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Cheesy Taco Rice Casserole

Cheesy taco rice casserole with seasoned ground beef, tender long-grain rice, and melty cheese baked in one pan. Built for weeknight ease—everything simmers together, then bakes until bubbly.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Cheesy Taco Rice Casserole
  • 1 lb lean ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 packet taco seasoning
  • 1 cup uncooked long-grain rice
  • 2 cup beef broth
  • 1 can (10 oz) Rotel tomatoes, undrained
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels
  • 2 cup shredded Mexican cheese blend
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp chopped cilantro
  • 1 sour cream Optional toppings
  • 1 diced avocado Optional toppings
  • 1 sliced green onions Optional toppings
  • 1 jalapeño slices Optional toppings

Equipment

  • 1 sheet pan

Method
 

Preheat and start the filling
  1. Preheat oven to 375°F (190°C). You want it hot before the casserole goes in.
  2. Brown ground beef and onion in a large skillet over medium heat until the beef is no longer pink. Use a consistent sizzle and stir as needed to cook evenly.
  3. Add garlic and cook for 30 seconds. Keep it moving so it smells fragrant but doesn’t brown.
  4. Stir in taco seasoning until the beef is evenly coated. The mixture should look evenly speckled and aromatic.
Simmer and bake
  1. Add rice, beef broth, Rotel tomatoes, black beans, corn, salt, and black pepper to the skillet. Stir well so the rice is distributed throughout.
  2. Bring the mixture to a simmer. Let it bubble gently so the rice begins absorbing liquid.
  3. Transfer the mixture to a greased 9×13-inch baking dish. Spread it into an even layer for uniform cooking.
  4. Cover tightly with foil. Press the foil down around the edges to trap steam.
  5. Bake for 35–40 minutes at 375°F (190°C) until the rice is tender. Watch for bubbling at the edges and softened rice.
  6. Remove the foil and sprinkle cheese evenly over the casserole. Covering is off now, so the cheese can brown and set.
  7. Bake uncovered for another 10 minutes at 375°F (190°C) until cheese is melted and bubbly. Look for golden spots and active bubbling in the center.
Finish and serve
  1. Garnish with chopped cilantro before serving. Add it right at the end so it stays bright.
  2. Top servings with sour cream, diced avocado, sliced green onions, and jalapeño slices as desired. Add extra jalapeño for heat if you like it spicier.

Notes

For the fluffiest rice, use long-grain rice and keep the casserole covered for the full 35–40 minutes so steam cooks the grains. Refrigerate leftovers in an airtight container for up to 4 days; reheat in a covered dish at 350°F (175°C) until hot throughout. Freezing is yes: freeze up to 2 months, thaw overnight in the fridge, then reheat covered until steamy. For a lighter option, use ground turkey in place of the beef and swap part of the cheese for reduced-fat Mexican blend without changing the bake time.