One Pot Mexican Beef and Rice Casserole — Damn Delicious

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One Pot Mexican Beef and Rice Casserole

An easy peasy skillet dinner loaded with all that cheesy goodness. Even the rice gets cooked right in the pan!

I love New York City.

I love the architecture of the old apartment buildings with the fire escapes.

The pretty Fall leaves.

The perfect crisp breeze when you’re walking through Central Park.

But really, there’s no place like home.

Plus, I’m sure my body can’t possibly stuff in any more Levain cookies.

Let’s be honest here.

That’s the real reason why I’m going home.

Because I cant. stop. eating those cookies.

And now that I am back in Los Angeles, I can’t stop eating this Mexican skillet dinner.

I’ve already had it for breakfast, lunch and dinner.

And then another Levain cookie for dessert.

Yes, I obviously took a box of cookies home with me.

One Pot Mexican Beef and Rice Casserole

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

An easy peasy skillet dinner loaded with all that cheesy goodness. Even the rice gets cooked right in the pan!


  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 (1.25-ounce) package taco seasoning
  • 1 cup rice
  • 1 cup vegetable broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1 Roma tomato, diced


  1. Heat olive oil in a large skillet over medium high heat. Add ground beef, onion and garlic. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.
  2. Stir in rice, vegetable broth, beans, Ro*Tel®, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 16-18 minutes. Stir in lime juice and cilantro.
  3. Remove from heat and top with cheeses. Cover until cheese has melted, about 2 minutes.
  4. Serve immediately, garnished with tomato, if desired.

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Hi Chungah,
Love making one pot meals, especially for those hectic weeknights 😀
Btw, that Levain cookie looks scrumptious!!

Yummy! Your one pot meals rock! I have some thawed ground beef that I was trying to figure out how to cook for dinner. Any suggestions on what to do if I don’t have pre-packaged taco seasoning?

You can make homemade taco seasoning using spices you already have on hand! Recipe here.

How about coming up with recipes that have less ingredients. Sometimes these have excessive components, so give it a try for the retirees…..

The ingredient list may be a bit long but these are already pantry-stocked items! And you can always substitute with veggies you have on hand. 🙂

Btw, the “really” was to lee

Another hit. And I am loving the cookbook.

What kind of rice do you use for this recipe? BTW There are not too many ingredients! Flavour matters in any meal. Pretty pictures don’t taste good ; )

I recommend using long grain white rice such as basmati.

This loose really yummy and very easy to make. Thank you for the wonderful one pot meal recipes!

Have you tried this recipe w brown rice? We pretty much shy away from white rice;) If so, does it change any quantities or cook time?

Yes, brown rice can be substituted but cooking time may have to be adjusted accordingly.

I made it with brown rice tonight. I had to add about 5 minutes, but it worked just fine. And it was delicious!

On another note – there were not too many ingredients here. The only thing I didn’t already have on hand for this was the ground beef and cilantro.

I made it with brown rice; I just cooked it seperate since it takes 45 minutes and then combined it with the other ingredients. I did not use vegetable broth; just added some water. We don’t eat white rice!

What kind of rice do you use? I’m guessing brown rice would take a lot longer to cook?

Yes, brown rice will take longer to cook through. I recommend using long grain white rice such as basmati.

I’ve been looking into this. I also prefer brown rice, but virtually all one-pot stove top dishes call for white. My research suggests that if you soak the brown rice overnight (or during the workday for the evening meal) and then drained it before adding it to the pot, it should require the same cooking time as white. This would also imply that it would require the same amount of liquid (that which is already in the recipe) as white rice.

inwould ,Ike to assume ‘cooked’ rice, right?

It’s actually uncooked rice. That’s the beauty of this dish – the rice gets cooked right in!

All your one pot dinners look and sound amazing!! I was wondering , if I were to make it ahead of time for a friend , and put in a casserole dish for her to put in the refrigerator, how would you recommend this meal be reheated?.
Thank you!

You can reheat in the oven as needed.

Look so nice. I will try to cook it.

Could you use brown rice? Or would that take too long to cook?

Yes, absolutely, but cooking time may have to be adjusted accordingly.

Can you make this with brown rice by just adding the amount of broth needed to cook brown rice?

Yes, absolutely, but cooking time may have to be adjusted accordingly.

Do you think there would be a way to modify this for the crock pot? I’m assuming browning the meat first and then going from there in the crock…..

It is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide. Hope that helps!

What rice should we use?

I recommend using long grain white rice such as basmati.

This looks amazing! Definitely going on our next family menu plan!

YUM! This looks amazing! I absolutely adore your photography too!

wow. I made this. really delicious. but what I just missed was olive oil. I used an other oil. but any way it was good.

I just made this last night and it turned out gummy and gluey 🙁 I won’t be trying it again unfortunately!

I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well.

