Mexican Ground Beef and Cheese Baked Rice
Bursting with bold flavors and creamy, cheesy goodness, this Mexican Ground Beef and Cheese Baked Rice is a hearty, crowd-pleasing dish perfect for weeknight dinners or casual gatherings. Featuring perfectly seasoned ground beef, tender long-grain rice, zesty diced tomatoes with green chilies, and a golden layer of melted Mexican blend cheese, this recipe combines classic Tex-Mex elements into a comforting casserole-style meal. The smoky hints of cumin, chili powder, and paprika elevate the flavor, while fresh cilantro and a squeeze of lime add a vibrant finishing touch. Ready in under an hour, this easy baked rice dish is a one-pan wonder that's as satisfying to make as it is to eat!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 cup uncooked long-grain rice
- 2 cups water
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 can diced tomatoes with green chilies (Rotel or similar)
- 2 tablespoons tomato paste
- 2 cups shredded Mexican blend cheese
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
- 4 lime wedges (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
In a medium pot, combine the uncooked rice and water. Bring to a boil, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the rice is tender and the water is fully absorbed. Set aside.
While the rice cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Add the minced garlic to the skillet and sauté for another minute, until fragrant.
Add the ground beef to the skillet and cook until browned, breaking it up into small crumbles with a wooden spoon. Drain any excess grease if necessary.
Stir in the can of diced tomatoes with green chilies, tomato paste, ground cumin, chili powder, smoked paprika, salt, and black pepper. Simmer for 5-7 minutes to allow the flavors to meld.
Gently fold the cooked rice into the beef mixture until well combined.
Transfer the rice and beef mixture to a greased 9x13-inch baking dish. Spread it out evenly.
Sprinkle the shredded Mexican blend cheese evenly over the top of the rice mixture.
Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes. Garnish with chopped fresh cilantro, if desired.
Serve hot, with lime wedges on the side for squeezing over the dish. Enjoy!
Nutrition Facts
Calories |
2836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.6 g | 206% | |
| Saturated Fat | 74.6 g | 373% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 521 mg | 174% | |
| Sodium | 5361 mg | 233% | |
| Total Carbohydrate | 205.8 g | 75% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 17.3 g | ||
| Protein | 145.1 g | 290% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1864 mg | 143% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2679 mg | 57% | |
*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.
