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Packed with seasoned ground beef, rice, and black beans, this easy Mexican ground beef and rice casserole is a hearty, flavor-packed dinner that’s perfect for busy weeknights. Made with simple pantry ingredients and bold Tex-Mex flavors, this one-pan casserole recipe is filling, family-friendly, and easy to get on the table when time is short.
Table of Contents
- Ingredients for Ground Beef and Rice Casserole
- Do I Have to Use Canned Soup?
- Substitutions and Variations
- Choosing the Right Ground Beef
- How to Make Cheesy Ground Beef Rice Casserole
- Casserole FAQs
- Make Ahead and Storage Instructions
- What to Serve with Ground Beef and Rice Casserole
- More EASY CASSEROLE RECIPES:
- Cheesy Ground Beef and Rice Mexican Casserole Recipe
The most popular recipe on our site is my mom’s Busy Day Casserole, now known as our Cheesy Ground Beef and Rice Casserole. It’s a classic family-friendly recipe and a longtime favorite for picky eaters.
Because I grew up on it, I’ll always love the original, but that didn’t stop me from creating a new version. This Cheesy Ground Beef and Rice Mexican Casserole brings bold flavors while keeping everything we love about the classic. It may not replace the original for me, but it just might earn its own spot as a new family favorite.
Ingredients for Ground Beef and Rice Casserole
The ingredient list for this easy Mexican casserole is pretty short! It is one of the many reasons why we love this recipe! Here’s what you’ll need to make this Mexican Ground Beef and Rice Casserole:
- Canned Fiesta Nacho Cheese Soup: creates a creamy, cheesy base for the casserole
- Long Grain White Rice: Basmati or Jasmine rice works great here! It absorbs flavor while keeping the dish hearty and filling
- Water: helps the rice cook and soften
- Black Beans: add texture and extra protein
- Ground Beef: brings savory, satisfying flavor
- Taco Seasoning: adds classic Tex-Mex spices
- Cheddar Cheese Slices: melt over the top for a cheesy finish
- Salsa and Avocado: fresh, flavorful toppings for serving
Do I Have to Use Canned Soup?
We usually prefer cooking from scratch, but sometimes a quick and easy dinner just makes sense. This is one of those recipes where canned fiesta nacho cheese soup is the simplest option and works really well. You could make a homemade version (See our recipe in our Cheesy Ground Beef and Rice Casserole), but by the time you add the cheese, spices, and peppers needed to match the flavor, the condensed soup is often easier. If you do try it from scratch, we’d love to hear how it turned out in the comments.
Substitutions and Variations
This recipe uses simple ingredients, but it’s easy to make it your own. Add smoked paprika or canned chipotles for a smoky kick. You can also swap the ground beef for ground chicken or ground turkey.
You can finish it with a dollop of sour cream, jalapenos, or chopped green onions, switch the cheese to shredded mozzarella or pepper jack cheese, or add extra veggies like onions, tomatoes, bell peppers, or mushrooms for more texture and flavor.
Choosing the Right Ground Beef
Ground beef with a little more fat tends to have the best flavor, but this recipe is flexible and works with several options. 73% lean ground beef is the most flavorful and juicy, though it does release more fat and it will need to be drained. 80/20 ground beef is our favorite balance of flavor and moisture and what we use most often. Ground sirloin (85% lean) is a slightly leaner option that’s still tender and flavorful, while 90% lean ground beef is the leanest choice and works well here thanks to the moisture from the casserole. Any of these options will work, so use what fits your taste or what you have on hand.
How to Make Cheesy Ground Beef Rice Casserole
This taco rice casserole requires just 10 minutes of hands-on prep work, and then it’s ready to go into the oven! Here’s the basic rundown of how we make this Mexican casserole at home:
- Brown: Cook the ground beef in a skillet until browned, then drain off any excess fat.
- Season: Stir in the taco seasoning and the water called for on the packet.
- Mix: Combine the seasoned beef with the nacho cheese soup, remaining water, black beans, and rice, and mix well so everything is evenly distributed.
- Bake: Transfer the mixture to a greased 8×9-inch baking dish and bake until the rice is tender and the casserole is set.
- Top: Add your cheddar cheese slices and return to the oven just long enough for the cheese to melt.
Read more: Looking for casserole recipes? Try our Easy Pork Chops and Rice Casserole next!
Casserole FAQs
Yep! The rice does not need to be cooked ahead of time and using minute rice is a big no-no. Just stir the uncooked rice into everything and it will all cook evenly.
To make this Mexican ground beef casserole in an Instant Pot, brown the ground beef and drain using the sauté mode. Drain the fat and proceed like normal. Turn the Instant Pot to manual high pressure and place the lid on to cook for 5-8 minutes. You’re all set! Top with cheese at the end.
If you cook the casserole for the full 90 minutes and follow the recipe using the correct rice and liquid amounts, it should not be undercooked. One common issue is measuring liquids incorrectly. Always measure liquid ingredients in a glass measuring cup, not a dry measuring cup, which can throw off the ratios.
This recipe has been made for many years, and the only time it comes out dry is when it isn’t cooked long enough or the ingredients weren’t measured correctly. When prepared as written, there is plenty of liquid to keep the casserole moist.
Make Ahead and Storage Instructions
This Mexican casserole is easy to make ahead and store. Once cooked, leftovers can be kept in an airtight container in the refrigerator for up to 4 days. You can also freeze the fully cooked casserole for later. Freeze it directly in the pan, wrapped tightly with plastic wrap and foil, for up to 1 month.
