Tex-Mex Beef and Rice Casserole

Tex-Mex Beef and Rice Casserole


"A cheesy rice mixture is topped with creamy ground beef, tomatoes, Mexican-style corn, and more cheese and baked until piping hot."


50 m servings
Serving size has been adjusted!

Original recipe yields 8 servings


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  • Prep

  • Ready In

  1. Heat oven to 350 degrees F.
  2. Brown meat in large nonstick skillet; drain. Return to skillet. Add tomatoes, corn, onions and 3/4 cup cooking creme; mix well.
  3. Combine rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish. Top with layers of meat mixture, remaining cooking creme and remaining shredded cheese; cover.
  4. Bake 30 min. or until heated through. Top with crushed chips and cilantro.


  • Substitute: Substitute 1 jar (14 oz.) your favorite salsa for the fire-roasted tomatoes.
  • Nutrition Information Per Serving: 330 calories, 13g total fat, 7g saturated fat, 65mg cholesterol, 660mg sodium, 33g carbohydrate, 2g dietary fiber, 5g sugars, 20g protein, 20%DV vitamin A, 20%DV vitamin C, 15%DV calcium, 15%DV iron.
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  1. 27 Ratings


We enjoyed this recipe. To make it quick, I just did it all in a very large skillet on the stovetop. I did not use a can of corn with peppers, all I had was corn. But I added fresh peppers and ...

We had this for dinner lastnight, and really enjoyed it. I made it exactly to the recipe, however, the meat mixture looked really soupy with the undrained tomatoes & corn, so I opted not to cove...

Wonderful! Healthy and economical. I used brown rice instead of white and increased the amount of shredded cheese. If you don't have the cooking cream, just warm up some cream cheese in the micr...