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Mexican casserole in a casserole dish
4.61 from 28 votes

Mexican Casserole

This Mexican casserole packs in ground beef, rice, peppers, onions, pinto beans, and Mexican flavors for an easy one-pan meal.
Prep 15 minutes
Cook 45 minutes
Total 1 hour
Fat 13
Carbs 41
Protein 22
Yield 6

Ingredients

  • 1 lb. ground beef we used 93/7% fat
  • 1 tablespoon minced garlic
  • 1 large green pepper diced
  • 1 large red pepper diced
  • 1/2 large white onion diced
  • 1.5 cups minute white/brown rice* THIS is the brand we used. Either white or brown will work
  • 2 cups beef broth chicken broth works too
  • 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 Mexican cheddar cheese

Instructions

  • Prep: First, preheat the oven to 375ºF and spray a 9x13-inch casserole dish with nonstick cooking spray.
  • Brown Ground Beef: Place ground beef in a frying pan and cook over medium/high heat until fully cooked. It will take around 7-10 minutes. If you used a fattier beef, drain the excess fat from the beef.
  • Mix: Transfer cooked meat into the casserole dish and add the rest of the ingredients (minus the cheese) into the casserole dish and mix to combine.
  • Bake: Cover casserole dish with tin foil and bake at 375ºF for 45 minutes. Remove from oven, mix, and sprinkle on cheese and bake for an additional 5 minutes, uncovered.
  • Let the casserole sit on the stovetop for 10-15 minutes to further thicken up.

Tips & Notes

  • As your leftover casserole sits in the fridge overnight, it will thicken. 
  • On March 26, 2020, we slightly reduced the amount of beef broth from the feedback we received from readers.

Watch it

Nutrition Facts

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