Mexican Casserole with Beans and Rice

August 2, 2012 by Kenmore

Stir up something tasty with this easy casserole. This recipe has rice, beans and other Mexican goodness all in one dish.


preparation time
0 mins

cook time




2 tablespoons olive oil

1 small yellow onion chopped

0.5 jalapeno minced (optional)

1 clove garlic (optional)

1 pounds ground beef (can substitute chicken)

2 tablespoons chili powder

1 tablespoons kosher salt

15 ounces chopped tomatoes

15 ounces red kidney beans drained

0.5 cup white rice uncooked

0.5 bunch cilantro chopped (optional)

8 ounces cheddar, Jack or Asiago cheese grated



In a 10" or 12" sauté pan or skillet with lid, heat oil and add onion and jalapeno. Cook until soft, about 3 minutes. Add garlic and meat and cook for 2 minutes (drain fat if desired). Stir in chili powder, salt, tomatoes, kidney beans, rice and 3/4 can (use tomato can) water. Stir and bring to a boil. Cover and cook over low heat 10 minutes. Uncover and cook additional 5-10 minutes or until rice is tender.


Stir in cilantro just before ready to serve. Turn off heat and sprinkle cheese over top of casserole. (Or if entertaining, transfer to a 9 x 13 casserole and sprinkle with cheese). Place pan under broiler; cook until cheese is melted and a little crusty. Serve warm.


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