Name: Tex Mex One Pot Beef and Corn Bake
Yield: 4-6
Ingredients: 1 ½ lbs Thousand Hills Grass Fed Ground Beef 80/20; 1 tsp Smoked Paprika; ½ tsp Cumin, ground; 1 small Onion, diced; 2 cups White Rice; 2+ cups Water; 1 lb Sweet Corn, frozen, canned or fresh; 28 oz can Rotel diced tomatoes, drained; 8 oz Black Beans, cooked; 4 oz, Breen Chilies, chopped; 2 fresh Jalapenos, diced (optional); ½ cup Green Onions, chopped; ¾-1 cup Sharp Cheddar or Colby Jack or blend of the two; 1 ½ cups Cheese sauce (recipe below); Optional 1 jar Queso, if you prefer not to make the cheese sauce and use another pot, but it’s super easy; 1 Tbsp Butter; 1 Tbsp All Purpose Flour; ¾ cup Whole Milk; ¾ cup Colby Jack or Sharp Cheddar, Shredded dash of cayenne pepper; Salt and Pepper to taste

Tex Mex One Pot Beef and Corn Bake

Rated 5.0 stars by 1 users

Servings

4-6

Some nights call for a mealthat’s big on flavor but light on effort. One-pot meals are a go-tooption: easy to prepare, quick to reheat, and perfect for laid-back gatherings. This Tex Mex One Pot Beef and Corn Bake checks all the boxes—flavorful, filling, and delightfully low-effort. Whetheryou’re cooking for a crowd or just trying to get dinner on the table without breaking a sweat, this dish delivers big on taste with minimal fuss. So, ifyou’re craving comfort food with a summer twist, grab your skillet andlet’s get cooking. This Tex Mex might just become your new weeknight favorite.

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Ingredients

1 ½ lbs Thousand Hills Grass Fed Ground Beef 80/20
1 tsp Smoked Paprika
½ tsp Cumin, ground
1 small Onion, diced
2 cups White Rice
2+ cups Water
1 lb Sweet Corn, frozen, canned or fresh
28 oz can Rotel diced tomatoes, drained
8 oz Black Beans, cooked
4 oz, Breen Chilies, chopped
2 fresh Jalapenos, diced (optional)
½ cup Green Onions, chopped
¾-1 cup Sharp Cheddar or Colby Jack or blend of the two
1 ½ cups Cheese sauce (recipe below)
Optional 1 jar Queso, if you prefer not to make the cheese sauce and use another pot, but it’s super easy

Cheese Sauce

1 Tbsp Butter
1 Tbsp All Purpose Flour
¾ cup Whole Milk
¾ cup Colby Jack or Sharp Cheddar, Shredded dash of cayenne pepper
Salt and Pepper to taste

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Directions

In a Dutch oven or heavy-bottomed pot, brown the ground beef and chopped onion over medium heat. Once fully cooked, we recommend draining the excess fat, but if you prefer to keep it in for extra flavor that works too!
Sitr in your spices, diced tomatoes, green chilies, salt, and pepper. Let everything simmer together for a few minutes to build flavor.
At this point you can start cooking the rice. You have two options here. One option is to add uncooked rice and water directly to the pot. Bring to a boil, then reduce the heat, cover and simmer for 20-25 minutes until the rice is tender. Another method is Cook the rice separately in a rice cooker or on the stovetop using the same rice to water ration. This is our usual go-to when we’re multitasking in the kitchen.
Once the rice is cooked, stir in the corn, black beans, cheese sauce, and green onions. Mix until everything is well combined. Taste and adjust seasoning if needed.
Transfer the mixture to a 9”x13” baking dish- or keep in the same Dutch oven if it’s oven-safe. Top generously with grated cheese. Bake uncovered at 375 F for 20-25 minutes, or until the cheese is melted and bubbly and the internal temperature reaches 165 F.
Remove from the oven and let the dish rest for 15-20 minutes before serving. This helps everything set and makes it easier to serve.

Cheese Sauce

In a heavy bottom pan over medium heat, melt the butter until it begins to foam- be careful not to let it brown. Gradually whisk in the flour, stirring constantly until the mixture is smooth and well combined.
Slowly pour in the milk, whisking continuously to avoid lumps. Cook for 10-15 minutes, stirring occasionally, until the sauce begins to thicken slightly.
Remove the pan from the heat and stir in the shredded cheese along with your preferred seasonings. If the sauce turns out thicker than you’d like, simply thin it with a splash of milk until it reaches your desired consistency.
If you’re not using the cheese sauce right away, let it cool completely, then store it in an airtight container in the refrigerator. It will keep well for 3-4 days and can be gently reheated when needed.