Description
This Taco Rice Casserole is a hearty, flavorful, and easy-to-make one-dish meal made with ground beef, rice, cheese, and classic taco seasonings. It’s perfect for busy weeknights and family dinners.
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 tablespoon taco seasoning
- 1 (10 oz) can Rotel tomatoes with green chiles
- 1 cup corn (frozen or canned and drained)
- 2 cups cooked rice
- 1 1/2 cups shredded cheese (cheddar or Mexican blend), divided
- 1 (10 oz) can cream of mushroom or cream of chicken soup
- 1/4 cup milk
- Salt and pepper to taste
- Optional toppings: sour cream, chopped green onions, diced tomatoes, jalapeños
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat. Add chopped onion and bell pepper and sauté until softened, about 5 minutes.
- Add ground beef and cook until browned. Drain any excess grease.
- Stir in taco seasoning, Rotel tomatoes, and corn. Mix well.
- Add cooked rice, 1 cup of shredded cheese, cream of mushroom soup, and milk. Stir until fully combined. Season with salt and pepper to taste.
- Transfer the mixture to a greased 9×13-inch casserole dish. Top with the remaining 1/2 cup of shredded cheese.
- Bake for 20–25 minutes, until the casserole is heated through and the cheese is melted and bubbly.
- Serve hot with optional toppings if desired.
Notes
- Use ground turkey or chicken as a leaner alternative to beef.
- You can substitute brown rice or cauliflower rice for a healthier version.
- Make it spicier by adding jalapeños or hot sauce to the mix.
- This casserole freezes well—store in an airtight container for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4g
- Sodium: 810mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 65mg
