Mexican Rice Casserole

by Katie on September 23, 2013

I’m so excited to share one of our new favorite dinners – Mexican Rice Casserole.

I haven’t had the recipe for that long, but that hasn’t stopped me from making it several times. This past time I even made a few extra to freeze!

Mexican Rice Casserole

It’s a somewhat spicy rice dish (mild if you wish) that’s loaded with great Mexican flavors. Then it’s topped with tomato slices and cheese. I thought the tomato slices sounded strange, so I almost didn’t add them, but they were delicious. A must if you like tomatoes!

It’s delicious, easy to make, and a one dish meal! And seriously, who doesn’t love a one dish meal? Pair it with a salad or veggie and you are set.

Just promise me you will trust me on this and not the poor photo quality. Taking my photos after dark is just not a great idea?! And it looks like a big pile of mush. But it’s a good tasty mush – for real!

Mexican Rice Bake

Mexican Rice Casserole


  • 1 1/2 cups of white rice, prepared according to instructions
  • 1 tsp of olive oil
  • 1 lb lean ground beef
  • 1/2 onion, diced
  • 3 cloves of garlic, minced
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 tsp dried cumin
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes
  • salt and pepper, to taste
  • 1 15 oz can of black beans, drained and rinsed
  • 1 15 oz can of tomato sauce (I use 8oz can tomato sauce and 8oz can spicy tomato sauce found in Mexican section of grocery store)
  • 3-4 tbsp fresh cilantro, chopped
  • 1-2 cups of shredded cheddar cheese
  • 3-4 tomatoes, sliced thickly


  1. Preheat the oven to 350 degrees. Prepare rice according to instructions.
  2. While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the ground beef, making sure to break it up as it cooks. After a few minutes of cooking add the diced onion and all of the seasonings. Stir until well combined and cook until the beef is cooked through. Add the minced garlic and cook, stirring constantly for an additional 60 seconds.
  3. Add the cooked rice, drained and rinsed black beans, tomato sauce and a bit of cilantro (reserving some for garnishing) to the beef and onion mixture. Mix the ingredients thoroughly, taste and re-season if needed.
  4. Coat a large baking dish with cooking spray and pour the rice mixture into the dish, spreading it evenly. Place the tomato slices on top of the rice mixture then top with cheddar cheese. Bake until warmed through and cheese is melted - about 15 minutes.


If I'm preparing this for the freezer I leave out the tomato slices.

Recipe From: For the Love of Cooking

{ 4 comments… read them below or add one }

Misty September 27, 2013 at 9:29 am

I will be trying this for Tim and I the next taco night. It sounds really yummy!!!


Katie September 30, 2013 at 3:12 pm

You will love it! Enjoy :)


Kimery October 20, 2013 at 5:59 pm

This was soo good !!!! I love Mexican and this was so quick and easy to make! I am coming back AGAIN for the recipe to make it tonight! We all loved it- even Ezra :)


Katie October 20, 2013 at 11:49 pm

Glad you liked it, Kimery! Ezra didn’t have any…at least not first hand. Ha Ha!


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