For best results, wait to add the cheese until reheating and serving. If freezing leftovers, be sure to fully thaw the casserole in the refrigerator, then reheat it in the oven until warmed through and set.
What to Serve with Ground Beef and Rice Casserole
Looking for sides to serve with this cheesy Mexican casserole? Fresh, flavorful salads make the perfect pairing. Some of our favorites include Elote Grilled Mexican Corn Salad, Our Best Broccoli Salad, Garden Balsamic Avocado Salad, and Grilled Corn, Avocado, and Tomato Salad.
This simple casserole comes together with just 10 minutes of prep, but still delivers big, bold flavor. It’s great for weeknights, and also perfect for feeding a crowd. Plus, it freezes well, making it a great option to prepare ahead and enjoy later when you need a no-fuss meal.
More EASY CASSEROLE RECIPES:
- Cheesy Hamburger Casserole (with Rice!)
- Teriyaki Beef Casserole
- Cheesy Chicken and Rice Casserole
- Tater Tot Pizza Casserole
- All our EASY CASSEROLE RECIPES here!
Cheesy Ground Beef and Rice Mexican Casserole
Ingredients
- 1 Pound Ground Beef
- 1 Taco Seasoning Packet, (+ the water called for in the package instructions)
- 1 Can Fiesta Nacho Cheese Soup
- 1 Cup Long Grain White Rice, (uncooked)
- 2 Cups Water
- 1 Can Black Beans, drained
- 9 Slices Cheddar or Colby Jack cheese
- Salsa, for serving
- Avocado , for serving
Instructions
- Heat the oven to 350 degrees F and spray an 8×9-inch baking dish with nonstick spray.
- Heat a skillet to medium heat and brown the ground beef.1 Pound Ground Beef
- Drain off the fat and add the taco seasoning packet along with the water called for on the package directions.1 Taco Seasoning Packet
- Simmer until thickened.
- Stir together the soup, rice, remaining water, beans, and cooked beef.1 Can Fiesta Nacho Cheese Soup, 1 Cup Long Grain White Rice, 2 Cups Water, 1 Can Black Beans
- Place in the baking dish and bake for 90 minutes.
- Top with cheese slices and bake a few more minutes, or until the cheese is melted.9 Slices Cheddar or Colby Jack cheese, Salsa, Avocado
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can this be prepared and put in the fridge the night before?
Hi Lindsey! That won’t work unfortunately because the rice will start to absorb the water and it won’t bake properly. You could bake it and then store it overnight and just reheat it the next day.
THIS RECIPE IS SO DELICIOUS!! My entire family had seconds. One child asked to take leftovers to school the next day. My mom enjoyed it so much, she made it for my sisters family, doubled the recipe and they all had seconds as well, hardly any left. IT IS THAT GOOD!! This recipe is
a major crowd pleaser. Finding the can of soup can be a little difficult, but so worth it. I bought out a couple stores so I would have it on hand when we want it, it has become a joke with our family. The hunt for the Fiesta Nacho soup!
Hahahaha! This has made my day Carla!! Thank you so much for the feedback and it makes me overjoyed to know how much your family loves it. Thank you so much for the support!
I like to shake this up a bit. I add a small can of corn, a small can of Ro-tel tomatoes, and a couple dashes of Frank’s Red Hot. Then when it’s done I take a scoop, put it in a warm flour tortilla with some sour cream and Guacamole and it the PERFECT burrito. I make this on sunday and it feeds my wife and I all week!!! LOVE IT
Hi Paul! I love this!! What a great idea! Thank you so much for taking time to leave a comment!
This was a great recipe! I misunderstood the guidelines for adding water and thought the “additional water” meant the difference of 2 cups and what was called for with the seasoning. I ended up checking on the dish at the 60 minute point and adding much more water to soften the rice. Adding avocado, salsa, sour cream, etc. is a must. Great family dish!
Hi Lauren! Yes, so sorry for the confusion! Rice absorbs so much water as it cooks. I’m so glad you checked it! Thank you for the feedback!
This was delicious, especially with the (hot) salsa and avocado on top. I had thought it was going to be dry, but it wasn’t, although some of the rice got a bit crunchy on the sides of the baking dish. I also was doubtful about topping it with 9 slices of cheese, but I did as instructed, and it made for a wonderfully cheesy topping. Definitely one I’ll be making again!
Yay! Thank you Helen! Those crunchy rice bits are my favorite! So glad you enjoyed this recipe!
Love this recipe – it is easy, versatile and tasty. I used low sodium taco seasoning and 1/2 lb ground turkey with added green chilis, onions, green pepper, frozen corn and pepper jack and Mexican cheese mix for the top. It filled a deep 9×9 casserole dish and 90 minutes baking time was perfect. I didn’t have avocado, but a dollop of sour cream added a nice touch. It was perfect for this cold winter day and smelled so good while baking! I found the soup at Walmart.
Yay! Thank you so much for the feedback Kat! I love hearing all your additions and changes. It sounds amazing! I’m so glad you enjoyed it!
Can I make this in an 8×8 inch dish, I don’t have 9×8??
Yes absolutely!
Love this recipe, but it only takes 60 minutes, not 90 minutes.
I’m so glad you love it! I know cooking time can vary for different reasons, but I’m glad it was it hit!
We left out the beans and it was great!!!
So good to hear you liked it!!
What are the little green flakes in the photos? I do not see parsley listed.
It is chopped cilantro. It’s not necessary, but sure is delicious! It also makes for prettier pictures.