Mexican Beef and Rice Casserole with Black Beans and Cheddar

This Mexican beef and rice casserole combines seasoned ground beef, long-grain rice, black beans, corn, and diced tomatoes beneath a melted cheddar topping. It bakes in a 9×13-inch dish and uses fully cooked rice, so the oven finishes the casserole rather than cooking the rice from scratch.

why make this recipe

This Mexican-inspired casserole brings beef, rice, beans, and vegetables together in one baking dish. A tomato-based mixture keeps the filling moist, while cheddar gives the top a golden finish.

• Fully cooked rice makes assembly straightforward.
• Black beans and corn add texture throughout the filling.
• Powdered seasonings flavor the beef without adding extra chopped vegetables.
• The casserole makes six generous servings.
• No garnish or additional toppings are needed.

how to make Mexican Beef and Rice Casserole

Ingredients

• 1 teaspoon neutral oil, for greasing the dish
• 1 pound lean ground beef, about 90% lean (454 g)
• 1 tablespoon mild chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon fine salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1 can diced tomatoes, 14.5 ounces, drained (411 g before draining)
• 1 can tomato sauce, 8 ounces (227 g)
• 1/4 cup water (60 ml)
• 1 can black beans, 15 ounces, drained and rinsed (425 g before draining)
• 1 cup frozen yellow corn kernels, thawed and drained (about 150 g)
• 3 cups fully cooked long-grain white rice (about 475 g)
• 2 cups freshly shredded cheddar cheese, divided (8 ounces, 227 g)

Directions

1. Prepare the oven and dish: Heat the oven to 375°F (190°C) with a rack in the middle. Lightly grease an oven-safe 9×13-inch glass baking dish with the oil, following the dish manufacturer’s temperature and handling instructions.
2. Brown the beef: Heat a large, deep skillet over medium-high heat. Add the ground beef and cook for approximately 6 to 8 minutes, breaking it into fine crumbles. Check that it reaches 160°F with a food thermometer. Carefully drain excess fat.
3. Add the seasonings: Reduce the heat to medium. Stir in the chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook for about 30 seconds, stirring.
4. Build the tomato mixture: Add the drained diced tomatoes, tomato sauce, and water. Stir and simmer gently for 3 minutes. The mixture should be moist without a large pool of thin liquid.
5. Combine the filling: Remove from the heat. Fold in the black beans, corn, cooked rice, and 1/2 cup of the cheddar. Break apart any rice clumps gently. Taste and adjust the salt if needed.
6. Assemble: Transfer the mixture to the prepared baking dish and spread evenly without packing it tightly. Sprinkle the remaining 1 1/2 cups cheddar across the top.
7. Bake: Bake uncovered for approximately 20 to 25 minutes, until the center reaches 165°F, the edges bubble, and the cheese is melted with a few lightly browned spots. If the cheese browns before the center is hot, loosely cover with foil and continue baking. Do not broil unless the glass dish manufacturer specifically permits it.
8. Rest and serve: Let the casserole rest for 10 minutes on a dry, heat-safe trivet. Divide into six portions and serve. Expect a scoopable filling rather than a firmly bound slice.

how to serve Mexican Beef and Rice Casserole

Serve the casserole warm after its brief rest, lifting portions with a wide serving spoon or spatula. Each serving should include the cheddar topping and a mixture of beef, rice, beans, corn, and tomatoes.

For the presentation shown in the image plan, serve it without garnish or additional toppings on a plain cream-colored plate.

how to store Mexican Beef and Rice Casserole

Divide leftovers into shallow containers and refrigerate within 2 hours of cooking, or within 1 hour when the surrounding temperature is above 90°F (32°C). Keep refrigerated at 40°F (4°C) or below and use within 3 to 4 days.

If using previously refrigerated rice, account for its existing storage time rather than assuming baking starts a new storage period. Reheat only the portions needed, covering them to help retain moisture, until the center reaches 165°F (74°C). Add a small splash of water if needed.

tips to make Mexican Beef and Rice Casserole

• Measure the rice after cooking, not while dry.
• Drain the diced tomatoes, beans, and thawed corn as directed.
• Break the beef into fine crumbles to distribute it through the rice.
• Fold the filling gently so the rice grains stay intact.
• Use a deep skillet or a large mixing bowl if needed to combine everything comfortably.
• Check the center temperature rather than relying only on melted cheese.
• Let the casserole rest before portioning, but do not expect a rigid slice.
• Follow the glass dish manufacturer’s instructions and avoid sudden temperature changes.

variation

For a milder cheese variation, replace the cheddar with the same weight of Colby cheese. Keep the filling ingredients and cooking method unchanged. Use cheddar for the original image-matched version.

