Cheesy Taco Rice Casserole

A delightful one-dish meal that combines the flavors of zesty tacos with the heartiness of a rice casserole, perfect for feeding a crowd or enjoying leftovers.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

1 cup rice Use long-grain rice for a light texture.
2 cups chicken or vegetable broth
1 pound ground beef or turkey
1 packet taco seasoning Can use gluten-free seasoning if needed.
1 can black beans, drained and rinsed
1 cup corn, frozen or canned
1 cup salsa For added spice, use spicy salsa.
1 cup shredded cheese (cheddar or Mexican blend) Experiment with different cheese blends.
1 cup sour cream Can substitute with Greek yogurt.

Garnish

Chopped green onions and cilantro For topping.

Method

Preparation

Preheat the oven to 350°F (175°C).
In a large skillet, cook the ground beef or turkey over medium heat until browned. Drain any excess fat.
Stir in the taco seasoning, black beans, corn, and salsa. Cook for another 5 minutes, allowing the flavors to meld together.

Assembly

In a large baking dish, combine the rice and broth. Add the meat mixture on top, mixing gently to ensure the rice is coated.
Cover the dish with foil and bake for 25 minutes.
Remove the foil, sprinkle cheese on top, and bake for an additional 10 minutes or until cheese is bubbly and golden brown.

Serving

Let it cool for a few minutes, then serve with sour cream and garnish with green onions and cilantro.

Notes

This casserole can be stored in the refrigerator for up to 3 days or frozen for up to two months. Allow to cool before covering for storage. Experiment with different vegetables or spices for added flavor.