You know those nights when you need dinner on the table fast, but you still want something hearty and full of flavor? That’s exactly why I fell in love with this Mexican ground beef rice casserole. It’s become my go-to weeknight lifesaver—packed with bold spices, melty cheese, and just the right amount of kick from the salsa. My kids go crazy for it, and honestly? I’ve lost count of how many times I’ve made it this month alone. One pan, 30 minutes, and boom—dinner’s done with minimal cleanup. Now that’s what I call a win!
Table of Contents
Table of Contents
Why You’ll Love This Mexican Ground Beef Rice
This dish has everything—flavor, ease, and that cozy, stick-to-your-ribs satisfaction. Here’s why it’s a regular in my rotation:
- One-pan wonder: Cook, simmer, and melt—all in the same pan (hello, easy cleanup!)
- 30-minute magic: Faster than takeout but tastes like you spent hours cooking
- Kid-approved: My picky eaters gobble it up, especially when I let them sprinkle extra cheese on top
- Spice control: Mild salsa for the family? Hot sauce drizzle for adults? You decide
- Leftover gold: Tastes even better the next day—if it lasts that long!
Trust me, once you try this, you’ll be making it on repeat like I do.
Ingredients for Mexican Ground Beef Rice
Here’s everything you’ll need to make this flavor-packed dish—I promise, it’s all stuff I usually have in my pantry already! The secret? Don’t drain those canned goods—the extra liquid makes the rice perfectly moist. (I learned that the hard way after a too-dry batch last year!)
- 1 lb lean ground beef (85/15 works best—less grease to drain!)
- 1 cup diced yellow onion (about 1 medium onion—I like ’em small so they melt into the beef)
- 3 cups chicken broth (boxed is fine, but homemade takes it up a notch)
- 2 cups instant rice (white or brown both work—see my notes below if you swap!)
- 1 cup medium salsa (my favorite jarred brand is Pace® for that restaurant-style kick)
- 1/2 cup Heinz chili sauce (sounds random, but it adds the perfect tang—don’t skip it!)
- 8.75 oz canned corn, NOT drained (that liquid = flavor gold, baby!)
- 4 oz canned chopped green chilies, NOT drained (mild or hot—your call!)
- 1 oz taco seasoning (I use McCormick® but homemade works too)
- 3 cups shredded cheese (I do 2 cups mozzarella + 1 cup cheddar for ultimate meltiness)
- 1 tsp dried chives (fresh is great too, but dried keeps forever in my spice drawer)
How to Make Mexican Ground Beef Rice
Alright, let’s get cooking! This Mexican ground beef rice comes together so easily—just follow these simple steps and you’ll have a flavor-packed dinner in no time. I’ve made this so often I could probably do it with my eyes closed (but don’t try that at home, okay?).
Cooking the Ground Beef and Onions
First things first—grab your biggest skillet (I use my trusty 12-inch cast iron) and heat it over medium-high. Toss in a little butter or oil, then add your ground beef and onions together. Here’s my trick: break up that beef real good with your wooden spoon as it cooks—you want teeny-tiny crumbles that’ll mix perfectly with the rice later. Once it’s all browned (about 5-7 minutes), tilt the pan and spoon out any extra grease. Learned the hard way—skip this step and you’ll end up with a greasy mess!
Simmering the Rice
Now for the magic! Pour in that chicken broth and bring it to a lively simmer—you should see little bubbles dancing around the edges. Dump in your instant rice and give it one good stir to make sure every grain gets cozy in the liquid. Here’s where patience comes in: let it simmer uncovered for about 5 minutes, resisting the urge to stir! The rice will drink up all that flavorful broth—you’ll know it’s ready when the liquid’s gone and the rice looks plump and happy.
Adding Flavors and Cheese
Time to party! Stir in your salsa, chili sauce, corn (with its juice!), green chilies (juice too!), and taco seasoning. The mix will look saucy at first—that’s perfect! Let it bubble for another 2 minutes so all those flavors can hug each other. Now the best part: stir in 2 cups of cheese until it gets all melty and glorious. Sprinkle the last cup right on top—don’t stir this time!—and let it sit off the heat for 5 minutes. That resting time lets the cheese melt into a golden blanket over your Mexican ground beef rice. A final sprinkle of chives, and voila—dinner’s served!
Tips for the Best Mexican Ground Beef Rice
After making this dish more times than I can count, here are my tried-and-true secrets for perfection:
- Spice it your way: Mild salsa for kids? Fire-roasted hot for adults? I always taste the salsa first—some brands pack more heat than others!
- Cheese matters: Swap cheddar for pepper Jack if you like it extra spicy, or use all mozzarella for maximum stretch.
- Let it rest: Those 5 minutes off heat make ALL the difference—lets the cheese melt properly and flavors settle in.
- Broiler finish: For a crispy top, pop it under the broiler for 1-2 minutes (watch closely—it browns fast!).
Little tweaks make this dish truly yours—have fun with it!
Ingredient Substitutions
Don’t stress if you’re missing something—this Mexican ground beef rice is crazy flexible! Here are my favorite swaps that still deliver amazing flavor:
- Rice: Brown rice works (use 1/4 cup extra broth and simmer 5 minutes longer)
- Meat: Ground turkey or chicken are great lean options—just add an extra teaspoon of taco seasoning
- Cheese: Pepper Jack gives a spicy kick, while Monterey Jack melts beautifully
- Salsa: Red, green, or even pineapple salsa—just adjust heat levels to your taste (my kids love mango salsa for sweetness!)
