Go Back
Now that we've prepared our ingredients, it's time to assemble our Cheesy Taco Rice Casserole. Layering is crucial to achieving that delightful blend of flavors and textures. Begin by preheating your oven to 350°F (175°C) so it’s ready when you're done assembling.

Cheesy Taco Rice Casserole for Families

Discover the ultimate comfort food with this Cheesy Taco Rice Casserole! This one-dish meal combines rice, seasoned meat or veggies, black beans, and gooey cheese for a satisfying dinner that’s perfect for busy weeknights or special occasions. With its versatile ingredients, you can easily customize it to suit any dietary needs. Bake it to golden perfection and enjoy a hearty meal that brings everyone together around the table. Try this crowd-pleaser today and make it a new family favorite!
Print Recipe Pin Recipe

Ingredients
  

1 cup uncooked long-grain white rice

2 cups chicken broth (or vegetable broth for a vegetarian option)

1 pound ground beef (or ground turkey, or a plant-based substitute)

1 packet taco seasoning (about 1 ounce)

1 can (15 oz) black beans, drained and rinsed

1 cup corn, fresh or frozen

1 can (10 oz) diced tomatoes with green chilies (such as Ro-Tel)

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 cup salsa

1/2 cup chopped fresh cilantro (optional, for garnish)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

Sour cream and sliced jalapeños for serving (optional)

Instructions
 

Preheat the Oven:

    Preheat your oven to 350°F (175°C).

      Cook the Rice:

        In a medium saucepan, combine the uncooked rice and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 18-20 minutes or until the rice is cooked and the liquid is absorbed. Remove from heat and let it sit covered for another 5 minutes.

          Brown the Meat:

            While the rice is cooking, heat a large skillet over medium-high heat. Add the ground beef (or turkey) and cook until browned, breaking it up with a spatula as it cooks. Drain excess fat if necessary.

              Season the Meat:

                Once the meat is browned, stir in the taco seasoning, garlic powder, onion powder, salt, and pepper. Mix until the meat is well-coated with the seasoning. Add the black beans, corn, diced tomatoes, and salsa, then stir to combine. Let it simmer for 5 minutes.

                  Combine Ingredients:

                    In a large mixing bowl, combine the cooked rice with the meat mixture. Stir in half of the cheddar cheese and Monterey Jack cheese, mixing well.

                      Assemble the Casserole:

                        Pour the mixture into a greased 9x13 inch baking dish. Spread it out evenly, then top with the remaining cheddar and Monterey Jack cheese.

                          Bake:

                            Cover the baking dish with aluminum foil (to prevent the cheese from burning) and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

                              Garnish and Serve:

                                Once out of the oven, let it cool for about 5 minutes. Garnish with chopped fresh cilantro if desired. Serve warm with sour cream and sliced jalapeños on the side.

                                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 6-8