Tex-Mex Beef and Rice Bake With Melted Cheese – Cozy, Crowd-Pleasing Comfort

This Tex-Mex beef and rice bake is the kind of weeknight comfort that hits all the right notes: savory, a little spicy, and extra cheesy. It comes together with pantry staples and a few fresh toppings for brightness. You get tender rice, seasoned ground beef, tomatoes, corn, and beans all tucked under a blanket of melted cheese.

It’s hearty, colorful, and tastes even better the next day. Make it for busy evenings, game days, or whenever you want something warm and satisfying.

Print Recipe

Tex-Mex Beef and Rice Bake With Melted Cheese - Cozy, Crowd-Pleasing Comfort

Prep Time15 minutes mins

Cook Time35 minutes mins

Total Time50 minutes mins

Servings: 6 servings

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 pound ground beef (85–90% lean)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 cup long-grain white rice, uncooked (or 3 cups cooked rice)
• 1 can (14.5 ounces) diced tomatoes with green chiles (or plain diced tomatoes)
• 1 cup low-sodium beef or chicken broth (use 1/4 cup if using cooked rice)
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup frozen or canned corn (drained if canned)
• 1/2 cup tomato sauce or salsa
• 2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
• 2 tablespoons chopped fresh cilantro (optional)
• Lime wedges, sour cream, and sliced green onions for serving (optional)

Instructions

• Heat the oven: Preheat to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
• Sauté the aromatics: Warm olive oil in a large skillet over medium heat.Add onion and cook until translucent, 4–5 minutes. Stir in garlic and cook 30 seconds.
• Brown the beef: Add ground beef, salt, and pepper. Cook, breaking it up, until browned and no longer pink, 5–7 minutes.Drain excess fat if needed.
• Season: Stir in chili powder, cumin, smoked paprika, and red pepper flakes. Cook 1 minute to bloom the spices.
• Add liquids and rice: Stir in diced tomatoes (with juices), tomato sauce or salsa, broth, rice (uncooked if using broth; cooked if not), beans, and corn. Taste and adjust salt.
• Simmer or swap: If using uncooked rice, bring to a simmer for 2–3 minutes to start softening.If using cooked rice, skip simmering and reduce added broth to 1/4 cup.
• Assemble: Transfer the mixture to the baking dish. Smooth the top and sprinkle evenly with cheese.
• Bake: Cover with foil and bake 20 minutes. Remove foil and bake another 10–15 minutes, until the cheese is melted and bubbly and rice is tender.
• Finish: Let rest 5–10 minutes.Top with cilantro and serve with lime, sour cream, and green onions.

Why This Recipe Works

• Balanced flavors: Chili powder, cumin, and smoked paprika give depth without overpowering the dish.
• Smart layering: Mixing rice with saucy beef ensures every bite is cohesive and not dry.
• Built-in shortcuts: Canned tomatoes, beans, and corn speed up prep without sacrificing taste.
• Melted cheese finish: A quick bake unifies flavors and creates that irresistible golden top.
• Flexible: Works with white or brown rice and takes well to swaps like turkey or quinoa.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 pound ground beef (85–90% lean)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 cup long-grain white rice, uncooked (or 3 cups cooked rice)
• 1 can (14.5 ounces) diced tomatoes with green chiles (or plain diced tomatoes)
• 1 cup low-sodium beef or chicken broth (use 1/4 cup if using cooked rice)
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup frozen or canned corn (drained if canned)
• 1/2 cup tomato sauce or salsa
• 2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
• 2 tablespoons chopped fresh cilantro (optional)
• Lime wedges, sour cream, and sliced green onions for serving (optional)

How to Make It

1. Heat the oven: Preheat to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Sauté the aromatics: Warm olive oil in a large skillet over medium heat.

   Add onion and cook until translucent, 4–5 minutes. Stir in garlic and cook 30 seconds.

3. Brown the beef: Add ground beef, salt, and pepper. Cook, breaking it up, until browned and no longer pink, 5–7 minutes.

