Introduction

If you’re looking for a hearty, flavorful, and easy weeknight dinner, this Cheesy Taco Rice Casserole is the perfect choice. It’s a mouth-watering combination of Mexican-inspired flavors, featuring well-seasoned ground beef, fluffy rice, creamy black beans, and gooey melted cheese—all baked together to perfection. This casserole is a one-pan dish that combines the best of tacos and casseroles, offering a comforting meal that the whole family will love. Whether you’re hosting a casual gathering or feeding picky eaters, this dish is guaranteed to satisfy. Plus, it’s easy to make ahead of time, making dinner prep a breeze!

Ingredients:

Main Ingredients:

• 1 lb ground beef
• 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
• 1 cup uncooked long-grain white rice
• 1 1/2 cups beef broth (or water)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup corn kernels (frozen or canned, drained)
• 1 small onion, finely diced
• 1 bell pepper, diced (red, green, or yellow)
• 1 cup salsa (mild, medium, or hot, depending on preference)
• 2 cups shredded cheddar cheese (divided)
• 1/2 cup sour cream
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Chopped fresh cilantro, for garnish

Optional Toppings:

• Chopped green onions
• Sliced jalapeños
• Diced avocado or guacamole
• Additional salsa
• A dollop of sour cream
• Crushed tortilla chips for added crunch

Preparation:

Step 1: Prepare the Ingredients

1. Preheat your oven to 375°F (190°C).
2. Dice the onion and bell pepper. Drain and rinse the black beans. Measure out all ingredients to ensure an organized cooking process.

Step 2: Cook the Ground Beef

1. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
2. Add the diced onion and bell pepper, sautéing until they are soft and fragrant (about 3–4 minutes).
3. Add the ground beef, breaking it up with a wooden spoon. Cook until browned and fully cooked, about 5–7 minutes.
4. Sprinkle the taco seasoning over the beef mixture, stirring well to coat the meat. If the seasoning packet requires water, add as directed and let simmer for 2 minutes.

Step 3: Assemble the Casserole

1. In the same skillet, add the uncooked rice, diced tomatoes (with their juices), drained black beans, corn, and beef broth.
2. Stir well to combine. Let the mixture come to a simmer, stirring occasionally, for about 5 minutes until the rice begins to absorb the liquid.

Step 4: Bake the Casserole

1. Remove the skillet from heat and stir in 1 cup of shredded cheddar cheese and 1/2 cup of sour cream until well combined.
2. Transfer the mixture into a lightly greased 9×13-inch baking dish.
3. Top the casserole evenly with the remaining 1 cup of shredded cheddar cheese.
4. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.

Step 5: Finish and Serve

1. After 25 minutes, remove the foil and bake for an additional 10 minutes or until the cheese is fully melted and bubbly.
2. Remove from the oven and let the casserole rest for 5 minutes before serving.
3. Garnish with freshly chopped cilantro and your choice of toppings. Serve hot and enjoy!

COOKING Note:

• Rice Choice: You can substitute long-grain white rice with brown rice, but you will need to increase the cooking time and liquid slightly. Keep an eye on the casserole to ensure the rice cooks thoroughly.
• Spice Level: Adjust the spice level by choosing mild or hot salsa, and by adding fresh diced jalapeños or crushed red pepper flakes to the meat mixture.
• Cheese Options: For a richer flavor, consider mixing cheddar with other cheeses like Monterey Jack, Colby, or Pepper Jack.

