This Taco Rice Casserole is a comforting, all-in-one dinner that combines seasoned ground beef, rice, beans, corn, tomatoes, and cheese in a single baking dish. The rice cooks in flavorful broth and taco spices so every bite tastes like a warm, cheesy taco — without the mess of assembling individual tacos. It’s an easy, family-friendly meal that’s perfect for busy weeknights or a relaxed Taco Tuesday.
This recipe is simple: brown the beef with onion, stir in taco seasoning, then add uncooked rice, diced tomatoes, broth, corn, beans, and salsa. Pour everything into a prepared 9×13-inch dish, cover tightly with foil, and bake until the rice is tender. Remove the foil, stir, top with shredded Mexican cheese, and bake briefly until the cheese melts. Let it rest a few minutes and serve with your favorite toppings.
Recipe Ingredients:
Ingredients you’ll need:
- 1 pound ground beef
- 1 medium onion, diced
- 1 packet taco seasoning
- 1 1/2 cups long grain white rice, uncooked
- 1 (10.5 oz) can petite diced tomatoes with juice (do not drain)
- 3 cups chicken or beef broth
- 1 can corn, drained
- 1 can black beans, drained and rinsed
- 1/2 cup salsa
- 2 cups shredded Mexican cheese blend
Ingredient Notes:
- Ground beef: 80/20 offers good flavor and moisture, but leaner beef works if you prefer. Drain excess fat after browning.
- Rice: Use long grain white rice for best texture. Quick-cooking or instant rice will become mushy.
- Broth: Broth cooks the rice and adds depth. Use chicken or beef broth depending on preference.
How to make Taco Rice Casserole step-by-step:
Step 1: Preheat oven to 375°F. Grease a 9×13-inch baking dish.
Step 2: In a large skillet over medium-high heat, brown the ground beef and diced onion for about 6 minutes until the beef is no longer pink and the onion is softened. Drain excess grease if needed.
Step 3: Stir in the taco seasoning and cook for 1 minute to bloom the spices.
Step 4: Add the uncooked rice, diced tomatoes with their juice, broth, drained corn, rinsed black beans, and salsa. Stir well to combine so the rice is evenly distributed in the mixture.
Step 5: Pour the mixture into the prepared baking dish and cover tightly with aluminum foil. Covering is important to trap steam for cooking the rice.
Step 6: Bake for 40–45 minutes, or until the rice is tender and has absorbed most of the liquid.
Step 7: Carefully remove the foil, stir, sprinkle the shredded cheese over the top, and return to the oven for 5–10 minutes until the cheese is melted and bubbling.
Step 8: Let the casserole rest about 5 minutes before serving so it sets up slightly.
Serve with optional toppings such as sour cream, diced avocado, chopped green onions, fresh cilantro, or pico de gallo.
Pro tip: Cover the casserole tightly with foil while baking to trap steam and cook the rice evenly. Avoid lifting the foil during the initial bake time.
Storage and Reheating:
Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days.
Reheating: Reheat single servings in the microwave or warm larger portions in a 350°F oven until heated through. Add a splash of broth if the casserole seems dry.
Freezing: This casserole freezes well for up to 3 months. Wrap tightly with plastic wrap and foil, then thaw overnight in the refrigerator before reheating.
Additions and Substitutions:
Additions:
- Vegetables: Add diced bell peppers, jalapeños, or green chilies for more flavor. Roasted poblano peppers add a smoky note.
- Crunch: Sprinkle crushed tortilla chips on top before the final bake for texture.
- Seasoning: Add minced garlic, ground cumin, or a squeeze of lime for extra brightness.
Substitutions:
- Protein: Substitute ground turkey, chicken, or a plant-based ground meat for a lighter or vegetarian option.
- Rice: Brown rice can be used, but increase the baking time by 10–15 minutes and add additional broth as needed.
- Beans: Pinto, kidney, or chili beans can replace black beans.
- Cheese: Use Colby-Jack, cheddar, or pepper jack depending on your taste.
FAQs about this Mexican ground beef casserole:
Why is my rice still hard after baking?
Make sure the dish is covered tightly with foil and there is enough liquid. If the rice remains firm, add a little extra broth, re-cover, and continue baking until tender.
Can I use instant rice instead?
No. Instant or quick-cooking rice will become mushy in this recipe. Use long grain white rice for the best results.
How do I prevent the casserole from being too watery?
Drain the corn and beans well and avoid adding extra liquid beyond what the recipe calls for. Let the casserole rest 5 minutes after baking to allow it to set.
What to serve with Taco Rice Casserole
This casserole is a satisfying main dish on its own, but pairs nicely with a simple green salad, tortilla chips and guacamole, or cornbread for a heartier meal. Fresh toppings like cilantro, avocado, and lime enhance the flavors.
Printable Recipe Card
Taco Rice Casserole
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 1 packet taco seasoning
- 1 1/2 cups long grain white rice, uncooked
- 1 (10.5 oz) can petite diced tomatoes with juice (do not drain)
- 3 cups chicken or beef broth
- 1 can corn, drained
- 1 can black beans, drained and rinsed
- 1/2 cup salsa
- 2 cups shredded Mexican cheese blend
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- In a large skillet, brown the ground beef and diced onion over medium-high heat for about 6 minutes. Drain excess fat if necessary.
- Stir in the taco seasoning and cook 1 minute.
- Add the uncooked rice, diced tomatoes with juice, broth, drained corn, rinsed black beans, and salsa. Mix until combined.
- Pour the mixture into the prepared baking dish and cover tightly with foil.
- Bake 40–45 minutes, or until the rice is tender.
- Remove foil, stir, sprinkle with shredded cheese, and bake 5–10 minutes more until the cheese melts.
- Let stand 5 minutes before serving.
Notes
Pro Tip: Keep the dish tightly covered while baking to trap steam and ensure the rice cooks fully. Avoid lifting the foil until the rice has finished baking.
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