Print

Mexican Beef and Rice Casserole

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty, cheesy Tex-Mex casserole that layers taco-seasoned beef, rice, black beans, tomatoes, spinach, salsa, and melty Mexican cheese for an all-in-one family-friendly dinner.

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)

Instructions

  1. Preheat the oven to 375 °F (190 °C) and lightly coat a 9×13-inch casserole dish with nonstick cooking spray.
  2. In a large skillet over medium-high heat, brown the ground beef. Add diced onion, minced garlic, and taco seasoning; cook 5–7 minutes, breaking up the meat, until no pink remains. Drain excess fat.
  3. Stir in black beans, fire-roasted tomatoes, chopped spinach, chicken broth, 1 cup of the shredded cheese, uncooked rice, and salsa. Mix well, then pour the mixture into the prepared casserole dish.
  4. Bake uncovered for 45–50 minutes, or until the rice is tender. Sprinkle the remaining 1 cup cheese over the top and bake an additional 10 minutes, until the cheese is melted and bubbly.
  5. Let the casserole rest 5 minutes before serving.

Notes

  • Swap ground turkey for beef to lighten the dish.
  • Add 1 cup frozen corn or use brown rice for extra fiber (extend bake time 10–15 minutes if using brown rice).
  • Use pepper jack cheese or add jalapeños for a spicier kick.
  • Make it vegetarian with meatless crumbles and vegetable broth.
  • Leftovers keep refrigerated up to 4 days; freeze portions up to 2 months.

Nutrition

Find it online: https://lauracooks.com/mexican-beef-and-rice-casserole/