Mexicali Rice

This Tex-Mex rice casserole is the kind of recipe that feeds a crowd on a budget. Browned ground beef mixed with green salsa, regular salsa, tomato soup, sour cream, and a mountain of cooked rice, topped with cheddar and baked until bubbly.

Using both green salsa and regular salsa is the flavor trick here. The green salsa (salsa verde) brings a tangy, slightly tart heat while the red adds tomato-based warmth. Together they create a more complex, layered spice profile than either one alone.

Sour cream stirred into the rice mixture before baking keeps everything creamy and prevents the casserole from drying out during its time in the oven. It also mellows the heat from the salsas, making this family-friendly even for kids who are picky about spice.

Pro Tips

• Drain the ground beef well after browning. Excess grease makes the casserole oily and the rice soggy.
• Use already-cooked rice. This casserole is an assembly job, not a raw-rice bake. Leftover rice works perfectly and saves time.
• Shred the cheddar yourself from a block. Pre-shredded cheese has anti-caking powder that prevents it from melting into that smooth, bubbly layer you want.
• Let the casserole rest 5 minutes before serving so it firms up slightly and scoops out cleanly.

Variations

• Chicken Mexicali rice: Swap the ground beef for shredded rotisserie chicken for a lighter, faster version.
• Black bean addition: Stir in a drained can of black beans for extra protein and fiber.