If Mexican food always sounds like a good idea in your house the way it does in ours, then this ultimate Mexican Casserole is a must for your meal plan this week! It combines pantry staples with fresh ingredients for that rich, cheesy Southwest sensation that we never seem to stop craving.

Thanks to main ingredients that are often on hand at home – brown rice, canned beans and tomatoes, and cheese – this recipe is the pinnacle of easy and healthy comfort food.
This Mexican casserole with rice is a good Mexican dish because it relies on classic Mexican flavors, but with a healthy spin (like Taco Salad!).
It calls for lean ground beef, whole grain brown rice, and Greek yogurt instead of sour cream. Also, by using fully-flavored cheeses (hello, sharp cheddar) you can pack more flavor while using less.
This family-friendly recipe is adapted from my exceptionally popular Mexican Chicken Casserole. That recipe calls for quinoa and cubed boneless, skinless chicken breast.
For today’s Mexican casserole, I was hungry for something more old school and picked up inspiration from one of the most iconic, universally beloved Tex-Mex recipes of them all: 7 Layer Taco Dip.
Why it took me so long to come to the idea of a layered casserole I cannot explain, but I will be making up for lost time from now until forever. Rather than mixing all of the ingredients together, this Mexican casserole layers them, and the results are unstoppably delish.

While I usually opt for regular black beans in my Mexican recipes, with the layer-dip inspo in the back of my mind, I made this Mexican casserole with refried beans instead.
The refried beans make the casserole delightfully creamy and are a tasty change of pace. Like a layered dip but in heartier form, it’s fantastic to scoop with chips. Refined palate that he has, Ben eats his Mexican casserole with Doritos.
That’s the beloved nature of Mexican flavors: you can use so many different combinations and still have the cheese-tastic allure! (Another favorite Mexican casserole with tortillas: Slow Cooker Taco Casserole. This Chicken Tortilla Casserole is excellent too.)
If you’re looking for a hands-free way to cook a Mexican casserole, check out my Crock Pot Mexican Casserole and Instant Pot Mexican Casserole. If you are in for a little layered fun, however, today’s Mexican casserole with rice and refried beans is the move. It celebrates the savory flavors so many of us love in Mexican food.

How to Make Mexican Casserole
With the key five components of a casserole – a protein such as ground meat, a grain to hold it together like rice, creamy filling, fresh vegetables, and a delectable cheesy top, this Mexican casserole has it all and is a well-balanced dish.
The Ingredients
- Lean Ground Beef. Flavorful, protein-packed, and delicious with the other flavors in this casserole. Not feeling the beef? You can swap ground chicken or ground turkey.
- Cooked Brown Rice. I chose brown rice for this casserole for its whole grain benefits and classic taste, but you could also use quinoa or another cooked grain of your choice. Heads up! The rice is not cooked as a part of this recipe, so it’s important to have it already cooked before starting the rest of the casserole.
- Onion + Bell Peppers. Scrumptious, colorful, and healthy additions.
- Spices. A little cumin, chili powder, and cayenne pepper give this casserole an extra kick of flavor and a touch of heat.
- Nonfat Greek Yogurt. A sneaky, healthier swap for sour cream. It provides the same tangy flavor and creamy texture.
- Refried Beans. Both refried black beans and classic refried beans (pintos) will taste delicious here. If you’re in a hurry, you can use canned refried beans for this recipe. However, if you desire to make them without added salt or preservatives, use my Instant Pot Black Beans or Instant Pot Refried Beans recipe instead.
- Cheeses. Sharp cheddar and mozzarella create the ideal creamy and cheesy combination for our casserole.
- Tomatoes with Green Chilies. Bold Southwestern flavor packed into one easy can.
The Directions
- Cook the rice.

- Sauté the onion and bell peppers.

- Add the beef and spices, sautéing until cooked through. Stir in the garlic.

- Take the skillet off of the heat, then stir in the rice and yogurt.

