Name: Mexican Beef and Rice Casserole
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Mexican / Tex-Mex
Ingredients: 1 lb ground beef (lean or extra-lean); 1 yellow onion, diced; 2 cloves garlic, minced; 1 Tbsp taco seasoning; 1 (15 oz) can black beans, drained; 1 (14 oz) can fire-roasted diced tomatoes; 1 bunch fresh spinach, trimmed and coarsely chopped; 2 cups low-sodium chicken broth; 2 cups shredded Mexican cheese blend, divided; 1 cup long-grain white rice (uncooked); 1 cup mild, medium, or hot red salsa; Nonstick cooking spray (for greasing the dish)

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A hearty and cheesy Tex‑Mex comfort dish that’s simple to assemble and perfect for family dinners. I love how it combines seasoned beef, rice, beans, spinach, and salsa into one satisfying casserole.

Why You’ll Love This Recipe

I adore this casserole because it’s a one‑dish wonder—minimal prep, maximum flavor. The blend of taco‑seasoned beef, gooey cheese, rice, beans, and vibrant spinach makes it both satisfying and wholesome. Plus, it’s easily customizable to my spice preferences and dietary needs.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef (lean or extra‑lean)
1 yellow onion, diced
2 cloves garlic, minced
1 Tbsp taco seasoning
1 (15 oz) can black beans, drained
1 (14 oz) can fire‑roasted diced tomatoes
1 bunch fresh spinach, trimmed and coarsely chopped
2 cups low‑sodium chicken broth
2 cups shredded Mexican cheese blend, divided
1 cup long‑grain rice
1 cup mild/medium/hot red salsa
nonstick cooking spray

Directions

I preheat the oven to 375 °F (190 °C) and spray a 9×13‑inch casserole dish with cooking spray.
On medium‑high heat, I brown the ground beef in a large skillet, then add the diced onion, minced garlic, and taco seasoning. After 5–7 minutes, once the beef isn’t pink, I drain any excess oil.
I stir in the black beans, diced tomatoes, chopped spinach, chicken broth, 1 cup of the cheese, rice, and salsa. Then I pour everything into the casserole dish.
I bake it uncovered for 45–50 minutes until the rice is tender. After that, I sprinkle the remaining cup of cheese over the top and bake for another ~10 minutes until it’s melted and bubbly.

Servings and timing

This recipe serves 8 people.

Prep time: ~20 minutes
Bake time: 55–60 minutes
Total time: ~1 hour 15 minutes

Variations

To lighten it up, I swap the beef for ground turkey or turkey breast.
I can add a can of corn or use brown rice instead of white for extra fiber.
Swapping in pepper jack cheese or jalapeños gives it a spicy kick.
I can make it vegetarian by using meatless crumbles and vegetable broth.

storage/reheating

I store leftovers tightly covered in the fridge for up to 4 days. When I’m ready to eat again, I reheat individual servings in the microwave for about 2–3 minutes, or warm the whole casserole in a 350 °F oven for ~20 minutes until heated through.

FAQs

What kind of rice should I use?

I prefer long‑grain white rice—it cooks evenly within the casserole. I’ve also tried brown rice; just be sure to add a bit more broth and bake a bit longer since it needs more time.

Can I make this ahead of time?

Absolutely. I assemble it, cover it, and keep it in the fridge for up to 24 hours before baking. Bump the bake time by about 10 minutes to account for it starting cold.

Is this freezer‑friendly?

Yes! I freeze portions in airtight containers for up to 2 months. I thaw overnight in the fridge before reheating in the oven or microwave.

Can I adjust the spice level?

Definitely. I choose a mild salsa and skip extra spices for a mild version, or use hot salsa and add chopped jalapeños or a pinch of cayenne for something spicier.

What toppings go well with this casserole?

I like to top mine with fresh cilantro, chopped tomatoes, sliced avocado, a dollop of sour cream, or shredded lettuce after reheating—it adds freshness and crunch.

Conclusion

I find this Mexican Beef and Rice Casserole to be a staple in my meal rotation—comforting, easy to make, and endlessly adaptable. It’s perfect for busy weeknights, batch cooking, or feeding a crowd. I hope you enjoy it as much as I do!