Instructions:
- Cook the ground beef: In a large skillet or Dutch oven, cook the ground beef over medium heat until browned and no longer pink. Drain any excess fat.
- Add onion and seasonings: Add the diced onion to the skillet with the cooked ground beef. Season with salt, pepper, taco seasoning, and garlic powder. Cook until the onion is softened and translucent, about 3-4 minutes.
- Add rice and broth: Stir in the long grain white rice until well combined with the beef and onion mixture. Pour in the beef broth, ensuring that the rice is fully submerged.
- Incorporate corn and sauce: Add the drained corn and tomato sauce to the skillet, stirring to combine. Then, spoon in the salsa, distributing it evenly throughout the mixture.
- Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet and let the casserole simmer for 20-25 minutes, or until the rice is cooked through and tender.
- Melt the cheese: Sprinkle the shredded cheese over the top of the casserole. Cover the skillet once more and let it sit for a few minutes until the cheese is melted and gooey.
- Serve: Once the cheese is melted and bubbly, remove the skillet from the heat. Serve the One-Pot Mexican Rice Casserole hot, garnished with chopped cilantro or sliced green onions if desired.
