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Mexican casserole with rice
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5 from 1 vote

Mexican Rice Skillet

This easy to make taco casserole is made with beef, rice, and corn and is super versatile. You could eat it as a main dish, use it as a dip for tortilla chips, or wrap it up in tortillas and enjoy as burritos.
Prep Time10 mins
Cook Time28 mins
Total Time38 mins
Course: Main Course
Cuisine: Mexican
Keyword: casserole, ground beef, rice
Servings: 6 servings
Calories: 461kcal
Author: Lynda Self


  • Skillet


  • 1 pound ground beef
  • 1 onion chopped
  • 1 tsp garlic powder
  • 2 tbsp taco seasoning or 1 Tbsp chili powder + 1 Tbsp cumin + 1 Tbsp corn starch
  • 1 cup beef broth
  • ½ cup water
  • 1 cup salsa
  • 8 ounces tomato sauce
  • 15 ounces corn canned
  • 1 cup long grain rice uncooked
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup Mexican blend cheese


  • Cook the beef in a large skillet over medium-high heat until it is no longer pink. Drain the fat and place the cooked beef on a plate lined with paper towels to get any excess fat.
  • Reduce the heat to medium and add onions to the skillet. Sauté for 2-3 minutes.
  • Return the beef back to the skillet. Stir in the taco seasoning and garlic powder.
  • Add the tomato sauce, salsa, beef stock, water, corn, and rice, and bring to a boil.
  • Reduce heat, cover, and simmer for 15 to 18 minutes, stirring occasionally.
  • Remove from heat and season with salt and pepper.
  • Top with cheese and serve with tortilla chips or tortillas.



Serving: 1 | Calories: 461kcal | Carbohydrates: 48g | Protein: 24g | Fat: 20g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 1307mg | Potassium: 719mg | Fiber: 4g | Sugar: 8g | Vitamin A: 748IU | Vitamin C: 9mg | Calcium: 266mg | Iron: 3mg