5 Star Mexican Rice Casserole Joy

If you’ve ever stared into the fridge at 6 PM on a Tuesday, feeling that familiar wave of dinner panic—I’m right there with you. For so long, I thought preparing a satisfying, flavorful meal meant an hour of active cooking followed by a sink full of dishes. But those days are over! I’m Alex Hayes from Pure Cooking Joy, and I want to introduce you to the recipe that genuinely saved my evenings: the Easy One-Pot Cheesy Mexican Rice Casserole. Trust me when I say this baked dish is the definition of simplicity, comfort food appeal, and minimal cleanup. It’s everything we look for in a weeknight winner.

Here at Pure Cooking Joy, we believe incredible food doesn’t need complication. You can learn more about my philosophy on finding happiness in simple cooking over at my About Page. We find joy right here, in the easy, approachable dishes that bring flavor and relief to our busy lives. This simple baked dinner is proof that you can feed your family something hearty and delicious with almost zero fuss.

Why This Easy Mexican Rice Casserole is Your New Weeknight Hero

Honestly, this Easy Mexican Rice Casserole has been a game-changer for me. When I was rushing around years ago with that corporate job, the idea of a ‘casserole’ felt fussy. But this one? This is different. It’s designed for exactly the kind of days where you just need a hot, reliable Comfort Food Dinner on the table in an hour, maximum.

The absolute best part, hands down, is the cleanup. We are talking about a true Easy Cleanup Meal. Because most of the magic happens right there in one oven-safe skillet, the mess is minimal. You get all that incredible, cheesy, Tex-Mex flavor without having to dirty five different bowls and pans!

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If you’re looking for a truly Easy Rice Casserole that pleases everyone—kids, partners, maybe that one picky neighbor—this is it. It’s hearty, deeply savory thanks to the seasoning blend, and doesn’t require any tricky techniques. I used to dread trying weeknight dinner planning, but now, I just grab the skillet, and dinner wins every time.

Ingredients for the Best Mexican Rice Casserole

When you look at this list, you’ll see we’re sticking to pantry staples, which is exactly what I love about this recipe. We need just a few key things to get that deep Tex-Mex flavor going before we pop it in the oven. Remember, using quality ingredients makes all the difference here for your Mexican Rice Casserole Recipe!

• 1 tablespoon olive oil
• 1 pound ground beef (or ground turkey/chicken)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (10.75 ounce) can condensed cream of chicken soup (If you’re feeling fancy, check out my recipe for homemade cream of chicken soup!)
• 1 (10 ounce) can Ro-Tel diced tomatoes and green chilies, undrained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup frozen corn
• 1 cup uncooked long-grain white rice
• 2 cups chicken broth
• 1 tablespoon taco seasoning
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups shredded Mexican cheese blend (or cheddar)

Protein Swap: Chicken or Beef for Your Mexican Rice Casserole Recipe

I usually lean toward ground beef because I love how it pairs with the broth, but this casserole is super flexible! If you want to use chicken, don’t sweat it. Just swap out the 1 pound of ground beef for 2 cups of cooked, shredded chicken. You’ll add that cooked chicken right when you are adding the broth and seasonings—no need to brown anything first!

Step-by-Step Instructions for Your One Pot Mexican Rice Casserole

Okay, this is where the magic happens! Because this is my favorite quick dinner idea, we are leaning heavily into that one-pot method. Make sure you have a large skillet that is oven-safe—if you don’t, don’t worry, I’ll give you the backup plan in a bit. First things first, get your oven humming at 375 degrees Fahrenheit. Then, grab that 9×13 inch baking dish just so you have it ready for the final cheese melt.

Browning Meat and Aromatics for the Mexican Rice Casserole

Step two is crucial for the flavor base of this whole Mexican Rice Casserole. Heat the olive oil in your large, oven-safe skillet over medium-high heat. Toss in the ground beef and cook it until you don’t see any pink left. You must drain off any excess grease here; we want savory meat flavor, not an oil slick in our final bake!

Now, add that chopped onion right into the same skillet with the beef drippings—wait until those onions start getting soft, which takes about five minutes. This is key: Once they are nearly translucent, toss in the minced garlic and cook for just one more minute. If you add the garlic too soon, it burns fast, and then our whole batch tastes bitter. We are building flavor layers here, Alex style!

