Mexican Casserole with Rice and Beans (Easy, Budget Friendly!)

Name: Mexican Casserole with Rice and Beans (Easy, Budget Friendly!)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 cup brown rice (cooked, frozen or microwavable rice); 1 cup cauliflower rice; 1 cup corn (option to use canned or frozen); 1 cup black beans (canned); 1 bell pepper (option to use canned or frozen); 1 onion; 2 cups taco sauce, enchilada sauce or salsa; 1 1/2 cup chicken (shredded); 1 cup shredded cheddar (optional)

Jump to Recipe Print Recipe

This mexican casserole with rice and beans is the weeknight dinner I make when I want something hearty, satisfying, and on the table in under 30 minutes without spending a lot of money. Almost every ingredient comes canned or frozen, which makes this one of the most affordable dinners you can throw together on a busy night. Shredded chicken, black beans, corn, cauliflower rice, and brown rice all go into one baking dish with taco sauce, enchilada sauce, or salsa depending on what you have in the cabinet. Naturally gluten free, endlessly customizable, and the leftovers are just as good the next day.

Why You’ll Love This Mexican Casserole with Rice and Beans

Almost every ingredient can be bought canned or frozen. Canned black beans, canned or frozen corn, frozen microwavable rice, jarred sauce, rotisserie chicken. This is a real budget-friendly dinner that does not require a special grocery trip.
Taco sauce, enchilada sauce, or salsa all work. Use whatever you have. They are all interchangeable in this recipe and each one gives the casserole a slightly different flavor.
The cauliflower and brown rice blend gives you more volume and a lighter texture than straight rice. It is also what makes this a lower carb option without doing anything extra.
One baking dish. Everything goes in together and bakes while you take care of other things.
Done in about 25 minutes once everything is combined and in the dish.
Naturally gluten free with no swaps needed.
Great for meal prep. This easy mexican casserole tastes just as good on day 2 or 3 and reheats perfectly.
Easy to make vegetarian by skipping the chicken and doubling the beans.

If you love easy Mexican-inspired dinners like this one, you will also love my chicken taco rice casserole and my low carb Mexican chicken casserole.

Ingredients and Substitutions

Shredded chicken: Rotisserie chicken is the fastest option and my go-to for this taco casserole with rice. Crock pot shredded chicken works great too. Skip it entirely and double the beans for a fully vegetarian version. Ground beef or ground turkey instead of shredded chicken, just cook it first.

Rice: Use frozen microwavable rice, leftover cooked rice, or any pre-cooked rice you have on hand. Do not use uncooked rice. There is not enough liquid in this casserole to cook it from raw and you will end up with a crunchy, undercooked result. Frozen microwavable rice is my go-to because it is ready in 90 seconds.

For a low carb option, use half frozen cauliflower rice, half brown rice. Thaw it first and squeeze out as much moisture as you can before adding it to the dish so the casserole does not get watery.
All brown rice or all cauliflower rice works if you do not want to blend.
White rice works great here too!

Black beans: Canned black beans are ideal here. Drain and rinse them before adding. Pinto beans or kidney beans work just as well if that is what you have.

Corn: Canned or frozen both work. Drain canned corn well before adding. If using frozen, no need to thaw first.

Bell pepper: Finely diced. If you have a few extra minutes, sauté the bell pepper and onion in a pan for 3-4 minutes before adding them to the baking dish. It cuts down on bake time and softens the vegetables so they are not firm in the finished casserole. Any color bell pepper works here.

Onion: Same as the bell pepper. Finely diced and optionally sautéed first for a softer texture in less bake time.

Taco sauce, enchilada sauce, or salsa: This is the base that ties everything together and does all the seasoning work. All three are interchangeable here. Taco sauce gives a bold tangy flavor, enchilada sauce is richer and slightly smoky, and salsa adds freshness and a little more texture. Use whatever is in your pantry. Add a can of diced green chiles for extra heat.

How to Make Mexican Casserole with Rice and Beans

Step 1: Preheat your oven to 350°F.

