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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