FAQs

Does the rice go in cooked or uncooked?
Use 3 cups fully cooked long-grain white rice. This recipe does not contain the extra liquid or extended baking time needed for dry rice.

Can I use leftover rice?
Yes, provided it was cooled and refrigerated promptly and is still within its safe storage period. Refrigerated rice can make the casserole take longer to heat, so check that the center reaches 165°F.

Why is my casserole watery?
Undrained tomatoes, beans, or corn can add extra liquid. Follow the draining instructions and keep the tomato mixture moist rather than soupy before adding the rice.

Why does my serving fall apart?
This casserole has no egg binder and is intended to be scoopable. A 10-minute rest helps it settle, but some loose rice and filling around each serving are normal.

Can I use instant rice?
Only after cooking it separately according to its package directions and measuring 3 cups cooked. Do not add dry instant rice directly to this formula.

Can I put the glass dish under the broiler?
Not unless its manufacturer explicitly allows it. This recipe uses an ordinary bake, not a broiler finish.

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Ellie

Mexican Beef & Rice Casserole

Seasoned ground beef, cooked long-grain rice, black beans, corn, and diced tomatoes baked under a melted cheddar topping.Prep Time: 20 minutesCook Time: 30 minutesAdditional Time: 10 minutes restingTotal Time: 1 hourYield: 6 generous servingsCategory: Main DishMethod: Stovetop and BakedCuisine: Mexican-Inspired

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Ingredients Equipment Method Notes

Ingredients

  

• 1 teaspoon neutral oil for greasing the dish
• 1 pound lean ground beef about 90% lean (454 g)
• 1 tablespoon mild chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon fine salt plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1 can diced tomatoes 14.5 ounces, drained (411 g before draining)
• 1 can tomato sauce 8 ounces (227 g)
• 1/4 cup water 60 ml
• 1 can black beans 15 ounces, drained and rinsed (425 g before draining)
• 1 cup frozen yellow corn kernels thawed and drained (about 150 g)
• 3 cups fully cooked long-grain white rice about 475 g
• 2 cups freshly shredded cheddar cheese divided (8 ounces, 227 g)

Equipment

• Oven-safe 9×13-inch glass baking dish
• Large, deep skillet
• Large mixing bowl, if needed
• Measuring cups and spoons
• Cooking spoon or spatula
• Cheese grater
• Food thermometer
• Dry heat-safe trivet
• Wide serving spoon or spatula

Method

 

1. Heat the oven to 375°F (190°C) with a rack in the middle. Grease an oven-safe 9×13-inch glass baking dish with the oil. Follow the manufacturer’s temperature and handling instructions.
2. Cook the ground beef in a large deep skillet over medium-high heat for approximately 6 to 8 minutes, breaking it into fine crumbles, until it reaches 160°F. Drain excess fat.
3. Reduce the heat to medium. Stir in the chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook for 30 seconds.
4. Stir in the drained diced tomatoes, tomato sauce, and water. Simmer gently for 3 minutes.
5. Remove from the heat. Fold in the beans, corn, cooked rice, and 1/2 cup cheddar. Break apart rice clumps gently. Taste and adjust salt if needed.
6. Spread in the baking dish without packing tightly. Top with the remaining 1 1/2 cups cheddar.
7. Bake uncovered for approximately 20 to 25 minutes, until the center reaches 165°F, the edges bubble, and the cheese melts with a few lightly browned spots. Loosely cover if the topping browns before the center is hot. Do not broil unless permitted by the dish manufacturer.
8. Rest for 10 minutes on a dry, heat-safe trivet. Divide into six scoopable portions.

Notes

Start with fully cooked rice; cooking rice from dry is additional.

Do not substitute dry rice directly into the casserole.

Drain the tomatoes, beans, and corn.

Chilled ingredients may increase baking time.

This is scoopable, not a rigid slice.

Avoid sudden temperature changes with the glass dish.

Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour above 90°F (32°C).

Store at 40°F (4°C) or below and use within 3 to 4 days, accounting for any previously stored ingredients.

Reheat portions to 165°F (74°C), adding a small splash of water if needed.

Optional variation: replace cheddar with the same weight of Colby.

No garnish or additional toppings are needed.