Tex-Mex Beef & Rice Casserole

Prep Time
Cook Time
Ready In

Recipe: #25294

November 30, 2016

Categories: Beef Casseroles

"Another recipe my family loved, the complete recipe is made in one skillet"

Original is 6 servings


  • Serving Size: 1 (415.3 g)
  • Calories 759.1
  • Total Fat - 25.4 g
  • Saturated Fat - 10 g
  • Cholesterol - 96.7 mg
  • Sodium - 688.8 mg
  • Total Carbohydrate - 83.9 g
  • Dietary Fiber - 14.4 g
  • Sugars - 5 g
  • Protein - 49.8 g
  • Calcium - 470.1 mg
  • Iron - 7 mg
  • Vitamin C - 17.4 mg
  • Thiamin - 0.8 mg

Step by Step Method

Step 1

Heat olive oil in a large skillet over medium high heat. Add ground beef, onion and garlic. Cook until beef has browned, about 8 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.

Step 2

Stir in rice, chicken broth, beans, RoTel, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover and reduce heat. Simmer until rice is cooked through, about 16-18 minutes. Stir in lime juice and cilantro.

Step 3

Remove from heat and top with cheeses. Cover until cheese has melted, about 2 minutes.

Step 4

Serve immediately, garnished with tomato, if desired.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • For best results, use freshly grated cheese rather than pre-shredded cheese.
  • If you prefer a spicier dish, use RoTel Hot Diced Tomatoes & Green Chilies instead.

  • Instead of ground beef, use ground turkey. This substitution is a healthier option that still provides a good source of protein.
  • Instead of chicken broth, use vegetable broth. This substitution is a great way to make the dish vegetarian-friendly and adds more flavor to the dish.

Mexican-Style Swap the ground beef for ground chicken, omit the chili powder and cumin, and replace the taco seasoning mix with a combination of 1 teaspoon of cumin, 1 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of chili powder, 1/2 teaspoon of oregano, and 1/4 teaspoon of cayenne pepper.

Mexican Street Corn Salad - A delicious and easy-to-make side dish that pairs perfectly with the Tex-Mex Beef & Rice Casserole. The creamy, spicy dressing and the crunchy, sweet corn make a great combination with the savory casserole.

Spicy Black Bean Soup: A flavorful and hearty soup that is the perfect accompaniment to the Tex-Mex Beef & Rice Casserole. The smoky heat of the jalapenos and the creamy black beans pair perfectly with the savory casserole. This soup is a great way to add a little extra spice to the meal!


Q: How long does it take to cook the beef?

A: It takes about 8 minutes to cook the beef until it is browned. Make sure to crumble the beef as it cooks.

Q: How much beef do I need for this recipe?

A: The recipe calls for 1 pound of ground beef. If you are serving more people, you can adjust the amount accordingly.

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Fun facts:

The Tex-Mex style of cooking originated in the early 1900s when Mexican immigrants moved to Texas and blended their traditional cuisine with the local ingredients available in Texas.

The Monterey Jack cheese used in this recipe was developed by David Jacks, a 19th century California pioneer, who named the cheese after himself.