Description
This Taco Rice Casserole is a hearty, flavor-packed dish layered with seasoned ground beef, fluffy rice, melty cheese, and bold taco spices.
Ingredients
Scale
- 1 lb (450 g) ground beef
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning (or 2 tbsp homemade blend)
- 1 cup uncooked rice (white or long-grain)
- 2 cups beef broth
- 1 cup diced tomatoes (with juices)
- 1 cup corn kernels
- 1 ½ cups shredded cheddar or Mexican blend cheese
- Salt and pepper to taste
- 2 tbsp chopped fresh cilantro (optional)
Optional Toppings
- Sour cream
- Sliced jalapeños
- Diced avocado
- Salsa
- Green onions
Instructions
Cook the Beef
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large oven-safe skillet.
- Add onion and cook until softened.
- Stir in garlic and cook 30 seconds.
- Add ground beef and cook until browned. Drain excess grease if needed.
- Stir in taco seasoning.
Add Rice & Liquids
- Add uncooked rice, beef broth, diced tomatoes, and corn.
- Stir well and bring to a gentle simmer.
- Cover and cook for 5 minutes on stovetop.
Bake
- Cover skillet with lid or foil.
- Transfer to oven and bake for 20–25 minutes, until rice is tender.
Add Cheese
- Remove from oven and sprinkle cheese evenly over top.
- Return to oven uncovered for 5–7 minutes, until cheese is melted and bubbly.
Serve
Garnish with cilantro and serve with your favorite toppings.
- Prep Time: PT10M
- Cook Time: PT35M
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg