Cheesy Mexican Rice Bake

Make this Cheesy Mexican Rice Bake for an easy, budget-friendly family dinner! Packed with beef, rice, veggies and melted cheese, it’s a hearty meal everyone will love.

If you’re looking for a hearty, budget-friendly dinner that the whole family will love, this Cheesy Mexican Rice Bake is it! It’s one of those easy weeknight recipes that’s big on flavour, simple to make, and doesn’t break the bank. With beef, rice, veggies, and plenty of gooey melted cheese, it’s comfort food with a Mexican twist – and the best bit is, it all comes together with just a handful of everyday ingredients.

Why you’ll love this recipe

• 🌮 Budget-friendly – feed the whole family for under $20.
• 🧀 Cheesy and comforting – that golden top is irresistible.
• 🍚 One-dish wonder – rice, veggies, and protein all baked together.
• ⏱ Easy weeknight dinner – on the table in around 40 minutes.
• 🥕 Flexible – bulk it up with extra rice, beans, or veggies to suit your crew.
• 👩‍🍳 Family favourite – mild spices, simple flavours, and so tasty.

👩‍🍳 How to make cheesy Mexican rice bake:

✨ Ingredients:

• 1 tbsp olive oil
• 20 g butter
• 3 cloves garlic, crushed
• 1 cup rice (basmati or long grain)
• 1 x 420 g tin corn kernels, drained
• 2 carrots, grated
• 2 tbsp tomato paste
• 1 tomato, chopped
• 500 g beef mince
• 1 cube chicken stock powder
• 1 packet taco seasoning (or Tex-Mex spice blend)
• 1 cup tasty cheese, grated

To make:

Cheesy Mexican Rice Bake

• Author: Chantelle Ellem

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Ingredients

• 1 tbsp olive oil

• 20 g butter

• 3 cloves garlic, crushed

• 1 cup rice (basmati or long grain)

• 1 x 420 g tin corn kernels, drained

• 2 carrots, grated

• 2 tbsp tomato paste

• 1 tomato, chopped

• 500 g beef mince

• 1 cube chicken stock powder

• 1 packet taco seasoning (or Tex-Mex spice blend)

• 1 cup tasty cheese, grated

To serve:

• Sour cream

• Fresh coriander

• Lime wedges

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Instructions

1. In a medium saucepan, melt the butter with 1 tbsp olive oil over medium heat. Add garlic and cook until fragrant (1–2 minutes). Stir in the rice, 2 cups of water, and a generous pinch of salt. Bring to the boil, then reduce heat to low, cover, and cook for 10 minutes. Remove from heat (keep covered) and let it steam for another 10 minutes, until tender.
   Tip: Don’t lift the lid — the rice finishes cooking in its own steam!

2. Meanwhile, heat a drizzle of olive oil in a large frying pan over high heat. Add the tomato and corn, cooking for 4–5 minutes until lightly browned. Transfer to a bowl.

3. In the same pan, heat another drizzle of olive oil over medium-high heat. Add the beef mince and grated carrot. Cook, breaking up the mince with a spoon, for 5–6 minutes until browned. Drain excess oil if needed.

4. Stir in the taco seasoning and cook for 1 minute until fragrant. Add tomato paste, ½ cup water, and stock powder. Simmer for 2–3 minutes, until thickened.

5. Preheat the grill to high. Stir the rice, tomato, and corn into the beef mixture. Season to taste, then transfer to a baking dish. Sprinkle with grated cheese and grill for 6–8 minutes, until golden and bubbling.

6. Serve hot with sour cream, coriander, and lime wedges.

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