One Pot Mexican Rice Casserole

Ground beef, rice, salsa, tomato sauce, corn, broth, cheese, and taco seasoning all come together in one skillet for an easy Mexican rice casserole.

this Recipe

Let me take you back. It was one of those nights. I’d had a day—spilled coffee, inbox chaos, forgot to thaw the chicken I had sworn I’d use. You know the drill. I was about three seconds away from ordering takeout… again. But then I remembered this One Pot Mexican Rice Casserole I’d made once during a fridge clean-out. Ground beef? Check. Rice? Check. Half a jar of salsa I didn’t know what to do with? Oh, check.

I threw it all in one pan, turned up some music, and hoped for the best. The result? Something that actually tasted like I had planned it. Like I had my life together. Like I didn’t just wing it using pantry leftovers. And it was good. So good, I had two bowls, licked the spoon, and didn’t even mind doing the one (yes, one!) pan I dirtied.

Why You’ll Love This One Pot Mexican Rice Casserole Recipe?

Listen, this recipe isn’t here to impress your fancy foodie cousin. This is the kind of meal that shows up when you need a hug from your dinner. It’s warm, cheesy, just a little spicy, and feels like it took effort without actually requiring effort.

Here’s why it slaps:

• One pot = minimal cleanup. Honestly, that alone sells it.

• It’s ridiculously easy and totally beginner-proof.

• Kid-friendly, husband-approved, leftover-ready.

• You can make it spicier, cheesier, or veggie-loaded.

• Tastes even better the next day (I may or may not have eaten it cold straight from the fridge. No shame.)

Ingredient Notes:

Let’s break this down, friend-to-friend:

• Ground Beef (1 lb): Go for the 80/20 blend for flavor. Or use ground turkey if you’re feeling lighter.

• Small Onion: Adds depth and a little sweetness. Optional if chopping makes you want to cry.

• Salt & Pepper: Season your meat, folks. It matters.

• Taco Seasoning (2 tbsp): Store-bought or homemade—this brings the fiesta.

• Garlic Powder: A must. You can skip many things. Garlic powder isn’t one of them.

• White Rice (1 cup): Long grain works best here. Don’t use instant unless you enjoy mush.

• Beef Broth (1½ cups): Adds flavor. Chicken broth works in a pinch, water if you’re desperate.

• Tomato Sauce (8 oz) + Salsa (½ cup): Adds depth, zing, and a little heat.

• Corn (15 oz can, drained): Sweet crunch. Totally optional, but it’s a good time.

• Cheese (1 cup, shredded): Cheddar, Mexican blend, or whatever’s in that sad Ziplock in your fridge.

How To Make One Pot Mexican Rice Casserole?

Step 1: Brown That Beef
Heat up a big skillet (you know, the one you pretend is “cast iron seasoned” but is actually just well-used). Toss in your ground beef and cook it with a bit of salt and pepper. Add diced onions if you’re feeling it. Cook till browned and fragrant and you’re already kind of drooling.

Step 2: Add Flavaaa
Now dump in your taco seasoning and garlic powder. Stir it up so the beef is fully coated in delicious.

Step 3: Sauce It Up
Time to get saucy. Pour in the broth, tomato sauce, and salsa. Stir in the uncooked rice so everything’s nice and mixed.

Step 4: Corn Time
Add the corn. Yes, this sounds random, but it totally works. Stir again.

Step 5: Cover & Simmer
Pop a lid on it. Bring to a boil, then lower the heat and simmer for 18–20 minutes. Go answer an email. Or don’t. Just check the rice after 20 min—when it’s tender, it’s time.

Step 6: Cheese Blanket
Sprinkle that cheese all over the top like you’re tucking it in for a cozy nap. Cover again and let it melt into gooey perfection.

Step 7: Serve and Try Not to Eat It All Before Sitting Down
Seriously. You’ll want to eat it straight from the pan. I won’t stop you.

Storage Options:

• Fridge: Keeps for 3–4 days in an airtight container. Tastes better the next day, not even kidding.

• Freezer: Let it cool, then portion into containers. Reheat with a splash of broth or water for moisture.

Variations and Substitutions:

• Make it spicier: Add diced jalapeños or use a hot salsa.

• More veggies: Bell peppers, zucchini, or black beans.

• Low carb: Sub riced cauliflower and cut broth in half.

• No meat: Use canned beans or veggie crumbles. Still delicious.

