In this Mexican Casserole Recipe, zesty rice, refried beans, and seasoned ground beef are layered together, topped with cheese and baked. A delicious, gluten-free meal that's easy to make from scratch, or the perfect way to enjoy taco night leftovers!
Preheat oven to 375 degrees F. Lightly grease a 9x9”pan.
Cook rice:
Bring 1 ½ cups water and ¼ tsp sea salt to a boil.
Add rice, stir, cover and return to a boil.
After it returns to a boil, turn the heat to simmer and simmer the rice until cooked through – 20 minutes.
After 20 minutes, turn off the heat but let the rice sit on the warm burner for 10 minutes before fluffing with a fork. Then add salsa, sour cream and cilantro and stir to combine.
Warm refried beans:
Combine refried beans, water and taco seasoning in a small saucepan. Gently warm over medium heat until smooth.
Cook the taco meat
Combine ground beef, onion and minced garlic in a non-stick fry pan or cast-iron skillet.
Cover and cook over medium-high heat until the meat begins to brown and is no longer pink in the center, stirring often.*
Once the ground beef begins to brown, add taco seasoning and stir until it’s evenly distributed.
Add the lime juice and corn and stir to combine.
Cook, uncovered, until the mixture is browned, stirring occasionally.
Assemble the Mexican casserole
Spread the rice mixture into the bottom of the prepared pan.
Carefully spread the refried beans over the rice in the baking dish.
Evenly spread the taco meat over the refried beans
Top with cheddar cheese.
Bake
Bake for 30-35 minutes or until cheese is melted and filling is bubbling (if you prepare it in advance it will take longer to bake. If all the ingredients are warm when the casserole goes in the oven, it will have a shorter baking time).
Serve warm topped with fresh cilantro, guacamole, etc.
Video
Notes
Ingredient Notes/Substitutions
Rice. You can use leftover cilantro lime rice, or leftover cooked white rice to make this recipe. You can also substitute brown rice, just keep in mind it takes about twice as long to cook.
Cheddar cheese. use your favorite cheese, some suggestions include Mexican blend, cheddar, etc. Use a block of cheese and shred it instead of purchasing pre-shredded cheese because it melts better.
Store/FreezeStore leftovers in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 1 month. Reheat in the microwave or oven set to warm.Freeze the entire casserole. You can also assemble the casserole, wrap it in plastic wrap and cover it in aluminum foil, then freeze for up to 2 months. Let it thaw overnight in the refrigerator before baking.