- Layer time! Spread the refried beans in the prepared baking dish.

- Top with part of the cheeses.

- Add the tomatoes and green chilies.

- Top with the rice and ground beef mixture.

- Add the remaining cheeses.
- Bake uncovered at 350 degrees F for 15 minutes. Pop under the broiler for 3 to 4 minutes, until the cheese browns.
- Let the casserole rest for a few minutes, top with cilantro, and DIG IN!

Recipe Adaptations
- Mexican Casserole with Chicken. Swap in ground chicken meat for the ground beef called for in this recipe.
- To Make Vegetarian. Omit the ground beef and use a can of pinto beans or vegetarian “meat” crumbles instead.
- To Make Gluten Free. No changes needed. This casserole recipe is gluten free as written.
Make Ahead and Storage Tips
This Mexican casserole with ground beef recipe produces very generous portions for six, which is beneficial because it lasts up to a week in the fridge, and it stores very well in the freezer for any portions you don’t finish.
- To Make Ahead. Cook the rice, and chop the onions, bell peppers, and garlic up to 1 day in advance. Store each in a separate airtight storage container in the refrigerator.
- To Store. This casserole can be stored in an airtight storage container in the refrigerator for up to 5 days.
- To Reheat. Rewarm leftovers in a baking dish in the oven at 350 degrees F. You can also reheat it in the microwave. I like to add a splash of water or broth to keep it from drying out.
- To Freeze. Freeze leftover casserole in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
More Ways to Serve Mexican Casserole
- With Tortillas. For a Mexican casserole with tortillas, pile this casserole into tortillas and enjoy it burrito style.
- As a Burrito Bowl. Serve this casserole in a bowl with your favorite toppings.
- With Chips. Grab a bag of your favorite tortilla chips, and serve this casserole as a hearty dip.

What to Serve With Mexican Casserole
Abundant with lean protein, whole grains, and fresh vegetables, this is truly an all-in-one meal. If you’re looking to supplement it though, here are some suggestions:
- Cornbread. Mexican casserole with cornbread is a match made in heaven. Since both Cheesy Jalapeno Cornbread and Mexican Cornbread use a bit of honey, the light sweetness of the cornbread is a splendid complement to the slightly spicy casserole.
- Salad. Try a fresh, flavorful salad like this Grilled Corn Salad with Avocado and Tomato.
- Sweet Potatoes. This Roasted Sweet Potatoes recipe would be perfect alongside Mexican Casserole.
- Margarita. Pair your casserole with a refreshing and fun Skinny Margarita.
More Marvelous Mexican Casseroles
- Chicken Enchilada Skillet
- Mexican Stuffed Peppers
- Instant Pot Chicken Enchiladas
- Stuffed Pepper Casserole
- Do not miss any of these other scrumptious casserole flavors!

