Mexican Casserole With Ground Beef

Ingredients & Substitutions

Here I explain the best ingredients for my Mexican casserole recipe, what each one does, and substitution options. For measurements, see the recipe card.

Rice Layer:

• Pick Your Rice – I make this with cooked cauliflower rice most often, but have done white or brown rice, too.
• Diced Tomatoes with Green Chilies – Make sure to drain them well, or your casserole will end up too watery. If you don’t want any heat, use plain diced tomatoes without the chilies.

Vegetables Layer:

• Veggies – I used diced bell peppers (two colors because it’s pretty) and a big onion for my Mexican ground beef casserole. Zucchini, mushrooms, or even spinach would be great additions, even if they’re less classic with Mexican flavors.
• Avocado Oil – For sauteing. Olive oil works great, too.
• Sea Salt & Black Pepper
• Sour Cream – Adds creaminess and a little tang to balance the spice. You can swap it for Greek yogurt to lighten it up. I’ve also omitted it for a dairy-free friend, or you can try thick coconut cream mixed with a splash of lime juice.

Taco Meat:

• Ground Beef – I usually make this Mexican casserole with ground beef, but feel free to swap in ground turkey or chicken for a lighter take. Once I even used shredded Instant Pot chicken breast.
• Taco Seasoning – I use my homemade taco seasoning, which is a mix of chili powder, cumin, smoked paprika, dried oregano, garlic powder, onion powder, cayenne, salt, and pepper. You can use store-bought, but if the brand you have is unsalted, I recommend adding a teaspoon of salt per pound of meat.
• Water – To help the seasoning penetrate and make it a little saucy. You can even use beef broth for a flavor boost.

Topping:

• Shredded Cheese – My family’s fave here is Mexican blend, but sometimes I use cheddar cheese instead. Any kind that melts well works great! When I made this Mexican ground beef casserole for my dairy-free friend, I made half using Manchego (from sheep’s milk) for a dairy-sensitive version.
• Other Toppings – After baking, my go-to topping combo is diced tomatoes, sliced jalapeños, avocado, and fresh cilantro. I have other topping ideas for you below.

How To Make Mexican Ground Beef Casserole

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Rice layer: Use a large skillet to cook cauliflower rice like this, or cook white or brown rice using your favorite method. Then, stir in the drained diced tomatoes with green chiles. Spread the rice mixture into a large baking dish. (I use this one for meal prep since it comes with a lid!)

2. Veggie layer: Wipe the skillet, heat some oil, and cook the peppers and onions until soft and slightly browned. Season with salt and pepper, then spread the vegetables over the rice. Spread sour cream over the vegetables.

3. Meat layer: Cook the ground beef over medium-high heat, breaking it apart as it browns. Stir in water and taco seasoning, then simmer until the liquid absorbs. Top the Mexican casserole with ground beef.
4. Cheese layer: Finally, add a generous layer of shredded cheese.

5. Bake and add toppings: Bake your Mexican ground beef casserole until it’s hot and melty. This doesn’t take long, since all the layers are cooked. Add your favorite toppings and enjoy — see my topping ideas below!

Make Ahead Options

• Store in the fridge: I like to assemble this Mexican ground beef casserole ahead (without baking), cover it, and pop it in the fridge. It’ll last up to 3 days, so just bake when you’re ready! Letting it sit at room temp for 15-20 minutes helps it cook more evenly.
• Freeze before baking: Same as above, but I add a layer of foil over the plastic wrap and freeze for up to 3 months.
• Freeze after baking: I prefer freezing before baking for the best texture, but you can freeze it after, too. I do this when I want easy meal prep—just pop individual portions in zip lock bags and keep frozen for up to 3 months.
• How to reheat: If frozen, thaw first. Then bake as usual if uncooked. If it’s already baked, reheat at 350 degrees F for 20-30 minutes for the whole thing or 5-10 minutes for individual pieces. The oven is best, but the microwave works for individual portions in a pinch (just might be a little watery).

Topping Ideas

This Mexican casserole is a full meal—no sides needed! But toppings? Yeah, I highly recommend those. My faves here are fresh tomatoes, sliced jalapeños, sliced avocado, sour cream, and plenty of cilantro. Green onions make a nice alternative if you’re not a cilantro fan.

If you have more time, you can whip up my guacamole recipe, fresh tomato salsa, or avocado salsa verde to put on top. Sometimes I sprinkled with crushed tortilla chips for crunch!