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Easy One-Pot Cheesy Mexican Rice Casserole

A serving of cheesy mexican rice casserole featuring ground meat, black beans, and corn, topped with melted cheddar.
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Make this simple, cheesy Mexican Rice Casserole in one pot for a quick weeknight family dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef or shredded cooked chicken
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10 ounce) can Ro-Tel diced tomatoes and green chilies, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 cup uncooked long-grain white rice
  • 2 cups chicken broth
  • 1 tablespoon taco seasoning
  • 2 cups shredded Mexican blend cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add ground beef or chicken and cook until browned. Drain any excess fat.
  3. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook for 1 minute more.
  4. Stir in the cream of mushroom soup, Ro-Tel, black beans, corn, uncooked rice, chicken broth, and taco seasoning into the skillet. Mix well.
  5. Pour the mixture into the prepared baking dish. Cover the dish tightly with aluminum foil.
  6. Bake for 40 minutes.
  7. Remove the foil and sprinkle the cheese evenly over the top.
  8. Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes, or until the cheese is melted and bubbly and the rice is tender.
  9. Let the casserole rest for 5 minutes before serving.

Notes

  • For a one-pot method, cook the rice directly in the skillet mixture on the stovetop until liquid is absorbed, then transfer to the baking dish for the final bake with cheese.
  • Use cooked, shredded chicken instead of ground beef for a lighter option.
  • Add a dash of hot sauce before serving if you prefer more heat.

Nutrition

Find it online: https://whiskdaily.com/mexican-rice-casserole/