Step 2: Optional but recommended: sauté the diced bell pepper and onion in a pan with a little olive oil over medium heat for 3-4 minutes until slightly softened. This cuts down on bake time and gives the vegetables a better texture in the finished casserole.

Step 3: In a 9×13 inch baking dish, combine the brown rice, cauliflower rice, black beans, corn, bell pepper, onion, taco sauce (or enchilada sauce or salsa), and shredded chicken. Stir everything together until fully combined and the sauce coats everything evenly.

Step 4: Top with optional cheese.

Step 5: Bake for 20-25 minutes, or until the casserole is heated through and bubbling around the edges.

Topping Ideas

The toppings are half the fun of this easy mexican casserole and what makes it feel like taco night in casserole form. Here are my favorites:

Lactose-free sour cream or dairy free sour cream
Shredded lettuce
Chopped green onions or chives
Diced tomatoes or pico de gallo
Sliced avocado or guacamole
Shredded cheese or dairy free cheese
Hot sauce or sliced jalapeños for heat
Crushed tortilla chips on top for crunch

Tips for the Best Mexican Casserole with Rice and Beans

Casserole coming out dry? Add a little more sauce before it goes in the oven. The rice absorbs a lot of liquid as it bakes so err on the side of slightly more sauce than you think you need.
Vegetables still firm? Sauté them first next time. Even 3-4 minutes in a pan before they go into the baking dish makes a real difference in the final texture.
Cauliflower rice making it watery? Squeeze it out before adding it. Frozen cauliflower rice holds a lot of moisture and it will release into the casserole as it bakes if you skip that step.
Rice not fully heated through? Make sure your rice is fully cooked before it goes in. This mexican rice casserole heats everything through but it does not cook raw rice from scratch.
Want crispier edges? Leave it in for an extra 5 minutes uncovered. The edges will start to get golden and slightly crispy which honestly is the best part of the whole dish.

Easy Variations

Make it vegetarian by skipping the chicken and doubling the black beans
Use ground beef or ground turkey instead of shredded chicken, just cook it first before adding to the baking dish
Use enchilada sauce for a richer smokier flavor, salsa for something fresher, or taco sauce for the boldest Tex-Mex flavor
Use all cauliflower rice for a lower carb version of this taco casserole with rice
Add a can of diced green chiles to the mixture before baking for more heat
Top with shredded cheese in the last 5 minutes of baking for a cheesy melty finish

Make Ahead and Storage Tips

Make ahead: Assemble the entire casserole in the baking dish, cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, add 5-10 extra minutes to the bake time since everything is going in cold.

Fridge: Store leftovers in an airtight container for up to 3 days. This mexican chicken casserole reheats really well and the flavors get even better overnight.

Reheat: Microwave individual portions in 90 second intervals until heated through. Or cover with foil and bake at 350°F for 15-20 minutes.

Freezer: Cool completely and freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 350°F until bubbling.

Recipe FAQs

Can I use uncooked rice in this casserole?

No. There is not enough liquid in this recipe to cook rice from raw. Use frozen microwavable rice, leftover cooked rice, or any pre-cooked rice you have. This is also what keeps the total time under 30 minutes.

Can I use taco sauce, enchilada sauce, and salsa interchangeably?

Yes, all three work in this recipe. Taco sauce gives a bold tangy flavor, enchilada sauce adds richness and a smokier note, and salsa brings freshness and a little more texture. Use whatever you have in the cabinet.

Can I make this vegetarian?

Yes. Skip the shredded chicken and double the black beans. Everything else stays exactly the same. You can also add a can of pinto beans for extra protein.

Is this casserole gluten free?

Yes, this mexican casserole with rice and beans is naturally gluten free. Just double check the label on your sauce and canned ingredients since some brands add thickeners that may contain gluten.

Can I freeze this casserole?

Yes. Let it cool completely, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the fridge and reheat covered in the oven at 350°F.

More Easy Mexican Dinner Recipes

Made this recipe and loved it? Please leave a comment and a 5-star rating below! Follow me on Instagram, Facebook, and Pinterest for more recipes and inspiration!