Mexican Skillet Casserole

Mexican Skillet Casserole This old-school, cheesy, meaty casserole is the most-requested recipe on my website and is a favorite in my house! The best news is that it is quick and well balanced. The original recipe came from my friend Tori ritchie, whose website,, is chock-full of family-friendly recipes. Serve with corn chips for dipping, or roll this yummy mixture up in a tortilla with some chopped romaine for an amazing burrito.
  • tick Make Ahead
  • tick Meat
  • tick Gluten Free
  • tick Easy Entertaining


  • 2 tsp canola oil
  • 1 3/4 cup chopped onion
  • 4 cloves garlic, minced
  • 1 lb ground beef round
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 3/4 tsp Kosher salt
  • 1 3/4 cups hot cooked long-grain white rice
  • 1 14.5 oz can petite-cut diced tomatoes with jalapeƱos
  • 1 15 oz can black beans, drained and rinsed
  • 1/2 cup shredded reduced-fat sharp cheddar cheese


Heat oil in a large skillet over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. add beef; cook 4 minutes or until browned, stirring to crumble. Drain, and return to pan. Stir in chili powder, cumin, and salt. add rice, tomatoes, and beans; cook over medium heat 2 minutes or until thoroughly heated, stirring occasionally. sprinkle with cheese; cover and remove from heat. Let stand 1 minute or until cheese melts.

Serving size: about 1 cup.
Calories 228; Fat 8.7g (sat 3.3g, mono 3.2g, poly 0.6g); Protein 16.7g; CarB 20.4g; FiBer 3.3g; Chol 42mg; iron 2.5mg; sodiUm 532mg; CalC 146mg


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  • Maura Schoo says:

    I had some cooked quinoa in the fridge so I subbed it for the rice...yum!