Classic Mexican Casserole Recipe

This Mexican casserole brings together seasoned ground beef, instant rice, bell peppers, onions, pinto beans and classic Mexican-inspired flavors for a simple, one-dish weeknight supper. It’s hearty, family-friendly, and ideal for meal prep or leftovers.

The Easiest Mexican Casserole

Start the week with a comforting, simple casserole that requires almost no fuss. This recipe centers on ground beef and pantry staples, so it comes together quickly and cooks in a single baking dish. Using instant rice shortens the cook time and keeps the process straightforward.

All the Reasons We Love This Mexican Casserole

• One-pan meal: you only dirty a casserole dish and a skillet for browning the meat.
• Quick prep: mix most ingredients in the dish, bake, then finish with cheese.
• Big flavor: classic taco-style spices and tomato sauce give a familiar, satisfying taste.
• Great leftovers: it reheats well and makes a reliable lunch or dinner for the week.
• Flexible: many ingredient swaps and topping options let you personalize the dish.

Ingredients You’ll Need

This recipe uses common pantry items and can be prepared with minimal shopping. Below are the core ingredients and short notes on each.

• Ground beef (1 lb.) — 93/7 lean is what was used here, but any lean or medium grind works.
• Minced garlic (1 tbsp) — fresh or jarred; don’t skip it for depth of flavor.
• Bell peppers (1 large green, 1 large red) — diced for color and crunch; any colors are fine.
• White onion (1/2 large) — diced; yellow or red onion can be substituted.
• Instant rice (1½ cups) — white or brown instant rice keeps the baking time short. Regular rice is not recommended for this version.
• Beef broth (2 cups) — adds savory liquid to cook the rice; chicken broth may be used instead.
• Tomato sauce (15-oz. can) — provides saucy, familiar taco flavor.
• Green chiles (4-oz. can) — mild heat and savory depth.
• Pinto beans (15-oz. can) — drained and rinsed; black beans are a fine alternative.
• Sweet corn (15-oz. can) — drained and rinsed; hominy can also work.
• Spices — chili powder (2 tbsp), garlic powder (2 tsp), ground cumin (1/2 tbsp) and salt (1/2 tsp).
• Shredded cheddar or Mexican blend (1 cup) — stirred on at the end for a melty topping.

Ingredient Swaps and Variations

If you’re missing an ingredient or prefer a lighter option, try one of these swaps:

• Ground beef → ground turkey or chicken for a leaner casserole.
• Bell peppers → any color; add jalapeño or poblano if you want more heat.
• Onion → yellow, red, or sweet onion work equally well.
• Pinto beans → black beans or drained kidney beans for a different texture.
• Canned corn → hominy for a heartier bite.

How to Make This Mexican Beef Casserole

The method is straightforward: brown the beef, combine ingredients in a greased dish, bake, then finish with cheese. Below are clear step-by-step instructions.

1. Prep: Preheat the oven to 375°F (190°C). Spray a 9×13-inch (23×33 cm) baking dish with nonstick cooking spray.
2. Brown the beef: In a large skillet over medium-high heat, cook 1 lb. ground beef until no longer pink, about 7–10 minutes. Drain excess fat if needed, then transfer the beef to the prepared casserole dish.
3. Combine: Add minced garlic, diced peppers and onion, 1½ cups instant rice, 2 cups beef broth, 15 oz. tomato sauce, 4 oz. green chiles, drained pinto beans and drained corn. Season with 2 tbsp chili powder, 2 tsp garlic powder, ½ tbsp ground cumin, and ½ tsp salt. Stir until evenly combined.
4. Bake: Cover the casserole tightly with foil and bake at 375°F for 45 minutes. Remove from the oven, stir to distribute any settled ingredients, then sprinkle 1 cup shredded cheese over the top and return to the oven uncovered for 5 minutes, or until the cheese melts.
5. Rest: Let the casserole sit for 10–15 minutes off the heat to thicken before serving.

Storage

Store cooled leftovers in an airtight container in the refrigerator for up to 5 days. The casserole will firm up as it chills, making it easy to portion and reheat.

Freezing

You can freeze this casserole for longer storage. Let it cool completely, transfer portions to freezer-safe bags or containers, remove excess air, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Recipe Summary

• Prep time: ~15 minutes
• Cook time: ~45 minutes
• Total time: ~1 hour
• Servings: 6

Ingredients (detailed)

• 1 lb. ground beef (93/7 recommended but optional)
• 1 tablespoon minced garlic
• 1 large green pepper, diced
• 1 large red pepper, diced
• 1/2 large white onion, diced
• 1½ cups instant white or brown rice
• 2 cups beef broth (or chicken broth)
• 1 (15-oz.) can tomato sauce
• 1 (4-oz.) can green chiles
• 1 (15-oz.) can pinto beans, drained and rinsed
• 1 (15-oz.) can sweet corn, drained and rinsed
• 2 tablespoons chili powder
• 2 teaspoons garlic powder
• 1/2 tablespoon ground cumin
• 1/2 teaspoon salt
• 1 cup shredded cheddar or Mexican blend cheese

Instructions (concise)

1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
2. Cook ground beef in a skillet over medium-high heat until fully browned; drain if necessary.
3. Combine the cooked beef and remaining ingredients (except cheese) in the casserole dish and mix well.
4. Cover with foil and bake 45 minutes. Remove foil, stir, top with cheese and bake 5 more minutes, uncovered.
5. Allow to sit 10–15 minutes before serving so the casserole sets and thickens.

Tips & Notes

• Leftovers will thicken as they cool; add a splash of broth or water when reheating if needed.
• Instant rice shortens baking time—using regular rice requires adjusting liquid and bake time and is not recommended for this recipe as written.
• Adjust chili powder and chiles to taste for milder or spicier results.

Nutrition (per serving, approximate)

Calories: 349 kcal • Carbohydrates: 41 g • Protein: 22 g • Fat: 13 g • Fiber: 5 g • Sugar: 3 g

Nutrition values are estimates and should be used as a guideline only.