One Pot Mexican Rice Casserole


  • 1 lb ground beef
  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 cup long-grain white rice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (8 oz) tomato sauce
  • 1 cup chicken broth
  • 1 packet taco seasoning
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 2 cups shredded Mexican blend cheese
  • Fresh cilantro, chopped (for garnish)
  • Sliced jalapeños (optional, for garnish)


  1. In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain any excess fat.
  2. Add chopped onion, bell pepper, and minced garlic to the pot. Sauté for 5 minutes until vegetables are softened.
  3. Stir in the rice, black beans, corn, diced tomatoes, tomato sauce, chicken broth, taco seasoning, cumin, and chili powder. Mix well to combine.
  4. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
  5. Preheat the oven to 375°F (190°C).
  6. Remove the pot from the heat and stir in 1 cup of shredded cheese until melted and well combined.
  7. Sprinkle the remaining 1 cup of cheese evenly over the top.
  8. Transfer the pot to the preheated oven and bake, uncovered, for 10-15 minutes, or until the cheese is bubbly and golden.
  9. Garnish with chopped cilantro and sliced jalapeños if desired before serving.

Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 60 minutes

Servings: 6 servings

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