Recommended Tools to Make this Recipe
- Baking Dish. The ultimate kitchen tool for casseroles and so much more.
- Dutch Oven. An invaluable addition to your kitchen that will serve you well in so many recipes.
- Chef’s Knife. Ideal for prepping ingredients for any casserole recipe.
Guess what we’re in the mood for tonight (and tomorrow and the day after tomorrow…).
COOKBOOK NEWS & EVENTS
- Join me for a live virtual cooking event and Q&A! It’s 8/31 at 7 pm CT and is free and open to all. I’d love to e-meet you! Register here.
- People Magazine featured my Baked Avocado Chicken Taquitos.
- LIMITED TIME. Order an autographed copy through my local bookstore (currently 20% off!). I’ll personalize it, then we’ll mail it right out to you. Open to the continental U.S. Four copies or more ship free <—Hello, gift idea!
- LAST CHANCE. Preorder your book by 8/24 for a bonus recipe bundle. More info here.
Mexican Casserole
Ingredients
- 2 cups cooked brown rice or quinoa or other grain of choice—about 2/3 cup uncooked
- 1 tablespoon olive oil
- 1 yellow onion chopped
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 pound lean ground beef or swap ground chicken or ground turkey
- 2 tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 2 cloves minced garlic about 2 teaspoons
- 1 cup plain nonfat Greek yogurt
- 1 can reduced fat refried black beans 15 ounces
- 3/4 cup freshly grated sharp cheddar cheese divided
- 3/4 cup freshly grated mozzarella cheese divided
- 1 10-ounce tomatoes with green chiles (such as Rotel) well drained; use mild or medium depending upon how spicy you’d like the casserole to be
- Fresh cilantro for serving
- Chopped green onions for serving
Instructions
- Be sure to cook your rice if you haven’t already (if you are just reading this and just now realized you don’t have any cooked rice and don’t want to wait, consider switching to quinoa, which cooks much more quickly than brown rice. Instant brown rice also works in a pinch).
- Preheat the oven to 350 degrees F. Coat a large casserole dish (9×13 inch or similar) with nonstick spray and set aside.
- In a Dutch oven or large, deep skillet, heat the olive oil over medium high. Add the onion, green bell pepper, and red bell pepper. Sauté until slightly softened, about 5 minutes.
- Add the beef, chili powder, cumin, salt, black pepper, and cayenne pepper. Continue to sauté until the beef is cooked through and no longer pink, about 4 to 5 minutes. Add the garlic and cook just until fragrant, about 1 additional minute.
- Remove from the heat. Stir in the rice and Greek yogurt until evenly combined. Taste and adjust seasoning as desired.
- Assemble the casserole: Spread the beans into an even layer in the prepared baking dish.
- Sprinkle 1/4 cup cheddar cheese and 1/4 cup mozzarella cheese over the beans.
- Scatter the tomatoes with green chilis over the top.
- Spoon the rice and ground beef mixture on top of the tomatoes, spreading it into an even layer.
- Top with remaining 1/2 cup cheddar and 1/2 cupmozzarella.
- Bake the casserole, uncovered, until the cheese is melted and the casserole is hot, about 15 minutes.
- Turn the oven to broil, then continue cooking until the cheese is lightly browned, about 3 to 4 additional minutes, watching carefully so that the cheese does not burn.
- Let rest 5 minutes, sprinkle with chopped cilantro and green onions, and serve.
Notes
- TO MAKE AHEAD: Cook the rice, and chop the onions, bell peppers, and garlic up to 1 day in advance. Store each item in a separate airtight storage container in the refrigerator.
- TO STORE: This casserole can be stored in an airtight storage container in the refrigerator for up to 5 days.
- TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F.
- TO FREEZE: Freeze leftover casserole in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
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I made this using yellow Spanish rice and it was excellent! My boyfriend and I really enjoyed it and we have enough for dinner tomorrow as well. Thank you!
I’m so happy that you enjoyed it, Keri! Thank you for sharing this kind review!
This recipe is so good!! It definitely makes 6 sizable servings. Looking forward to leftovers.
I’m so happy that you enjoyed it, Mary! Thank you for sharing this kind review!
Incredible, easy, delicious!
I’m so happy to hear that it was a hit, Jessica! Thank you for sharing your results!
There’s no such thing as “Mexican casserole”
Not everything that has beans is Mexican. Personally I didn’t find this recipe worth it at all
I’m sorry this recipe wasn’t to your tastes, Jisan. I (and many other readers) have really enjoyed it, so I wish it would’ve been a hit for you too!
