Great choice!  A One Pot Mexican Casserole is hearty, cheesy, flavorful, and perfect for a family dinner. It’s loaded with ground beef (or chicken), beans, corn, tomatoes, rice, and topped with melty cheese — all cooked in one pot for easy cleanup.

Here’s the detailed recipe:

 One Pot Mexican Casserole Recipe

 Ingredients

• 2 tbsp olive oil
• 1 medium onion (chopped)
• 3 garlic cloves (minced)
• 500g (1 lb) ground beef (or ground chicken/turkey)
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• 1 tsp chili powder ️
• 1 tsp ground cumin
• ½ tsp smoked paprika (optional, for smoky flavor)
• 1 cup long-grain rice (uncooked)
• 1 can (400g/14 oz) diced tomatoes (with juice)
• 1 can (400g/14 oz) black beans (drained and rinsed)
• 1 cup corn kernels (frozen or canned, drained)
• 2 cups chicken or beef broth
• 1 cup tomato sauce (or salsa for extra flavor)
• 1 ½ cups shredded cheddar or Mexican blend cheese 
• 2 tbsp fresh cilantro (chopped)
• Juice of 1 lime

Optional Toppings:

• Sour cream
• Avocado slices or guacamole 
• Jalapeño slices
• Extra cilantro
• Tortilla chips

‍ Instructions

Step 1 – Sauté Base

1. In a large deep skillet or Dutch oven, heat olive oil over medium heat.
2. Add chopped onion and sauté for 3–4 minutes until softened.
3. Add minced garlic and cook for 30 seconds until fragrant.

Step 2 – Cook the Meat

1. Add ground beef to the skillet.
2. Cook for 6–7 minutes, breaking it apart with a spoon, until browned and cooked through.
3. Drain excess fat if necessary.
4. Stir in salt, pepper, chili powder, cumin, and paprika. Cook for another minute to bloom the spices.

Step 3 – Add Rice & Liquids

1. Stir in the uncooked rice, diced tomatoes (with juice), black beans, corn, broth, and tomato sauce (or salsa).
2. Mix well, ensuring rice is submerged in the liquid.
3. Bring the mixture to a boil, then reduce heat to low.
4. Cover and simmer for 20–25 minutes, stirring occasionally, until rice is cooked and most liquid is absorbed.

Step 4 – Make it Cheesy

1. Once the rice is tender, turn off the heat.
2. Sprinkle shredded cheese evenly over the top.
3. Cover with lid for 2–3 minutes until cheese melts into gooey deliciousness.

Step 5 – Finish & Serve

1. Squeeze fresh lime juice over the casserole.
2. Garnish with chopped cilantro.
3. Serve hot with your choice of toppings: sour cream, avocado, jalapeños, or tortilla chips.

 Tips & Variations

• Spicy kick: Add chopped jalapeños or extra chili powder while cooking.
• Chicken version: Use ground chicken or shredded rotisserie chicken instead of beef.
• Veggie option: Skip the meat and add extra beans (kidney beans, pinto beans) and bell peppers.
• Baked version: After cooking, transfer to a casserole dish, top with cheese, and bake at 375°F (190°C) for 10 minutes.

 This One Pot Mexican Casserole is cozy, satisfying, and perfect for busy weeknights — minimal cleanup, maximum flavor!

Would you like me to also write a quick 30-minute version of this recipe (using pre-cooked rice and rotisserie chicken)?