Taco Rice Casserole

Taco rice casserole is a hearty Tex-Mex inspired baked dish made with seasoned ground beef, cooked rice, black beans, tomatoes, and melted cheese. It’s budget-friendly, beginner-friendly, and perfect for busy weeknights when you need a filling, dependable dinner.

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Course: Casserole, Main Course

Cuisine: American

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Calories: 420kcal

Author: Olivia White

Cost: $8

Equipment

large skillet
9x13-inch baking dish
mixing spoon
oven

Ingredients

1 lb ground beef
1 packet taco seasoning
1 can (10 oz) diced tomatoes with green chilies, undrained
1 can (15 oz) black beans, drained and rinsed
2 cups cooked white rice
2 cups shredded cheddar or Mexican blend cheese

Instructions

Preheat oven to 375°F. In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess grease.
Stir in taco seasoning, diced tomatoes with green chilies (undrained), and drained black beans. Simmer for 5 minutes to blend flavors.
Gently fold in the cooked white rice until evenly combined. Avoid overmixing.
Lightly grease a 9x13-inch baking dish. Spread the beef and rice mixture evenly into the dish.
Top evenly with shredded cheese.
Bake uncovered for 20–25 minutes until the cheese is melted and bubbly. Let rest 5–10 minutes before serving.

Notes

Use fully cooked rice for best texture and consistent results. Freshly shredded cheese melts more smoothly than pre-shredded. Let the casserole rest 5–10 minutes before serving to help it firm up for clean slices. Store leftovers in an airtight container up to 4 days or freeze up to 3 months. Add a splash of broth when reheating if needed.

Nutrition