Easy Quick Mexican Stove Top Casserole
Whip up a crowd-pleasing dinner in just 40 minutes with this Easy Quick Mexican Stove Top Casserole! Bursting with bold Tex-Mex flavors, this one-pan recipe combines seasoned ground beef or turkey with hearty rice, black beans, sweet corn, and zesty Rotel tomatoes. The dish is then crowned with gooey melted Mexican cheese for the ultimate comfort food experience. Perfect for busy weeknights, this casserole requires minimal prep and simmers to perfection in just one skillet, making cleanup a breeze. Customize with fresh cilantro, sour cream, or a squeeze of lime for a flavor-packed finish. Whether you're feeding the family or meal prepping for the week, this easy stove top casserole delivers big on taste with minimal effort!
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Recipe Information
Ingredients
- 1 pound ground beef or ground turkey
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 2 teaspoons minced garlic
- 10 ounces canned diced tomatoes with green chilies (Rotel)
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned corn, drained
- 1 cup uncooked long-grain white rice
- 2 cups chicken or beef broth
- 2 tablespoons taco seasoning mix
- 1.5 cups shredded Mexican blend cheese
- 2 tablespoons fresh cilantro, chopped (optional)
- 0.5 cup sour cream (optional for serving)
- 1 whole lime wedges (optional for serving)
Instructions
Heat the olive oil in a large, deep skillet or sauté pan over medium-high heat.
Add the ground beef or turkey and cook, breaking it up with a wooden spoon, until browned and fully cooked, about 5-7 minutes. Drain any excess grease.
Add the diced onion, green bell pepper, and minced garlic to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables are softened.
Stir in the taco seasoning, canned diced tomatoes with green chilies, black beans, and corn. Mix well to combine.
Add the uncooked rice and pour in the chicken or beef broth. Stir to evenly distribute the ingredients.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let simmer for 20 minutes, or until the rice is tender and the liquid is mostly absorbed. Stir occasionally to prevent sticking.
Once the rice is cooked, sprinkle the shredded Mexican blend cheese evenly over the top. Cover the skillet again for 2-3 minutes, or until the cheese is melted.
Remove from heat and garnish with chopped cilantro, if desired. Serve hot with optional sides like sour cream and lime wedges.
Nutrition Facts
Calories |
3636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.4 g | 220% | |
| Saturated Fat | 77.5 g | 388% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 531 mg | 177% | |
| Sodium | 6930 mg | 301% | |
| Total Carbohydrate | 365.3 g | 133% | |
| Dietary Fiber | 44.1 g | 158% | |
| Total Sugars | 37.4 g | ||
| Protein | 167.0 g | 334% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1753 mg | 135% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 4676 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
