Taco Rice Casserole

4.89 from 9 votes

This easy Taco Rice Casserole is a simple, flavourful dish that combines seasoned ground beef, rice and melty cheese in one satisfying bake. It’s a great make-ahead option and budget friendly. Serve it with your favourite toppings like avocado, sour cream, or fresh cilantro for a delicious, no-fuss meal everyone will love!

Prep Time15

Cook Time55

Total Time1 10

Course: Main Course

Cuisine: American, Mexican-Inspired

Keyword: baked taco casserole, taco bake with rice, taco rice casserole

Servings:

Calories: 401kcal

Author: Laura Lawless, BASc

Equipment

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 9x13-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