Taco Rice Casserole
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Pin this recipe!This easy Taco Rice Casserole is a simple, flavourful dish that combines seasoned ground beef, rice, tomatoes and melty cheese in one satisfying bake. Top with your favourite taco fixings for a crowd-pleasing meal.
If you’re looking for more taco-inspired recipes, you might also like to try my Chicken Taco Casserole!

Why you’ll love this recipe
This easy Taco Casserole is a great way to switch it up from the usual taco night. We think you’ll love this recipe as much as we do because it’s

Ingredients & variations
Here’s an overview of the ingredients and steps to make this taco bake with rice. See the recipe card below for full details!
- Lean ground beef – ground turkey or chicken work too!
- Long-grain white rice
- Onion and garlic – to deepen the savoury flavour
- Diced tomatoes
- Beef broth – you can sub chicken broth or vegetable broth
- Chopped green chilies – adds nice flavour and a bit more heat.
- Taco seasoning – a homemade blend of chili powder, cumin, smoked paprika, oregano. See the note in the recipe card for adjusting the spice level of the dish.
- Shredded cheese – we used Colby Jack but you can sub cheddar cheese, Monterey Jack or a Mexican blend.

How to make it
Preheat the oven to 375°F and grease a 9×13 casserole dish. In a large skillet, sauté the beef and onion. Drain the excess grease.
Then, add the minced garlic and continue to sauté for about 30 seconds before adding the seasonings. Mix until the beef is evenly covered and the seasoning is fragrant, about a minute.

Next, add the broth, diced tomatoes, rice and chopped green chilies. Stir to combine.
Carefully transfer this mixture to the greased casserole dish. Cover the dish tightly with aluminum foil and transfer to the oven to bake for 45-50 minutes, or until the rice is tender.

Remove the foil and fluff the rice to evenly distribute the seasoning. Smooth out the rice in the dish, then sprinkle on the shredded cheese. Bake for another 8-10 minutes until the cheese is nicely melted.
Tips for Success

What to serve with taco rice casserole
- Refried beans – pair so well with the rice and beef and are a delicious way to add fibre to the meal.
- Mexican street corn salad – grilled corn combined with bright flavours in the dressing are amazing with this casserole.
- Guacamole or diced avocado – adds creamy texture and fresh taste.
- Salsa – pico de gallo or salsa verde are fresh and tangy options.
- Salad – a light, crisp green salad with a citrusy vinaigrette would balance the richness of the casserole.
More easy dinner recipes
- Air Fryer Chicken Fajitas
- Instant Pot Burrito Bowls
- Instant Pot Taco Pasta
- Taco-Stuffed Spaghetti Squash
- Instant Pot Turkey Chili
- Instant Pot Chicken Chili
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Taco Rice Casserole
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Ingredients
- 1 pound lean ground beef (can sub ground chicken or turkey)
- 1 yellow onion, diced
- 3 cloves garlic, minced (can sub 1 teaspoon garlic powder)
- 1 ½ tablespoons chili powder (see Note 1 for adjusting spice level)
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ¼ cups uncooked long-grain white rice
- 14.5 ounces canned diced tomatoes, undrained
- 4 ounce can chopped green chilies
- 3 cups beef broth (can sub chicken broth)
- 2 cups shredded Colby Jack cheese (can sub cheddar, Monterey Jack or a Mexican blend)
- Optional toppings: shredded lettuce, sour cream, avocado or guacamole, chopped fresh cilantro
Instructions
- Preheat the oven to 375°F. Spray a 9×13-inch baking dish with cooking spray.
- In a large skillet, cook beef and onion over medium-high heat for about 7-8 minutes, stirring occasionally, until beef is thoroughly cooked. Drain excess grease.
- Add the minced garlic and cook for 30 seconds, stirring constantly, then sprinkle in the chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 1 minute until fragrant.
- Mix in the uncooked rice, diced tomatoes, green chilies and beef broth until the ingredients are well distributed.
- Carefully pour mixture into the baking dish. Cover tightly with foil and bake for 45-50 minutes or until the rice is tender.
- Remove the foil and fluff the rice, then sprinkle with the shredded cheese and bake uncovered 8 to 10 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Store any leftovers in an airtight container in the refrigerator and eat within 4 days.
Notes
- Spice level: the recipe as written is only a bit spicy (this is subjective, of course). Use 2 tablespoons of chili powder for more spicy and 1 tablespoon for a mild kid-friendly version.
- Freezing:
- Individual portions: allow to cool, then place in an airtight container. Label with the date and freeze for up to 3 months.
- Whole casserole: allow the cooked casserole to cool, then cover tightly with plastic wrap, then foil to prevent freezer burn (alternatively, bake it in a foil casserole pan that comes with a lid). Label with the date and freeze for up to 3 months.
- Thawing: thaw individual portions or the whole casserole in the refrigerator overnight.
- Reheating:
- Individual portions: heat in the microwave for about 2 minutes, stirring halfway, or in a skillet over medium-low heat with a splash of broth or water to keep it from drying out. Be sure it reaches an internal temperature of 165°F for food safety reasons.
- Whole casserole: cover with foil to prevent the casserole from drying out, then bake for 30-40 minutes or until the casserole reaches an internal temperature of 165°F.
Nutrition Estimate
Did you make this recipe?
Please leave a review below and share your results!