- Chilies: Fresh jalapeños work (about 2, seeded and diced) if you’re out of canned
The beauty? It still tastes like comfort in a pan, no matter what tweaks you make.
Serving Suggestions
This Mexican ground beef rice is practically a party in a pan already, but here’s how I like to jazz it up for serving:
- Cool dollops of sour cream right on top—the creamy tang cuts through the spice perfectly
- Fresh avocado slices or quick guacamole for that buttery richness
- A bright cilantro-lime salad (just chop romaine, squeeze lime, and toss with cilantro)
- Warm flour tortillas on the side—my kids love making little burritos with theirs
Honestly? Sometimes we just eat it straight from the skillet with big spoons—no judgment here!
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30-Minute Mexican Ground Beef Rice: A Flavorful Family Favorite
A flavorful and easy-to-make Mexican ground beef rice casserole that combines lean ground beef, instant rice, salsa, and cheese for a hearty meal.
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
- 1 lb lean ground beef
- 1 cup yellow onion, diced
- 3 cups chicken broth
- 2 cups instant rice
- 1 cup medium salsa
- 1/2 cup Heinz chili sauce
- 8.75 oz canned corn, not drained
- 4 oz canned chopped green chilies, not drained
- 1 oz taco seasoning
- 3 cups shredded mozzarella and cheddar cheese
- 1 tsp dried chives
Instructions
- Place a large saute pan on the stove over medium-high heat and add a dab of butter or margarine to the pan.
- Cook the ground beef in the saute pan.
- Add diced onions to the pan while the ground beef is cooking.
- Continue cooking the ground beef and onions, being sure to crumble the ground beef well.
- Once the ground beef is fully cooked, drain the grease from the pan.
- With the pan still over medium-high heat, add the chicken broth to the pan.
- Add the instant rice to the pan.
- Stir gently until all of the rice is submerged in the liquid.
- Leave the dish to simmer, stirring occasionally, until all of the liquid is absorbed by the rice.
- Add the salsa, chili sauce, canned corn, chopped green chilies and taco seasoning to the pan.
- Do not drain the canned corn and canned green chilies before adding them to the pan. Stir well.
- Leave the dish to simmer for a few minutes and then remove the pan from the heat.
- Add two cups of the shredded cheese to the pan.
- Stir until the cheese is fully combined with the ground beef and rice mixture.
- Sprinkle the remaining cup of shredded cheese on top but this time do not stir it in.
- Sprinkle the dried chives on top of the cheese.
- Leave the dish to sit for a few minutes to allow the cheese on top to melt.
- Serve and enjoy!
Notes
- Use lean ground beef to reduce grease.
- Do not drain the canned corn and green chilies for added moisture.
- Adjust salsa and chili sauce for desired spiciness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Casserole
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Storage and Reheating
Here’s the best part—this Mexican ground beef rice tastes even better as leftovers! Store any extras in an airtight container in the fridge for up to 4 days. For longer storage, freeze individual portions (I use those handy 2-cup deli containers) for up to 3 months. When reheating, add a splash of broth—microwave for 2 minutes, stirring halfway, or warm gently in a skillet over medium-low heat. The extra liquid brings back that perfect saucy texture. Pro tip: Sprinkle a little fresh cheese on top before reheating for that just-made taste!
Nutritional Information
Just so you know—these numbers are estimates, okay? But for those who like to track, here’s the scoop per serving (about 1 1/2 cups):
- 450 calories – hearty enough to keep you full!
- 25g protein – thanks to that lean beef and cheese
- 45g carbs – mostly from the rice and corn
- 18g fat – hey, that’s where the flavor lives!
Remember, your exact numbers might dance around a bit depending on your ingredient brands and any tasty tweaks you make.
FAQs About Mexican Ground Beef Rice
Got questions? I’ve got answers! Here are the most common things folks ask me about this Mexican ground beef rice casserole:
Can I use fresh chilies instead of canned?
Absolutely! Swap the canned green chilies for 2 fresh jalapeños (seeded and diced) if you prefer. Just remember fresh peppers pack more heat, so taste as you go!
How can I make this dish spicier?
Three easy ways: 1) Use hot salsa instead of medium, 2) Add a diced chipotle pepper in adobo sauce (whoa—flavor bomb!), or 3) Stir in 1/4 tsp cayenne pepper with the taco seasoning.
Can I prep this Mexican hamburger casserole ahead?
You bet! Cook everything through step 9 (before adding cheese), then refrigerate for up to 24 hours. When ready, reheat gently, stir in the cheese, and finish as directed. Perfect for busy weeknights!
What’s the best cheese for Tex-Mex beef and rice casserole?
I love the mozzarella-cheddar combo for ultimate meltiness, but pepper Jack gives a nice kick. Pro tip: Always shred your own—pre-shredded cheese doesn’t melt as smoothly!
Can I use regular rice instead of instant?
Yes, but you’ll need to adjust—use 1 1/2 cups regular rice and 3 1/2 cups broth, simmering covered for 15-20 minutes until tender. Brown rice takes even longer (about 45 minutes).
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