But with a little bit more information, we can troubleshoot what went wrong to have a successful turnaround next time.

Did you follow the recipe exactly as written without any substitutions?

We are mexican and this is something the family will love! so easy, so simple and has everything we like. thank you so much for making our life easier, from a person who does not like to cook.

How do you stay so slim? This was delish. Easy and had everything on hand. Made lots! Bet this would be awesome in a burrito for lunch tomorrow. You have now become my number one go to when I don’t know what to make, heck, even when I do. Keep those easy one pan/pot meals coming, you rock!!

Do you drain the Rotel? This looks yummy!

Nope – no need to! 🙂

Looking forward to preparing this for dinner tonight. My husband & I are in our 60’s, but he still works & thoroughly enjoys taking leftovers for lunch. We love cilantro & Mecican cuisine. Will let you know how much we loved it!

This just makes me want to scream. Looks so good! Can’t wait to try it topped with some avocado and sour cream.. mmmmmmm

My husband and his brother absolutely loved this. They have mentioned it several times in the past couple of days, in fact. It was so easy (don’t understand why that one person thought there were too many ingredients, lol!), and what was nice was that I was able to prep most of the ingredients in advance, then just cook everything together when I was ready. I did add some green onions for garnish and used more cheese than called for (duh). I found that simply putting the pan lid on top didn’t melt the cheese, so I ran it under the broiler. Husband and his brother used sour cream on top, I used Valentina black label hot sauce. This is a keeper!

I made this tonight. Easy and delicious. The rice took a few extra minutes to cook (used basmati), but it worked and not mushy at all. I finished it under the broiler to melt the cheese. Served with shredded lettuce, homemade salsa, and guacamole. Thank you for the great recipe.

This worked well and I’ll make again. Because I was serving it to a group of kids that have a range of tastes I used it as a burrito filling with soft flour tortillas. I put the cheese and tomatoes in separate bowls for the kids to pick the amount they wanted.

There’s enough complexity of tastes here that I’m not sure if broth is needed. Water would be fine.

I made this the day before, and brought it to a party. Reheated in the microwave the day of, and was a big hit. Even my son who doesn’t do dairy, loved that the cheese was only on top, and easily ate non cheese sections. Good recipe for home and sharing.

This looks SO darn tasty and is SO darn perfect for weeknight dinner. Guaranteed to be a new fam/fan favorite!

If you make this without rice (to avoid some extra carbs) is the veggie broth also omitted?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

This recipe was delicious! My husband and I loved it. I did use 2 cups of broth (I used chicken broth), because the rice I used called for 2 cups of liquid for 1 cup of rice. I also added some extra southwestern-style seasonings (because I always use extra seasoning). It came out perfect. Very easy and very tasty!

Hello from Australia, Thank you for all your recipes – they NEVER disappoint. I have been an avid follower for a while now & put all my friends & family on to your website. It was very exciting to receive your cookbook from Amazon. I bought for myself & as gifts for friends. Anyway, back to this recipe, this was DELICIOUS, it was so easy & my husband loved the freshness from the coriander, fresh tomato & squeeze of lime. I did do a couple of variations for Australia though. I did use 3 cups of chicken stock, instead of the Diced Tomatoes & Green Chillies – I used two bottles of La Costena Homestyle Mexican Sauce (Medium – available from Coles), Mexican Chilli Powder & I love Cumin – so 2 teaspoons (the extra stock can carry it), Also served with some sour cream. My husband was so impressed, he asked if I could make it more regularly for him. Certainly a winner!

Just made this last night, sooooo good! Served with the chopped tomato on the side and a stack of warm tortillas. Everyone loved it. This is a keeper! Thanks Chungah!

Making in the crock pot right now, cooking on low. I brown my beef, and my onions garlic, seasonings ,and pray that it will turn out. Yes I did add the rice,broth,corn and tomatoes too. I plan on adding my cheese and more tomatoe 1 hour before severing.

I made this using quinoa, as the rice I have on hand takes too long (

45 min) to cook. Also, I have never seen Ro*tel brand products in Canada where I live, so I used small cut canned tomatoes and a fresh diced jalapeno. What a great weeknight meal option! Easy, minimal cleanup required, and uses ingredients I generally have on hand!

The whole family enjoyed this dish! The only modification I made was to use beef broth instead of vegetable broth. I also used bagged pre-shredded cheese and what I had on hand was a 3-cheddar blend which was fine. I think just about any cheese would work (pepper jack would be good!). We ate it topped with pico de gallo (instead of chopping up a tomato), diced avocado and a little sour cream. I think this is going to become a staple!

Thank you for your website Chungah. I love your recipes! This is an adorable typo error: “This simple addition is easy on the walnut AND your health! “. Black beans may be easy on the walnut but I suspect it should probably read ‘wallet’.

Do you think I could substitute a cup of raw quinoa or farro for the rice and it would taste just as good?

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