This Mexican Ground Beef Casserole with Rice is a hearty, cheesy, one-pot dinner made with beef mince, rice, beans, and bold Mexican-inspired spices. It’s an easy family-friendly meal that delivers big flavor with minimal cleanup, perfect for busy weeknights.
Why You’ll Love This Recipe
- One-pot meal with simple steps
- Made with beef mince and pantry staples
- Cheesy, comforting, and filling
- Naturally gluten-free and halal-friendly
- Great for leftovers and meal prep
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 500g (1 lb) lean ground beef (beef mince)
- 1/3 cup tomato paste
- 1 1/4 cups long-grain white rice, uncooked
- 2.5 cups low-sodium chicken broth
- 400g canned corn kernels, drained
- 400g canned black beans, drained
- 1 capsicum (bell pepper), diced
- 1 cup green onions (shallots), sliced
- 2 cups shredded cheese (any good melting cheese)
Mexican Spice Mix
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 1/2 tablespoons dried oregano
- 3 teaspoons ground cumin
- 3 teaspoons ground coriander
- 3 teaspoons onion powder
- 2 teaspoons paprika
- 1 1/2 teaspoons salt
Instructions
- Heat olive oil in a large pot over high heat. Add onion and garlic, cooking for about 1 1/2 minutes until softened.
- Add ground beef and cook, breaking it up, until no longer pink.
- Stir in the Mexican spice mix and cook for 30 seconds until fragrant.
- Add diced capsicum and cook for 1 minute.
- Stir in tomato paste and chicken broth until well combined.
- Add rice, corn, and black beans. Stir well.
- Bring to a simmer, cover, and reduce heat to medium-low. Cook gently for 15 minutes.
- Remove lid, stir through green onions and half the cheese.
- Smooth the top, sprinkle with remaining cheese, cover, and let sit for 1 minute until melted.
- Serve immediately, garnished with extra green onions if desired.
Tips & Tricks
- Use lean beef mince to avoid excess grease
- Keep heat low while simmering to prevent rice from sticking
- Adjust cayenne for mild or spicy preference
- Add a splash of broth if rice needs extra moisture
Details
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings
- Category: Dinner
- Method: One-pot / Stovetop
- Cuisine: Mexican-inspired
- Difficulty: Easy
- Dietary Notes: Gluten-free, halal-friendly
Notes
- Swap black beans for kidney or pinto beans
- Use a mix of cheddar and mozzarella for extra melt
- Serve with sour cream, avocado, or fresh salad
Nutrition (Approximate per Serving)
- Calories: 520
- Protein: 32g
- Carbohydrates: 42g
- Fat: 26g
FAQ
Can I make this ahead of time?
Yes, it reheats very well and flavors deepen overnight.
Can I use brown rice?
Yes, but increase liquid and cooking time by about 10 minutes.
Is this recipe spicy?
It’s mildly spiced. Reduce cayenne for a milder version.
Can I bake this instead?
Yes, transfer to a casserole dish and bake at 180°C / 350°F for 20 minutes.
What cheese works best?
Cheddar, Colby, mozzarella, or a Mexican-style blend.
Storage
- Refrigerator: Store in an airtight container for up to 4 days
- Freezer: Freeze up to 2 months
- Reheating: Microwave or stovetop with a splash of broth
Similar Recipes
Mexican Ground Beef Casserole with Rice
One-pot Mexican ground beef casserole with rice.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 onion finely chopped
- 3 garlic cloves minced
- 500 g 1 lb lean ground beef (beef mince)
- 1/3 cup tomato paste
- 1 1/4 cups long-grain white rice uncooked
- 2.5 cups low-sodium chicken broth
- 400 g canned corn kernels drained
- 400 g canned black beans drained
- 1 capsicum bell pepper, diced
- 1 cup green onions shallots, sliced
- 2 cups shredded cheese any good melting cheese
Mexican Spice Mix
- 1/2 teaspoon cayenne pepper adjust to taste
- 1 1/2 tablespoons dried oregano
- 3 teaspoons ground cumin
- 3 teaspoons ground coriander
- 3 teaspoons onion powder
- 2 teaspoons paprika
- 1 1/2 teaspoons salt
Instructions
- Heat olive oil in a large pot over high heat. Add onion and garlic, cooking for about 1 1/2 minutes until softened.
- Add ground beef and cook, breaking it up, until no longer pink.
- Stir in the Mexican spice mix and cook for 30 seconds until fragrant.
- Add diced capsicum and cook for 1 minute.
- Stir in tomato paste and chicken broth until well combined.
- Add rice, corn, and black beans. Stir well.
- Bring to a simmer, cover, and reduce heat to medium-low. Cook gently for 15 minutes.
- Remove lid, stir through green onions and half the cheese.
- Smooth the top, sprinkle with remaining cheese, cover, and let sit for 1 minute until melted.
- Serve immediately, garnished with extra green onions if desired.
Notes
- Swap black beans for kidney or pinto beans
Conclusion
This Mexican Ground Beef Casserole with Rice is everything you want in a weeknight dinner: easy, comforting, cheesy, and full of bold flavor. With simple ingredients and one pot, it’s a recipe you’ll come back to again and again.