The Baking Process for a Tender One Pan Rice Bake

Next up, we dump everything else in to combine everything beautifully. Stir in the cream of chicken soup, the Ro-Tel (don’t drain that juice!), the rinsed beans, corn, uncooked rice, broth, taco seasoning, cumin, salt, and pepper. Give it a really good stir until it’s all happily mixed together. You want that glorious, seasoned liquid totally coating that dry rice.

Bring the whole mixture up to a gentle simmer on the stovetop, stirring just occasionally so nothing sticks to the bottom. Once it’s bubbling happily, it’s time to seal it up! Cover that skillet tightly with a lid or even a tight piece of aluminum foil. Pop that covered skillet right into your preheated 375°F oven and set your timer for 30 minutes. This covered bake is what lets the rice steam perfectly and absorb all that amazing flavor.

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When the timer goes off, pull it out carefully—that skillet is HOT! Take the lid off and give the mixture a gentle stir. You should see some liquid remaining, but the rice should be getting tender. Now, sprinkle that gorgeous two cups of shredded Mexican cheese blend right over the top, making sure you get even coverage. Cover it back up and slide it back into the oven for the final stretch: 10 to 15 minutes more, uncovered. You’re looking for bubbly cheese and rice that’s completely tender. Once it’s done, let your One Pan Rice Bake rest for five minutes before digging in. That little rest helps the texture settle nicely.

If your favorite skillet isn’t oven-safe (oops, I’ve been there!), just move the simmered mixture from the stovetop directly into your prepared 9×13 dish, cover that dish tightly with foil, and follow the same baking instructions. It still works perfectly for an Easy Cleanup Meal!

Tips for the Perfect Cheesy Mexican Casserole Every Time

Now that you know the steps, let’s talk about turning this already great Cheesy Mexican Casserole into an absolute showstopper. A few little tweaks can really elevate this simple dish from a Tuesday night staple to a truly memorable main course. Remember, this is supposed to be a Hearty Rice Dish you can rely on!

First, let’s talk about the Ro-Tel. If you are using the canned kind, make sure you use the version undrained, as I noted in the ingredient list. Those little bits of green chili suspended in the liquid are essential for injecting that bright, zesty flavor that defines Tex-Mex. Don’t pour that liquid out!

When it comes to using your broth, measure it accurately, but taste it first if you can. Sometimes store-bought broth can be super salty, especially if you’re using a highly seasoned meat like ground beef. If your broth tastes salty already, cut back just a tiny bit on the added salt in the recipe so you don’t end up with an overly seasoned final product.

My biggest tip for that perfect blanket of cheese? Once the rice is done and tender (after that final 10 to 15 minutes uncovered), resist the urge to stir it vigorously! Give it a gentle fold or just sprinkle the cheese on top and let the residual heat do the melting work. If you mash it all around before serving, you break up the structure of the tender rice grains underneath, and we want fluffy rice, not mush.

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If you want a deeper meat flavor in your Cheesy Mexican Casserole, try adding a small dash of Worcestershire sauce when you add the taco seasoning. It sounds weird, but that little bit of umami just deepens the savory notes beautifully. For more fantastic flavor tips on rice, check out my guide on making easy Mexican rice.

Serving Suggestions for Your Fiesta Rice Casserole

Okay, the oven timer just went off, the cheese is bubbly, and the whole kitchen smells like a joyful little Tex-Mex party. Congratulations! You deserve a moment to enjoy this perfect Fiesta Rice Casserole. But before you dive in with a spoon, taking just two minutes to pile on some fresh toppings can take this simple bake to a whole new level. This isn’t just dinner; it’s an experience!

I always think of the toppings as layers of texture and temperature contrast. Because the casserole itself is rich, creamy, and warm, you want toppings that are bright, cool, and acidic.

My absolute must-haves when I serve this are: A big dollop of cool sour cream or plain Greek yogurt to cut through the cheese, a handful of freshly chopped cilantro for that unmistakable herby brightness, and plenty of sliced avocado or a dollop of fresh guacamole—healthy fats make everything better, right?

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And of course, if you like heat, this is the time to bring it! A drizzle of your favorite bottled hot sauce works wonders. If you want to skip the bottled sauce and make something homemade that has an amazing sweet heat contrast, you should try my Easy Peach Salsa Recipe. It sounds wild on a cheesy rice bake, but the sweetness of the peach with the mild spice and the creaminess of the casserole? Perfection. It adds that zesty kick that makes every bite memorable.

Sometimes, keeping it super simple works best, too. If I’m making this for a fast lunch the next day, I might just add a squeeze of fresh lime juice over my portion. It wakes up all those cooked spices instantly. Whatever you choose, don’t skip the fresh element; it really balances out the richness of the casserole!

