Taco rice casserole is the ultimate comfort meal that’s quick, hearty, and bursting with flavor. It’s perfect for busy weeknights when you want a meal that feels homemade but comes together in no time.
Every bite delivers a satisfying mix of textures, from tender rice to melty cheese and a touch of spice from the taco seasoning. This easy taco casserole is also incredibly versatile. It’s a dish you can prep ahead, bake, and serve straight from the oven, making cleanup just as simple as the cooking process.
Ingredients for Taco Rice Casserole
- 1 pound ground beef
- ⅓ cup chopped onion
- 15.25 oz can whole kernel corn, drained
- 15 oz can black beans, drained and rinsed
- 14.5 oz can diced tomatoes, not drained
- 4 oz can diced green chiles, drained
- 1 cup minute rice
- 1 cup water
- 1 oz packet taco seasoning
- 8 oz cheddar cheese, shredded and divided
- Cilantro and sour cream to top, optional
Step-by-Step Instructions with Pictures
Preheat the oven to 350°F and grease a 9×13-inch baking dish.
Finely dice the onion.
Chop the cilantro into small pieces.
Cook the ground beef and onion over medium-high heat in a large skillet, breaking up the meat as it cooks. Drain any excess grease.
Add the instant minute rice to the skillet with the cooked beef and onions.
Stir in the diced green chiles.
Add the diced tomatoes.
Mix in the corn.
Add the black beans.
Sprinkle in the taco seasoning.
Pour a cup of water.
Then, stir everything together.
Fold in half of the shredded cheddar cheese until well combined.
Pour the mixture into the casserole dish and spread it evenly into a layer.
Top with the remaining cheese.
Bake for 25 minutes, until rice is tender. Allow to set for 5 minutes.
Sprinkle with fresh cilantro and serve with sour cream. Enjoy!
Tips for Making Baked Tacos Casserole
- Use Quick-Cooking Rice: Minute rice cooks well without getting mushy.
- Spread evenly: Don’t overcrowd the dish so everything cooks evenly.
- Adjust the Spice: Add more chiles or a pinch of cayenne for extra heat.
- Add Fresh Herbs: Cilantro brightens the flavor and balances the richness.
Serving Ideas
- Family Dinner: Serve as-is for an easy weeknight meal.
- Taco Night: Pair with tortillas or chips for a fun twist.
- Potluck Friendly: Works well for buffets or casserole swaps.
- Extra Creamy: Top with sour cream or guacamole for richness.
Recipe Variations to Try
- Vegetarian: Replace beef with bell peppers, mushrooms, or more beans.
- Extra Cheesy: Mix in cheeses like Monterey Jack or pepper jack.
- Spicy: Add jalapeños or hot sauce for heat.
- Southwestern Twist: Add olives, red peppers, or corn salsa.
Storage & Reheating
- Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm in the oven at 350°F for 5–10 minutes or microwave in short bursts.
One Last Thing
If you’ve never made taco rice bake before, this recipe is a fantastic place to start. It’s simple, flavorful, and a fun way to feed a crowd or prep meals for the week. Once you try it, you may find it becoming a go-to dinner for busy nights and cozy evenings alike.
Your Turn
If you make this easy taco casserole, please take a moment to let me know how you liked it by leaving a rating and a comment below on the recipe card. Follow me on Pinterest and Facebook for more easy and tasty recipes!
More Casserole Recipes to Try Next
A No-Fuss Taco Rice Casserole That Saves Busy Weeknights
Equipment
- 1 cutting board
- 1 knife
- 1 Spatula
- 1 silicone spoon
- 1 9×13-inch baking dish
Ingredients
- 1 pound ground beef
- 1/3 cup chopped onion
- 15.25 oz can whole kernel corn drained
- 15 oz can black beans drained and rinsed
- 14.5 oz can diced tomatoes not drained
- 4 oz can diced green chiles drained
- 1 cup minute rice
- 1 cup water
- 1 oz packet taco seasoning
- 8 oz cheddar cheese shredded and divided
- cilantro optional
- sour cream optional
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Finely dice the onion.1/3 cup chopped onion
- Chop the cilantro into small pieces.cilantro
- Cook the ground beef and onion over medium-high heat in a large skillet, breaking up the meat as it cooks. Drain any excess grease.1 pound ground beef
- Add the instant minute rice to the skillet with the cooked beef and onions.1 cup minute rice
- Stir in the diced green chiles.4 oz can diced green chiles
- Add the diced tomatoes.14.5 oz can diced tomatoes
- Mix in the corn.15.25 oz can whole kernel corn
- Add the black beans.15 oz can black beans
- Sprinkle in the taco seasoning.1 oz packet taco seasoning
- Pour a cup of water.1 cup water
- Then, stir everything together.
- Fold in half of the shredded cheddar cheese until well combined.8 oz cheddar cheese
- Pour the mixture into the casserole dish and spread in evenly into the layer.
- Top with the remaining cheese.
- Bake for 25 minutes, until rice is tender. Allow to set for 5 minutes.
- Sprinkle with fresh cilantro and serve with sour cream. Enjoy!sour cream
Notes
- Use Quick-Cooking Rice: Minute rice cooks well without getting mushy.
- Spread evenly: Don’t overcrowd the dish so everything cooks evenly.
- Adjust the Spice: Add more chiles or a pinch of cayenne for extra heat.
- Add Fresh Herbs: Cilantro brightens the flavor and balances the richness.
Nutrition
Tamara Tsaturyan is the owner and writer of Thriving In Parenting, a website focused on providing simple tips for busy parents — easy and healthy recipes, home decor and organization ideas and all things P A R E N T I N G.
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