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Taco Rice Casserole

Taco rice casserole is a one-dish dinner with seasoned ground beef, fluffy cooked rice, and melted Mexican blend cheese. It bakes until bubbly so every bite tastes like taco night in casserole form.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

ground beef casserole base
  • 1.5 lb ground beef
  • 1 taco seasoning 1 packet
  • 2 cup cooked white rice
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 can (15 oz) black beans drained and rinsed
  • 2 cup shredded Mexican blend cheese
  • 0.5 sour cream for serving
  • 0.5 salsa for serving
  • 0.25 fresh cilantro for serving

Equipment

  • 1 sheet pan

Method
 

Brown the beef and build the filling
  1. Preheat the oven to 375°F. Brown the ground beef in a large skillet over medium-high heat for 6–8 minutes, then drain excess fat.
  2. Stir in taco seasoning, diced tomatoes with green chilies, and black beans. Simmer for 3–4 minutes until the mixture is hot and cohesive.
  3. Fold in the cooked white rice until evenly combined.
Bake and serve
  1. Spread the mixture into a greased baking dish and top evenly with shredded Mexican blend cheese.
  2. Bake at 375°F for 15–20 minutes, until the cheese is melted and bubbly.
  3. Top with sour cream, salsa, and fresh cilantro before serving.

Notes

Pro tip: use fully cooked, cooled rice so the casserole bakes up fluffy instead of becoming gummy. Refrigerate leftovers in a covered container for up to 3 days; reheat in the oven at 350°F until warmed through. Freezing is yes—freeze up to 2 months, then thaw overnight in the fridge and reheat until hot. For a lower-fat option, choose lean ground beef and use reduced-fat Mexican blend cheese.