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Easy One-Pot Mexican Ground Beef and Rice Casserole

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A quick and easy one-pot casserole combining ground beef, rice, and Mexican spices for a comforting family dinner with minimal cleanup.

Ingredients

Scale
  • 1 pound lean ground beef (90/10)
  • 1 cup long-grain white rice, rinsed
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 medium bell pepper, diced (red or green)
  • 1 can (14.5 oz) diced tomatoes with juices
  • 2 cups beef broth (low sodium recommended)
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika (smoked optional)
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese
  • A handful fresh cilantro, chopped (optional)

Instructions

  1. Rinse the rice under cold water until it runs clear. Chop the onion, bell pepper, and mince the garlic.
  2. Heat a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook until browned with no pink spots, about 8 minutes. Drain excess fat if needed, leaving a little for flavor.
  3. Add the onion, bell pepper, and garlic to the beef. Stir occasionally until the vegetables soften and the onion turns translucent, about 4-5 minutes.
  4. Sprinkle in chili powder, cumin, paprika, salt, and pepper. Stir well, then add tomato paste. Cook for 1-2 minutes to toast the spices and deepen the flavor.
  5. Pour in the rinsed rice, canned diced tomatoes with juices, and beef broth. Stir gently to combine, ensuring the rice is evenly distributed and submerged.
  6. Bring the mixture to a gentle boil, then reduce heat to low. Cover tightly with a lid and simmer for 20 minutes without lifting the lid.
  7. Remove the lid and stir. If rice is not tender or liquid remains, cover and cook for 5 more minutes.
  8. Sprinkle shredded cheddar cheese evenly on top, cover, and let it melt for a couple of minutes.
  9. Garnish with fresh cilantro and serve hot.

Notes

Use a tight-fitting lid to trap steam for perfectly cooked rice. Rinse rice to prevent clumping. Avoid stirring during simmer to maintain rice texture. If casserole is too wet after cooking, simmer uncovered for a few minutes to evaporate excess liquid. For dairy-free, substitute cheddar with plant-based cheese. Brown rice can be used but requires longer cooking time (40-45 minutes) and more broth.

Nutrition

Keywords: one-pot, Mexican, ground beef, rice casserole, easy dinner, family meal, quick recipe

Find it online: https://lyrafeast.com/easy-one-pot-mexican-ground-beef-and-rice-casserole-recipe-for-perfect-family-dinners/