Taco Rice Casserole

This Taco Rice Casserole is a simple, family favorite meal that fills everyone up. It’s meaty, cheesy, and the rice is super fluffy and flavorful every time.

Prep Time15

Cook Time45

Total Time1

Servings:

Calories: 700kcal

Author: Karin and Ken

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.

Nutrition