Cheesy Mexican Rice Casserole

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There’s something about a bubbling, cheesy casserole coming out of the oven that always takes me straight to my happy place. This Cheesy Mexican Rice Casserole does exactly that—it’s warm, comforting, and full of bold flavors. I originally threw this dish together as a way to clean out my pantry, but it turned out so good that now it’s a weekly staple in our house. The combination of fluffy rice, seasoned ground beef, hearty black beans, and gooey cheese hits every comfort food note you could crave.

One of the things I love most about this casserole is how effortlessly it feeds a crowd. Whether it’s a game night, a casual weeknight dinner, or even a small gathering, it’s the kind of dish everyone scoops seconds of. You can prepare it ahead, store it in the fridge, and pop it in the oven when you’re ready. Plus, it smells incredible while baking—the blend of spices and melted cheese is pure kitchen magic.

This dish is endlessly adaptable. I’ve played around with adding corn, swapping out meats, or even making it vegetarian. No matter what tweaks I make, it still disappears just as fast. If you’re into recipes like my Authentic 7-Layer Mexican Dip or Mexican Potatoes, you’re going to fall in love with this casserole too.

Why You’ll Love This Cheesy Mexican Rice Casserole

It’s comforting, cheesy, and packed with layers of flavor that make each bite better than the last. The rice soaks up all the seasonings while the beans and beef give it heartiness. The best part? The melty layer of cheese on top that bubbles and browns perfectly in the oven.

This recipe is also great for meal prepping or freezing. You can bake one for now and save one for later without compromising taste or texture. It’s a one-pan wonder that balances protein, carbs, and flavor beautifully. Whether you’re serving picky eaters or spice lovers, everyone will find something to enjoy.

How to Make the Cheesy Mexican Rice Casserole

Step 1: Prepare the Ingredients
Start by cooking one pound of ground beef in a large skillet until it’s browned. Drain excess fat. While that’s cooking, preheat your oven to 375°F.

Step 2: Mix the Base
In the same skillet, add cooked rice (about 3 cups), a can of drained black beans, a can of diced tomatoes with green chilies, 1 cup of corn, and a packet of taco seasoning. Stir everything together until well combined.

Step 3: Assemble the Casserole
Transfer the rice mixture into a greased 9×13 baking dish. Sprinkle a generous layer of shredded cheddar and Monterey Jack cheese over the top.

Step 4: Bake
Bake in the preheated oven for 20 minutes or until the cheese is fully melted and bubbly.

Step 5: Garnish and Serve
Remove from oven, let it rest for 5 minutes, and top with freshly chopped cilantro. Serve warm.

Recipe Variations and Possible Substitutions

You can easily make this dish your own. Swap the ground beef for ground turkey or shredded chicken if that’s what you have. Want to keep it vegetarian? Just leave out the meat entirely and add more beans or even some sautéed bell peppers and zucchini.

Not a fan of cheddar? Pepper Jack adds a spicy kick, while a blend of Mexican cheeses gives it an authentic feel. You can also mix in enchilada sauce or salsa for extra moisture and tang.

Using brown rice or even cauliflower rice can lighten the dish while keeping it filling. And if you’re in a rush, pre-cooked rice packets work great too.

Serving and Pairing Suggestions

This casserole is a meal on its own, but I love pairing it with a fresh green salad tossed in a zesty lime vinaigrette for balance. A dollop of sour cream, a few avocado slices, or even a drizzle of hot sauce can elevate each bite.

If you’re serving a crowd, consider setting out bowls of extra toppings like diced tomatoes, jalapeños, and shredded lettuce so guests can customize their plate. It also goes great with tortilla chips for scooping up the last bits from your plate.

Storage and Reheating Tips

Store any leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, a quick microwave blast works well, but you can also cover it with foil and warm it in the oven at 350°F for 15-20 minutes.

To freeze, let the casserole cool completely, then wrap it tightly with foil and plastic wrap. It will keep for up to 3 months. Thaw overnight in the fridge before reheating in the oven.

Frequently Asked Questions

How can I make this casserole spicier?

Add diced jalapeños, use hot taco seasoning, or drizzle some hot sauce before baking.

Can I use brown rice instead of white rice?

Absolutely! Brown rice adds a nuttier flavor and more fiber, just make sure it’s fully cooked before mixing it in.

Is this dish gluten-free?

Yes, as long as your taco seasoning and canned ingredients are certified gluten-free.

What type of cheese works best?

I love using a combo of cheddar and Monterey Jack, but you can switch it up with Colby, Pepper Jack, or a Mexican cheese blend.

Can I make this casserole ahead of time?

Yes! Assemble the casserole, cover it, and refrigerate for up to 24 hours before baking.

Related Recipe You’ll Like

If this casserole hit the spot, then you absolutely need to try my Creamy Crockpot Chicken Spaghetti. It’s another comforting dish packed with flavor and perfect for busy days.

For more Tex-Mex style cravings, check out the Authentic 7-Layer Mexican Dip or spice things up with Mexican Potatoes. They all work beautifully on game day tables or casual weeknight meals.

Save and Share This Recipe for Later

Don’t forget to pin this Cheesy Mexican Rice Casserole on your Pinterest board so you can easily find it next time you need a family-friendly dinner. Share it with your friends on Facebook or send it in a group chat—because good food is meant to be shared. If you try it, tag me so I can see your creations!

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