   Drain excess fat if needed.

4. Season: Stir in chili powder, cumin, smoked paprika, and red pepper flakes. Cook 1 minute to bloom the spices.
5. Add liquids and rice: Stir in diced tomatoes (with juices), tomato sauce or salsa, broth, rice (uncooked if using broth; cooked if not), beans, and corn. Taste and adjust salt.
6. Simmer or swap: If using uncooked rice, bring to a simmer for 2–3 minutes to start softening.

   If using cooked rice, skip simmering and reduce added broth to 1/4 cup.

7. Assemble: Transfer the mixture to the baking dish. Smooth the top and sprinkle evenly with cheese.
8. Bake: Cover with foil and bake 20 minutes. Remove foil and bake another 10–15 minutes, until the cheese is melted and bubbly and rice is tender.
9. Finish: Let rest 5–10 minutes.

   Top with cilantro and serve with lime, sour cream, and green onions.

Keeping It Fresh

• Storage: Cool completely, then refrigerate in an airtight container for up to 4 days.
• Reheat: Microwave individual portions with a splash of broth or water to keep it moist, or reheat covered in the oven at 325°F until warmed through.
• Freeze: Freeze tightly wrapped portions for up to 2 months. Thaw in the fridge overnight before reheating.
• Revive leftovers: Add a spoonful of salsa and a fresh squeeze of lime to brighten flavors.

Benefits of This Recipe

• Family-friendly: Mild heat with the option to dial it up.
• Budget-conscious: Uses pantry items and stretches a pound of beef.
• Meal-prep ready: Holds up well for lunches and leftover dinners.
• One-pan foundation: Skillet-to-oven makes cleanup simple.
• Balanced plate: Protein, carbs, and fiber all in one dish.

Pitfalls to Watch Out For

• Dry bake: If using cooked rice, don’t forget to cut the broth. Too much liquid with cooked rice can turn mushy; too little with uncooked rice can dry it out.
• Underseasoning: Taste the mixture before baking and adjust salt, especially if using low-sodium ingredients.
• Overbrowning cheese: If the top darkens too quickly, tent with foil for the last few minutes.
• Crunchy rice: For uncooked rice, ensure there’s visible moisture before baking and bake until tender.

Alternatives

• Protein swaps: Ground turkey, chicken, or plant-based crumbles all work well.
• Rice options: Use cooked brown rice or quinoa; reduce added broth and skip the pre-simmer.
• Bean choices: Pinto or kidney beans are great substitutes for black beans.
• Cheese ideas: Pepper Jack for extra heat, or a mix of cheddar and Oaxaca for gooey pull.
• Add-ins: Stir in diced bell peppers, jalapeños, or a handful of spinach for extra color and nutrients.

FAQ

Can I make this ahead?

Yes.

Assemble up to the cheese, cover, and refrigerate for up to 24 hours. Add 5–10 extra minutes to the bake time if starting cold.

Is it spicy?

It’s gently spiced. For more heat, add jalapeños, use hot diced tomatoes with chiles, or sprinkle in extra red pepper flakes.

Can I use instant rice?

You can.

Stir in cooked instant rice at assembly and reduce broth to just a splash to keep the bake moist.

How do I make it gluten-free?

This recipe is naturally gluten-free if your spices, broth, and salsa are certified gluten-free. Always check labels to be sure.

What’s the best way to reheat without drying it out?

Add a tablespoon of broth or water, cover, and reheat gently. Finish with a squeeze of lime and fresh toppings.

Can I add vegetables?

Absolutely.

Sauté diced bell peppers or zucchini with the onions, or fold in spinach before baking.

Wrapping Up

This Tex-Mex Beef and Rice Bake With Melted Cheese is simple, flexible, and reliably delicious. It’s perfect for feeding a crowd, prepping ahead, or turning leftovers into easy lunches. Keep the toppings fresh, the seasoning bold, and the cheese melty, and you’ll have a cozy favorite on repeat.