Ingredients

For the Casserole

1 lb ground beef (or ground turkey)

1 tablespoon olive oil (if needed)

1 small yellow onion, diced

3 cloves garlic, minced

1 cup long-grain white rice, uncooked

1 (15 oz) can black beans, drained and rinsed

1 cup corn kernels (fresh, canned, or frozen)

1 (10 oz) can diced tomatoes with green chilies

1 cup chunky salsa

2 cups low-sodium beef broth (or chicken broth)

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups shredded Mexican blend cheese, divided

1/4 cup chopped fresh cilantro (optional)

Optional Toppings

Sour cream

Sliced avocado

Jalapeño slices

Chopped green onions

Crushed tortilla chips

Fresh lime wedges

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Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or oven-safe skillet.

Cook the Meat and Aromatics

In a large skillet over medium heat, cook the ground beef and diced onion until the meat is browned and the onion is softened, about 6–8 minutes. Drain excess grease if needed. Stir in the garlic and cook for 30 seconds until fragrant.

Build the Filling

Add the uncooked rice, black beans, corn, diced tomatoes with green chilies, salsa, broth, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir well to combine.

Simmer Briefly

Bring the mixture to a gentle simmer and cook for 3–4 minutes, stirring occasionally, so the rice starts absorbing some of the liquid.

Assemble the Casserole

Remove from heat and stir in 1 cup of shredded cheese. Transfer the mixture to the prepared baking dish if not already using an oven-safe skillet.

Bake

Cover tightly with foil and bake for 25 minutes.

Add Cheese and Finish Baking

Remove the foil, sprinkle the remaining 1 cup cheese on top, and bake uncovered for another 10 minutes, or until the cheese is melted and bubbly and the rice is tender.

Rest and Serve

Let the casserole rest for 5–10 minutes before serving. Garnish with cilantro and your favorite toppings.

Notes

Cooking Tips

Rinse your rice first if you want a fluffier texture and less starch.
Use a tightly covered dish so the rice cooks evenly and doesn’t dry out.
Check liquid levels before baking—if your salsa is very thick, add an extra ¼ cup broth.
Shred your own cheese for smoother melting and better texture.
Let it rest before serving so the casserole sets and scoops more neatly.
Use oven-safe cookware to save dishes by cooking and baking in one pan.
Add toppings after baking for extra freshness and crunch.

Variations

1. Chicken Mexican Rice Casserole

Swap the ground beef for 2 cups shredded cooked chicken.

2. Vegetarian Version

Skip the meat and add extra beans, bell peppers, and zucchini.

3. Spicy Casserole

Add diced jalapeños, hot salsa, or a pinch of cayenne for more heat.

4. Creamy Version

Mix in ½ cup sour cream or 4 oz cream cheese before baking.

5. Low-Carb Option

Replace the rice with cauliflower rice and reduce the broth.

6. Taco-Inspired

Add a packet of taco seasoning instead of the individual spices.

7. Extra Veggie Loaded

Stir in diced red bell peppers, spinach, or chopped tomatoes.

8. Cheesy Deluxe

Use a mix of cheddar, Monterey Jack, and pepper jack cheese.

9. Crunchy Topping

Top with crushed tortilla chips during the last 5 minutes of baking.

10. Freezer-Friendly Version

Assemble the casserole, wrap tightly, and freeze before baking for up to 2 months.

Author: Emma
Prep Time: 15 minutes
Cook Time: 35 minutes

Nutrition

Serving Size: 1 serving
Calories: 430
Sugar: 4g
Sodium: 720mg
Fat: 21g
Carbohydrates: 35g
Fiber: 6g
Protein: 24g