Taco Rice Casserole

This taco rice casserole combines seasoned ground beef, tender rice, zesty tomatoes, and melted cheese into a hearty, family-friendly one-dish meal perfect for busy weeknights.

Print Pin

Course: Main Course

Cuisine: Mexican-inspired

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 460kcal

Author: Lucy

Cost: $9

Equipment

9x13-inch baking dish
Large Skillet
mixing spoon
Aluminum foil

Ingredients

1 lb ground beef
1 medium onion, diced
2 cloves garlic, minced
1 packet taco seasoning
1 can diced tomatoes (14.5 oz)
1 can diced green chiles (4 oz)
1 1/2 cups uncooked long-grain white rice
2 1/2 cups chicken broth
1 1/2 cups shredded cheddar or Mexican blend cheese

Instructions

Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large skillet, brown ground beef over medium heat, breaking it apart as it cooks.
Add diced onion and cook until softened, then stir in garlic and cook briefly.
Drain excess fat, then stir in taco seasoning until evenly coated.
Add diced tomatoes with juice and green chiles, stirring to combine.
Stir in uncooked rice and chicken broth, bringing mixture to a light simmer.
Transfer mixture to prepared baking dish and spread evenly.
Cover with foil and bake for 25–30 minutes until rice is tender and liquid absorbed.
Remove foil, sprinkle cheese on top, and bake an additional 5–10 minutes until melted.
Let rest for 10 minutes before serving.

Notes

Ensure enough liquid is used so the rice cooks properly. Cover while baking to prevent drying out. Let casserole rest 10 minutes before serving. Store leftovers in the refrigerator for up to 4 days or freeze up to 3 months.

Nutrition