Great way to try something new and creative instead of the same standard casseroles (that some I always enjoy) thank you for sharing this recipe
I’m so happy that you enjoyed the recipe, Randall! Thank you for sharing this kind review!
I really want to make this tonight but we are bean free. Any base replacement suggestions?
Hi Christina! Unfortunately, the beans are an important base for the casserole, so I can’t recommend omitting them. I’d suggest checking out one of my other Mexican/Tex-Mex recipes for bean-free inspiration. I hope this helps!
As someone cooking for one, I made this casserole as a meal prep knowing it would be a ton of food. It’s delicious! I’ve eaten it a few different ways, including topping with guac and tortilla chips, mixing in kale for some more veggies, or eating it by itself. My favorite way by far is to have with a side of crusty bread and eat as a dip – try it, you won’t regret!
I’m so happy that you’ve enjoyed it, Alicia! Thank you for sharing this kind review!
Yummy
I’m so happy that you enjoyed it, Todd! Thank you for sharing this kind review!
This was absolutely superb – thank you so much!!
One question – you mentioned freezing leftovers; can the casserole also be frozen before baking and baked later?
Thanks again for the great recipe. It’s a keeper.
Diana
I’m so happy that you enjoyed it, Diana! Thank you for sharing this kind review! I recommend baking the recipe before freezing it.
Okay, will do! Thanks a bunch! :)
So delicious! This is going into my recipe box
I’m so happy that you enjoyed it, Gloria! Thank you for sharing this kind review!
The best I’ve found in months, loved it! When you need something new or a change try this out, I would not change a thing!
So glad you enjoyed it! Thank you for this kind review!!
Made as described with 93% lean beef. I did add a little salsa to the beef mixture because we love salsa. Will make this often as a family of picky eaters were happy! Thank you for the recipe!
So glad you enjoyed this casserole, Catherine! Thank you for this kind review!
This was very good! Followed the recipe exactly except I mushed you some leftover black beans I had made in place of the canned refried beans. Also used impossible burger instead of hamburger for vegetarian. It was a hit with the whole family! Thanks for the recipe
Hi Misti! So glad you enjoyed this recipe! Thank you so much for this kind review!
Delish and will go on our food rota.
Hi Louise! So glad you enjoyed the recipe! Thank you for this kind review!
Love this recipe! It’s the perfect change up to our “Taco Tuesdays” I have shared not only this meal but this recipe with so many of my friends and family. It’s definitely a crowd favorite. Not only because it’s super delicious but it’s also quick and easy to make. Keep the great recipes coming!!
Hi Sadi! So glad you enjoyed the recipe! Thank you for this kind review!
This was a hit..made some changes based on what I had on hand. Used Basmati rice and added bell pepper/red poblano to rice as it cooked. Still used bell pepper in meat but didn’t have red bell pepper so used another red poblano. Being from So La I had to add a dash of Tony Cachare’s plus much more garlic. Amazing! Thank you for the idea!!!
Hi Cajun1! Thanks for the feedback! So glad you enjoyed the recipe! Thank you for this kind review!
Erin, this recipe was delicious! I served it to a group of die-hard Mexican food fans and I made it because I have food issues. They all enjoyed it and there were no leftovers. :-) I plan to make it tonight and freeze the leftovers for me and my husband to enjoy later.
Hi Cheryl! So glad you enjoyed the recipe! Thank you for this kind review!
Wow, I never thought I could love a casserole. I ate so many as a kid that were laden with canned cream soups that I never imagined an alternative. I made it with ground Turkey and subbed the mozzarella and cheddar for shredded Monterey Jack and doubled the cayenne. Thanks for the wonderful recipe!
Hi Valarie! So glad you enjoyed the recipe! Thank you for this kind review!
I made this tonight for my family and it was a big hit! I love the extra protein by adding beans. I’ll definitely be making this again!
Hi Jen! So glad you enjoyed the recipe! Thank you for this kind review!
Make this every single week because we love leftovers!! So quick and easy :). Next time I’m going to try the Jovial grain-free orzo instead of brown rice.
Hi Evynn! So glad you enjoyed the recipe! Thank you for this kind review!
Really delicious and easy recipe. I like using yogurt instead of sour cream. I had black beans on hand and they worked just great too. Thanks Erin!! Keep ‘em coming!!
Hi MaryAnn! So glad you enjoyed the recipe! Thank you for this kind review!