• Different cheese: Try Monterey Jack, queso fresco, or go wild with a spicy pepper jack.

What to Serve with One Pot Mexican Rice Casserole?

• Sour Cream or Greek Yogurt: Cool & creamy FTW.

• Avocado or Guac: Always.

• Lime Wedges: Trust me, that acid makes everything pop.

• Tortilla Chips: Crunchy scoops of heaven.

• Side salad: If you feel guilty and want to pretend to be balanced.

Frequently Asked Questions:

Can I use brown rice?
Sure! But add more broth (about 2 cups) and simmer for 35–40 minutes. Keep checking the texture.

Can I use frozen corn?
Yup. Just toss it in frozen. It’ll heat through as it simmers.

Can I bake it instead?
Totally! Once everything’s mixed, pop it in a 9×13 dish, cover with foil, and bake at 375°F for 25–30 mins. Add cheese for the last 5.

This One Pot Mexican Rice Casserole is what I call a hero meal. It’s there when you’re tired, stressed, or just craving something cheesy and comforting. It’s also totally flexible—make it spicier, cheesier, meatier, whatever fits your mood or pantry. Best part? You can make it with one eye closed and one hand on a toddler.

Seriously, if you make this, let me know. Snap a pic. Tag me. Or just DM to say, “Yep, this saved my Tuesday too.”

Until next time, keep your cheese melty and your rice perfectly fluffy.

Keep the Flavor Coming – Try These:

Sweet & Savory Raspberry Cream Cheese Coffee Cake

Parmesan Crusted Chicken Recipe

A Refreshingly Light Crunchy Mandarin Orange-Chicken

One Pot Mexican Rice Casserole

Prep Time 20 minutes mins

Total Time 20 minutes mins

Indulge in the goodness of our One Pot Mexican Rice Casserole. Where each bite brings a blend of warmth and deliciousness. This dish feels like a comforting embrace from a friend. Combining the richness of beef, the taste of rice, and an array of spices. That comes together beautifully. It's a dish that promises moments at the dinner table. Easy clean-up. And a touch of enchantment on busy evenings. Ideal for those seeking to add love. And simplicity to their meals.

PRINT PIN REVIEW SAVE Saved!

5 Servings

Ingredients

1x2x3x

• 1 pound Ground Beef
• 1 Small Onion Diced
• Salt & Pepper To taste
• 2 tablespoons Taco Seasoning
• 1 teaspoon Garlic Powder
• 1 c White Rice
• 1 1/2 c Beef Broth
• 1 15 ounces can Corn Drained
• 8 ounces Tomato Sauce
• 1/2 c Salsa
• 1 c Shredded Cheese

Cook ModePrevent your screen from going dark

Instructions

 

1. Brown the ground beef. Heating a skillet on medium heat. Season the beef with salt and pepper. And cook until it turns brown.
2. Next season the cooked beef with garlic powder and taco seasoning. Stir well to mix everything
3. Pour in beef broth, tomato sauce, and salsa into the skillet. Add the rice. Stir to combine all ingredients.
4. Include the drained corn in the mixture. Stir everything thoroughly.
5. Cover the skillet. Bring it to a boil. Then reduce heat to low. Let it simmer for around 18 to 20 minutes. Until the rice is tender.
6. Once the rice is cooked. Sprinkle cheese on top. Cover the skillet for a few minutes to melt the cheese.
7. Your One Pot Mexican Rice Casserole is now ready to be served and enjoyed!

Notes

Switching to a lifestyle doesn't mean giving up your favorite comfort foods. Like the cherished One Pot Mexican Rice Casserole. By making adjustments. You can savor this hearty. And tasty meal without any worries. Here's how to maintain the coziness. While eliminating gluten:

Opt for Gluten-Free Taco Seasoning: Many pre-packaged taco seasonings may include hidden gluten in their ingredients. Look for brands. That clearly states their seasoning is gluten-free. Or create your mix using spices, like chili powder, cumin, garlic powder, onion powder, paprika, salt and pepper.

Check Your Broth: Not all broths are free of gluten. Some might contain ingredients with gluten. Choose a beef broth that is explicitly labeled as gluten-free. To ensure your dish remains safe for consumption.

Inspect Your Salsa and Tomato Sauce: Although naturally gluten-free. Processed salsas and tomato sauces may contain additives with gluten. Carefully read the labels. To confirm they align with your dietary requirements.

Audrey

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

nodashofgluten.com/