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Abigail Morgan

Taco Rice Casserole Recipe

Taco rice casserole is a hearty Tex-Mex-inspired dinner made with taco-seasoned ground beef, rice, black beans, corn, salsa, tomatoes, and melted cheddar cheese. This easy one-dish meal is perfect for busy weeknights, meal prep, potlucks, and family dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb lean ground beef
  • 2 cups cooked white rice
  • 1 packet taco seasoning
  • 1 cup salsa
  • 1 can diced tomatoes with green chilies
  • 1 cup black beans, drained
  • 1 cup corn kernels
  • 2 cups shredded cheddar cheese
  • 2 green onions, sliced
  • 2 tbsp fresh cilantro, chopped

Equipment

  • large skillet
  • mixing spoon
  • 9x13-inch casserole dish
  • measuring cups
  • oven

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Place a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if needed.
  3. Stir in the taco seasoning and salsa. Cook for 2 minutes until fragrant.
  4. Add the cooked rice, black beans, corn, and diced tomatoes with green chilies. Mix thoroughly until evenly combined.
  5. Transfer the mixture to a lightly greased 9x13-inch casserole dish and spread evenly.
  6. Sprinkle the shredded cheddar cheese evenly over the top.
  7. Bake uncovered for 20 to 25 minutes until the cheese is melted and lightly golden around the edges.
  8. Allow the casserole to rest for 5 minutes before serving.
  9. Garnish with sliced green onions and fresh cilantro before serving.

Nutrition

Calories: 485kcalCarbohydrates: 35gProtein: 29gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 85mgSodium: 980mgPotassium: 720mgFiber: 6gSugar: 5gVitamin A: 620IUVitamin C: 12mgCalcium: 320mgIron: 3.6mg

Notes

Ground turkey or chicken may be substituted for beef. Brown rice or jasmine rice can replace white rice. Prepare the casserole up to 24 hours ahead and refrigerate before baking. Leftovers store well for 3 to 4 days and can be frozen for up to 3 months.

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