This casserole tastes just like everyone’s favorite restaurant-style Mexican rice. Except, that it is turned into a complete, hearty, meal in 30 minutes or less! This rice casserole has always been a staple in my house because it’s something we can all agree upon. It used to be something that I would put together and bake in the oven. Until I realized I could just make this into a stovetop one pan dish.
It’s no surprise that I’m a bit obsessed with one pot meals. Then there’s my other love affair with Mexican food. So you know that I couldn’t help combining my two loves into the most glorious one pot Mexican casserole.
Ingredients
- 1 Pound Ground Beef
- 1 Small Onion, Diced
- Salt & Pepper, To Taste
- 2 Tablespoons Taco Seasoning
- 1 Teaspoon Garlic Powder
- 1 Cup Long Grain White Rice
- 1 1/2 Cups Beef Broth
- 1 15 Ounce Can Corn, Drained
- 8 Ounces Tomato Sauce
- 1/2 Cup Salsa
- 1 Cup Shredded Cheese
How To Make ONE POT MEXICAN RICE CASSEROLE
- Cook the ground beef and onion together with salt and pepper to taste in a large skillet over medium high heat until beef is no longer pink. Drain grease if necessary.
- Return the pan to the stove and sprinkle the beef with the garlic powder and taco seasoning.
- Stir in the rice, broth, corn, tomato sauce, and salsa.
- Bring mixture to a boil. Cover, reduce heat and simmer for 18-20 minutes until rice is tender.
- Top with cheese and return the lid to the pan for 2-3 minutes until cheese is melted.