Name: Easy Cheesy Mexican Skillet
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 1 pound ground beef; 1 small onion; 2 cloves garlic; 1 red pepper; 1/2 teaspoon chili powder; 14 ounces diced tomatoes; 1 teaspoon salt; 1/2 teaspoon pepper; 2 cups cooked rice; 1 1/2 cups shredded Mexican blend cheese

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This simply recipe for an easy cheesy beef and rice casserole is a family favorite. Some links in this post are affiliate links that earn me a commission if you purchase through them.

I am a huge fan of comfort food. I love it when I make something that fills my heart as much as my tummy.

This cheesy beef and rice casserole has a ton of flavor that everyone in my family loves. It isn’t too spicy, and it’s naturally gluten free, so it’s perfect to make for a crowd, too.

My favorite part? I make it with things I tend to have in my pantry or fridge. It’s the perfect way to use up that last bit of ground beef after we made kefta kebabs or burgers honey habanero tacos the day before.

I also tend to make large batches of rice in my rice cooker rather than cooking just a little here and there. You can absolutely make fresh rice for this, but like homemade fried rice, it’s better with leftover rice. Yes, that includes the rice you have remaining after your Chinese or Thai takeout.

Bonus? It doesn’t take much time to make this at all, and it uses up leftovers. In fact, all the leftovers in my fridge was how I first stared making this recipe.

Did I mention it uses just one pan to make the meal? Yay to dirtying fewer dishes!

Looking for more great Mexican inspired recipes? Check out some of my favorites at the end of this article.

Tips for Alternatives With the Cheesy Beef and Rice Casserole

If you have leftover ground beef from another meal, saute the onion with a little oil for a couple minutes, then add the already cooked ground beef. This makes an even faster weeknight meal.
Don’t have leftover rice or forgot to make some? Use a second can of diced tomatoes and add 3/4 c of uncooked rice when you add the tomatoes. This lets you cook the rice in with the rest of the dish, though you will need to increase the cook time by 10 or so minutes. Make sure to cover your skillet until the rice finishes cooking.
Make this dairy free, too! Just substitute your favorite dairy free cheese for the cheese in this recipe. Alternatively, this tastes good without any cheese at all, too, but I’ll admit I love cheese and want it in the dish!
While I usually use a can of diced tomatoes because I more often have them in my house, use 3 cups of salsa in place of the diced tomatoes if you have that sitting in your fridge.
Don’t have Mexican blend cheese? This is just as tasty with cheddar instead, or use a blend of both!

How to Make Easy Cheesy Beef and Rice Casserole

Brown your ground beef in a heavy pan. I usually use a ceramic coated cast iron pan. I find it cooks most evenly and keeps meals warm when I serve them up.

While the beef browns, dice an onion. Add the onion to the ground beef as it cooks.

Mince your garlic and chop your red pepper, removing the seeds and ribs. Set them aside on your cutting board for now.

When the beef is browned and the onion translucent, drain the grease, Next, add the garlic.

Stir and let cook for just a moment, then add the red pepper. You want to wait to add the red pepper so that it stays slightly crunchy.

After you’ve stirred that red pepper in, add the can of diced tomato with its juices, the chili powder, and the salt and pepper. Stir and let cook for 10-15 minutes at a light simmer.

Add the cooked rice and a half cup of the cheese, and stir. Let the rice heat through, then top with the remaining cheese. Cover and let it cook for another three minutes, which lets the cheesy top melt.

Serve immediately. This will keep in your fridge for two to three days in a tightly sealed container, and it makes fantastic leftovers.

What would you add to the easy cheesy beef and rice casserole?

More favorite Mexican inspired recipes:

Easy Cheesy Mexican Skillet

This easy cheesy Mexican skillet is a perfect weeknight dinner. It uses up leftovers and kids love it. It's a perfect Taco Tuesday alternative!

4.66 from 26 votes

Print Pin Rate

Course: main dish

Cuisine: Mexican

Diet: Gluten Free

Prep Time: 5

Cook Time: 35

Total Time: 40

Servings: servings

Calories: 239kcal

Author: Michelle

Ingredients

1 pound ground beef
1 small onion
2 cloves garlic
1 red pepper
1/2 teaspoon chili powder
14 ounces diced tomatoes
1 teaspoon salt
1/2 teaspoon pepper
2 cups cooked rice
1 1/2 cups shredded Mexican blend cheese

Instructions

Brown ground beef in a heavy pan.
1 pound ground beef
While the beef browns, dice onion and add to ground beef as it cooks.
1 small onion
Mince garlic and chop red pepper, then set aside.
2 cloves garlic, 1 red pepper
When the beef is browned and the onion translucent, drain the grease and add garlic.
Stir and let cook for one minute, then add red pepper. Stir.
Add diced tomato can with its juices, chili powder, salt, and pepper. Stir and let cook for 10-15 minutes at a light simmer.
1/2 teaspoon chili powder, 14 ounces diced tomatoes, 1 teaspoon salt, 1/2 teaspoon pepper
Stir in cooked rice and 1/2 cup of cheese. Let rice heat through, then top with remaining cheese. Cover and cook another three minutes to melt the cheese.
1 1/2 cups shredded Mexican blend cheese, 2 cups cooked rice
Serve immediately. This will keep in your fridge for two to three days.

Equipment

Notes

Substitute your favorite dairy-free cheese for the cheese in this recipe to make this dairy-free.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.

Spoon of easy cheesy beef and rice casserole

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