One Pot Mexican Rice Casserole
“My husband is obsessed with this One Pot Mexican Rice Casserole! The moment we finish a bowl, he’s already asking when I’ll make it again. Honestly, I might need to teach him how to whip it up himself it’s that easy and that good!”
Ingredients:
1 lb ground beef
1 small onion, diced
Salt & black pepper, to taste
2 tbsp taco seasoning
1 tsp garlic powder
1 cup long grain white rice
1½ cups beef broth
1 (15 oz) can corn, drained
8 oz tomato sauce
½ cup salsa (your favorite variety)
1 cup shredded cheese (cheddar, Mexican blend, or your choice)
Instructions:
1. Brown the Beef: In a large skillet or Dutch oven over medium-high heat, cook the ground beef and diced onion with salt and pepper until the beef is browned and cooked through. Drain excess grease if needed.
2. Season It Up: Sprinkle the cooked beef with taco seasoning and garlic powder. Stir to coat the meat evenly with bold, Tex-Mex flavor.
3. Add the Base: Stir in the uncooked white rice, beef broth, corn, tomato sauce, and salsa. Bring everything to a rolling boil.
4. Simmer to Perfection: Cover the skillet, reduce heat to low, and simmer for 18–20 minutes, or until the rice is tender and has absorbed all the liquid.
5. Get Cheesy: Sprinkle shredded cheese over the top, cover again, and let sit for 2–3 minutes, just until the cheese is melty and irresistible.
Serving Ideas:
Serve this easy Mexican rice casserole with tortilla chips, sour cream, or avocado slices. Perfect for weeknight dinners, meal prep, or feeding a hungry crowd!
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