Cheesy Taco Rice Casserole is an easy meal where the rice soaks up all the bold, savory flavor as it bakes. Unlike other casseroles, there's no worry about crunchy, undercooked rice, even though everything cooks together. It's the kind of recipe you'd happily serve on a busy Tuesday when you need something simple and satisfying.
Taco Rice Casserole Recipe Essentials
- 🍽️ Course: Main dish
- ⏱️ Cooking Time: 1 hour total (15 min prep, 45 min cook)
- 🍴 Servings: 6-8 servings
- 🌶️ Flavor Profile: Savory, cheesy, mildly spiced Tex-Mex flavors with hearty beef and beans
- 🥗 Best Served With: Lime wedges, sour cream, cilantro, or a simple side salad
- 🧊 Make Ahead?: Yes, can be refrigerated up to 3 days or frozen up to 3 months
Summarize and Save This Content On
This is one of my favorites when I'm short on time or don't feel like cooking because it comes together so easily. I rely on microwave rice because it ensures fluffy rice without the guesswork, and I love adding veggies to make it more filling. It's not your average beef and rice bake, and it always feels like a complete meal.
If you're looking for some more rice casserole recipes, you'll love old-fashioned chicken and rice casserole and ham and rice casserole.
Why You'll Love This Recipe
- The rice isn't undercooked: You'll never have to worry about crunchy rice with my microwave rice hack. I promise the texture is great, and it tastes just as good.
- You can customize the toppings: Feel free to get creative with serving! Everyone can use their own toppings to garnish their portion of the casserole.
- It feeds a crowd: One pan serves 6-8 people. Double it, and you can feed an entire party.
Ingredients
The most important ingredients for this taco rice bake recipe are listed below. The rice and ground beef are the base that makes it feel like a taco.
- Microwave rice: Use any brand of microwave rice pouch that you want. The precooked rice cooks up tender and fluffy every time.
- Ground beef: I highly recommend 80% lean ground beef for the best flavor and fat content. Ensure that you thoroughly drain any excess grease before you add the taco seasoning.
- Diced tomatoes: You'll use two undrained cans of diced tomatoes, any variety. The liquid helps the taco beef and rice casserole steam while also providing moisture.
- Black beans: Rinse and drain your black beans to control the salt and liquid levels in the casserole. You'll find drained black beans and corn in this black bean and corn salad.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Use turkey or chicken: For a leaner version, swap the ground beef for ground turkey or chicken.
- Try pinto or kidney beans: Instead of black beans, you can try this recipe with pinto or kidney beans. Repurpose leftover slow cooker pinto beans for this taco rice bake, too.
- Add a crunchy topping: Finish your taco casserole with crushed tortilla chips and broil for a crunch.
- Vegetarian: Skip the ground beef and add in an extra 1-2 cans of drained beans.
How to Make Taco Rice Casserole
Here are the instructions needed to make this taco casserole with rice. Preheat your oven to 350°F while you prepare the rice mixture. I also recommend spraying your 9x13 casserole dish.
Step 1: Cook the peppers, onions, and beef. Heat a large skillet over medium-high heat with some olive oil, and then cook the onions and bell pepper for about 4 minutes. Then, cook the garlic for a minute before adding the ground beef, and cook for another 4 minutes or until the meat is no longer pink.
Step 2: Add seasoning. Stir in the taco seasoning and let it cook for another 30 seconds.
Step 3: Add remaining ingredients. Add the rice, corn, diced tomatoes, and black beans.
Step 4: Transfer to the pan and bake. Now you can give the mixture a good stir and then pour it into a 9x13 baking dish. Cover it with foil and bake for about 30 minutes.
Step 5: Add cheese. Remove the foil and sprinkle the shredded cheese on top. Bake for another 5 minutes or until the cheese is nice and melted.
Step 6: Garnish and serve. Top with chopped tomatoes, cilantro, and chipotle lime dip.
Expert Tips
- Covering with foil is important. You'll need to bake this taco rice casserole covered for the best results. The foil traps the steam to help cook the rice and ensure everything is heated through.