Storage and Make Ahead Tips for This Baked Mexican Dinner

One of the things I love most about whipping up this delicious Baked Mexican Dinner is that it’s an absolute champion for leftovers. When you’re dealing with busy evenings, knowing you already have lunch or dinner set for the next day is pure relief! I always make sure to double the recipe, even if it’s just for me and my spouse, because frankly, this casserole tastes even better the next day.

Once the casserole has cooled down from its bubbly state, slide it into a truly airtight container. It keeps beautifully in the refrigerator for about four days. If you try to rush the process and put hot food straight into the fridge, you risk cooling down the fridge too much, which isn’t safe! Let it sit on the counter maybe 20 minutes until it’s just warm—not steaming hot—before covering it up.

Reheating is simple, too. My preferred method is using the microwave for a quick portion, maybe 60 to 90 seconds, stirring halfway through to make sure the center gets warm and the cheese melts back in. If you’re reheating a larger portion, cover it loosely with foil and pop it into a 350°F oven until heated through. Skipping the microwave? You might want to add a tiny splash of broth or water before placing it in the oven to prevent the rice from drying out on the edges.

Now, for those nights when you know you won’t have time to cook at all, this recipe is fantastic to assemble ahead of time. You can totally brown the meat, cook the onions and garlic, and mix in all the soup, broth, beans, and rice right there in the skillet. Cover that up and pop the whole thing in the fridge overnight. Just make sure the liquid is absorbed correctly before moving to the next step.

When Dinner O’Clock rolls around the next day, pull the skillet out of the fridge about 30 minutes before you want to bake it so it’s not stone-cold. Then, proceed exactly like the recipe says: bring it to a simmer, cover it, and bake for that initial 30 minutes. After that, uncover it, pile on the cheese, and bake until golden. It takes just a little longer because it starts cold, but the work is already done! It’s so much less effort than starting from scratch, just like when I prepare for those big weekend meals, like my BBQ Chicken Sliders.

Variations on the Classic Mexican Rice Casserole Recipe

I love that this Mexican Rice Casserole Recipe feels like a base camp for flavor creation. While the ground beef version with Ro-Tel is my go-to for pure comfort, sometimes you need to switch things up, right? We already covered swapping the beef for chicken, but here are a couple of other easy tweaks that keep the spirit of the dish—simple, fast, and flavorful—completely intact. Think of these as little ways to personalize your Tex-Mex experience!

If you’re looking for a lighter version that still feels hearty, you can easily make this recipe vegetarian, and I promise you won’t miss the meat at all. To do this, skip the browning step entirely. Instead, when you sauté the onion, add in both cans of rinsed beans (maybe swap the black beans for pinto beans for variety!) and toss in about 1 cup of crumbled vegan ground or 1 cup of cooked lentils with your spices. You might need an extra splash of broth because the beans won’t release their own fat, but honestly, the cream of chicken soup does most of the heavy lifting here for creaminess.

Another flavor variation I adore is playing with the chiles. The Ro-Tel gives us green chilies, but if you want a deeper, smokier heat, grab a can of diced tomatoes with green chilies AND a small can of diced green chiles (the tiny ones, usually just 4 oz). Use the Ro-Tel as written, but add that extra can of plain green chiles right in with the Ro-Tel. That extra boost of pepper flavor really makes the casserole pop. It is fantastic!

For those who love extra vegetables, don’t be shy! You can easily bump up the volume of vegetables without drastically changing the cooking time. I often add a cup of shredded zucchini (squeeze out the water first!) or even a cup of finely chopped bell pepper when I’m cooking the onions. It just adds color and brightness to what is already a beautiful Family Friendly Casserole.

When you go exploring these variations, remember the core principle of Pure Cooking Joy: keep it simple, keep it delicious. These little adjustments are easy to manage, even on a crazy Wednesday. If you’re into layering flavors like this, you might also want to check out my tips for making my Cowboy Cornbread Casserole for another night when you crave that layered, baked goodness!

Frequently Asked Questions About Making Mexican Rice Casserole

Welcome to the Q&A section! I always get a ton of great questions when people try one of my favorite Simple Casserole Recipes for the first time. It’s my job here at Pure Cooking Joy to make sure you feel totally confident before that skillet goes into the oven. Here are some of the tweaks and common concerns I hear most often about this tasty Mexican Rice Casserole!

Can I use brown rice instead of white rice in this casserole?

