
- Stir until well combined and cook for an additional 10 minutes or until the beef is cooked through and the onion is tender.
- Add the minced garlic and cook, stirring constantly for an additional 60 seconds. Add the cooked rice, drained and rinsed black beans, tomato sauce and a bit of cilantro (reserving some for garnishing) to the beef and onion mixture. Mix the ingredients thoroughly, taste and re-season if needed.
- Coat a large baking dish with cooking spray and pour the rice mixture into the dish, spreading it evenly. Place the tomato slices on top of the rice mixture then top with cheddar cheese.Spray a piece of tin foil with cooking spray (so the cheese won't stick) and cover the baking dish.
- Bake for 20 minutes then remove the tin foil. Bake for an additional 5-7 minutes or until the cheese is melted and golden brown. Remove from the oven and let sit for 5 minutes before slicing. Top with a dollop of sour cream and the remaining chopped cilantro. Enjoy.
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.