Taco Rice Casserole
This Taco Rice Casserole is the ultimate one-dish dinner! Everything cooks together in one pan with ground beef, rice, beans, corn, and all those amazing Mexican flavors. It’s like having tacos and rice all baked into one hearty, cheesy casserole that feeds the whole family. Taco Tuesday never tasted better!
Craving more easy dinners? Try my Mexican Beef and Rice Skillet, Mexican Spaghetti Recipe, or Easy Rotel Pasta for more family-friendly one-pot meals!
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I love how this easy recipe comes together! Just brown the beef, mix everything together, and let the oven do the rest. The rice cooks perfectly in the broth and absorbs all those delicious taco flavors.
Plus, it’s one of those meals that gets even better the next day as leftovers! This hearty meal has become a huge hit in our house.
What you’ll love about this Mexican Casserole:
Recipe Ingredients:
You’ll need the following ingredients to make this easy taco casserole:
- Ground beef
- Onion
- Taco seasoning packet
- Long grain white rice, uncooked
- Petite diced tomatoes with juice
- Beef broth
- Corn, drained
- Black beans
- Salsa
- Mexican cheese blend
Ingredient Notes:
- Ground Beef: 80/20 works great, but you can use leaner beef if you prefer. Drain any excess grease after browning the meat mixture.
- Rice: Long grain white rice works best – don’t use quick-cooking rice as it will get mushy in this taco casserole recipe.
- Beef Broth: This is what cooks the rice and adds extra flavor beyond just water. You could also use chicken broth instead.
How to make Taco Rice Casserole step-by-step:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
Step 1: Preheat oven to 375°F. Grease a 9 by 13 inch baking dish.
Step 2: Brown ground beef and onion in a large skillet over medium-high heat, about 6 minutes to create your taco meat.
Step 3: Stir in taco seasoning and cook 1 minute.
Step 4: Add uncooked rice, diced tomatoes with juice, broth, corn, black beans, and salsa. Give it a quick stir to combine the beef mixture.
Step 5: Pour into prepared baking dish and cover tightly with aluminum foil.
Step 6: Bake 40 minutes until rice is tender.
Step 7: Remove foil, stir and top with cheese. Bake 5 more minutes.
Step 8: Let stand 5 minutes before serving.
Serve with your favorite taco toppings like sour cream, diced avocado, green onions, fresh cilantro, or pico de gallo.
PRO TIP:
Make sure to cover the casserole tightly with foil during baking! This traps the steam needed to cook the rice properly. Don’t peek until the 45 minutes are up, or you’ll lose that essential steam.
Storage and Reheating:
Storage: Store leftovers in the refrigerator in an airtight container. It can be kept for up to 3-4 days. Perfect for easy lunches throughout the week!
Reheating: Reheat individual portions in the microwave or warm larger portions in a 350°F oven until heated through. Add a little bit of broth if it seems dry.
Freezing: This casserole freezes well for up to 3 months. Wrap with plastic wrap then foil, and thaw overnight in the refrigerator before reheating.
Additions and Substitutions:
ADDITIONS:
- Vegetables: Add diced bell peppers, jalapeños, or green chilies for extra flavor and nutrition. A poblano pepper adds great smoky flavor!
- Texture: Top with crushed tortilla chips before the final bake for extra crunch.
- Spice: Add minced garlic or a pinch of cumin for more depth.
SUBSTITUTIONS:
- Ground Beef: Ground chicken, turkey, or even plant-based ground meat work well for different flavors.
- Rice: Brown rice can be used, but increase cooking time by 10-15 minutes and add extra broth.
- Beans: Chili beans, pinto beans, or kidney beans can replace the black beans.
- Cheese: Try Colby Jack cheese, pepper jack, cheddar, or a combination of your favorite melting cheeses
FAQs about this Mexican ground beef casserole:
Why is my rice still hard after baking?
Make sure you’re covering tightly with foil and you have enough liquid. The rice needs that steam to cook properly. If it’s still hard, add a little bit more broth and continue baking.
Can I use instant rice instead?
No, quick-cooking rice or instant rice will get mushy in this recipe. Stick with long grain white rice for the best texture.
How do I prevent the casserole from being too watery?
Make sure to drain the corn and beans well, and don’t skip the 5-minute resting time after baking, this helps everything set up properly.
What can I serve with Taco and Rice Casserole?
This hearty casserole is a complete meal on its own, but it goes great with a simple side salad, tortilla chips with guacamole, or Jalapeño Cornbread.
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Taco Rice Casserole! ! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do! Find us on IG + TikTok: @littlechefwithin
Other Casserole Recipes You May Love:
- Meatball Casserole
- Cheesy Chicken Broccoli and Rice Casserole
- Easy Chicken and Stuffing Casserole
- Doritos Casserole
Taco Rice Casserole
Equipment
Ingredients
- 1 pound ground beef
- 1 medium onion diced
- 1 packet taco seasoning
- 1 1/2 cups long grain white rice uncooked
- 1 (10.5 ounce) can petite diced tomatoes with juice (do not drain)
- 3 cups chicken broth
- 1 can corn drained
- 1 can black beans drained and rinsed
- 1/2 cup salsa
- 2 cups shredded Mexican cheese blend
Instructions
- Preheat oven to 375°F. Grease a 9 by 13 inch baking dish.
- Brown ground beef and onion in a large skillet over medium-high heat, about 6 minutes. 1 pound ground beef,1 medium onion.
- Stir in taco seasoning and cook 1 minute. 1 packet taco seasoning.
- Add uncooked rice, diced tomatoes with juice, broth, corn, black beans, and salsa. Mix well. 1 1/2 cups long grain white rice,1 (10.5 ounce) can petite diced tomatoes with juice,3 cups chicken broth,1 can corn,1 can black beans,1/2 cup salsa.
- Pour into prepared baking dish and cover tightly with foil.
- Bake 45 minutes until rice is tender.
- Remove foil, stir and top with cheese. Bake 5-10 more minutes. 2 cups shredded Mexican cheese blend.
- Let stand 5 minutes before serving.
Notes
Nutrition
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