Serving Suggestions:

This Cheesy Taco Rice Casserole is perfect as a standalone dish, but if you want to elevate your meal, consider pairing it with:

• A crisp green salad with a tangy lime vinaigrette
• Warm, buttered flour tortillas or corn tortillas on the side
• Homemade guacamole or a side of sliced avocado
• A dollop of sour cream or Greek yogurt for a creamy contrast
• A side of Mexican-style street corn or roasted vegetables

Tips:

• Make-Ahead: Assemble the casserole up to a day in advance, cover it tightly with foil, and refrigerate. Bake it directly from the refrigerator, but add an extra 10 minutes to the baking time.
• Freezing: This casserole freezes beautifully! Cool completely before wrapping it tightly in foil and plastic wrap. Freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat in a 350°F oven for 20–30 minutes.
• Leftovers: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or oven.
• Layered Casserole: For extra texture, add a layer of crushed tortilla chips or crushed taco shells on top before the final bake for a crunchy topping.
• Vegetarian Option: Swap the ground beef with a plant-based alternative or extra beans. Increase the seasoning to ensure a flavorful vegetarian version.

Prep Time:

20 minutes

Cooking Time:

45 minutes

Total Time:

1 hour 5 minutes

Nutritional Information:

Per Serving (Based on 6 servings)

• Calories: 520
• Protein: 26g
• Sodium: 920mg
• Carbohydrates: 58g
• Fat: 20g
• Fiber: 9g

Conclusion

The Cheesy Taco Rice Casserole is a delightful way to bring the flavors of taco night into a convenient, crowd-pleasing dish. It’s a go-to recipe that’s perfect for busy nights, gatherings, or whenever you’re craving something cozy and cheesy. With minimal prep and maximum flavor, this dish is sure to become a family favorite. Adjust the spices, toppings, and mix-ins to create a version that’s uniquely yours. Dive in and enjoy a burst of Mexican-inspired goodness in every bite!

Cheesy Taco Rice Casserole Recipe

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• Author: Imili Johnson
• Total Time: 1 hour 5 minutes

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 lb ground beef
• 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
• 1 cup uncooked long-grain white rice
• 1 1/2 cups beef broth (or water)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup corn kernels (frozen or canned, drained)
• 1 small onion, finely diced
• 1 bell pepper, diced (red, green, or yellow)
• 1 cup salsa (mild, medium, or hot, depending on preference)
• 2 cups shredded cheddar cheese (divided)
• 1/2 cup sour cream
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Chopped fresh cilantro, for garnish

Optional Toppings:

• Chopped green onions
• Sliced jalapeños
• Diced avocado or guacamole
• Additional salsa
• A dollop of sour cream
• Crushed tortilla chips for added crunch

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Instructions

Step 1: Prepare the Ingredients

1. Preheat your oven to 375°F (190°C).
2. Dice the onion and bell pepper. Drain and rinse the black beans. Measure out all ingredients to ensure an organized cooking process.

Step 2: Cook the Ground Beef

1. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
2. Add the diced onion and bell pepper, sautéing until they are soft and fragrant (about 3–4 minutes).
3. Add the ground beef, breaking it up with a wooden spoon. Cook until browned and fully cooked, about 5–7 minutes.
4. Sprinkle the taco seasoning over the beef mixture, stirring well to coat the meat. If the seasoning packet requires water, add as directed and let simmer for 2 minutes.

Step 3: Assemble the Casserole

1. In the same skillet, add the uncooked rice, diced tomatoes (with their juices), drained black beans, corn, and beef broth.
2. Stir well to combine. Let the mixture come to a simmer, stirring occasionally, for about 5 minutes until the rice begins to absorb the liquid.

Step 4: Bake the Casserole

1. Remove the skillet from heat and stir in 1 cup of shredded cheddar cheese and 1/2 cup of sour cream until well combined.
2. Transfer the mixture into a lightly greased 9×13-inch baking dish.
3. Top the casserole evenly with the remaining 1 cup of shredded cheddar cheese.
4. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.

Step 5: Finish and Serve

1. After 25 minutes, remove the foil and bake for an additional 10 minutes or until the cheese is fully melted and bubbly.
2. Remove from the oven and let the casserole rest for 5 minutes before serving.
3. Garnish with freshly chopped cilantro and your choice of toppings. Serve hot and enjoy!

• Prep Time: 20 minutes
• Cook Time: 45 minutes

Nutrition

• Calories: 520
• Sodium: 920mg
• Protein: 26g