Taco Rice Casserole
Get ready to elevate weeknight dinners with this irresistible Taco Rice Casserole, a one-dish delight that combines bold Tex-Mex flavors with hearty comfort food. Featuring seasoned ground beef, perfectly cooked rice, and a medley of black beans, corn, and diced tomatoes with green chilies, this cheesy casserole is loaded with vibrant ingredients. A creamy layer of sour cream and melted cheddar cheese brings everything together for a dish that’s both satisfying and simple to make. With just 10 minutes of prep and an easy bake in the oven, this recipe is perfect for busy families or casual entertaining. Serve it with your favorite toppings like salsa, avocado, or extra cilantro for a customizable meal that’s sure to please. Perfect for easy dinners, meal prep, or potlucks—this Taco Rice Casserole is comfort food done right!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 cup White or brown rice
- 2 cups Water or chicken broth
- 1 packet Taco seasoning
- 1 can Diced tomatoes with green chilies (e.g., Rotel)
- 1 can Black beans, drained and rinsed
- 1 cup Corn kernels, drained
- 2 cups Shredded cheddar cheese
- 1 cup Sour cream
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 tablespoon Olive oil
- 1 tablespoon Cilantro, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.
In a medium pot, cook the rice according to package instructions, using either water or chicken broth for added flavor. Once cooked, set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 3–4 minutes. Add the minced garlic and sauté for another 30 seconds until fragrant.
Add the ground beef to the skillet. Cook until browned and fully cooked, breaking it into crumbles with a spoon. Drain excess fat if needed.
Stir in the taco seasoning, diced tomatoes with green chilies, black beans, and corn. Allow the mixture to simmer for 2–3 minutes to combine the flavors. Remove from heat.
In a large mixing bowl, combine the cooked rice, ground beef mixture, sour cream, and 1 cup of shredded cheddar cheese. Stir until well mixed.
Transfer the mixture into the prepared casserole dish, spreading it out evenly. Top with the remaining 1 cup of shredded cheddar cheese.
Cover the casserole with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and allow it to rest for 5 minutes. Garnish with chopped cilantro, if desired.
Serve warm and enjoy your Taco Rice Casserole with optional toppings like extra sour cream, salsa, or avocado slices.
Nutrition Facts
Calories |
3420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.6 g | 279% | |
| Saturated Fat | 114.0 g | 570% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 658 mg | 219% | |
| Sodium | 7343 mg | 319% | |
| Total Carbohydrate | 214.5 g | 78% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 34.7 g | ||
| Protein | 178.7 g | 357% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2196 mg | 169% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 3150 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
