One-Pot Mexican Rice Casserole

Instructions:

1. In a large skillet, cook the ground beef and onion over medium heat until browned. Drain excess grease.
2. Add the taco seasoning and stir to coat the beef.
3. Add the rice, Rotel, corn, beef broth, and tomato sauce. Stir well to combine.
4. Bring the mixture to a boil, then cover and reduce the heat to low. Simmer for 18–20 minutes, or until the rice is tender.
5. Remove the lid, fluff the mixture gently, and top with the shredded cheese.
6. Cover again for 2–3 minutes, or until the cheese melts beautifully.
7. Serve hot with your favorite toppings.

Variations

• Add black beans for extra protein and bulk.
• Substitute ground turkey or chicken for a lighter version.
• Stir in sautéed bell peppers or zucchini for added vegetables.
• Use pepper jack cheese for a spicier finish.

Tips

• Keep the skillet covered during the simmer to ensure the rice cooks evenly.
• If the mixture gets too thick before the rice is done, add a splash of broth.
• Let the casserole rest for a few minutes before serving to help the flavors settle.
• Fresh toppings like cilantro and lime brighten the whole dish beautifully.