- Broil for crispy cheese: If you want a crispy texture and a deeper brown on top, broil the cheese in the oven for 2-3 minutes. Watch it so it doesn't burn!
- Don't skip the liquid: The liquid from the cans of diced tomatoes helps the casserole steam and cook properly. Drain the corn and beans, but not the tomatoes. It's the perfect amount of liquid without making the dish watery.
- Storage directions: Store any extra of this taco casserole with ground beef in an airtight container and refrigerate it for up to 3 days.
- Reheating the leftovers: You may reheat the leftovers in the microwave for 2-3 minutes, covered with a damp paper towel, or place them in an oven-safe dish and reheat, covered, for 8-10 minutes in a 350°F oven.
Serving Suggestions
- Toppings: Top your portion of this taco bake with rice, with a dollop of sour cream or some salsa pesto.
- Fresh sides: Try this mango salad recipe for something a little sweet or a simple salad.
- Dessert pairings: Have a yummy dessert of churro bites after dinner.
- Leftover ideas: Scoop the leftovers into a tortilla and make a delicious burrito or quesadilla.
Taco Rice Casserole Recipe FAQs
Yes, you can! You'll need about 1 ½-2 cups of broth (chicken or veggie is great). The casserole will take an additional 20-30 minutes to cook to ensure the rice is fully cooked.
You must drain the corn and beans well before adding them to the casserole. You get just enough moisture from the cans of diced tomatoes. Since it's microwave rice, it doesn't need the extra liquid to cook. So any additional liquid will make it watery.
Sure! Assemble the casserole up to 24 hours ahead and keep it covered in the refrigerator. Allow it to sit on the counter for 20-30 minutes to come to room temperature before baking it, and extend the cooking time 5-10 minutes.
Of course. Place the casserole into an airtight, freezer-safe container and keep frozen for up to 3 months. Thaw it in the fridge overnight before baking and serving.
More Easy Ground Beef Casseroles
Do you like ground beef casseroles? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Taco Rice Casserole
Ingredients
- 1 tablespoon olive oil
- 1 onion peeled and finely diced
- 1 red bell pepper deseeded and finely diced
- 3 garlic cloves finely chopped or minced
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 2 15-ounce cans black beans drained and rinsed
- 2 15-ounce cans diced tomatoes
- 1 15- ounce can corn kernels drained,
- 2 8.8-ounce pounches microwave rice
- Salt and pepper to taste
- 1 ½ cups shredded cheddar cheese
Optional Garnishes for Serving
- 2 fresh tomatoes finely diced
- ¼ cup fresh cilantro leaves roughly chopped
- ¼ cup sour cream
- Lime wedges
Instructions
- Preheat the oven to 350°F/180°c.
- Add the oil to a large skillet, and place over a medium-high heat. Add the onion and bell pepper and cook, stirring, for 4 minutes or until softened. Add the garlic and cook, stirring, for 1 minute or until fragrant.
- Add the ground beef and cook, stirring and breaking up any lumps with the back of a spoon, for 4 minutes or until no longer pink. Add the taco seasoning and cook, stirring, for 30 seconds or until fragrant.
- Add the black beans, diced tomatoes, corn kernels and rice. Stir until well combined. Season to taste with salt and pepper, and remove from the heat.
- Transfer the rice mixture to a 9 x 13 inch baking dish. Cover with a sheet of foil, and bake for 30 minutes. Remove the foil, top with the shredded cheese, and bake for a further 5 minutes, or until the cheese has melted.
- Garnish the casserole with the chopped fresh tomatoes, chopped cilantro and sour cream, if using. Serve with the lime wedges.
Notes
- For best results, bake the taco rice casserole covered. The foil traps steam, helping the rice cook properly and ensuring everything heats through evenly.
- Be sure to drain the corn and beans thoroughly before adding them to the casserole. The diced tomatoes provide all the moisture you need, and since you're using microwave rice, extra liquid will just make it watery.
- You can make this taco casserole with uncooked rice if you add about 1½-2 cups of broth, and plan for an extra 20-30 minutes of bake time so the rice cooks through completely.
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