Tex Mex Rice Casserole

With this Tex Mex Rice Casserole you can feed six hungry people with just a pound of ground beef, a cup of rice, a jar of salsa and a can of corn. Now that’s frugal!

Tex Mex Rice Casserole
You’re not just filling bellies either. This is delicious food with a Tex/Mex flair. It’s seasoned with chili powder and topped with creamy cheddar cheese!

Choose mild, medium or hot salsa. I use the hot and add an additional diced jalapeno pepper because I’m a heat lover.

You don’t need to buy hamburger helper with this delicious recipe. Quick, easy and delicious.

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Tex Mex Rice Casserole Recipe

Tex Mex Rice Casserole


1 lb ground beef
1 cup long grain rice
2 cups water
1 (16 ounce) jar salsa
1 (11 ounce) can mexicorn
1 teaspoon chili powder
1/2 teaspoon salt
1 cup cheddar cheese, shredded


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.

In a skillet, brown the ground beef and drain off any excess fat. Place in a large mixing bowl.

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

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.

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

Remove from the oven, serve and enjoy!

More recipes you might like.

Low Carb Tex/Mex Baked Chicken
Mexican Stuffed Shells
Crock Pot Beef Fajitas

Recipe adapted from one by Pam-I-Am
Photo by Pam-I-Am