Description
Make taco rice casserole for a quick, cheesy, and flavorful weeknight meal that’s perfect for family dinners or meal prep.
Ingredients
Scale
- 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
- Step: Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Step: Finely dice the onion.
- Step: Chop the cilantro into small pieces.
- Step: 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.
- Step: Add the instant minute rice to the skillet with the cooked beef and onions.
- Step: Stir in the diced green chiles.
- Step: Add the diced tomatoes.
- Step: Mix in the corn.
- Step: Add the black beans.
- Step: Sprinkle in the taco seasoning.
- Step: Pour a cup of water.
- Step: Stir everything together.
- Step: Fold in half of the shredded cheddar cheese until well combined.
- Step: Pour the mixture into the casserole dish and spread in evenly into the layer.
- Step: Top with the remaining cheese.
- Step: Bake for 25 minutes, until rice is tender. Allow to set for 5 minutes.
- Step: Sprinkle with fresh cilantro and serve with 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.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 517 kcal
- Sugar: 3 g
- Sodium: 882 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 46 g
- Fiber: 8 g
- Protein: 34 g
- Cholesterol: 87 mg