Taco Rice Casserole Recipe

This taco rice casserole combines seasoned ground beef, fluffy rice, black beans, corn, Rotel tomatoes, salsa, and melted cheese in one satisfying baked dish. Packed with classic taco flavors and simple pantry ingredients, it's perfect for family dinners, meal prep, potlucks, and busy weeknights.

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Course: Dinner

Cuisine: Mexican-American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 495kcal

Author: Abby Pinkmann

Cost: $9

Equipment

9x13-inch baking dish
large skillet
mixing spoon
Measuring cups
Chef's knife
Cutting Board
Oven

Ingredients

1 lb lean ground beef
1 medium yellow onion, diced
3 cloves garlic, minced
1 packet taco seasoning
2 cups cooked white rice
1 can Rotel tomatoes, drained
1 can black beans, drained and rinsed
1 cup corn kernels
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup salsa
1/4 cup fresh cilantro, chopped
salt, to taste
black pepper, to taste

Instructions

Preheat the oven to 375°F.
Heat a large skillet over medium-high heat. Cook the ground beef until browned, breaking it into crumbles. Add the diced onion and cook for 4 minutes until softened. Stir in the garlic and cook for 1 minute more. Drain excess grease if needed.
Stir in the taco seasoning and prepare according to the package directions.
Add the cooked rice, Rotel tomatoes, black beans, corn, and salsa. Stir until evenly combined. Season with salt and black pepper to taste.
Lightly grease a 9x13-inch baking dish and spread the beef and rice mixture evenly into the dish.
Sprinkle the cheddar cheese and Monterey Jack cheese evenly over the top.
Bake uncovered for 20 to 25 minutes until the cheese is fully melted and lightly golden around the edges.
Allow the casserole to rest for 5 to 10 minutes before serving.
Garnish with chopped cilantro and serve warm with desired toppings.

Notes

Drain canned ingredients thoroughly to prevent excess moisture. Freshly shredded cheese melts more smoothly than pre-shredded varieties. Long-grain white rice works best for texture, though brown rice may be substituted. Allow the casserole to rest for 5 to 10 minutes before serving. Refrigerate leftovers for up to 4 days or freeze for up to 3 months.

Nutrition