That’s a great question! You absolutely *can* use brown rice, but you have to respect the difference in cooking time. Brown rice takes longer to soften up because the bran layer is intact. If you decide to swap it out, stick with the same amount of liquid, but increase the initial covered baking time from 30 minutes to about 45 to 50 minutes. Keep that lid on tight! Then, proceed with the last stage: uncover, top with cheese, and bake until the cheese is bubbly.

How do I adjust the spice level for a spicier Tex Mex Casserole?

If you like heat—and I mean *real* heat—you’ve got a few easy levers you can pull in this Tex Mex Casserole. The simplest way is to look for the spicier versions of Ro-Tel! They often come in ‘Hot’ or ‘Fire Roasted’ varieties. Just swap those in for the regular flavor.

Alternatively, when you add your dry spices (taco seasoning and cumin), make sure to toss in about 1/4 to 1/2 a teaspoon of cayenne pepper. Start small; you can always add more later, but you can’t take it out! For a fresh blast of heat right before serving, top your portions with sliced pickled jalapeños. That crunch and vinegary spice really cut through the richness of the cheese beautifully. You deserve a spicy, satisfying meal!

I also get asked a lot about what to do with leftovers. If you’re planning ahead, you might want to read up on my general storage tips over on the blog archive!

Nutrition Estimate for This Family Friendly Casserole

I always like to give a shout-out to the numbers because, while we are cooking from the heart here, it’s good to have a general idea of what’s fueling your family for the week! Because this is a homemade recipe, the exact macros can swing based on whether you use lean ground beef, turkey, or add extra cheese (which, honestly, I sometimes do!), but based on the ingredients listed, here is an estimate per serving.

Keep in mind, these figures are based on dividing the whole recipe into 6 generous servings. If you stretch it for more people, the numbers go down, of course! I recommend checking out my Facebook page over on Facebook for real-time chats about how I adjust my macros for different needs.

• Calories: 550
• Fat: 28g
• Carbohydrates: 50g
• Protein: 28g

I always feel great serving something this satisfying that packs a solid 28 grams of protein in there—that’s the ground beef and beans doing the heavy lifting! Remember, this is just a guide. If you swapped the cream of chicken for a light version or skipped the cheese layer, those numbers would drop nicely. But when you’re making an Easy Rice Casserole meant for ultimate comfort, I say we measure with our hearts, not just our scales!

Easy One-Pot Cheesy Mexican Rice Casserole

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This easy Mexican rice casserole uses one pot for simple cooking and cleanup. It is a hearty, cheesy Tex-Mex comfort food dinner perfect for busy weeknights or feeding a crowd.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 45 min
• Total Time: 60 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Tex-Mex
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 pound ground beef (or ground turkey/chicken)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10 ounce) can Ro-Tel diced tomatoes and green chilies, undrained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup frozen corn
• 1 cup uncooked long-grain white rice
• 2 cups chicken broth
• 1 tablespoon taco seasoning
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups shredded Mexican cheese blend (or cheddar)

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Instructions

1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
2. Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the ground beef and cook until browned. Drain off any excess grease.
3. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
4. Stir in the cream of chicken soup, Ro-Tel, black beans, corn, uncooked rice, chicken broth, taco seasoning, cumin, salt, and pepper into the skillet. Mix everything well to combine.
5. Bring the mixture to a simmer, stirring occasionally. Once simmering, cover the skillet tightly with a lid or aluminum foil.
6. Transfer the covered skillet to the preheated oven and bake for 30 minutes.
7. Remove the skillet from the oven. Remove the cover and stir the rice mixture gently. Sprinkle the shredded cheese evenly over the top.
8. Return the casserole to the oven, uncovered, and bake for another 10 to 15 minutes, or until the cheese is melted and bubbly and the rice is tender.
9. Let the Mexican rice casserole rest for 5 minutes before serving.

Notes

• For a chicken version, substitute the ground beef with 2 cups of cooked, shredded chicken. Add the cooked chicken when you add the broth and seasonings.
• If you do not have an oven-safe skillet, you can cook the mixture on the stovetop until the liquid is absorbed, then transfer it to a prepared baking dish before topping with cheese and baking until melted.
• This recipe works well for meal prep; store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 6
• Sodium: 850
• Fat: 28
• Saturated Fat: 12
• Unsaturated Fat: 16
• Trans Fat: 1
• Carbohydrates: 50
• Fiber: 6
• Protein: 28
• Cholesterol: 75