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Tex-Mex Beef and Rice Casserole

Tex-Mex Beef and Rice Casserole

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



  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.
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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 onions. My family loved it. Will make again.


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 cover the dish before placing it in the oven. And, in my opinion, it came out perfect this way. Also, next time, I will not bother saving 1/4 cup of the cooking cream, it's a joke trying to spread that much across a 13x9 dish! I'll just mix it all in with the meat.


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 microwave for about 15 seconds and whip it with some chili powder and paprika.