If you’re looking for an easy, budget-friendly dinner that actually fills everyone up, this Cheesy Mexican Rice Bake is a good one!
It’s hearty, cheesy, packed with beef mince, rice and veggies, and costs under $20 to make. It’s one of those dinners where everyone goes back for seconds, which is always a win in my books.
The best part? You can easily bulk it out depending on how many people you’re feeding, or what you’ve got sitting in the fridge.
This is the base recipe I make for my crew, but feel free to make it your own.
Why you’ll love this Cheesy Mexican Rice Bake
- Budget-friendly: It costs under $20 to make, using simple supermarket ingredients.
- Filling: The combination of rice, beef mince, beans (if you’re adding them) and veggies makes this a hearty dinner.
- Easy to customise: Add extra vegetables, rice or beans to stretch it further.
- Family-friendly: It’s cheesy, comforting and you can adjust the spice level to suit your family.
- Great for leftovers: Perfect for lunch the next day.
Ingredients
- 20g butter
- 1 tablespoon olive oil, plus a little extra for cooking
- 3 cloves garlic, finely chopped
- 1 cup uncooked rice
- 500g beef mince
- 1 x 420g tin corn, drained
- 1 tomato, chopped
- 2 tablespoons tomato paste
- 2 carrots, grated
- 1 packet taco seasoning
- 1 stock cube
- 1 cup grated cheese
- 2½ cups water, divided
To serve (optional):
- Sour cream
- Fresh coriander
- Lime wedges
How to make Cheesy Mexican Rice Bake
1. Cook the rice
Melt the butter in a medium saucepan over medium heat. Add the garlic and cook until fragrant.
Stir in the uncooked rice and add 2 cups of water. Bring to a simmer, cover with a lid and cook on low heat for 10 minutes.
Turn off the heat and leave the rice to steam, with the lid on, for another 10 minutes.
2. Cook the corn and tomato
Heat a drizzle of olive oil in a large frying pan over medium-high heat.
Add the chopped tomato and drained corn. Cook until slightly charred, then remove from the pan and set aside.
3. Brown the mince
In the same frying pan, add the beef mince and grated carrot.
Cook, breaking up the mince with a spoon, until the beef is browned and cooked through.
Drain any excess oil if needed.
4. Add the flavour
Add the taco seasoning, tomato paste, crumbled stock cube and ½ cup water to the mince mixture.
Stir well and simmer for 2–3 minutes, until everything is combined and slightly thickened.
5. Combine everything
Add the cooked rice, corn and tomato to the mince mixture.
Stir until everything is evenly combined. Taste and season if needed.
Transfer to a baking dish and spread out evenly.
6. Make it cheesy!
Sprinkle the grated cheese evenly over the top.
Place under a hot oven grill for approximately 10 minutes, or until the cheese is melted and golden. Keep an eye on it so it doesn’t burn.
7. Serve
Spoon into bowls and serve with a dollop of sour cream, fresh coriander and lime wedges, if you like.
Tips for making this recipe
Want to stretch it further?
Add another cup of cooked rice, a tin of kidney beans or black beans, or extra vegetables. It’s an easy way to make the meal go further without spending much more.
Want to sneak in more veggies?
Finely diced capsicum, zucchini or spinach would work beautifully. I love using grated carrot because it blends into the mince mixture.
Cooking for fussy eaters?
Use a mild taco seasoning and serve the extras like sour cream and coriander on the side, so everyone can add what they like.
Want a little more spice?
Add chilli flakes, jalapeños or a pinch of cayenne pepper.
Can you make Cheesy Mexican Rice Bake ahead of time?
Yes! You can prepare the rice and mince mixture ahead of time, combine everything in your baking dish and refrigerate it until you’re ready to bake.
When you’re ready to serve, reheat the dish thoroughly in the oven, then add the cheese and grill until golden.
How to store leftovers
Allow leftovers to cool quickly and refrigerate in an airtight container within one hour of cooking.
Store in the fridge for up to 24 hours, or freeze promptly in individual portions for another day.
Reheat until steaming hot all the way through, and only reheat once.
