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Mexican Rice Casserole

Name: Mexican Rice Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 300 g Rice; 1 White onion; 3 cloves Garlic cloves; 500 ml Chicken stock; 200 g Sweetcorn; 1 tsp Ground cumin; 0.5 tsp Dried oregano; 2 tbsp Vegetable oil; 0.5 tsp Black pepper; 1 bunch Fresh cilantro; 3 tbsp Sour cream; 400 ml Red salsa; 500 g Ground beef

50 min (15 prep + 35 cook) Easy 6 servings Texas

Edmond Bojalil

Recetas Mexas

Published: Mar 29, 2026 · Updated: May 12, 2026

Rice casserole with ground beef, melted cheddar cheese and red salsa, Texas style.

About this recipe

Mexican rice casserole is a comforting Texan one-pan dish that combines rice, ground beef, melted cheddar cheese and red salsa. It is the ultimate Tex-Mex home-cooked meal: easy to prepare, hearty and full of flavours reminiscent of your favourite tacos. The rice absorbs all the juices from the meat and salsa, creating a creamy base over which the cheese melts to form an irresistible golden crust.

History & Origin

Mexican rice casserole is a genuine creation of Tex-Mex cuisine that emerged in Texan border homes during the twentieth century. When Mexican workers who arrived in Texas brought their culinary traditions with them, red Mexican rice found new companions in American supermarkets: cheddar cheese, canned salsa and abundant, affordable ground beef. The result was a dish that does not exist in Mexico but is not entirely American either - it is pure Tex-Mex. In the communities of San Antonio, El Paso and Laredo, these types of casseroles are prepared in enormous pots for Sunday family gatherings, birthdays and American football parties. Each family has their own version: some add canned green chiles, others fold in pinto beans, and some broil the cheese under the broiler to achieve that dark, crispy crust that Texans call the best bite of the whole dish.

Estimated cost

$12.50

Total cost

$2.08

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

520

Calories

28g

Protein

52g

Carbohydrates

22g

Fat

Fiber

780mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Preheat the oven to 180°C. In a large ovenproof skillet, heat the oil over medium-high heat and sauté the chopped onion for 3 minutes until translucent.
2
Add the ground beef and cook, breaking up the lumps with a wooden spoon, for about 8 minutes until well browned. Drain off the excess fat.
💡 Do not skip this step: draining the fat prevents the casserole from becoming greasy.
3
Add the chopped garlic, cumin, oregano, salt and pepper. Mix well and cook for 1 minute more.
4
Add the uncooked rice and stir so it absorbs the meat juices for 2 minutes. Pour in the red salsa, chicken stock and sweetcorn. Bring to the boil.
5
Cover the pan, reduce the heat to its lowest setting and cook for 20 minutes until the rice has absorbed all the liquid. If finishing in the oven, cover with foil and bake for 25 minutes.
6
Remove the lid, distribute the grated cheddar over the entire surface and grill for 3–4 minutes until bubbling and golden in spots.
7
Serve straight from the casserole dish, garnished with freshly chopped cilantro, sour cream and pickled jalapeños to taste.