Sometimes I just don’t feel like cooking a complicated dinner — and honestly, who does on a busy weeknight? That’s exactly why this One Pot Mexican Rice Casserole exists in my kitchen. It’s simple, hearty, and everything cooks together in one skillet, which means fewer dishes staring at me later.
The first time I made it, I wasn’t expecting much. Rice, beef, beans, cheese — nothing fancy. But the smell of onions and garlic hitting the pan with taco seasoning made the whole house smell like taco night. By the time I added cheese on top, my husband was already standing behind me with a plate.
This recipe is one of those “don’t overthink it” meals. Toss everything together, let it simmer, melt the cheese, and dinner’s ready. I love that it feels comforting but still gives me an excuse to sneak in veggies like peppers or corn. And honestly, it’s one of those dishes that tastes even better the next day.
So if you’re tired, busy, or just craving something cheesy and satisfying, this casserole will hit the spot.
Quick One Pot Mexican Rice Casserole Rundown
This dish is filling but doesn’t take all night.
It uses basic pantry ingredients you probably already have.
It’s cooked in one pan, so cleanup is easy.
It’s customizable — add more veggies or swap proteins.
It’s family-friendly and perfect for leftovers.
Why This One Pot Mexican Rice Casserole Works
The magic is in how everything cooks together. The rice absorbs the broth, tomatoes, and spices, so it’s packed with flavor instead of tasting plain. The beans make it heartier, the beef gives it richness, and the cheese brings it all together at the end.
Instead of juggling multiple pots, everything happens in one skillet. Less stress for you, and honestly, more flavor because nothing is wasted.
Tips for Success with One Pot Mexican Rice Casserole
Cook the rice low and slow — high heat will burn the bottom before the top is done.
If the liquid absorbs too quickly and the rice is still crunchy, just add another splash of broth.
Want it spicier? Add chili powder or jalapeños.
Making it for kids? Stick to mild taco seasoning and plenty of cheese.
Substitutions and Variations for One Pot Mexican Rice Casserole
Use ground chicken, turkey, or sausage if you don’t want beef.
Make it vegetarian by skipping meat and doubling beans or adding lentils.
Add extra veggies like corn, zucchini, mushrooms, or spinach.
Try Monterey Jack, Pepper Jack, or queso fresco instead of cheddar.
How to Make a Healthier One Pot Mexican Rice Casserole
Swap white rice for brown rice (just give it more time and liquid).
Use lean turkey or chicken to cut fat.
Go lighter on cheese or use a reduced-fat version.
Add extra veggies to make it bulkier but lighter.
Make your own taco seasoning to control salt and spice.
A Little Story About One Pot Mexican Rice Casserole From My Kitchen
One night I made this just because I didn’t want to order takeout again. By the time the skillet hit the table, my husband was already spooning some onto his plate. He called it “cheesy taco rice” and went back for seconds before I had even sat down.
Since then, it’s become one of those recipes I keep on standby. I even stash cans of beans and tomatoes in the pantry so I can throw it together when I don’t feel like meal planning. It’s saved me from so many “what’s for dinner?” moments.
Closing for One Pot Mexican Rice Casserole
This One Pot Mexican Rice Casserole is proof that easy dinners don’t have to be boring. It’s hearty, cheesy, and packed with flavor, and the best part is you only have to wash one pan.
If your weeknights are busy, this is the recipe that will make life a little easier — and a lot tastier.
Description
Sometimes I just don’t feel like cooking a complicated dinner — and honestly, who does on a busy weeknight? That’s exactly why this One Pot Mexican Rice Casserole exists in my kitchen.
One Pot Mexican Rice Casserole
Instructions
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Heat oil in a large skillet. Add ground beef and cook until browned. Drain excess grease.
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Stir in onion, garlic, and bell pepper. Cook until softened.
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Add rice, taco seasoning, tomatoes, beans, and broth. Stir well.
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Cover and simmer on low for about 20 minutes, or until rice is cooked through.
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Sprinkle cheese on top, cover again, and let it melt.
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Garnish with cilantro, sour cream, or jalapeños before serving.
Nutrition Facts
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 771.37kcal
- % Daily Value *
- Total Fat 36.94g57%
- Saturated Fat 14.9g75%
- Cholesterol 108.76mg37%
- Sodium 1738.21mg73%
- Potassium 1139.72mg33%
- Total Carbohydrate 71.88g24%
- Dietary Fiber 12.5g50%
- Sugars 8.33g
- Protein 38.76g78%
- Vitamin A 2267.84 IU
- Vitamin C 56.36 mg
- Calcium 319.08 mg
- Iron 6.89 mg
- Vitamin D 0.28 mcg
- Vitamin E 2.99 mg
- Vitamin K 12.19 mcg
- Thiamin 0.34 mg
- Riboflavin 0.54 mg
- Niacin 8.26 mg
- Vitamin B6 0.82 mg
- Folate 114.08 mcg
- Vitamin B12 2.77 mcg
- Pantothenic Acid 1.78 mg
- Phosphorus 533.47 mg
- Magnesium 103.31 mg
- Zinc 7.26 mg
- Selenium 34.84 mcg
- Copper 0.59 mg
- Manganese 1.05 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
