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Mexican Cheesy Taco Rice Casserole

Mexican cheesy taco rice casserole - featured image
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A hearty, crowd-pleasing casserole that combines all the bold flavors of taco night—spiced beef, beans, corn, and salsa—with creamy rice and plenty of melty cheese. Perfect for busy weeknights, potlucks, or whenever you need a comforting, easy family dinner.

Ingredients

Scale
  • 1 pound ground beef (80/20 preferred; turkey or chicken can be substituted)
  • 2 cups cooked rice (white or brown; leftover rice works best)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons taco seasoning
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup salsa (chunky or smooth, mild or hot)
  • 2 cups shredded Mexican cheese blend (Monterey Jack, cheddar, or a blend; freshly grated preferred)
  • 1/2 cup sour cream (or Greek yogurt)
  • 1 medium bell pepper, diced (optional)
  • 1 jalapeño, seeded and diced (optional; or substitute with mild green chilies)
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1/2 cup extra shredded cheese (for topping)
  • Fresh cilantro, chopped (for garnish)
  • Sliced green onions (for garnish, optional)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with olive oil or nonstick spray.
  2. If you don’t have leftover rice, cook 1 cup dry rice according to package instructions to yield about 2 cups cooked. Fluff and set aside.
  3. Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper; sauté for 3-4 minutes until softened. Add garlic and jalapeño; cook 1 minute until fragrant.
  4. Add ground beef to the skillet. Break up with a spoon, season with salt, and cook until no pink remains (about 5-6 minutes). Drain excess fat if needed.
  5. Sprinkle in taco seasoning. Stir to coat, then add salsa and let simmer for 2-3 minutes until meat is saucy but not watery.
  6. In a large bowl, mix together cooked rice, seasoned beef mixture, black beans, corn, sour cream, and 2 cups shredded cheese. Stir until evenly combined. If mixture looks dry, add 2 tablespoons more salsa or a splash of milk.
  7. Spread mixture evenly in the prepared casserole dish. Top with 1/2 cup extra shredded cheese.
  8. Bake uncovered for 25-30 minutes, or until cheese is melted and bubbling and edges are golden. For a crispier cheese top, broil for 2-3 minutes at the end, watching closely.
  9. Remove from oven and let rest 5-10 minutes to set.
  10. Garnish with chopped cilantro and sliced green onions. Serve hot, with extra salsa or sour cream if desired.

Notes

Use day-old rice for best texture. For a vegetarian version, substitute plant-based crumble or extra beans. To make it dairy-free, use plant-based cheese and coconut yogurt. Adjust spice level with jalapeño or hot sauce. Let casserole rest before serving for clean slices. Leftovers keep well and flavors deepen after a day.

Nutrition

Keywords: taco casserole, cheesy rice casserole, Mexican casserole, family dinner, easy casserole, ground beef, Tex-Mex, comfort food, rice casserole, potluck recipe

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