Taco Beef and Rice Casserole with Corn and Peppers

This delicious Taco Beef and Rice Casserole combines taco-seasoned ground beef, tender rice, sweet corn, and vibrant bell peppers, all topped with a generous layer of melted cheese. Perfectly baked, this casserole captures the comforting flavors of Tex-Mex cuisine in a single dish, making it an ideal family meal. It’s hearty, filling, and easy to prepare, bringing together layers of flavors with each satisfying bite.


Ingredients:

  • 1 lb ground beef
  • 1 cup rice (uncooked; preferably long-grain or jasmine)
  • 1 cup beef broth
  • 1 cup water
  • 1 cup canned or frozen corn (drained if canned)
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 1 medium onion, finely chopped
  • 1 can (15 oz) diced tomatoes (drained)
  • 1 can (8 oz) tomato sauce
  • 1 packet taco seasoning (or 2 tbsp homemade taco seasoning)
  • 1 ½ cups shredded cheddar cheese (or Mexican blend cheese)
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • Chopped fresh cilantro (optional, for garnish)

Preparation:

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with cooking spray or a thin layer of olive oil.

Step 2: Cook the Beef

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground beef, breaking it apart as it cooks. Season lightly with salt and pepper. Cook until the beef is browned and fully cooked, about 6-7 minutes. Drain any excess fat.

Step 3: Add Vegetables

Add the chopped onion, red bell pepper, and green bell pepper to the skillet with the beef. Sauté until the vegetables are tender, about 5 minutes. Stir in the taco seasoning, ensuring the beef and vegetables are evenly coated.

Step 4: Incorporate Tomatoes and Corn

Add the drained diced tomatoes, tomato sauce, and corn to the skillet. Stir everything together and let the mixture simmer for 2-3 minutes to allow the flavors to blend.

Step 5: Prepare the Rice Mixture

Add the uncooked rice to the skillet, stirring to combine it well with the beef and vegetable mixture. Pour in the beef broth and water, mixing thoroughly. Bring this mixture to a simmer, then remove it from heat.

Step 6: Assemble the Casserole

Transfer the beef and rice mixture to the prepared casserole dish. Spread it out evenly, ensuring the rice is covered with liquid to allow it to cook properly.

Step 7: Bake the Casserole

Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil, sprinkle the shredded cheese evenly over the top, and bake uncovered for an additional 10-15 minutes or until the cheese is melted and bubbly, and the rice is tender.

Step 8: Garnish and Serve

Remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped cilantro if desired, and serve warm.


COOKING Note:

  • For best results, make sure to use uncooked rice in this recipe as it will absorb the flavors of the broth, taco seasoning, and tomatoes while baking.
  • If you prefer, you can use brown rice, but note that it may require additional cooking time and liquid.
  • Customize the level of spice by adding a pinch of cayenne pepper or red pepper flakes when adding the taco seasoning.

Serving Suggestions:

  • Serve this casserole with a side of sour cream, salsa, or guacamole for extra Tex-Mex flair.
  • A fresh side salad with a lime vinaigrette dressing or some tortilla chips on the side can complement this dish nicely.
  • Add sliced avocado or fresh jalapeño slices on top for extra freshness and spice.

Tips:

  • To save time, you can prepare the beef and vegetable mixture up to one day in advance and store it in the fridge. Assemble and bake when ready.
  • If you’re looking to make this a freezer meal, assemble the casserole, cover it tightly, and freeze before baking. Thaw in the fridge overnight before baking as directed.
  • Add black beans or kidney beans to the mixture for extra protein and texture.

Prep Time:

15 minutes

Cooking Time:

40 minutes

Total Time:

55 minutes


Nutritional Information (per serving):

  • Calories: 420
  • Protein: 24g
  • Sodium: 760mg (Please note: Nutrition information is approximate and may vary depending on ingredient brands and portion sizes.)

Conclusion

This Taco Beef and Rice Casserole with Corn and Peppers is a perfect blend of flavors for taco lovers and casserole enthusiasts alike. It’s a filling and versatile dish that satisfies cravings for comfort food and brings a lively Tex-Mex flavor to your table. Ideal for family dinners, potlucks, or make-ahead meals, this casserole will quickly become a favorite with its bold flavors, ease of preparation, and delightful, cheesy topping.

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Taco Beef and Rice Casserole with Corn and Peppers


  • Author: Imili Johnson
  • Total Time: 55 minutes

Ingredients

Scale
  • 1 lb ground beef
  • 1 cup rice (uncooked; preferably long-grain or jasmine)
  • 1 cup beef broth
  • 1 cup water
  • 1 cup canned or frozen corn (drained if canned)
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 1 medium onion, finely chopped
  • 1 can (15 oz) diced tomatoes (drained)
  • 1 can (8 oz) tomato sauce
  • 1 packet taco seasoning (or 2 tbsp homemade taco seasoning)
  • 1 ½ cups shredded cheddar cheese (or Mexican blend cheese)
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • Chopped fresh cilantro (optional, for garnish)

Instructions

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with cooking spray or a thin layer of olive oil.

Step 2: Cook the Beef

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground beef, breaking it apart as it cooks. Season lightly with salt and pepper. Cook until the beef is browned and fully cooked, about 6-7 minutes. Drain any excess fat.

Step 3: Add Vegetables

Add the chopped onion, red bell pepper, and green bell pepper to the skillet with the beef. Sauté until the vegetables are tender, about 5 minutes. Stir in the taco seasoning, ensuring the beef and vegetables are evenly coated.

Step 4: Incorporate Tomatoes and Corn

Add the drained diced tomatoes, tomato sauce, and corn to the skillet. Stir everything together and let the mixture simmer for 2-3 minutes to allow the flavors to blend.

Step 5: Prepare the Rice Mixture

Add the uncooked rice to the skillet, stirring to combine it well with the beef and vegetable mixture. Pour in the beef broth and water, mixing thoroughly. Bring this mixture to a simmer, then remove it from heat.

Step 6: Assemble the Casserole

Transfer the beef and rice mixture to the prepared casserole dish. Spread it out evenly, ensuring the rice is covered with liquid to allow it to cook properly.

Step 7: Bake the Casserole

Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil, sprinkle the shredded cheese evenly over the top, and bake uncovered for an additional 10-15 minutes or until the cheese is melted and bubbly, and the rice is tender.

Step 8: Garnish and Serve

Remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped cilantro if desired, and serve warm.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes

Nutrition

  • Calories: 420
  • Sodium: 760mg
  • Protein: 24g

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