Taco Rice Casserole Recipe
This hearty Taco Rice Casserole combines seasoned ground beef, rice, and flavorful spices baked to perfection with a melty cheese topping. Easy to prepare and perfect for a family dinner, it’s a versatile dish that can be customized with your favorite toppings like sour cream, avocado, or fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
Ingredients
Scale
Meat and Vegetables
- 1 pound lean ground beef (can substitute ground chicken or turkey)
- 1 yellow onion, diced
- 3 cloves garlic, minced (can substitute 1 teaspoon garlic powder)
Spices and Seasonings
- 1 ½ tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Other Ingredients
- 1 ¼ cups uncooked long-grain white rice
- 14.5 ounces canned diced tomatoes, undrained
- 4 ounce can chopped green chilies
- 3 cups beef broth (can substitute chicken broth)
- 2 cups shredded Colby Jack cheese (can substitute cheddar, Monterey Jack or Mexican blend)
Optional Toppings
- Shredded lettuce
- Sour cream
- Avocado or guacamole
- Chopped fresh cilantro
Instructions
- Preheat: Preheat your oven to 375°F (190°C) and lightly spray a 9×13-inch baking dish with cooking spray to prepare it for the casserole mixture.
- Cook Beef and Onion: In a large skillet over medium-high heat, cook the ground beef and diced onion together for about 7-8 minutes, stirring occasionally until the beef is fully cooked. Drain any excess grease to keep the dish from being too oily.
- Season: Add the minced garlic to the skillet and cook for 30 seconds while stirring constantly to release its aroma. Then sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir and cook for about 1 minute until the spices become fragrant.
- Combine Ingredients: Stir in the uncooked rice, canned diced tomatoes (with their juice), chopped green chilies, and beef broth into the skillet. Mix everything thoroughly ensuring even distribution of all ingredients.
- Bake Covered: Carefully transfer the combined mixture into the prepared baking dish. Cover it tightly with aluminum foil and place in the oven to bake for 45-50 minutes, or until the rice is tender and has absorbed the liquid.
- Melt Cheese: Remove the foil from the casserole, then fluff the rice gently to separate the grains. Sprinkle the shredded Colby Jack cheese evenly over the top. Return the dish to the oven uncovered and bake for an additional 8-10 minutes, or until the cheese has melted and is bubbly.
- Rest and Serve: Let the casserole stand for 5 minutes before serving to allow it to set slightly. Add optional toppings like shredded lettuce, sour cream, avocado, or fresh cilantro to enhance the flavors. Store leftovers in an airtight container in the refrigerator and consume within 4 days.
Notes
- For a milder or hotter dish, adjust the amount of chili powder accordingly.
- You can substitute ground chicken or turkey for beef to lighten the dish.
- Using chicken broth instead of beef broth alters the flavor slightly but works well.
- Mixing different cheese types like cheddar and Monterey Jack can add more depth to the cheese topping.
- Leftover casserole reheats well in the microwave or oven.
Keywords: taco rice casserole, ground beef casserole, Mexican casserole, baked rice dish, easy family dinner
Find it online: https://foodiecara.com/taco-rice-casserole-recipe/