Hey, I’m Laura!
Creator of The Recipe Well
If you’re looking for easy meals and Instant Pot recipes, you’re in the right place! I use my nutrition degree to create simple, approachable recipes that will help you find your happy place in the kitchen.










This was very good! Not spicy at all. I added half a can of black beans and half a small (7 oz) can of corn – maybe that affected the spice level? I used 2 layers of foil to seal it really well – rice came out perfect. Will make again.
So glad you enjoyed it, Chris! You’re right, the beans may offset the spice level a bit. Thanks for leaving a review!
I must had done something wrong, after 50 min my rice was still hard , super hard
I just threw it back in there to see if I can get the rice to cook
Hi Mel, sorry you had trouble with the recipe. This could happen for a few reasons, but the most likely is your rice is getting old. As rice ages, it loses moisture and becomes less absorbent. I bet if you try again with newer rice, it will turn out! See my tips I shared with another reader a few comments below.
This was fantastic and I will definitely make again! A real hit. Quick question- Do you think I could sub canned beans for a family member who is vegetarian? If so, how much?
Hi Debi, so glad you enjoyed the casserole! I haven’t made a vegetarian version myself, but I would try about 2 cups of cooked black beans or pinto beans to replace the beef.
Just made it for dinner and covered it with 2 layers of foil and it’s great. I added a packet of taco seasoning and put cheese on half and there are so many leftovers I’ll probably make burrito’s tomorrow with leftovers. Thanks for easy dinner.
Glad you enjoyed the recipe, Stacey!
WOW, great recipe Laura! Thank you so much for sharing it. My family and I absolutely LOVED it. I’ll be adding it to my Taco-Tuesday recipes 🙂
Love hearing this, Emy! So glad your family enjoyed it!
The best ever
Thrilled to hear you enjoyed it!
I was really excited for this. Followed the recipe, and after 45 min in the oven, the rice was still crunchy. I threw it in my insta pot on high, for 10 minutes. I really hope that fixes it. What did I do wrong?
Hi Sarah, sorry to hear you had trouble with the rice! It should definitely be fully cooked (or close) at the end of cooking time. Here are some thoughts about what might have happened (hard to know for sure without seeing your kitchen set up and ingredients):
-Older rice can have a tougher outer layer that takes longer to soften.
-If the dish isn’t tightly covered, steam escapes and the rice can stay crunchy.
-Using a different pan size (especially a larger, shallower one) can make the liquid evaporate too quickly.
If this ever happens again, try adding 1/4-1/2 cup of hot water or broth then cover and bake 10–15 minutes more.
Super easy and very delicious! I baked it in a Dutch oven cause that’s what was clean and just had to bake it slightly longer for the rice to cook.
So happy you enjoyed the recipe, Shannon! Glad it worked out in a Dutch oven!
This recipe was very delicious and quite easy to make. With everything already laid out on how to do it, it is very simple. I will say that I did not add the green chilies, but I did add a can of black beans and a can of corn to this casserole and it still turned out very good. We paired this dish with some tortilla chips and topped it with a bit of sour cream, pico de gallo and black olives. Everyone loved it!
Wonderful to hear you enjoyed the recipe, Lauren! Thanks for leaving a review!
Used ground turkey instead of beef but it turned out great!
So glad you enjoyed the recipe, Tim! Thanks for taking the time to leave a review!
Very Informational
Glad you found the post helpful, Keisha!
It looks really delicious and I can’t wait to make it
Enjoy, JoAnne! Let me know how you like it 🙂
Looks really yummy will have to make it and try it out very soon..
Hope you love it, Terri!