Mexican Rice Casserole

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1 lb. ground beef

1 cup long grain rice

2 cups water

1 (16 ounce) jar salsa

1 (11 ounce) can mexicorn (regular corn)

1 teaspoon chili powder

1⁄2 teaspoon salt

1 cup cheddar cheese, shredded


1. Place the 2 cups of water and long grain rice in a medium sauce pan and bring to a boil. Reduce heat to a simmer, place a lid on, set timer for 20 minutes and cook rice until done. Preheat oven to 350°F.

2. In a skillet, brown ground beef and drain. Place in a large mixing bowl.

3. In large mixing bowl, add the jar of salsa to the ground beef. Also add chili powder, Mexicorn, rice and salt. Mix with a wooden spoon until combined well.

4. Spray a 2 quart casserole dish. Put rice mixture into dish. Cover with a lid or foil and bake in preheated oven for 30 minutes.

5. At 30 minutes, take off lid/foil. Add shredded cheddar cheese evenly over top and bake for an additional 5 minutes.

6. Remove from oven and serve.

Bon Appetit!

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