If you’re craving a hearty, comforting dish that’s bursting with bold flavors, then you’re going to adore this Taco Rice Casserole Recipe. It’s one of those meals I turn to when I want something easy, crowd-pleasing, and just downright delicious—all baked into one cozy casserole. Trust me, once you try it, it’ll become a fast favorite in your meal rotation!
Why You’ll Love This Recipe
- One-Pot Magic: You get a full meal with meat, rice, and melty cheese all in one dish—easy cleanup guaranteed.
- Customizable Heat: Adjust the chili powder to make it as mild or spicy as your family likes.
- Make-Ahead Friendly: Perfect for preparing ahead of time and still tastes fresh and vibrant.
- Kid-Approved Comfort: My family goes crazy for this casserole every time—win-win!
Ingredients You’ll Need
The ingredients in this Taco Rice Casserole Recipe are simple pantry staples that come together in a perfect harmony of Tex-Mex flavors. When grocery shopping, look for a good quality lean ground beef or feel free to swap in chicken or turkey if you want a lighter twist.
- Lean ground beef: I love using lean beef to keep it flavorful but not greasy; turkey or chicken work just as well if you prefer.
- Yellow onion: Adds sweetness and depth; make sure it’s finely diced for even cooking.
- Garlic cloves: Fresh is best for that punch of garlic flavor, but powder works in a pinch.
- Chili powder: This is where you control the spice level, so adjust to taste.
- Ground cumin: Gives it that earthy, warm undertone classic to Mexican dishes.
- Smoked paprika: Adds subtle smokiness; don’t skip this if you want complexity.
- Dried oregano: Just a pinch—it balances and enhances the overall flavor.
- Salt and black pepper: Essential for seasoning throughout—taste as you go.
- Long-grain white rice: Uncooked rice absorbs all those savory flavors as it bakes.
- Canned diced tomatoes: Their juices add moisture and a hint of acidity.
- Chopped green chilies: Mild heat and a nice bite; if you want spicier, swap for jalapeños.
- Beef broth: This is your cooking liquid; chicken broth makes a lovely substitute.
- Shredded Colby Jack cheese: My go-to for meltiness and mild flavor, but cheddar or a Mexican blend work beautifully.
Variations
One of the things I love most about this Taco Rice Casserole Recipe is how easy it is to make your own. Feel free to experiment with different proteins, cheeses, or even swap the rice for quinoa if you’re feeling adventurous!
- Protein swaps: I’ve made it with ground turkey several times for a lighter take, and it’s just as tasty.
- Spice levels: For a milder casserole, I cut down the chili powder and added a bit more cheese to balance it.
- Vegetarian option: Try leaving out the meat and adding black beans or corn for a hearty veggie-packed meal.
- Cheese variations: Mixing Monterey Jack and sharp cheddar gives a sharper, more complex melt.
How to Make Taco Rice Casserole Recipe
Step 1: Brown the Beef and Onions
Start by heating a large skillet over medium-high heat. Add the lean ground beef and diced onions, cooking them for about 7-8 minutes. Stir occasionally—you want that beef fully browned and the onions soft and translucent. Once done, drain off any excess grease to keep the casserole from getting oily. I’ve found this step crucial to avoid a soggy texture later.
Step 2: Spice It Up
Next, toss in your minced garlic and sauté for just 30 seconds to release that amazing aroma—don’t let it burn! Immediately sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir continuously for about a minute until everything smells irresistible. This is where all those flavors really start to come alive.
Step 3: Combine Your Rice and Liquids
Pour the uncooked rice right into the skillet, followed by the canned diced tomatoes (juice and all), chopped green chilies, and beef broth. Mix everything well so the rice is evenly distributed and soaking up those flavors. This mix sets the stage for your rice to cook perfectly in the oven.
Step 4: Bake the Casserole
Carefully transfer the mixture to a sprayed 9×13-inch baking dish and cover tightly with foil. Pop it into a preheated 375°F oven and bake for 45-50 minutes, checking that the rice has tenderized beautifully. This slow bake method is what gives the dish that comforting, all-in-one goodness I absolutely love.
Step 5: Add Cheese and Finish Baking
Once the rice is tender, pull off the foil and fluff up the rice gently with a fork. Then sprinkle a generous layer of your shredded Colby Jack cheese across the top. Return the pan to the oven uncovered for another 8-10 minutes until the cheese is melted and golden. Let it sit a few minutes before serving—it’ll be super hot but totally worth the wait!
Pro Tips for Making Taco Rice Casserole Recipe
- Don’t Skip Draining the Beef: I learned the hard way that leftover grease can make the casserole greasy—drain it well for a cleaner flavor.
- Even Rice Cooking: Be sure to spread the rice mixture evenly in the baking dish so it cooks uniformly every time.
- Foil Seal is Key: Covering tightly with foil traps steam, which helps the rice cook perfectly tender without drying out.
- Cheese Timing Matters: Adding cheese at the end keeps it melty and fresh, rather than overcooked and rubbery.
How to Serve Taco Rice Casserole Recipe
Garnishes
I love topping my finished Taco Rice Casserole with shredded lettuce, dollops of sour cream, creamy slices of avocado or guacamole, and a generous sprinkle of fresh cilantro. These little touches add brightness and freshness that balance the rich, cheesy goodness.
