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A vibrant overhead view of a finished Mexican Ground Beef Casserole, showcasing the bubbly golden-brown cheese and fresh cilantro garnish.

The Ultimate Mexican Ground Beef Casserole Recipe

This Mexican Ground Beef Casserole is an easy, cheesy, and flavor-packed weeknight dinner! Features seasoned beef, rice, beans, and a perfectly bubbly, golden-brown cheese crust that the whole family will love.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive Oil (15ml)
  • 1 medium Yellow Onion finely chopped
  • 3 cloves Garlic minced
  • 1 lb Lean Ground Beef (450g), 85/15 or 90/10
  • 2 tbsp Taco Seasoning (30g)
  • 0.5 cup Beef Broth (120ml)
  • 1 can (14.5 oz) Fire-Roasted Diced Tomatoes (411g), drained
  • 1 can (15 oz) Black Beans (425g), rinsed and drained
  • 3 cups Cooked Rice (555g), cooled
  • 1 cup Sharp Cheddar Cheese (113g), freshly shredded
  • 1 cup Monterey Jack Cheese (113g), freshly shredded
  • 0.25 cup Fresh Cilantro (15g), finely chopped

Equipment

  • 1 Large Skillet 12-inch (30cm) is ideal
  • 1 9x13 inch baking dish 23x33 cm
  • 1 Box Grater

Method
 

Prepare and Cook the Filling
  1. Preheat oven to 375°F (190°C). Heat olive oil in a large skillet over medium-high heat. Add onion and cook until softened, about 3-4 minutes. Stir in garlic and cook for 1 minute more until fragrant.
  2. Add ground beef to the skillet, breaking it apart, and cook until browned. Drain any excess grease. Stir in taco seasoning.
  3. Pour in beef broth, scraping up any browned bits. Stir in the drained tomatoes and black beans. Bring to a simmer and cook for 2-3 minutes. Remove from heat and fold in the cooked rice. Season with salt and pepper to taste.
Assemble and Bake
  1. Transfer the mixture to a 9x13 inch baking dish. In a separate bowl, combine the shredded cheddar and Monterey Jack cheeses.
  2. Sprinkle the cheese mixture evenly over the casserole. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and starting to turn golden-brown.
  3. Let the casserole rest for 5-10 minutes. Garnish with fresh, finely chopped cilantro before serving.

Notes

Shred Your Own Cheese: For the best melt, avoid pre-shredded cheese which contains anti-caking agents.
Don't Skip Draining: Draining the tomatoes and beans is critical to prevent a watery casserole.
Use Cooled Rice: This helps the rice maintain its texture and not become mushy during baking.
Let it Rest: Allowing the casserole to sit for 5-10 minutes before serving helps it set for cleaner slices.