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
Scale
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