Side Dishes
Serve this casserole alongside a simple side salad with a zesty lime dressing or some crunchy tortilla chips for scooping. Mexican street corn (elote) also pairs beautifully if you’re feeling festive.
Creative Ways to Present
For a special occasion, I’ve served this casserole in individual ramekins topped with fresh pico de gallo and a little drizzle of chipotle crema. It’s fun, festive, and instantly elevates the presentation for guests!
Make Ahead and Storage
Storing Leftovers
Any leftovers store beautifully in an airtight container in the fridge—just make sure it’s properly cooled first. I usually enjoy mine within 3-4 days for the best flavor and texture.
Freezing
Freezing works well, too! I portion the casserole into single servings and freeze in freezer-safe containers. When thawing, do it overnight in the fridge for even heating later.
Reheating
I reheat leftovers covered with foil in a 350°F oven until warmed through, which keeps the casserole nice and moist. Microwaving works fine too—just cover it loosely and stir halfway through.
FAQs
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Can I use brown rice instead of white rice in this Taco Rice Casserole Recipe?
Absolutely! Brown rice can be swapped in, but keep in mind it will take longer to cook—usually about 70-75 minutes covered in the oven instead of 45-50. You might need to add a bit more broth to keep it moist as it bakes.
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Is it okay to make this recipe ahead and refrigerate before baking?
Yes, you can assemble the casserole up to 24 hours in advance and keep it covered in the fridge. When ready, bake it as directed, adding a few extra minutes if the casserole is chilled to ensure the rice cooks through.
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Can I make this dish dairy-free?
Definitely! Simply skip the cheese or use a dairy-free cheese alternative of your choice. You can also add extra avocado or salsa for that creamy element without dairy.
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What toppings do you recommend for Taco Rice Casserole?
I highly recommend shredded lettuce, sour cream or Greek yogurt, avocado slices or guacamole, and fresh cilantro. These toppings add freshness and texture that balance the rich casserole perfectly.
Final Thoughts
I honestly can’t recommend this Taco Rice Casserole Recipe enough—it’s one of those dishes that feels like a warm hug after a long day. Whether you’re feeding a hungry family or need a straightforward, flavorful dinner that can be made ahead, this casserole fits the bill. Give it a go, and I bet it’ll become a go-to staple in your kitchen just like it is in mine!
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Taco Rice Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
Description
Taco Rice Casserole is a flavorful and hearty dish combining seasoned ground beef, long-grain rice, diced tomatoes, green chilies, and melted Colby Jack cheese. Baked to perfection in one dish, it’s an easy, satisfying meal perfect for weeknights or meal prep, with optional toppings like sour cream, avocado, and fresh cilantro to customize.
Ingredients
Main Ingredients
- 1 pound lean ground beef (can substitute ground chicken or turkey)
- 1 yellow onion, diced
- 3 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 ½ tablespoons chili powder
- 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 substitute chicken broth)
- 2 cups shredded Colby Jack cheese (can substitute cheddar, Monterey Jack, or Mexican blend)
Optional Toppings
- Shredded lettuce
- Sour cream
- Avocado or guacamole
- Chopped fresh cilantro
Instructions
- Preheat and Prepare Baking Dish: Preheat the oven to 375°F. Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking.
- Cook the Beef and Onion: In a large skillet over medium-high heat, cook the ground beef and diced onion for about 7-8 minutes, stirring occasionally, until the beef is fully cooked through. Drain any excess grease from the skillet.
- Add Garlic and Spices: Add the minced garlic to the skillet and cook while stirring constantly for 30 seconds. Then sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir and cook for another minute until the spices are fragrant.
- Combine Ingredients: Stir in the uncooked rice, canned diced tomatoes (with juices), chopped green chilies, and beef broth. Mix everything together until well combined and evenly distributed.
- Transfer to Baking Dish and Cover: Carefully pour the entire mixture into the prepared baking dish. Cover the dish tightly with aluminum foil to retain moisture during baking.
- Bake the Casserole: Place the casserole in the oven and bake for 45 to 50 minutes, or until the rice is tender and cooked through.
- Add Cheese and Finish Baking: Remove the foil and fluff the rice gently with a fork. Sprinkle the shredded Colby Jack cheese evenly over the top. Return the casserole to the oven, uncovered, and bake for an additional 8 to 10 minutes, or until the cheese is melted and bubbly. Let the casserole stand for 5 minutes before serving.
- Serve and Store: Serve hot with optional toppings such as shredded lettuce, sour cream, avocado, or fresh cilantro. Store any leftovers in an airtight container in the refrigerator and consume within 4 days.
Notes
- This casserole is budget-friendly and makes a great make-ahead meal that can be easily reheated.
- Adjust the chili powder amount to manage the spice level to your liking.
- Ground beef can be substituted with ground chicken or turkey for a lighter version.
- Feel free to vary the cheese type to cheddar, Monterey Jack, or a Mexican cheese blend.
- Optional toppings like avocado, sour cream, and cilantro add freshness and extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 401 kcal
- Sugar: 3 g
- Sodium: 875 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 74 mg
