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Mexican Cheesy Ground Beef Rice Casserole

mexican ground beef casserole
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Ingredients

Scale
  • 1 pound ground beef (80/20 lean-to-fat ratio)
  • 2 cups cooked rice (long-grain white or brown)
  • 1 cup shredded cheddar cheese
  • 1 cup tomato sauce
  • 1 medium jalapeño, seeded and diced
  • 1/2 cup corn kernels (fresh, frozen, or canned)
  • 2 tablespoons chopped fresh cilantro
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons taco seasoning
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (4 oz) diced green chiles
  • 1 cup Mexican blend cheese
  • 1/4 cup sour cream (optional, for serving)
  • 1 medium avocado, diced (optional, for garnish)
  • 3–4 green onions, sliced (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
  2. In a large skillet over medium heat, cook ground beef for 7-9 minutes until browned. Drain excess fat, leaving about 1 tablespoon.
  3. Add diced onion to the skillet and cook for 3-4 minutes until translucent. Add garlic and cook for 30 seconds until fragrant.
  4. Sprinkle taco seasoning over the meat mixture and stir well. Cook for 1 minute to activate the spices.
  5. Add tomato sauce, diced jalapeño, corn kernels, and green chiles. Simmer for 5 minutes, stirring occasionally.
  6. Fold in the cooked rice and black beans until well combined. Taste and adjust seasoning if needed.
  7. Transfer half the mixture to your prepared baking dish. Sprinkle with 1 cup cheddar cheese, then add remaining rice mixture.
  8. Top with Mexican cheese blend in an even layer.
  9. Bake uncovered for 20-25 minutes until cheese is melted, bubbly and starting to turn golden at the edges.
  10. Let stand for 5 minutes before serving.
  11. Garnish with fresh cilantro, green onions, and optional diced avocado before serving.

Notes

  • For a milder version, omit the jalapeño and use mild green chiles.
  • Leftover rice works perfectly in this recipe – in fact, day-old rice often yields better results.
  • The casserole can be assembled ahead and refrigerated for up to 24 hours before baking.
  • Freezes well for up to 3 months in airtight containers.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

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