Cheesy Taco Rice and Beef Casserole
Imagine layers of fluffy rice, seasoned ground beef, and melty cheese, all crowned with a zesty taco flavor that'll have you reaching for seconds.
Total: 45 minPrep: 15 minCook: 30 minServes 6Difficulty: Easy⭐ 4.8 (123+ ratings)$
Ingredients
Servings:
- 1 ½ cups long-grain white rice
- 1 pound ground beef
- 1 small onion, finely chopped
- 1 packet taco seasoning mix
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 can (10 oz) diced tomatoes and green chilies
- 2 cups shredded cheddar cheese
- ½ cup sour cream
- ¼ cup milk
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Steps
- 1 Preheat oven to 375°F.
- 2 Cook rice according to package instructions and set aside.
- 3 In a large skillet, cook ground beef and onion over medium heat until browned; drain.
- 4 Stir in taco seasoning, black beans, corn, and diced tomatoes; cook for 5 minutes.
- 5 In a bowl, mix sour cream and milk with garlic powder until smooth.
- 6 Layer half the rice in a greased 9x13 inch baking dish.
- 7 Top with beef mixture, then remaining rice.
- 8 Dollop sour cream mixture over rice and sprinkle with 1 ½ cups cheese.
- 9 Bake uncovered for 25-30 minutes, or until cheese is bubbly and golden.
- 10 Garnish with remaining cheese and cilantro before serving.
Equipment
- Large skillet
- 9x13 inch baking dish
- Mixing bowl
Variations
Substitutions
Pairings
- Corn tortillas
- Mexican street corn
Nutrition
Calories:
420 kcal
Fat:
20g fat
Carbs:
35g carbohydrates
Protein:
25g protein
Fiber:
4g fiber
Sugar:
4g sugar
Sodium:
800mg sodium
Tips
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warm.
Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a preheated 350°F oven until bubbly.