Taco and Rice Casserole

A comforting and protein-packed casserole combining ground beef, rice, beans, and cheese, perfect for busy families seeking a delicious and budget-friendly meal.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 400

Ingredients Method Notes

Ingredients

Main Ingredients

1 lb ground beef Provides a rich base and protein.
1 cup onion, chopped Enhances flavor with its sweetness.
2 cups cooked rice Acts as a filling, heart-healthy carbohydrate.
1 can black beans, drained and rinsed Adds fiber and plant-based protein.
1 can corn, drained Contributes sweetness and color.
1 packet taco seasoning Infuses the dish with classic, zesty flavor.
2 cups shredded cheddar cheese Melts beautifully for a rich, gooey topping.
1 cup salsa Adds tanginess and keeps the dish moist.
to taste salt and pepper Essential for elevating flavors.
as desired chopped green onions and cilantro for garnish Provides freshness and visual appeal.

Method

Preparation

Preheat your oven: Set your oven to 350°F (175°C).
Cook the beef and onion: In a large skillet, cook the ground beef and chopped onion over medium heat until the beef is browned. Drain excess fat.
Mix in seasonings and vegetables: Stir in the taco seasoning, cooked rice, black beans, corn, and salsa. Mix well.
Transfer to baking dish: Carefully transfer the mixture to a greased 9x13 inch baking dish and spread it evenly.
Add the cheese: Sprinkle the shredded cheddar cheese on top.
Bake: Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden.
Garnish and serve: Once it’s out of the oven, garnish with chopped green onions and cilantro before serving.

Notes

To store any leftovers, allow the casserole to cool completely and then transfer it to an airtight container. Refrigerate for up to three days. It can also be frozen for up to three months. Thaw overnight in the refrigerator before reheating.