Taco Rice Casserole
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
12
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Calories
256 kcal
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Course
Main Course
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Cuisine
Mexican
Taco Rice Casserole
Description
The Taco Rice Casserole features browned ground beef with onions cooked until soft, blended with taco seasoning, corn, drained black beans, and diced tomatoes with green chilis. This mixture is layered over cooked rice in casserole pans and topped with shredded cheddar cheese. Baking covered until warmed through melds the flavors and melts the cheese for a satisfying baked dish.
The flavor is savory with classic taco seasoning spices and mild heat from green chilis, balanced by the sweetness of corn and richness from the cheddar. Black beans add texture and protein. The casserole has a moist yet firm consistency from the rice foundation.
This casserole serves well as a filling dinner and is convenient for doubling to have a second meal stored in the freezer. Baking from frozen requires longer cooking time, accommodating meal prep and reheating plans.
The notes explain the recipe yields two meals: one for immediate consumption and one for freezing. The recipe can be halved to reduce quantity. Proper thawing overnight before reheating ensures even heat through the frozen casserole.
Ingredients
- 2 pounds ground beef
- 1 onion chopped
- 2 cups corn
- 2 cans black beans drained and rinsed (15 ounces each)
- 2 cans diced tomatoes with green chilis (10 ounces each)
- 1 taco seasoning or 4 tablespoons of homemade seasoning, package
- 1 tsp salt
- 4 cups rice I used regular that I cooked but you can use any, cooked
- 3 cups cheddar cheese shredded
Instructions
- First brown your ground beef. Add in chopped onions and cook until soft.
- Stir in Taco seasoning seasoning.
- Add corn, tomatoes and beans.
- Spray 2 9x13 pans with non stick spray. Spoon 2 cups of rice into the bottom of each pan, spreading it out evenly.
- Spoon the meat mixture over the rice.
- Top with the 1/2 of the cheese on each pan.
If you want to eat it right away:
- Bake covered at 350 degrees for about 25 minutes until cooked through.
If you want to freeze it:
- Cover with foil and label. To reheat, let thaw overnight in fridge. Bake at 350 degrees for 45 minutes covered with the foil. Then remove foil and cook until the top is nice and brown.
Notes
- This recipe makes two 9x13 casseroles—one to eat now and one to freeze for later.
- If freezing, cover with foil and label before freezing; thaw overnight in the refrigerator before reheating.
- Bake frozen casserole at 350°F for 45 minutes covered, then uncover to brown the top before serving.
- You can halve the recipe if only making one casserole.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 24g | 48% |
| Fat | 2g | 3% |
| Cholesterol | 41mg | 14% |
| Sodium | 283mg | 12% |
| Potassium | 630mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 475IU | 10% |
| Vitamin C | 12.7mg | 14% |
| Calcium | 45mg | 5% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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